{"title":"Individual Chefs \u0026 Restaurants","description":null,"products":[{"product_id":"the-pioneer-woman-cooks-recipes-from-an-accidental-country-girl-hardcover","title":"The Pioneer Woman Cooks: Recipes from an Accidental Country Girl - 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\u003eRee Drummond\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e#1 \u003ci\u003eNew York Times\u003c\/i\u003e Bestseller\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003ePaula Deen meets Erma Bombeck in \u003ci\u003eThe Pioneer Woman Cooks, \u003c\/i\u003eRee Drummond's spirited, homespun cookbook. Drummond colorfully traces her transition from city life to ranch wife through recipes, photos, and pithy commentary based on her popular, award-winning blog, Confessions of a Pioneer Woman, and whips up delicious, satisfying comfort food and family meals for cowboys and cowgirls alike made from simple, widely available ingredients. \u003ci\u003eThe Pioneer Woman Cooks\u003c\/i\u003e--and with these \"Recipes from an Accidental Country Girl,\" she pleases the palate \u003ci\u003eand\u003c\/i\u003e tickles the funny bone at the same time.\u003c\/p\u003e\u003cp\u003eDiscover the hearty, homespun recipes that turned a city girl into a ranch wife: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eCountry Cooking Classics: \u003c\/b\u003e Learn to make the tried-and-true dishes that cowboys and cowgirls love, from perfect pot roast to chicken-fried steak.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eStep-by-Step Photos: \u003c\/b\u003e Never get lost in a recipe again. Ree shows you how it's done with detailed, full-color photos for every single step.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSimple, Easy Recipes: \u003c\/b\u003e Whip up delicious food with ingredients that are easy to find, whether you live in the country or the city.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eLegendary Cinnamon Rolls: \u003c\/b\u003e Get the treasured family recipe for the gooey, decadent cinnamon rolls that made the Pioneer Woman famous.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eMy name is Ree. \u003c\/p\u003e\u003cp\u003eSome folks know me as The Pioneer Woman. \u003c\/p\u003e\u003cp\u003eAfter years of living in Los Angeles, I made a pit stop in my hometown in Oklahoma on the way to a new, exciting life in Chicago. It was during my stay at home that I met Marlboro Man, a mysterious cowboy with steely blue eyes and a muscular, work-honed body. A strict vegetarian, I fell hard and fast, and before I knew it we were married and living on his ranch in the middle of nowhere, taking care of animals, and managing a brood of four young children. I had no idea how I'd wound up there, but I knew it was exactly where I belonged.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Pioneer Woman Cooks\u003c\/em\u003e is a homespun collection of photography, rural stories, and scrumptious recipes that have defined my experience in the country. I share many of the delicious cowboy-tested recipes I've learned to make during my years as an accidental ranch wife--including Rib-Eye Steak with Whiskey Cream Sauce, Lasagna, Fried Chicken, Patsy's Blackberry Cobbler, and Cinnamon Rolls--not to mention several cowgirl-friendly dishes, such as Sherried Tomato Soup, Olive Cheese Bread, and Crème Brûlée. I show my recipes in full color, step-by-step detail, so it's as easy as pie to follow along.\u003c\/p\u003e\u003cp\u003eYou'll also find colorful images of rural life: cows, horses, country kids, and plenty of chaps-wearing cowboys.\u003c\/p\u003e\u003cp\u003eI hope you get a kick out of this book of mine. I hope it makes you smile. I hope the recipes bring you recognition, accolades, and marriage proposals. And I hope it encourages even the most harried urban cook to slow down, relish the joys of family, nature, and great food, and enjoy life.\u003c\/p\u003e--New York Times\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eMy name is Ree. \u003c\/p\u003e\u003cp\u003eSome folks know me as The Pioneer Woman. \u003c\/p\u003e\u003cp\u003eAfter years of living in Los Angeles, I made a pit stop in my hometown in Oklahoma on the way to a new, exciting life in Chicago. It was during my stay at home that I met Marlboro Man, a mysterious cowboy with steely blue eyes and a muscular, work-honed body. A strict vegetarian, I fell hard and fast, and before I knew it we were married and living on his ranch in the middle of nowhere, taking care of animals, and managing a brood of four young children. I had no idea how I'd wound up there, but I knew it was exactly where I belonged.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Pioneer Woman Cooks\u003c\/em\u003e is a homespun collection of photography, rural stories, and scrumptious recipes that have defined my experience in the country. I share many of the delicious cowboy-tested recipes I've learned to make during my years as an accidental ranch wife--including Rib-Eye Steak with Whiskey Cream Sauce, Lasagna, Fried Chicken, Patsy's Blackberry Cobbler, and Cinnamon Rolls--not to mention several \"cowgirl-friendly\" dishes, such as Sherried Tomato Soup, Olive Cheese Bread, and Crème Brûlée. I show my recipes in full color, step-by-step detail, so it's as easy as pie to follow along.\u003c\/p\u003e\u003cp\u003eYou'll also find colorful images of rural life: cows, horses, country kids, and plenty of chaps-wearing cowboys.\u003c\/p\u003e\u003cp\u003eI hope you get a kick out of this book of mine. I hope it makes you smile. I hope the recipes bring you recognition, accolades, and marriage proposals. And I hope it encourages even the most harried urban cook to slow down, relish the joys of family, nature, and great food, and enjoy life.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.2 x 7.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 27, 2009\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914609070424,"sku":"9780061658198","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/UWfwKyTUs9780061658198.webp?v=1792781512"},{"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":"appetites-a-cookbook-hardcover","title":"Appetites: 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\u003eAnthony Bourdain\u003c\/b\u003e (Author), \u003cb\u003eLaurie Woolever\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWritten with the no-holds-barred ethos of his beloved series, \u003cem\u003eNo Reservations\u003c\/em\u003e and \u003cem\u003eParts Unknown\u003c\/em\u003e, the celebrity chef and culinary explorer's first cookbook in more than ten years--a collection of recipes for the home cook.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAnthony Bourdain is a man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series \u003cem\u003eParts Unknown\u003c\/em\u003e, he has made a profession of understanding the appetites of others. These days, however, if he's cooking, it's for family and friends.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eAppetites, \u003c\/em\u003e his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites--dishes that everyone should (at least in Mr. Bourdain's opinion) know how to cook. Once the supposed \"bad boy\" of cooking, Mr. Bourdain has, in recent years, become the father of a little girl--a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have \"morphed into a psychotic, anally retentive, bad-tempered Ina Garten.\"\u003c\/p\u003e\u003cp\u003eThe result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAnthony Bourdain is a man of many appetites. And for many years--first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown-- he has made a profession of understanding the appetites of others. These days, however, if he's cooking, it's for family and friends. \u003c\/p\u003e\u003cp\u003e\u003cem\u003eAppetites, \u003c\/em\u003e his first cookbook in more than ten years, boils down thirty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites--dishes that everyone should (at least in Mr. Bourdain's opinion) know how to cook. The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e--Booklist \u003cstrong\u003e(starred review)\u003c\/strong\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAnthony Bourdain is a man of many appetites. And for many years--first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown-- he has made a profession of understanding the appetites of others. These days, however, if he's cooking, it's for family and friends. \u003c\/p\u003e\u003cp\u003e\u003cem\u003eAppetites, \u003c\/em\u003e his first cookbook in more than ten years, boils down thirty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites--dishes that everyone should (at least in Mr. Bourdain's opinion) know how to cook. The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 10.1 x 8.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 25, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914633515352,"sku":"9780062409959","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/5L1btDAoFa9780062409959.webp?v=1792781545"},{"product_id":"vegetables-unleashed-a-cookbook-hardcover","title":"Vegetables Unleashed: 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\u003eJosé Andrés\u003c\/b\u003e (Author), \u003cb\u003eMatt Goulding\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom the endlessly inventive imaginations of star Spanish-American chef José Andrés and James Beard award-winning writer Matt Goulding, \u003ci\u003eVegetables Unleashed\u003c\/i\u003e is a new vegetarian cookbook that will transform how we think about--and eat--the vast universe of vegetables.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eAndrés is famous for his unstoppable energy--and for his belief that vegetables are far sexier than meat can ever be. Showing us how to creatively transpose the flavors of a global pantry onto the produce aisle through innovative plant-based cooking, \u003ci\u003eVegetables Unleashed\u003c\/i\u003e showcases Andrés's wide-ranging vision and borderless cooking style.\u003c\/p\u003e\u003cp\u003eWith recipes highlighting everything from the simple wonders of a humble lentil stew to the endless variations on the classic Spanish gazpacho to the curious genius of potatoes baked in fresh compost, \u003ci\u003eVegetables Unleashed\u003c\/i\u003e gives us the recipes, tricks, and tips behind the dishes that have made Andrés one of America's most important chefs and that promise to completely change our relationship with the diverse citizens of the vegetable kingdom.\u003c\/p\u003e\u003cp\u003eFilled with a guerilla spirit and brought to life by Andrés's globe-trotting culinary adventures, \u003ci\u003eVegetables Unleashed\u003c\/i\u003e will show the home cook how to approach cooking vegetables in an entirely fresh and surprising way in this healthy cookbook - and that the world can be changed through the power of plants.\u003c\/p\u003e\u003cp\u003eIn this one-of-a-kind José Andrés cookbook, you'll discover the magic of the plant kingdom with recipes, tricks, and philosophies for every home cook: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eInventive Vegetable Recipes: \u003c\/b\u003e Go beyond boiling and steaming with creative dishes for everything from potatoes baked in fresh compost to a rich, satisfying Beetsteak Burger.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eA Global Pantry: \u003c\/b\u003e Learn to transpose the flavors of the world onto the produce aisle, with techniques inspired by José's globe-trotting adventures in Spain, Mexico, and beyond.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePlant-Based Philosophy: \u003c\/b\u003e Embrace Andrés's passionate belief that vegetables are sexier than meat and discover how to completely change your relationship with the plant kingdom.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eTips for the Home Cook: \u003c\/b\u003e Master the tricks behind the dishes that made José one of America's most important chefs, from creating a rich vegetable stock from scraps to mastering the many variations of gazpacho.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFrom world-renowned chef José Andrés, a wildly colorful, raucous cookbook celebrating the vibrancy and versatility of vegetables\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eJosé Andrés is on a mission to change the way the we look at vegetables. Known for his boundless energy and wild imagination, the Spanish-American chef channels thirty years of cooking and eating across the world into \u003cem\u003eVegetables Unleashed\u003c\/em\u003e, a passionate, surprising, and delicious love letter to the plant kingdom.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eVegetables Unleashed\u003c\/em\u003e is dedicated to teaching you how to eat more vegetables in the most diverse and satisfying ways possible. It's about how to grill, roast, simmer, and fry your way through the seasons; how to unleash the flavors of a global pantry onto everything from apples to zucchini; how to turn a few roots and leaves into something you can't stop thinking about.\u003c\/p\u003e\u003cp\u003eIn this book you'll find the recipes, tricks, and tips behind the dishes that have made José one of America's most important chefs: the vibrant gazpachos and sangrias; the towering beefsteak tomato burger; the Mexican, Middle Eastern, and modernist creations that fuel his award-winning restaurants. And you'll also find the bold ideas and bursts of brilliance that will help you reimagine the potential of the plant kingdom.\u003c\/p\u003e\u003cp\u003eStrap yourself in. It's going to be a wild ride.\u003c\/p\u003e--\u003cem\u003eNew York Times\u003c\/em\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFrom world-renowned chef José Andrés, a wildly colorful, raucous cookbook celebrating the vibrancy and versatility of vegetables\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eJosé Andrés is on a mission to change the way the we look at vegetables. Known for his boundless energy and wild imagination, the Spanish-American chef channels thirty years of cooking and eating across the world into \u003cem\u003eVegetables Unleashed\u003c\/em\u003e, a passionate, surprising, and delicious love letter to the plant kingdom.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eVegetables Unleashed\u003c\/em\u003e is dedicated to teaching you how to eat more vegetables in the most diverse and satisfying ways possible. It's about how to grill, roast, simmer, and fry your way through the seasons; how to unleash the flavors of a global pantry onto everything from apples to zucchini; how to turn a few roots and leaves into something you can't stop thinking about.\u003c\/p\u003e\u003cp\u003eIn this book you'll find the recipes, tricks, and tips behind the dishes that have made José one of America's most important chefs: the vibrant gazpachos and sangrias; the towering beefsteak tomato burger; the Mexican, Middle Eastern, and modernist creations that fuel his award-winning restaurants. And you'll also find the bold ideas and bursts of brilliance that will help you reimagine the potential of the plant kingdom.\u003c\/p\u003e\u003cp\u003eStrap yourself in. It's going to be a wild ride.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 10.3 x 8.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 21, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914663596376,"sku":"9780062668387","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/CPBDL1m9jl9780062668387.webp?v=1792781586"},{"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-pioneer-woman-cooks-the-new-frontier-112-fantastic-favorites-for-everyday-eating-hardcover","title":"The Pioneer Woman Cooks--The New Frontier: 112 Fantastic Favorites for Everyday Eating - 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\u003eRee Drummond\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe #1 \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author and Food Network favorite The Pioneer Woman cooks up exciting new favorites from her life on the ranch in this glorious full-color cookbook that showcases home cooking at its most delicious (and most fun!).\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eWelcome to Ree's new frontier! So much has happened on Drummond Ranch over the last couple of years: The kids are growing up, another left for college, Ree's schedule is crazier than ever...and through it all, her cooking has evolved. While she and her family still love all the hearty comfort food recipes they're accustomed to, Ree's been cooking up some incredible new dishes that reflect the flavors, colors, and texture she's craving these days.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Pioneer Woman Cooks: The New Frontier\u003c\/i\u003e features 112 brand new step-by-step recipes that bring fresh, exciting elements into your everyday meals. From super-scrumptious breakfasts, to satisfying soups and sandwiches, to deliciously doable family meals and sides--and, of course, a collection of irresistible sweets you'll want to make immediately!--these pages will deliver a big list of fabulous new dishes for you to add to your repertoire.\u003c\/p\u003e\u003cp\u003eA wife of a cowboy, mother of growing kids, and a businesswoman with a packed work schedule, Ree knows exactly what it means to juggle life's numerous demands simultaneously. The easy recipes in this book use everything from a skillet to a Dutch oven to an Instant Pot, so you'll have a mix of options to suit your own timeframe. And to reflect her own occasional adventures in carb cutting, Ree shares dozens of luscious low carb recipes for those days you want to eat a little lighter without sacrificing flavor. In \u003ci\u003eThe Pioneer Woman Cooks: The New Frontier\u003c\/i\u003e you can explore an amazing and eclectic mix of traditional and new, including: \u003c\/p\u003e\u003cp\u003e- Portobello Bun Burgers (revolutionary) \u003cbr\u003e- Instant Pot Pumpkin Spice Oatmeal (tastes just like fall!) \u003cbr\u003e- Lasagna Soup (so family friendly) \u003cbr\u003e- Fried Tomato Sandwich (with pesto mayo and whole basil leaves) \u003cbr\u003e- Parmesan Crisps (an irresistible low-carb snack) \u003cbr\u003e- Zucchini Caprese Sliders (a pretty and tasty low-carb delight) \u003cbr\u003e- Blueberry Ricotta Crostini (gorgeous party food!) \u003cbr\u003e- Teriyaki Shrimp and Pineapple Parcels (the new way to stir fry) \u003cbr\u003e- Mean Green Mac and Cheese (mac \u0026amp; cheese + veggies = score!) \u003cbr\u003e- Ranch Pork Chop Supper (kids will love to make it) \u003cbr\u003e- Cauliflower Fried Rice (a guilt-free version of your favorite takeout dish) \u003cbr\u003e- Ice Cream Bonbons (smaller bites, to satisfy quick cravings) \u003cbr\u003e- 11-Carton Cake (uses a carton of yogurt, then the carton measures everything else!) \u003cbr\u003e- Caramel Apple Quesadillas (beyond belief)\u003c\/p\u003e\u003cp\u003eFilled with endless variations, ingredient discussions, and equipment suggestions sprinkled among sensational weeknight recipes that offer a mix of refined and down-home, \u003ci\u003eThe Pioneer Woman Cooks: The New Frontier\u003c\/i\u003e offers a whole new world of \"scrumptious\" for you to explore!\u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 384\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 10.1 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 22, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914667561304,"sku":"9780062561374","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/93WEdQ7Oze9780062561374.webp?v=1792781591"},{"product_id":"the-pioneer-woman-cooks-dinnertime-comfort-classics-freezer-food-16-minute-meals-and-other-delicious-ways-to-solve-supper-hardcover","title":"The Pioneer Woman Cooks--Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper! - 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\u003eRee Drummond\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe #1 bestselling author and Food Network personality at last answers that age-old question--\"What's for Dinner?\"--bringing together more than 125 simple, scrumptious, step-by-step recipes for delicious dinners the whole family will love.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eFor families juggling school, work, and a host of other time-consuming daily obligations, the idea of making dinner from scratch can be daunting. Ree Drummond makes it easy for families to make simple, scrumptious, homemade, family-friendly meals with minimum fuss and maximum enjoyment. \u003ci\u003eThe Pioneer Woman Cooks: Dinnertime\u003c\/i\u003e includes delicious, easy-to-make recipes for comfort food classics, 16-minute meals, freezer-friendly food, as well as soups, main dish salads, and a favorite of her own family: breakfast for dinner.\u003c\/p\u003e\u003cp\u003eYou'll find more than 125 fast-and-delicious recipes that combine pantry staples with fresh ingredients, including Beef Stroganoff, Chicken Taco Salad, Pasta Puttanesca, Ready-to-go freezer Meatballs (and many dinners you can make with them!), Oven Barbecue Chicken, Mexican Tortilla Casserole, Veggie Chili, Beef with Snow Peas, and many, many more. Included is a section of mouthwatering quick desserts--literally the icing on the cake. Filled with Ree's signature step-by-step photos, relatable humor, and irresistible, folksy charm, \u003ci\u003eThe Pioneer Woman Cooks: Dinnertime\u003c\/i\u003e is the go-to cookbook every home cook can rely on for easy weeknight dinners, any--and every--night of the week.\u003c\/p\u003e\u003cp\u003eFrom 16-minute miracles to comforting classics, Ree has an answer for every busy night.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003e16-Minute Meals: \u003c\/b\u003e Whip up satisfying dinners like Cajun Chicken Pasta in a flash for those nights when you're short on time but not on appetite.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFreezer-Friendly Food: \u003c\/b\u003e Stock your freezer with lifesavers like Ready-to-Go Meatballs, making future weeknight dinners as simple as heating and serving.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBreakfast for Dinner: \u003c\/b\u003e Serve up family favorites like Waffles or Greek Yogurt Pancakes for a fun supper that will have everyone smiling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eStep-by-Step Photos: \u003c\/b\u003e Never wonder if you're doing it right--Ree shows you every detail with her signature full-color, step-by-step photography for every single recipe.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe #1 bestselling author and Food Network personality at last answers that age-old question--\"What's for Dinner?\"--bringing together more than 125 simple, scrumptious, step-by-step recipes for delicious dinners the whole family will love.\u003c\/p\u003e\u003cp\u003eFor families juggling school, work, and a host of other time-consuming daily obligations, the idea of making dinner from scratch can be daunting. Ree Drummond makes it easy for families to make simple, scrumptious, homemade meals with minimum fuss and maximum enjoyment. \u003cem\u003eThe Pioneer Woman Cooks: Dinnertime\u003c\/em\u003e includes delicious, easy-to-make recipes for comfort classics, 16-minute meals, freezer-friendly food, as well as soups, main dish salads, and a favorite of her own family: breakfast for dinner.\u003c\/p\u003e\u003cp\u003eYou'll find more than 125 fast-and-delicious recipes that combine pantry staples with fresh ingredients, including Beef Stroganoff, Chicken Taco Salad, Pasta Puttanesca, Ready-to-go freezer Meatballs (and many dinners you can make with them!), Oven Barbecue Chicken, Mexican Tortilla Casserole, Veggie Chili, Beef with Snow Peas, and many, many more. Included is a section of mouthwatering quick desserts--literally the icing on the cake. Filled with Ree's signature step-by-step photos, relatable humor, and irresistible, folksy charm, \u003cem\u003eThe Pioneer Woman Cooks: Dinnertime\u003c\/em\u003e is the go-to cookbook every home cook can rely on for any--and every--night of the week.\u003c\/p\u003e--No Source\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe #1 bestselling author and Food Network personality at last answers that age-old question--\"What's for Dinner?\"--bringing together more than 125 simple, scrumptious, step-by-step recipes for delicious dinners the whole family will love.\u003c\/p\u003e\u003cp\u003eFor families juggling school, work, and a host of other time-consuming daily obligations, the idea of making dinner from scratch can be daunting. Ree Drummond makes it easy for families to make simple, scrumptious, homemade meals with minimum fuss and maximum enjoyment. \u003cem\u003eThe Pioneer Woman Cooks: Dinnertime\u003c\/em\u003e includes delicious, easy-to-make recipes for comfort classics, 16-minute meals, freezer-friendly food, as well as soups, main dish salads, and a favorite of her own family: breakfast for dinner.\u003c\/p\u003e\u003cp\u003eYou'll find more than 125 fast-and-delicious recipes that combine pantry staples with fresh ingredients, including Beef Stroganoff, Chicken Taco Salad, Pasta Puttanesca, Ready-to-go freezer Meatballs (and many dinners you can make with them!), Oven Barbecue Chicken, Mexican Tortilla Casserole, Veggie Chili, Beef with Snow Peas, and many, many more. Included is a section of mouthwatering quick desserts--literally the icing on the cake. Filled with Ree's signature step-by-step photos, relatable humor, and irresistible, folksy charm, \u003cem\u003eThe Pioneer Woman Cooks: Dinnertime\u003c\/em\u003e is the go-to cookbook every home cook can rely on for any--and every--night of the week.\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 10.1 x 8.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 20, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914722808152,"sku":"9780062225245","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/h7fDWLD1L89780062225245.webp?v=1792781660"},{"product_id":"chez-panisse-cafe-cookbook-hardcover","title":"Chez Panisse Cafe 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\u003eAlice L. Waters\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eWe hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to create a community of friends, lovers, and relatives that span generations and is in tune with the seasons, the land, and human appetites. \u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eSo writes Alice Waters of the opening of Berkeley's Chez Panisse Café on April Fool's Day, \u003cem\u003e1980\u003c\/em\u003e. Located above the more formal Chez Panisse Restaurant, the Café is a bustling neighborhood bistro where guests needn't reserve far in advance and can choose from the ever-changing à la carte menu. It's the place where Alice Waters's inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse's own regional network of small farms and producers\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eIn the \u003cem\u003eChez Panisse Café Cookbook, \u003c\/em\u003e the follow-up to the award-winning \u003cem\u003eChez Panisse Vegetables\u003c\/em\u003e, Alice Waters and her team of talented cooks offer more than \u003cem\u003e140 \u003c\/em\u003eof the café's best-recipes--some that have been on the menu since the day café opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the \u003cem\u003eChez Panisse Café Cookbook\u003c\/em\u003e is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers and purveyors--most of them within an hour's drive of Berkeley--who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested.\u003c\/p\u003e\u003cp\u003eAlice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer's market or produce stand. Then we can all fully appreciate the advantages of eating according to season--fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn.\u003c\/p\u003e\u003cp\u003eThis book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the café's most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the café's version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You'll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken--as well as sumptuous truffed chicken breasts. Finally the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries.\u003c\/p\u003e\u003cp\u003eGorgeously designed and illustrated throughout with colored block prints by David Lance Goines, who has eaten at the café since the day it opened, \u003cem\u003eChez Panisse Café Cookbook\u003c\/em\u003e is destined to become an indispensable classic. Fans of Alice Waters's restaurant and café will be thrilled to discover the recipes that keep them coming back for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to his or her repertoire.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eWe hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to create a community of friends, lovers, and relatives that span generations and is in tune with the seasons, the land, and human appetites. \u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eSo writes Alice Waters of the opening of Berkeley's Chez Panisse Caf? on April Fool's Day, \u003cem\u003e1980\u003c\/em\u003e. Located above the more formal Chez Panisse Restaurant, the Caf? is a bustling neighborhood bistro where guests needn't reserve far in advance and can choose from the ever-changing ? la carte menu. It's the place where Alice Waters's inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse's own regional network of small farms and producers\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eIn the \u003cem\u003eChez Panisse Caf? Cookbook, \u003c\/em\u003e the follow-up to the award-winning \u003cem\u003eChez Panisse Vegetables\u003c\/em\u003e, Alice Waters and her team of talented cooks offer more than \u003cem\u003e140 \u003c\/em\u003eof the caf?'s best-recipes--some that have been on the menu since the day caf? opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the \u003cem\u003eChez Panisse Caf? Cookbook\u003c\/em\u003e is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers and purveyors--most of them within an hour's drive of Berkeley--who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested.\u003c\/p\u003e\u003cp\u003eAlice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer's market or produce stand. Then we can all fully appreciate the advantages of eating according to season--fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn.\u003c\/p\u003e\u003cp\u003eThis book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the caf?'s most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the caf?'s version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You'll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken--as well as sumptuous truffed chicken breasts. Finally the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries.\u003c\/p\u003e\u003cp\u003eGorgeously designed and illustrated throughout with colored block prints by David Lance Goines, who has eaten at the caf? since the day it opened, \u003cem\u003eChez Panisse Caf? Cookbook\u003c\/em\u003e is destined to become an indispensable classic. Fans of Alice Waters's restaurant and caf? will be thrilled to discover the recipes that keep them coming back for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. 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Frenchman Georges Perrier brought the city the highest, most-respected opulence, Le Bec-Fin, for 40 years running. The ultimate seafood institute, Old Original Bookbinder's, held the title of the world's largest lobster tank and prepared impeccable oyster Rockefeller. Steve Poses changed the culinary game with the Frog that captivated palates with the infusion of international flavors. The nation's very first automat, Horn \u0026amp; Hardart's, consistently delivered near-perfect comfort food classics via vending machine. \u003c\/p\u003e\u003cp\u003eAmy Strauss revisits celebrated spaces, unforgettable personalities and must-have recipes that made Philadelphia's historic restaurants remembered for their delicious moments in time.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 242\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.56 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 25, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914738438488,"sku":"9781540252715","price":39.94,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ydWJqffG1c9781540252715.webp?v=1792781692"},{"product_id":"well-shut-my-mouth-the-sweet-potatoes-restaurant-cookbook-paperback","title":"Well, Shut My Mouth!: The Sweet Potatoes Restaurant 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\u003eStephanie L. Tyson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eCollection of recipes from the restaurant and families of Stephanie Tyson and Vivian Joiner.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eStephanie L. Tyson (right) and her partner and co-owner, Vivian Joiner (left), opened Sweet Potatoes in the Downtown Arts District of Winston-Salem in 2004. Both live in Winston-Salem, North Carolina.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 238\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 8.5 x 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 August 01, 2011\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Pat Conroy Southern Book Prize (2012)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914911191384,"sku":"9780895875471","price":21.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/8U-uosxrGR9780895875471.webp?v=1792785247"},{"product_id":"the-fiddlehead-cookbook-recipes-from-alaskas-most-celebrated-restaurant-and-bakery-paperback","title":"The Fiddlehead Cookbook: Recipes from Alaska's Most Celebrated Restaurant and Bakery - 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\u003eNancy Decherney\u003c\/b\u003e (Author), \u003cb\u003eJohn Decherney\u003c\/b\u003e (Author), \u003cb\u003eDeborah Marshall\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe Fiddlehead Restaurant and Bakery has been a Juneau tradition since 1978, when its founder established a menu that celebrated Alaska's bounty of fresh, delicious ingredients and its jubilant spirit of adventure. In this lively and eclectic cookbook, the Fiddlehead Restaurant teams presents 150 of its most acclaimed, sought-after recipes. The colorful collection ranges from fresh Alaskan salmon and halibut to robust soups and sandwiches, light and healthy pasta dishes, grilled meats and stir fry, authentic sourdough breads, edible greens, wild berries, and extraordinarily delicious desserts--all prepared with creative flair and old-fashioned neighborliness that have made the Fiddlehead famous. Interspersed throughout are fascinating sidebars on such Alaskan passions as berry picking and glacier picnics, the fine art of smoking fish or preparing a while poaching salmon for holiday entertaining, and the springtime search for wild edibles like fiddlehead ferns, fireweed, beach asparagus, and morel mushrooms. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eBrimming with Alaskan freshman and pride, \u003ci\u003eThe Fiddlehead Cookbook\u003c\/i\u003e will delight everyone who longs to shares in this generous coastal cuisine.\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eThe Fiddlehead Restaurant and Bakery has been a Juneau tradition since 1978, when its founders established a menu that celebrates Alaska's bounty of fresh, delicious ingredients and its jubilant spirit of adventure. In this lively and eclectic cookbook, the Fiddlehead Restaurant team presents 150 of its most acclaimed, sought-after recipes. The colorful collection ranges from fresh Alaskan salmon and halibut to robust soups and sandwiches, light and healthy pasts dishes, grilled meats and stirfries, authentic sourdough breads, edible greens, wildberries, and extraordinarily delicious deserts.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 264\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.9 x 6.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 15, 1993\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914913354072,"sku":"9780312098063","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/rh9ooGiM9q9780312098063.webp?v=1792785251"},{"product_id":"dining-down-memory-lane-a-collection-of-classic-baltimore-restaurants-and-their-recipes-paperback","title":"Dining Down Memory Lane: A Collection of Classic Baltimore Restaurants and their Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eShelley Howell\u003c\/b\u003e (Author), \u003cb\u003eBarb Clapp\u003c\/b\u003e (Foreword by), \u003cb\u003eHeather McCarthy\u003c\/b\u003e (Illustrator)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eNo\u003c\/strong\u003e \u003cstrong\u003eold\u003c\/strong\u003e \u003cstrong\u003es\u003c\/strong\u003e\u003cstrong\u003echool Bawlmer kitchen will be complete without this cookbook.\u003c\/strong\u003e It's a journey with stops at \u003cstrong\u003eMarconi's\u003c\/strong\u003e, \u003cstrong\u003eAngelina's\u003c\/strong\u003e, the \u003cstrong\u003eBelvedere Hotel\u003c\/strong\u003e and many other landmarks from our region's great gastronomic past. \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThis book of Baltimore restaurants and their recipes is perfect for the cook who wants to capture Free State flavors of yesteryear, and serve them up on the dining room table.\u003c\/strong\u003e Readers will find classics such as Maryland crab cakes and Oysters Chesapeake followed by treasures like Haussner's strawberry pie. This tour of bygone days in \"the land of pleasant living\" will leave you hungry for Crab Imperial, or dreaming of some special night in \u003cstrong\u003eLouie's Bookstore and Cafe, the Old Pimlico Hotel, or Baltimore's Little Italy.\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e\u003cstrong\u003eHampton's\u003c\/strong\u003e\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eVe\u003c\/strong\u003e\u003cstrong\u003elleggia's\u003c\/strong\u003e\n\u003c\/li\u003e \u003cli\u003e\u003cstrong\u003eMa\u003cstrong\u003ertick's\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/li\u003e \u003cli\u003e\u003cstrong\u003e\u003cstrong\u003eWomen's Industrial Exchange\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/li\u003e \u003cli\u003e\u003cstrong\u003e\u003cstrong\u003eBrass Elephant\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/li\u003e \u003cli\u003e\u003cstrong\u003e\u003cstrong\u003eJohn Eager Howard Room\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/li\u003e \u003cli\u003e\u003cstrong\u003e\u003cstrong\u003eDanny's\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/li\u003e \u003cli\u003e\u003cstrong\u003e\u003cstrong\u003eThe Chesapeake Restaurant\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/li\u003e \u003cli\u003e\u003cstrong\u003e\u003cstrong\u003eJeannier's\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/li\u003e \u003cli\u003e\u003cstrong\u003e\u003cstrong\u003eCafe des Artistes\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/li\u003e \u003cli\u003e\u003cstrong\u003e\u003cstrong\u003eHarvey's\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/li\u003e \u003cli\u003e\u003cstrong\u003e\u003cstrong\u003eHutzler's Valley View Room\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/li\u003e \u003cli\u003e\u003cstrong\u003eShane's\u003c\/strong\u003e\u003c\/li\u003e \u003cli\u003e\u003cstrong\u003ePeerce's Plantation\u003c\/strong\u003e\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eWhether your favorite was the shrimp salad at \u003cstrong\u003eJohnny Unitas' Golden Arm\u003c\/strong\u003e, or Chesapeake Bay steamed crabs at \u003cstrong\u003eObrycki's\u003c\/strong\u003e this is the perfect Maryland gift idea for any season. Enjoy!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 122\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.29 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 15, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914915090776,"sku":"9780692162453","price":19.42,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/KfNO5_a1Qg9780692162453.webp?v=1792785254"},{"product_id":"night-market-delicious-thai-food-to-facilitate-drinking-and-fun-having-amongst-friends-a-cookbook-hardcover","title":"Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends 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\u003eKris Yenbamroong\u003c\/b\u003e (Author), \u003cb\u003eGarrett Snyder\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eIf you love to eat Thai food, but don't know how to cook it, Kris Yenbamroong wants to solve your problems. His brash style of spicy, sharp Thai party food is created, in part, by stripping down traditional recipes to wring maximum flavor out of minimum hassle. Whether it's a scorching hot crispy rice salad, lush coconut curries, or a wok-seared pad Thai, it's all about demystifying the universe of Thai flavors to make them work in your life. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Kris is the chef of Night + Market, and this cookbook is the story of his journey from the Thai-American restaurant classics he grew eating at his family's restaurant, to the rural cooking of Northern Thailand he fell for traveling the countryside. But it's also a story about how he came to question what authenticity really means, and how his passion for grilled meats, fried chicken, tacos, sushi, wine and good living morphed into an L.A. Thai restaurant with a style all its own.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eKRIS YENBAMROONG\u003c\/b\u003e has been featured in every major food publication, from Bon Appétit to Food \u0026amp; Wine to the New York Times, and was a James Beard Award semifinalist. He also has ties to the fashion and art worlds: he worked for photographer Richard Kern; he has appeared in ads for J Crew and in magazines like Details and Esquire and on Vice.com. 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Kenji López-Alt\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eEver wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)--and use a foolproof method that works every time?\u003c\/p\u003e\u003cp\u003eAs Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In \u003cem\u003eThe Food Lab\u003c\/em\u003e, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new--but simple--techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 960\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.8 x 10.8 x 8.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 21, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914916401496,"sku":"9780393081084","price":49.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/TNIdLdZZau9780393081084.webp?v=1792785255"},{"product_id":"dr-bbqs-big-time-barbecue-cookbook-a-real-barbecue-champion-brings-the-tasty-recipes-and-juicy-stories-of-the-barbecue-circuit-to-your-backyard-paperback","title":"Dr. Bbq's Big-Time Barbecue Cookbook: A Real Barbecue Champion Brings the Tasty Recipes and Juicy Stories of the Barbecue Circuit to Your Backyard - 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\u003eRay Lampe\u003c\/b\u003e (Author), \u003cb\u003eDave DeWitt\u003c\/b\u003e (Introduction by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eDelicious slow-smoked barbecue is a star-spangled American specialty, and there's nobody who knows how to put a barbecue smile on people's faces like Ray Lampe, the barbecue chef better known as Dr. BBQ. In Dr. BBQ's Big-Time Barbecue Cookbook, Ray shows every backyard chef how to bring the slow-smoked goodness of real barbecue to the table with a minimum of fuss and a maximum of finger-lickin' goodness. In chapters devoted to equipment, tools, and fuel, he shows readers how easy it is to prepare authentic barbecue with the best rubs, marinades, and mops this side of Arthur Bryant's. Dr. BBQ parts with some of his most treasured recipes so that your picnic table can groan with the likes of: \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eDr. BBQs Big-Time Competition Brisket\u003cbr\u003eDirty Dick's Cajun Ribeye Roast\u003cbr\u003eMeat Loaf for Lisa Marie\u003cbr\u003eKansas City--Style Pork Butt\u003cbr\u003eBackyard Championship Ribs\u003cbr\u003eChicago-Style Rib Tips\u003cbr\u003eCured and Pecan-Smoked King Salmon\u003cbr\u003eDr. BBQ's Sweet and Spicy Pork Loin\u003cbr\u003eParadise Ridge Stuffed Lobster\u003cbr\u003eSherry Butter Turkey\u003cbr\u003ePork Chops Rancheros \u003cp\u003e\u003c\/p\u003eIn a book filled with great recipes, surefire techniques, and tall tales from the barbecue trail, Dr. BBQ brings the best of American barbecue to you and your family.\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003ePraise for Ray Lampe\u003c\/p\u003e\u003cp\u003e\"Dr. BBQ is the premier barbecue teacher in the country today. He is helping to keep the grand old tradition of barbecue alive and well.\" ---Fast Eddy Maurin, Fast Eddy's\/Cookshack\u003c\/p\u003e\u003cp\u003e\"Those of us who have made a study of barbecue know that Ray Lampe does, indeed, know jack about barbecue. . . . I appreciate his respect for the craft, its history, its traditions, and its practitioners. He's an original, colorful, sometimes abrasive and prickly character who contributes much to the image of barbecue. If he didn't exist we'd have to invent him.\"\u003cbr\u003e---Doug Worgul, Writer-Editor, Kansas City Star, and author of The Grand Barbecue\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003ePraise for Ray Lampe \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"Dr. BBQ is the premier barbecue teacher in the country today. He is helping to keep the grand old tradition of barbecue alive and well.\" ---Fast Eddy Maurin, Fast Eddy's\/Cookshack \u003cp\u003e\u003c\/p\u003e\"Those of us who have made a study of barbecue know that Ray Lampe does, indeed, know jack about barbecue. . . . I appreciate his respect for the craft, its history, its traditions, and its practitioners. He's an original, colorful, sometimes abrasive and prickly character who contributes much to the image of barbecue. If he didn't exist we'd have to invent him.\"\u003cbr\u003e---Doug Worgul, Writer-Editor, Kansas City Star, and author of The Grand Barbecue\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eRay Lampe, a former Chicago truck driver, is a national barbecue champion, a columnist for Fiery Foods magazine, the owner of a roadside Florida barbecue stand, the main faculty member of Dr. BBQ's Cooking School, and the creator of Dr. BBQ's Bonesmokers Honey Barbecue Sauce and Dr. BBQ's Crank-It-Up Pepper Blend. He lives in Lakeland, Florida.\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 0.9 x 9.1 x 7.5 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 May 01, 2005\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914917187928,"sku":"9780312339791","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ZrsfQ8sSrb9780312339791.webp?v=1792785257"},{"product_id":"my-korea-traditional-flavors-modern-recipes-hardcover","title":"My Korea: Traditional Flavors, Modern Recipes - 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\u003eHooni Kim\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eSimple rice cakes drenched in a spicy sauce. Bulgogi sliders. A scallion pancake (pajeon) the \u003cem\u003eNew York Times\u003c\/em\u003e calls \"the essential taste of Korean cuisine.\" For years Hooni Kim's food has earned him raves, including a Michelin Star--the first ever awarded to a Korean restaurant--for Danji. His background in world-class French and Japanese kitchens seamlessly combines with his knowledge of the techniques of traditional Korean cuisine to create uniquely flavorful dishes.\u003c\/p\u003e\u003cp\u003e \u003cem\u003eMy Korea\u003c\/em\u003e, his long-awaited debut cookbook, introduces home cooks to the Korean culinary trinity: doenjang, ganjang, and gochujang (fermented soybean paste, soy sauce, and fermented red chili paste). These key ingredients add a savory depth and flavor to the 90 recipes that follow, from banchan to robust stews. His kimchis call upon the best ingredients and balance a meal with a salty, sour, and spicy kick. Elevated classics include one-bowl meals like Dolsot Bibimbap (Sizzling-Hot Stone Bowl Bibimbap), Haemul Sundubu Jjigae (Spicy Soft Tofu Stew with Seafood), and Mul Naengmyeon (Buckwheat Noodles in Chilled Broth). Dishes meant for sharing pair well with soju or makgeolli, an unfiltered rice beer, and include Budae Jjigae (Spicy DMZ Stew) and Fried Chicken Wings.\u003c\/p\u003e\u003cp\u003eComplete with thoughtful notes on techniques and sourcing and gorgeous photography from across Korea, this cookbook will be an essential resource for home cooks, a celebration of the deliciousness of Korean food by a master chef.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 10.6 x 8.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 07, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914918269272,"sku":"9780393239720","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/yyWsk3mKO_9780393239720.webp?v=1792785258"},{"product_id":"dr-bbqs-barbecue-all-year-long-cookbook-paperback","title":"Dr. Bbq's Barbecue All Year Long! 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\u003eRay Lampe\u003c\/b\u003e (Author), \u003cb\u003eDave DeWitt\u003c\/b\u003e (Introduction by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eDr. BBQ says, \"Barbecue's not just for summer anymore!\" Ray Lampe is a crusader for the barbecue lifestyle and he's encouraging people in the snow-belt to shovel out the grill and smoker in winter while high fivin' his sun belt fans. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eDr. BBQ's new book is a twelve month celebration of barbecue as Ray considers seasonal cuisine, tells readers how to be a wintertime barbecue chef and talks about how to celebrate a family event \"barbecue style\". With over 200 hundred recipes, Ray's menus center around holidays like Thanksgiving and Christmas as well as Groundhog Day (a cold climate menu, if he sees his shadow, and a tropical one, if he doesn't), the opening of the Daytona 500, Elvis's Birthday and more. It's another finger lickin' book, hot off the grill from the king of 'cue, Dr. BBQ. \u003cp\u003e\u003c\/p\u003e\"Lampe's voice is knowledgeable and saucy; he includes histories of each of the featured holidays, and his hilarious comments make the book fun to read.\"--\u003ci\u003ePublishers Weekly \u003c\/i\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eRAY LAMPE is the author of \u003ci\u003eDr. BBQ's Big-Time Barbecue Cookbook, \u003c\/i\u003e a national barbecue champion and the creator of Dr. BBQ's Bonesmokers Honey Barbecue Sauce and Dr. BBQ's Crank it Up! Pepper Blend. He lives in Lakeland, FL.\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 0.7 x 9.2 x 7.4 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 02, 2006\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914918957400,"sku":"9780312349578","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/b1dO4VWcUF9780312349578.webp?v=1792785259"},{"product_id":"jacques-pepin-heart-soul-in-the-kitchen-hardcover","title":"Jacques Pépin Heart \u0026 Soul in the Kitchen - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJacques Pépin\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family.\u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cem\u003eJacques Pépin Heart \u0026amp; Soul in the Kitchen \u003c\/em\u003eis an intimate look at the celebrity chef and the food he cooks at home with family and friends--200 recipes in all. 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. He has won multiple James Beard Awards and several IACP Cookbook Awards.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 448\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 10.1 x 8.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 06, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914919350616,"sku":"9780544301986","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/IxPNgVYYc69780544301986.webp?v=1792785259"},{"product_id":"zahav-a-world-of-israeli-cooking-hardcover","title":"Zahav: A World of Israeli 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\u003eMichael Solomonov\u003c\/b\u003e (Author), \u003cb\u003eSteven Cook\u003c\/b\u003e (Author), \u003cb\u003eMichael Persico\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eJames Beard Award winner of Outstanding Restaurant (2019) \u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eJames Beard Award winner of Outstanding Chef (2017)\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eJames Beard Book of the Year and Best International Cookbook (2016)\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003eThe James Beard Award-winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine, attracting notice from the\u003cem\u003e New York Times\u003c\/em\u003e, \u003cem\u003eBon Appétit\u003c\/em\u003e, (\"an utter and total revelation\")\u003cem\u003e, \u003c\/em\u003eand \u003cem\u003eEater (\u003c\/em\u003e\"Zahav defines Israeli cooking in America\"). \u003c\/p\u003e\u003cp\u003e\u003cem\u003eZahav\u003c\/em\u003e showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov's food includes little dishes called \u003cem\u003emezze\u003c\/em\u003e, such as the restaurant's insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called \"Jerusalem in a bowl.\" It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that's a celebration in itself. All Solomonov's dishes are brilliantly adapted to local and seasonal ingredients. \u003c\/p\u003e\u003cp\u003e\u003cem\u003eZahav\u003c\/em\u003e tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMICHAEL SOLOMONOV grew up in Pittsburgh and Israel and won the 2011 James Beard Award for Best Chef Mid-Atlantic. 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This gorgeous book traces Crenn's rise from her childhood in France to her unprecedented success with her own restaurant, Atelier Crenn, in San Francisco. Crenn's food is centered around organic, sustainable ingredients with an unusual, inventive, and always stunning presentation. To put it simply, Crenn's dishes are works of art. Her recipes reflect her poetic nature with evocative names like \"A Walk in the Forest,\" \"Birth,\" and \"The Sea.\" Even the dishes that sound familiar, like Fish and Chips, or Broccoli and Beef Tartare, challenge the expected with their surprising components and her signature creative plating. This impressive and beautiful cookbook by a chef who is often the only woman to be mentioned in the same breath with other culinary giants is bound to captivate the food world.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eDOMINIQUE CRENN is the first American woman chef to earn two Michelin stars. Raised in France, Chef Crenn opened her restaurant, Atelier Crenn, in San Francisco. 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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":"the-barefoot-contessa-cookbook-hardcover","title":"The Barefoot Contessa Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eIna Garten\u003c\/b\u003e (Author), \u003cb\u003eMartha Stewart\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIna Garten celebrates the 25th anniversary of her first cookbook with a special anniversary edition.\u003c\/b\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003eThe Barefoot Contessa Cookbook\u003c\/i\u003e is the book that kicked off America's obsession and love for Ina Garten. When it was originally published, Ina was known for the delicious food she prepared at her gourmet shop in the Hamptons, called The Barefoot Contessa. After running it for more than twenty years, Ina sold her shop and decided to try her hand at writing a cookbook. \u003ci\u003eThe Barefoot Contessa Cookbook\u003c\/i\u003e was born. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003ePacked with fabulous, easy recipes that won her a loyal following, this instant classic includes time-honored favorites like Ina's \u003cb\u003ePerfect Roast Chicken\u003c\/b\u003e, a creamy \u003cb\u003eFrench Potato Salad\u003c\/b\u003e, and irresistibly fluffy \u003cb\u003eCoconut Cupcakes\u003c\/b\u003e. Ina reveals her secrets for entertaining with ease and style, sharing plenty of make-ahead tips for to take the stress out of having people over. \u003cb\u003eCrab Cakes with Rémoulade Sauce\u003c\/b\u003e can be stored overnight in the refrigerator and sautéed just before the guests arrive. \u003cb\u003eCheddar Corn Chowder\u003c\/b\u003e can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The batter for the \u003cb\u003eRaspberry Corn Muffins\u003c\/b\u003e can be mixed a day before and popped into the oven just before breakfast. \u003cp\u003e\u003c\/p\u003eFeaturing a new jacketed cover, a new foreword from Ina, and updated recipes, this twenty-fifth anniversary edition is a must-have cookbook for Ina fans, whether they've been collecting her cookbooks and watching her shows for decades or they're discovering \u003ci\u003eThe Barefoot Contessa Cookbook\u003c\/i\u003e for the first time.\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eFor more than twenty years, Barefoot Contessa, the acclaimed specialty food store, has been cooking and baking extraordinary dishes for enthusiastic customers in the Hamptons. For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contessa such a special place are shown here, with dozens of recipes and more than 160 breathtaking photographs, in The Barefoot Contessa Cookbook. \u003cbr\u003eIna's most popular recipes use familiar ingredients, but they taste even better than you would expect. Her Pan-Fried Onion Dip is the real thing, with slowly car-amelized onions and fresh sour cream. Tomato soup is created from oven-roasted tomatoes and fresh basil to intensify the flavors. Meat loaf is as good as your grandmother's, but it's healthier because it's made with ground turkey and fresh herbs. The light and flaky Maple-Oatmeal Scones are baked with rolled oats, whole wheat, and real maple syrup. Now these and other famous Barefoot Contessa recipes can be prepared at home. \u003cbr\u003eIna says that before she owned a specialty food store she often spent a week making dinner for six friends. Her experience at Barefoot Contessa has given her hundreds of ideas for creating wonderful parties in a few hours. And they're all in this book. Crab Cakes with Remoulade Sauce can be stored overnight in the refrigerator and sauteed just before the guests arrive. Cheddar Corn Chowder can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The ingredients for Grilled Salmon Salad can all be prepared ahead and tossed together before serving. The batter for theRaspberry Corn Muffins can be mixed a day before and popped into the oven just before breakfast. \u003cbr\u003eIna Garten teaches us how to entertain with style, simplicity, and a relaxed sense of fun. There are notes throughout the book for giving cocktail parties, lunches, and dinner parties where everything is done before the guests arrive. And there are easy instructions for creating gorgeous party platters that don't even require you to cook! \u003cbr\u003eWith Ina Garten and The Barefoot Contessa Cookbook, you have the perfect recipe for hosting parties that are easy and fun for everyone--including the cook.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eIn 1978, \u003cb\u003eIna Garten\u003c\/b\u003e left her job as a budget analyst in the White House to pursue her dream: operating a specialty food store in the Hamptons. Twenty years later, Barefoot Contessa is celebrated for its stylish charm as well as its delicious food. Ina lives in East Hampton, New York, and Southport, Connecticut, with her husband, Jeffrey.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 10.36 x 7.82 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 06, 1999\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e James Beard Foundation Book Awards (2000)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914932425048,"sku":"9780609602195","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/uzis5gzJPC9780609602195.webp?v=1792785276"},{"product_id":"barefoot-contessa-family-style-easy-ideas-and-recipes-that-make-everyone-feel-like-family-a-cookbook-hardcover","title":"Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family: 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\u003eIna Garten\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eIna Garten, who shared her gift for casual entertaining in the bestselling \u003cb\u003eBarefoot Contessa Cookbook\u003c\/b\u003e and \u003cb\u003eBarefoot Contessa Parties!\u003c\/b\u003e, is back with her most enticing recipes yet--a collection of her favorite dishes for everyday cooking. In \u003cb\u003eBarefoot Contessa Family Style\u003c\/b\u003e, Ina explains that sharing our lives and tables with those we love is too essential to be saved just for special occasions--and it's easy to do if you know how to cook irresistible meals with a minimum of fuss. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFor Ina, the best way to make guests feel at home is to serve them food that's as unpretentious as it is delicious. So in her new book, she's collected the recipes that please her friends and family most--dishes like East Hampton Clam Chowder, Parmesan Roasted Asparagus, and Linguine with Shrimp Scampi. It's the kind of fresh, accessible food that's meant to be passed around the table in big bowls or platters and enjoyed with warm conversation and laughter. \u003cp\u003e\u003c\/p\u003eIn Ina's hands tried-and-true dishes are even more delicious than you remember them: Her arugula salad is bright with the flavors of lemon and Parmesan, the Oven-Fried Chicken is crispy without excess fat, and her Deep-Dish Apple Pie has the perfect balance of fruit and spice. Barefoot Contessa Family Style also includes enticing recipes that are memorable and distinctive, like Lobster Cobb Salad, Tequila Lime Chicken, and Saffron Risotto with Butternut Squash. \u003cp\u003e\u003c\/p\u003eWith vivid photographs of Ina cooking and serving food in her beautiful Hamptons home, as well as menu suggestions, practical wisdom on what to do when disaster strikes in the kitchen, and tips on creating an inviting ambience with music, \u003cb\u003eBarefoot Contessa Family Style\u003c\/b\u003e is the must-have guide to the joy of everyday entertaining.\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eIna Garten, who shared her gift for casual entertaining in the bestselling Barefoot Contessa Cookbook and Barefoot Contessa Parties!, is back with her most enticing recipes yet--a collection of her favorite dishes for everyday cooking. In Barefoot Contessa Family Style, Ina explains that sharing our lives and tables with those we love is too essential to be saved just for special occasions--and it's easy to do if you know how to cook irresistible meals with a minimum of fuss. \u003cbr\u003eFor Ina, the best way to make guests feel at home is to serve them food that's as unpretentious as it is delicious. So in her new book, she's collected the recipes that please her friends and family most--dishes like East Hampton Clam Chowder, Parmesan Roasted Asparagus, and Linguine with Shrimp Scampi. It's the kind of fresh, accessible food that's meant to be passed around the table in big bowls or platters and enjoyed with warm conversation and laughter. \u003cbr\u003eIn Ina's hands tried-and-true dishes are even more delicious than you remember them: Her arugula salad is bright with the flavors of lemon and Parmesan, the Oven-Fried Chicken is crispy without excess fat, and her Deep-Dish Apple Pie has the perfect balance of fruit and spice. Barefoot Contessa Family Style also includes enticing recipes that are memorable and distinctive, like Lobster Cobb Salad, Tequila Lime Chicken, and Saffron Risotto with Butternut Squash. \u003cbr\u003eWith vivid photographs of Ina cooking and serving food in her beautiful Hamptons home, as well as menu suggestions, practical wisdom on what to do when disaster strikes in the kitchen, and tips on creating an inviting ambience with music, Barefoot Contessa Family Style is the must-have guideto the joy of everyday entertaining.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eIn 1978, Ina Garten left her job as a budget analyst in the White House to pursue her dream of operating a specialty food store in the Hamptons. Since opening the Barefoot Contessa, she has written the bestselling \u003cb\u003eBarefoot Contessa Cookbook\u003c\/b\u003e and \u003cb\u003eBarefoot Contessa Parties!\u003c\/b\u003e She is a frequent contributor to major national magazines and writes a recurring column in \u003ci\u003eO Magazine\u003c\/i\u003e. Her new television series on entertaining can be seen on Food Network. Ina lives in East Hampton, New York, and Southport, Connecticut, with her husband, Jeffrey.\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 0.86 x 10.45 x 7.84 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 29, 2002\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914934227288,"sku":"9780609610664","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/CksZhNqPep9780609610664.webp?v=1792785279"},{"product_id":"andreas-cooktales-a-keepsake-cookbook-learn-new-recipes-treasure-old-ones-hardcover","title":"Andrea's Cooktales: A Keepsake Cookbook. Learn New Recipes, Treasure Old Ones - 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\u003eAndrea Letard\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eAndrea's Cooktales: A Keepsake Cookbook. Learn New Recipes, Treasure Old Ones\u003c\/i\u003e is the debut book of one of America's top 100 home cooks\u003c\/b\u003e. This heirloom cookbook is meant to be savored, splattered, and shared. It features \"New-Generation\" Southern recipes that are unique, fun, and easy to follow. Special stories are behind every recipe, which will inspire your own memories and stories. Learn new recipes to add to your weekday as well as holiday meal rotations. From appetizers to dessert, recipes are both naughty (for splurging) and nice (for healthy eating). A notes section is included for cooking\/food questions and answers, as well as journal areas to jot down stories and enter family recipes.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe perfect gift book\u003c\/b\u003e, it features a scuff-resistant hardcover, Smythe-sewn binding and a ribbon bookmark that will ensure it will be passed along for years. With delicious photography by Memphian Nicole Cole and a foreword by Memphis restaurateur and chef Jennifer Chandler.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.6 x 7.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 01, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914935570776,"sku":"9780997355970","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Z1syrXzyt69780997355970.webp?v=1792785281"},{"product_id":"the-flavor-bible-the-essential-guide-to-culinary-creativity-based-on-the-wisdom-of-americas-most-imaginative-chefs-hardcover","title":"The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrew Dornenburg\u003c\/b\u003e (Author), \u003cb\u003eKaren Page\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWidely hailed as one of the most influential cookbooks of all time, this is the timeless, classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Eight years in the making, \u003ci\u003eThe Flavor Bible\u003c\/i\u003e is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. \u003cp\u003e\u003c\/p\u003e Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking--as well as a new genre of \"cookbook\" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eThe Flavor Bible\u003c\/i\u003e is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: \u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eExplore the roles played by the four basic tastes\u003c\/b\u003e--salty, sour, bitter, and sweet--and how to bring them into harmony; \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eWork more intuitively and effectively with ingredients\u003c\/b\u003e by discovering which flavors have the strongest affinities for one another; \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBrighten flavors through the use of acids\u003c\/b\u003e--from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDeepen or intensify flavors \u003c\/b\u003ethrough layering specific ingredients and techniques; \u003c\/li\u003e\n\u003cli\u003e and \u003cb\u003ebalance the physical, emotional, mental, and spiritual aspects of cooking\u003c\/b\u003e and serving an extraordinary meal. \u003c\/li\u003e\n\u003c\/ul\u003e Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, \u003ci\u003eThe Flavor Bible\u003c\/i\u003e is an essential book for every kitchen library. \u003cp\u003e\u003c\/p\u003e For more inspiration in the kitchen, look for \u003ci\u003eThe Vegetarian Flavor Bible \u003c\/i\u003eand\u003ci\u003e Kitchen Creativity\u003c\/i\u003e.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eKaren Page\u003c\/b\u003e is a two-time James Beard Award-winning author whose books include \u003ci\u003eThe Flavor Bible\u003c\/i\u003e, which was named one of the year's best cookbooks on both \u003ci\u003eToday\u003c\/i\u003e and \u003ci\u003eGood Morning America\u003c\/i\u003e, one of the 100 best cookbooks of the last twenty-five years by \u003ci\u003eCooking Light\u003c\/i\u003e, and one of the ten best cookbooks in the world of the past century by \u003ci\u003eForbes\u003c\/i\u003e. The former \u003ci\u003eWashington Post\u003c\/i\u003e wine columnist is also the author of \u003ci\u003eWhat to Drink with What You Eat\u003c\/i\u003e, which was named the IACP Cookbook of the Year and Georges Duboeuf Wine Book of the Year. She lives with her husband, author and photographer Andrew Dornenburg, in New York City. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eAndrew Dornenburg\u003c\/b\u003e studied with the legendary Madeleine Kamman at the School for American Chefs and has cooked professionally in top restaurants in New York City. Their website is www.becomingachef.com.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 392\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.7 x 10.1 x 7.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 01, 2008\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e James Beard Foundation Book Awards (2009)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914939273560,"sku":"9780316118408","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/KSwgfe4XPt9780316118408.webp?v=1792785286"},{"product_id":"mastering-the-art-of-french-cooking-volume-2-a-cookbook-paperback","title":"Mastering the Art of French Cooking, Volume 2: A 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\u003eJulia Child\u003c\/b\u003e (Author), \u003cb\u003eSimone Beck\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe beloved sequel to the bestselling classic, \u003ci\u003eMastering the Art of French Cooking, Volume II \u003c\/i\u003epresents more fantastic step-by-step French recipes for home cooks. \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWorking from the principle that \"mastering any art is a continuing process,\" Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery. \u003cp\u003e\u003c\/p\u003eThey have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories--of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. \u003cp\u003e\u003c\/p\u003eFrom French bread to salted goose, from peasant \u003ci\u003eragoûts\u003c\/i\u003e to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of \u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e.\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eHere is the sequel to the great cooking classic. Each of the new recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. 5 times as many drawings as in Vol. I make the clear instructions even more so.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eIn all of our recipes, and especially in those for desserts and cakes, we have taken full advantage of modern mechanical aids wherever we have found them effective. While Volume I reflects France in the 1950s and the old traditions of French cooking, Volume II, like France herself, has stepped into contemporary life.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJulia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, studied at the Cordon Bleu, and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of \u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e (1961). In 1963, Boston's WGBH launched \u003ci\u003eThe French Chef\u003c\/i\u003e television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eSimone (\"Simca\") Beck was born in 1904 at Tocqueville en Caux, Normandy. In 1933, she began to study at the Cordon Bleu, then the world's supreme school of cuisine. In 1948 she was approached by a friend, Louisette Bertholle (now Comtesse de Nalèche), to collaborate on a French cookbook for Americans. In 1951, at the suggestion of her husband, they began to search for an American to help them, and a friend introduced Simca to Julia Child, then studying cooking in Paris. Soon afterward, the three women formed a cooking school, L'École des Trois Gourmandes, and began the collaboration that produced the several volumes of \u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e. She died in 1991.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 648\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.32 x 9.98 x 7.12 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 12, 1983\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914939404632,"sku":"9780394721774","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/52izFFEBPy9780394721774.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"},{"product_id":"james-beards-new-fish-cookery-paperback","title":"James Beard's New Fish Cookery - 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\u003eJames Beard\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eA healthful, dramatically simplified book on cooking techniques for preparinglow cholesterol, low calorie seafood, with over 500 recipes.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 512\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.19 x 8.95 x 6.15 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 01, 1994\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914942320984,"sku":"9780316085007","price":29.93,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/L1YwofvTpT9780316085007.webp?v=1792785291"},{"product_id":"the-wonderful-but-challenging-foodie-quiz-book-paperback","title":"The Wonderful But Challenging Foodie Quiz Book - 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\u003eDouglas Wavamunno\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWorld Foodie Quiz Book\u003c\/p\u003e\u003cp\u003eVolume 1\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e \u003c\/p\u003e\u003cp\u003eThis book is borne out of a love and appreciation of all things food. This is also for all the people that enjoy food and always want to know more about the background of food in a fun way, this is a good way of testing your foodie knowledge. Food is endlessly fascinating and hopefully this volume adds to the enjoyment of testing foodie friends and family\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 108\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.22 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 03, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914942812504,"sku":"9798215767948","price":18.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/vr0LPFtRiF9798215767948.webp?v=1792785291"},{"product_id":"outlander-kitchen-the-official-outlander-companion-cookbook-hardcover","title":"Outlander Kitchen: The Official Outlander Companion 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\u003eTheresa Carle-Sanders\u003c\/b\u003e (Author), \u003cb\u003eDiana Gabaldon\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003cb\u003eTake a bite out of Diana Gabaldon's \u003ci\u003eNew York Times\u003c\/i\u003e bestselling Outlander novels, the inspiration for the hit Starz series, with this immersive official cookbook from Outlander Kitchen founder Theresa Carle-Sanders!\u003c\/b\u003e \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, \u003ci\u003eOutlander Kitchen\u003c\/i\u003e's here to prove you wrong.\"--\u003ci\u003eEntertainment Weekly\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e Claire Beauchamp Randall's incredible journey from postwar Britain to eighteenth-century Scotland and France is a feast for all five senses, and taste is no exception. From Claire's first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate. \u003cp\u003e\u003c\/p\u003e Now professional chef and founder of Outlander Kitchen Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, \u003ci\u003eOutlander Kitchen\u003c\/i\u003e retells Claire and Jamie's incredible story through the flavors of the Scottish Highlands, the French Revolution, and beyond. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today's modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and \u003ci\u003enicht: \u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003e- Breakfast: \u003c\/b\u003eYeasted\u003cb\u003e \u003c\/b\u003eBuckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette\u003cbr\u003e \u003cb\u003e- Appetizers: \u003c\/b\u003eCheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters \u003cbr\u003e \u003cb\u003e- Soups \u0026amp; Stocks: \u003c\/b\u003eCock-a-Leekie Soup; Murphy's Beef Broth; Drunken Mock-Turtle Soup\u003cbr\u003e \u003cb\u003e- Mains: \u003c\/b\u003ePeppery Oyster Stew; Slow-Cooked Chicken Fricassee; Conspirators' Cassoulet\u003cbr\u003e \u003cb\u003e- Sides: \u003c\/b\u003eAuld Ian's Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash\u003cbr\u003e \u003cb\u003e- Bread \u0026amp; Baking: \u003c\/b\u003ePumpkin Seed and Herb Oatcakes; Fiona's Cinnamon Scones; Jocasta's Auld Country Bannocks\u003cbr\u003e \u003cb\u003e- Sweets \u0026amp; Desserts: \u003c\/b\u003eBlack Jack Randall's Dark Chocolate Lavender Fudge; Warm Almond Pastry with Father Anselm; Banoffee Trifle at River Run \u003cp\u003e\u003c\/p\u003e With full-color photographs and plenty of extras--including cocktails, condiments, and preserves--\u003ci\u003eOutlander Kitchen \u003c\/i\u003eis an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget \u003ci\u003ebon appétit\u003c\/i\u003e. As the Scots say, \u003ci\u003eith do leòr!\u003c\/i\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eTheresa Carle-Sanders\u003c\/b\u003e is a professional chef, food writer, and unabashed fan of Diana Gabaldon's Outlander series. She lives on a small island in the Salish Sea between Vancouver and Victoria in Canada with her husband, Howard, and their dog, Koda.\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 9.2 x 7.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 14, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914943140184,"sku":"9781101967577","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/k8r9kqWW-W9781101967577.webp?v=1792785292"},{"product_id":"the-flavors-of-southern-italy-hardcover","title":"The Flavors of Southern Italy - 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\u003eErica de Mane\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003ePraise for Erica De Mane \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"Erica De Mane is an experienced, generous home cook who understands how both Italians and Americans like to eat, and she deftly manages to bridge the two cultures.\" \u003cbr\u003e-Corby Kummer, The New York Times \u003cp\u003e\u003c\/p\u003e\"De Mane tells you things you need to know. . . . Her philosophy is contagious. The tone is friendly. The result is liberating. The confidence can't help but build.\"\u003cbr\u003e-Ronalie C. Peterson, The Washington Post \u003cp\u003e\u003c\/p\u003e\"I found myself nodding in appreciation of Erica De Mane's willingness to hand over the keys to being a good cook.\"\u003cbr\u003e-Susie Middleton, Fine Cooking magazine \u003cp\u003e\u003c\/p\u003eSavor the rich flavors of Southern Italy with this exciting collection from experienced cook and food writer Erica De Mane. From classic recipes to new interpretations, from multi-course meals to easy antipasti, here are dishes for cooks of all levels that capture the taste and spirit of one of the world's most beloved cuisines.\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eIf you love the pungent aroma of simmering garlic, the rich tang of spicy tomato sauce, or the salty bite of Parmesan cheese, you're already well on your way to mastering the secrets of Southern Italian cooking. Now, you can learn to improvise with these enticing flavors and combine them in new and exciting ways that bring variety and vitality to every delicious dish you create.\u003c\/p\u003e\u003cp\u003eWith her unique flavor-based approach to Southern Italian cooking, celebrated Italian chef and author Erica De Mane shows how to use the simplest techniques and purest ingredients to create surprisingly innovative dishes that add new dimension to the flavors you savor most. \u003c\/p\u003e\u003cp\u003eInsisting that the best results occur when we cook from the heart, the memory, and the senses, De Mane returns to the culinary region of her ancestry to rediscover the enchanting tastes that form the foundation of Southern Italian family recipes. She unveils the secrets of blending sweet and sour flavors; using wild mint to accent the flavors of meat and pasta; and adding distinctive character to stews and soups with cinnamon, saffron, and other spices that Americans may not associate with the cooking of Southern Italy.\u003c\/p\u003e\u003cp\u003eMore than 250 recipes highlight the versatility and subtlety of this immensely popular regional cuisine-from Fusilli with Sauteed Green Olives and Bread Crumbs to Tuna Tartare Crostini with Capers and Avocado. You'll perfect techniques for preparing vegetables, meat and poultry, tarts, soups, pasta, desserts, and more. \u003c\/p\u003e\u003cp\u003eDe Mane's delightful meditations on the art of cooking and the ways in which flavors combine give you both the inspiration and the understanding necessary to dream up your own innovative and delectable dishes.\u003c\/p\u003e\u003cp\u003eComplete with colorful anecdotes on the history of Southern Italian cooking, useful instructions on traditional preparation methods, and helpful tips on how to hunt down the freshest ingredients, The Flavors of Southern Italy fills your kitchen with the tempting aromas, exquisite textures, and bold and vibrant flavors of the cuisine you love best-at its very, very best!\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003ePraise for Erica De Mane\u003c\/p\u003e\u003cp\u003e\"Erica De Mane is an experienced, generous home cook who understands how both Italians and Americans like to eat, and she deftly manages to bridge the two cultures.\" \u003cbr\u003e-Corby Kummer, The New York Times\u003c\/p\u003e\u003cp\u003e\"De Mane tells you things you need to know. . . . Her philosophy is contagious. The tone is friendly. The result is liberating. The confidence can't help but build.\"\u003cbr\u003e-Ronalie C. Peterson, The Washington Post\u003c\/p\u003e\u003cp\u003e\"I found myself nodding in appreciation of Erica De Mane's willingness to hand over the keys to being a good cook.\"\u003cbr\u003e-Susie Middleton, Fine Cooking magazine\u003c\/p\u003e\u003cp\u003eSavor the rich flavors of Southern Italy with this exciting collection from experienced cook and food writer Erica De Mane. From classic recipes to new interpretations, from multi-course meals to easy antipasti, here are dishes for cooks of all levels that capture the taste and spirit of one of the world's most beloved cuisines.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eERICA DE MANE writes on Italian cooking for Food \u0026amp; Wine, Fine Cooking, Saveur, the New York Times, Gourmet, and Marie Claire. She contributed to Joy of Cooking and is the author of Pasta, as well as Pasta Improvvisata. 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These 150 simple and satisfying plant-based recipes include something for every meal of the day, from comforting classics to international favorites. They also a \u003cul\u003e\n\u003cli\u003e Sweet Potato Red Curry with Rice and Purple Kale \u003c\/li\u003e\n\u003cli\u003e Bistro Beet Burgers \u003c\/li\u003e\n\u003cli\u003e Summer Seitan Saute with Cilantro and Lime \u003c\/li\u003e\n\u003cli\u003e and more \u003c\/li\u003e\n\u003c\/ul\u003e Moskowitz's recipes are not only delicious but also easy to make, with ingredient lists that are easy to find at your local grocery store. Her cookbook is a must-have for anyone looking to bring more variety and creativity to their plant-based meals.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eIsa Chandra Moskowitz\u003c\/b\u003e is the best-selling author of the hit cookbooks \u003ci\u003eIsa Does It, The Superfun Times Vegan Holiday Cookbook, Veganomicon\u003c\/i\u003e, \u003ci\u003eVegan With a Vengeance\u003c\/i\u003e, and many others.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 10 x 8.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 22, 2013\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Books for a Better Life (2013)\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Books for a Better Life (2014)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914945761624,"sku":"9780316221900","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/7j0SoVSp0W9780316221900.webp?v=1792785296"},{"product_id":"flour-spectacular-recipes-from-bostons-flour-bakery-cafe-hardcover","title":"Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe - 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\u003eJoanne Chang\u003c\/b\u003e (Author), \u003cb\u003eChristie Matheson\u003c\/b\u003e (With)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe original and beloved baking cookbook from Joanne Chang, owner of Boston's renowned Flour Bakery.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e\u003cp\u003eFlour Bakery's motto is simple and perfect: Make life sweeter . . . eat dessert first. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eEvery day, thousands of Bostonians and city visitors can't resist buying sweet and savory treats from an alumna of Harvard with a degree in economics who has made it her mission, as Boston Radio proclaims, \"to make food that's just so good you can't stop eating it.\" \u003cp\u003e\u003c\/p\u003eFrom Homemade Pop-Tarts to Brioche au Chocolat, Lemon Raspberry Cake to perfect croissants, Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies, leading her on a path that eventually resulted in a sticky bun triumph on the Food Network's \u003ci\u003eThrowdown with Bobby Flay\u003c\/i\u003e. \u003cp\u003e\u003c\/p\u003eIn \u003cb\u003e\u003ci\u003eFlour\u003c\/i\u003e\u003c\/b\u003e, she has created an instructive and inspiring guide to baking that appeals to novice and experienced bakers alike. Nearly 150 recipes, sorted into chapters on Breakfast Treats, Cookies, Cakes, Pies + Tarts, Other Sweets, and Breads, are easy to follow and achieve successfully. Paired with gorgeous photographs and indispensable chapters on techniques, equipment, ingredients, and \"Joanne's Top 12 Baking Tips,\" this mouthwatering collection is an accessible, instant classic cookbook for the home baker. \u003cp\u003e\u003c\/p\u003e\u003cp\u003eBAKING BOOK TO SAVOR: Bread, pastry, pies, cakes, cookies, and desserts of all kinds have captured the imaginations of home cooks. This beautiful cookbook is the perfect gift or self-purchase for anyone just beginning their baking journey or wanting to expand their repertoire with irresistible signature bakes. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWHAT'S INSIDE: Discover straightforward instructions for creating such delectable treats as Oatmeal-Maple Scones; Chunky Lola Cookies; Lemon Lust Bars; Deep, Dark, Spicy Gingerbread with Coffee Glaze; Milky Way Tart; Super-Pumpkiny Pumpkin Pie; Brown Sugar Popovers; Honey-Cinnamon Ice Cream; Parmesan and Black Pepper Whole-Wheat Focaccia; and so much more. \u003cp\u003e\u003c\/p\u003eAWARD-WINNING AUTHOR: A James Beard Foundation Award winner for Outstanding Baker in 2016, Joanne Chang was a pastry chef at Payard Patisserie in New York City and Mistral in Boston, and took down master chef Bobby Flay himself, before opening her own pastry shop in 2000. Flour Bakery, renowned for its signature sticky buns and dedication to \"pastry love,\" now has multiple locations and a dedicated following. \u003cp\u003e\u003c\/p\u003e\u003cp\u003ePerfect for: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHome cooks and bakers of all levels\u003c\/li\u003e\n\u003cli\u003eFans of Flour Bakery and Joanne Chang\u003c\/li\u003e\n\u003cli\u003eDevotees of the \u003ci\u003eGreat British Baking Show\u003c\/i\u003e and \u003ci\u003eAmerica's Test Kitchen\u003c\/i\u003e\n\u003c\/li\u003e\n\u003cli\u003eBirthday, housewarming, holiday, or host or hostess gift for baking enthusiasts\u003c\/li\u003e\n\u003cli\u003ePair with companion volume \u003ci\u003eFlour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets \u0026amp; Savories\u003c\/i\u003e\n\u003c\/li\u003e\n\u003cli\u003eShelve alongside Barefoot Contessa cookbooks, \u003ci\u003eMagnolia Table\u003c\/i\u003e, \u003ci\u003eThe Smitten Kitchen Cookbook\u003c\/i\u003e, \u003ci\u003eHalf Baked Harvest Cookbook\u003c\/i\u003e, and \u003ci\u003eTartine Bread\u003c\/i\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJoanne Chang is the chef-owner of Flour Bakery in Boston. She has a degree in applied mathematics and economics from Harvard University and was a pastry chef at Payard Patisserie and Mistral. She lives in Boston. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Christie Matheson is the author or co-author of several books, including \u003ci\u003eSalty Sweets\u003c\/i\u003e. She lives in Boston and San Francisco. \u003cp\u003e\u003c\/p\u003e Keller + Keller are Boston-based food and lifestyle photographers.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.15 x 10.24 x 7.71 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 06, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914949661016,"sku":"9780811869447","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/SKWCzP4dlz9780811869447.webp?v=1792785301"},{"product_id":"tartine-bread-hardcover","title":"Tartine Bread - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eChad Robertson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe definitive bread baking book from San Francisco's legendary Tartine Bakery. \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e NAMED ONE OF THE 25 MOST INFLUENTIAL COOKBOOKS OF THE LAST 100 YEARS by \u003ci\u003eThe New York Times Style Magazine\u003c\/i\u003e\u003cp\u003e\u003cb\u003e\"The most beautiful bread book yet published.\"--\u003c\/b\u003e\u003ci\u003e\u003cb\u003eThe New York Times\u003c\/b\u003e\u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFrom Chad Robertson, Winner, James Beard Award for Outstanding Pastry Chef, 2008 \u003cp\u003e\u003c\/p\u003e\u003cb\u003eThis is the bread bible for the home baker or professional bread-maker.\u003c\/b\u003e It comes from Chad Robertson, a man many consider to be the best bread baker in the United States and co-owner with Elizabeth Prueitt of San Francisco's Tartine Bakery. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eOnly a handful of bakers have learned the bread science techniques Robertson has developed.\u003c\/b\u003e To him, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eBread making the Tartine Way: \u003c\/b\u003e Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.THE BREAD BOOK THAT SAVED LOCKDOWN: When the world turned inward and reached for the comfort of bread making and artisan sourdough made simple, this is the bread recipe book they relied on. Variations from Chad Robertson's master recipe showcase a wonderfully diverse set of breads and more than 30 sweet and savory recipes using the day-old bread to make sandwiches, classic soups, puddings, delicious baked French toast, and an addictive Kale Caesar. \u003cp\u003e\u003c\/p\u003e WHY CHOOSE TARTINE COOKBOOK?: At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Now you can bake your own with the bestselling bread baking book: \"It's informative, it's inspiring, and it's visually stunning.\"--KQED \u003cp\u003e\u003c\/p\u003e FOR THE DISCERNING COOKBOOK COLLECTOR: If you liked \u003ci\u003eTartine: A Classic Revisited\u003c\/i\u003e by Elisabeth Prueitt and Chad Robertson, \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e by Ken Forkish, and \u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e by Peter Reinhart, you'll love \u003ci\u003eTartine Bread\u003c\/i\u003e! \u003cbr\u003e \u003cp\u003ePerfect for: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eDevotees of Tartine Bakery and the San Francisco food scene\u003c\/li\u003e\n\u003cli\u003eHome cooks seeking easy-to-achieve bread recipes\u003c\/li\u003e\n\u003cli\u003eBeginner and advanced bread bakers\u003c\/li\u003e\n\u003cli\u003eBirthday, housewarming, hostess, or holiday gift\u003cbr\u003e \u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eChad Robertson trained at the Culinary Institute of America and, with his wife Elisabeth Prueitt, won the James Beard Outstanding Pastry Chef Award in 2008. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eEric Wolfinger is a photographer, surfer, and bread-making apprentice at Tartine Bakery. Like Chad, he lives in San Francisco.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.4 x 10.2 x 8.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 15, 2010\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Gourmand World Cookbook Awards (USA Only) (2010)\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e James Beard Foundation Book Awards (2011)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914950316376,"sku":"9780811870412","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/UB_ks2DXXH9780811870412.webp?v=1792785302"},{"product_id":"meniere-man-in-the-kitchen-cooking-for-menieres-the-low-salt-way-italian-paperback","title":"Meniere Man In The Kitchen. COOKING FOR MENIERE'S THE LOW SALT WAY. ITALIAN. - 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\u003eMeniere Man\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePAPERBACK INCLUDES FREE DOWNLOAD OF THE KINDLE EBOOK\u003c\/strong\u003eFEATURING OVER 90 LOW- SALT ITALIAN RECIPES FOR ANTIPASTI, PASTAS, FISH, MEAT, VEGETABLES, SALADS, PIZZAS AND DESSERTS.\u003c\/p\u003e\u003cp\u003e'Cooking For Meniere's The Low Salt Way', is not a diet. It's about changing the habit and quiet addiction to salt, but still eating the food you love...like Italian; where the food is full of intensity, as if the land, sun, sea and history are intrinsic ingredients.\u003c\/p\u003e \u003ci\u003eDiscover how easy and fast it is to cook delicious LOW SALT recipes in your home kitchen. Authentic Mozzarella, Ricotta, Mascarpone, Chicken stock, Vegetable stock, Basil pesto, Sumo di pomodoro, Caramelised onion balsamic jam, Tomato brochette, Crostini di pepperoni, Stuffed mushrooms, Purea di fave, Mescciua, Ribolita, Tuscan bean and barley soup, Minestrone soup, Spaghetti Bolognese, Bolognese ragu, Cannelloni Ricotta spinach, Linguine al pomodoro, Pasta e fagioli, Potato gnocchi with sage butter, Pumpkin gnocchi, Gnocchi ragu of mushrooms, Penne alla arrabbiata, Spagetti alla aglio, Spagetti carbonara, Spagetti with squid, Pasta al pesto, Calamari fritti, Grilled squid with cannelli beans, Salmon and orange salad, Tonno alla Palermitana, Breaded ocean fish, Insalata Fruitta di mare, Scabeggio, Salmon fettuccine, Osso Buco, Agnello alla gringlia, Medaglioni di maiale, Roast pork with fig sauce, No salt pork and beef sausages, No salt classic Italian sausages, Arrosto di maiale al limone, Pork with prunes, De Sarno's lasagne, Classic Italian lasagne, Ragu Napolentano, Bistecca Florentina, Chicken with herb sauce, Fettuccine with chicken, Pollo alls cacciatora, Pollo alls bruno, Barbecued chicken legs, Italian lemon herb chicken, Fennel and orange salad, Insalata Caprese, Condigiun, Pepperonata, Caponata Ricotta spinach lasagne, Insalata di Broccolini, Roasted vegetable lasagne, Roast pumpkin and spinach lasagne. Rosemary focaccia and 15 authentic pizzas. DELICIOUS DESSERTS: Sopranos tiramisu, Pistachio biscotti, Anise and orange biscotti, Zabaglione, Amaretto stuffed peaches, Italian lemon ice, Vanilla bean panna cotta, Sicilian ricotta cassata cake, Fresh summer fruitcake, Strawberry mousse, Balsamic strawberries, Ricotta with honey.\u003c\/i\u003e\u003cp\u003e\"Every life-changing event happens for a reason. If \"Meniere Man In The Kitchen\" finds you on the same Meniere's journey, there are two essential ingredients I'd like to add here. HOPE and my heartfelt and sincere BEST WISHES for a full recovery very soon. If I can do it, then so will you.\"\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e M.M \"This copyright holder prohibits the use and distribution of their content from unauthorized sources. Support them by purchasing or accessing from authorized sources only. www.dmcaforce.com is the authorized DMCA Agent for this copyright holder.\" Related tags: Low-Salt Cookbook, low-sodium diet, Low Salt, Health, low salt recipes, low salt cooking, low salt foods, low sodium, low sodium diet, health, recipes, cook, Italian Food, Mediterranean, Italian Cooking, Italian Recipes.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAt the height of his business career and aged just forty-six, the Author suddenly became acutely ill. He was diagnosed with Meniere's disease, but the full impact of having Meniere's disease was to come later.\u003c\/p\u003e\u003cp\u003e He was to lose not only his health, but his career and financial status as he knew it. He began to lose all hope that he would fully recover a sense of well-being. But it was his personal spirit and desire to get 'back to normal' that made him not give up to a life of Meniere's symptoms of severe vertigo, dizziness and nausea.\u003c\/p\u003e\u003cp\u003eHe decided that you can't put a limit on anything in life. Rather than letting Meniere's disease get in the way of recovery, he started to focus on what to do about overcoming Meniere's disease.\u003c\/p\u003e\u003cbr\u003e These days life is different for the Author. He is a fit active man who has no symptoms of Meniere's disease except for 90% hearing loss and permanent tinnitus in one ear.\u003cp\u003e Following his own advice he continues to avoid salt, stress, takes vitamins, exercises regularly and maintains a positive, mindful attitude.\u003c\/p\u003ep\u0026gt;Meniere Man believes that if you want to experience a marked improvement in health you can't wait until you feel well to start. You must begin to improve your health now, even though you don't feel like it.\u003cbr\u003e\u003cp\u003eThe Author is a writer and painter. He is married to a with two adult children. He enjoys the sea, cooking, travel, photography, nature and the great company of family, friends and his beloved dog, Bella.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 210\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 02, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914951266648,"sku":"9780992296469","price":20.57,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/oVw5v1l6K89780992296469.webp?v=1792785304"},{"product_id":"on-vegetables-modern-recipes-for-the-home-kitchen-hardcover","title":"On Vegetables: Modern Recipes for the Home Kitchen - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJeremy Fox\u003c\/b\u003e (Author), \u003cb\u003eNoah Galuten\u003c\/b\u003e (Author), \u003cb\u003eDavid Chang\u003c\/b\u003e (Contribution by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eKnown for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. \u003ci\u003eOn Vegetables\u003c\/i\u003e elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eJeremy Fox is an award-winning chef, having garnered accolades including Food \u0026amp; Wine \"Best New Chef 2008\", Los Angeles Times \"Jonathan Gold's 101 Best Restaurants\" 2013-2016, and three James Beard nominations for \"Best Chef: West\". He was previously at Ubuntu in Napa, CA, earning the restaurant a Michelin star and at Manresa in Los Gatos, CA. Fox is the executive chef at Rustic Canyon and Esters Wine Shop \u0026amp; Bar in Santa Monica, CA.\u003c\/p\u003e\u003cp\u003eNoah Galuten is a food writer based in Los Angeles. He has written for several publications including LA Weekly and Los Angeles magazine. He was known for many years as the blogger behind Man Bites World and currently works for the Golden State restaurant group, where he oversees Bludso's Bar \u0026amp; Que locations, Prime Pizza, and Cofax in Los Angeles.\u003c\/p\u003e\u003cp\u003eDavid Chang is the chef and founder of the Momofuku restaurant group, which owns and operates restaurants in the United States, Canada, and Australia.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 10.7 x 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 17, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914954740056,"sku":"9780714873909","price":49.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/uot__Dq49S9780714873909.webp?v=1792785309"},{"product_id":"mastering-pizza-the-art-and-practice-of-handmade-pizza-focaccia-and-calzone-a-cookbook-hardcover","title":"Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [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\u003eMarc Vetri\u003c\/b\u003e (Author), \u003cb\u003eDavid Joachim\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003cb\u003eA revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have. \u003c\/b\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"If you are serious about making pizza, buy every copy in the store.\"--JIMMY KIMMEL \u003cp\u003e\u003c\/p\u003ePizza remains America's favorite food, but one that many people hesitate to make at home. In \u003ci\u003eMastering Pizza\u003c\/i\u003e, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes--gleaned from years spent researching recipes in Italy and perfecting them in America--have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles--and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, \u003ci\u003eMastering Pizza\u003c\/i\u003e will help you make pizza as delicious as you find in Italy.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eTrained in Bergamo, Italy, by some of the region's most noted chefs, MARC VETRI is the chef\/owner of Pizzeria Vetri, Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia. He has also opened a series of restaurants in partnership with Terrain, with locations in California and Texas. Vetri was named one of \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e's Ten Best New Chefs; he also won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in\u003ci\u003e Gourmet\u003c\/i\u003e, \u003ci\u003eBon Appétit\u003c\/i\u003e, and the \u003ci\u003eNew York Times\u003c\/i\u003e, and is the author of \u003ci\u003eMastering Pasta\u003c\/i\u003e, \u003ci\u003eIl Viaggio di Vetri\u003c\/i\u003e, and \u003ci\u003eRustic Italian Food\u003c\/i\u003e. DAVID JOACHIM is the author of the \u003ci\u003eNew York Times \u003c\/i\u003ebest seller \u003ci\u003eA Man A Can A Plan\u003c\/i\u003e and a co-writer on numerous cookbooks.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 9.6 x 8.7 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 August 28, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914956149080,"sku":"9780399579226","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/O5r-7_Zcf19780399579226.webp?v=1792785311"},{"product_id":"tiktok-cookbook-for-influencers-delicious-meals-and-extravagant-treats-to-go-viral-paperback","title":"TikTok Cookbook for Influencers: Delicious Meals and Extravagant Treats to go Viral - 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\u003eZara London\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003ci\u003e\u003cb\u003eKINDLE MATCHBOOK: GET THE KINDLE EDITION FREE WHEN YOU GRAB THE PAPERBACK EDITION TODAY\u003c\/b\u003e\u003c\/i\u003eTOP 100 VIRAL RECIPES FROM TIKTOK INFLUENCERS!TikTok has provided an opportunity for new influencers to quickly establish themselves on the platform by recording simple cooking videos with recipes that are particularly eye-catching. You can build your own following completely organically and in a matter of weeks when you are armed with these viral recipes! Whether your goal is commercial success or just some fun building a following online, these recipes make it easy!Get yours now!\u003ci\u003e\u003cb\u003eTake this shortcut to viral fame! Your next million followers are as easy as cooking these delicious, easy recipes!\u003c\/b\u003e\u003c\/i\u003e\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 9.25 x 7.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 04, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914956443992,"sku":"9798372535510","price":13.46,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/N-XORxNu7T9798372535510.webp?v=1792785312"},{"product_id":"on-the-rocks-the-primadonna-story-hardcover","title":"On the Rocks: The Primadonna Story - 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\u003eMaria C. Palmer\u003c\/b\u003e (Author), \u003cb\u003eRuthie Robbins\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eOn the Rocks chronicles the real-life journey of restaurateur Joseph Costanzo Jr., from his rise to success in the 1990s as a owner of the highly acclaimed Primadonna Restaurant, radio host, columnist, and aspiring politician to his sharp fall in the early 2000s, ending in an investigation and a stint in federal prison. Costanzo is a complex character, whom readers will admire for his confidence and rebuke for his arrogance, will love for his generosity and despise for his egotism, and will learn from in both his attention to detail and lack thereof. This driven, not-your-average-Joe is an unforgettable character who achieves the seemingly impossible but can't help getting in his own way. Come along with Joe for a bumpy ride on the Rocks!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 318\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.88 x 9 x 6 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":58914956706136,"sku":"9798888240298","price":30.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/VQ8N2jrwdd9798888240298.webp?v=1792785312"},{"product_id":"on-the-rocks-the-primadonna-story-paperback","title":"On the Rocks: The Primadonna 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\u003eMaria C. Palmer\u003c\/b\u003e (Author), \u003cb\u003eRuthie Robbins\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eOn the Rocks chronicles the real-life journey of restaurateur Joseph Costanzo Jr., from his rise to success in the 1990s as a owner of the highly acclaimed Primadonna Restaurant, radio host, columnist, and aspiring politician to his sharp fall in the early 2000s, ending in an investigation and a stint in federal prison. Costanzo is a complex character, whom readers will admire for his confidence and rebuke for his arrogance, will love for his generosity and despise for his egotism, and will learn from in both his attention to detail and lack thereof. This driven, not-your-average-Joe is an unforgettable character who achieves the seemingly impossible but can't help getting in his own way. Come along with Joe for a bumpy ride on the Rocks!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 318\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.71 x 9 x 6 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":58914957295960,"sku":"9798888240274","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/0Jl1N4PFxG9798888240274.webp?v=1792785312"},{"product_id":"two-for-the-road-our-love-affair-with-american-food-paperback","title":"Two for the Road: Our Love Affair with American 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\u003eJane Stern\u003c\/b\u003e (Author), \u003cb\u003eMichael Stern\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003ePart memoir, part guidebook, part cookbook, and all parts hilarious, Two for the Road shares the lessons the Sterns have learned during thirty years of sampling regional fare on America's back roads. If you want a great restaurant, forget the Yellow Pages, ask the local cop--and avoid anything that calls itself \"world famous.\" Sure bets are places with a giant plastic pig on the roof or pictures of Jesus on the walls. As the Sterns search for the Holy Grail of barbecue, they relate achingly funny adventures and misadventures, and what emerges is a big picture of America, revealing exotic eating customs that flourish right under our noses.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 8.1 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 09, 2007\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914960310616,"sku":"9780618872688","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/xH6LwT56O89780618872688.webp?v=1792785316"},{"product_id":"the-best-of-trailer-food-diaries-paperback","title":"The Best of Trailer Food Diaries - 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\u003eRenee Casteel Cook\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFrom the Southwest, to the Northwest to the Midwest, this book features all the best stories and recipes from food trucks across the U.S.A. Join culinary travel author Renee Casteel Cook, alongside Tiffany Harelik and Steven Shomler as they take you through an unprecedented literary food truck tour in Austin, Portland, and Columbus with a few pit stops in Dallas and Houston. You'll get to read the history behind some of the world's most interesting food cart personalities while learning to make dishes that will soon become your family's favorite thing to eat. From Beef Bacon Cheddar Stuffed Meatballs and Hawaiian Style Ahi Limu Poke to Cardamom Chai Chicken and Marinated Beets with Black Walnuts as well as Tomato Jam, Fried Green Tomatoes and Grilled Asparagus with Strawberry Kalonji Dressing \u0026amp; Cumin Fried Hazelnuts this cookbook has something for everyone, at every table.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.61 x 9 x 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 August 01, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914961260888,"sku":"9780997734942","price":26.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/YUNoNhBIVI9780997734942.webp?v=1792785318"},{"product_id":"everyday-dorie-the-way-i-cook-hardcover","title":"Everyday Dorie: The Way I Cook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDorie Greenspan\u003c\/b\u003e (Author), \u003cb\u003eEllen Silverman\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e2019 James Beard General Cookbook Award Finalist \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eTo the hundreds of thousands who follow her on Twitter, Instagram, and Facebook, Dorie Greenspan's food is powerfully cookable--her recipes instant classics. In \u003ci\u003eEveryday Dorie\u003c\/i\u003e, an essential modern cookbook, she invites readers into her kitchen to savor the dishes that she makes all the time, from Miso-Glazed Salmon to Lemon Goop.\u003c\/p\u003e\u003cp\u003eWhat makes a \"Dorie recipe\"?\u003c\/p\u003e\u003cp\u003eEach one has a small surprise that makes it special. Mustard and walnuts in the cheese puffs. Cherry tomatoes stuffed into red bell peppers and oven-charred. Cannellini beans in cod en papillote. The dishes are practical, made with common ingredients from the supermarket, farmers' market, or pantry, like Sweet Chili Chicken Thighs, a perfect weeknight meal which is both simple and fine enough for company, and Eton Mess, a beautifully casual dessert of crumbled meringue, fruit, and whipped cream. They are easygoing home cooking recipes, providing swaps and substitutions. They invite mixing and matching. Many can be served as dinner, or as a side dish, or as an appetizer, or hot, cold, or room temperature. And every single one is like a best friend in the kitchen, full of Dorie's infectious love of cooking and her trademark hand-holding directions.\u003c\/p\u003e\u003cp\u003eDiscover the joy of everyday cooking with Dorie's signature approach: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eWeeknight Dinners: \u003c\/b\u003e Simple yet elegant main courses like Miso-Glazed Salmon and Sweet Chili Chicken Thighs that are perfect for a busy evening but impressive enough for guests.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eCreative Twists: \u003c\/b\u003e Discover the small surprises that make Dorie's recipes instant classics, like adding mustard and walnuts to cheese puffs or charring cherry-tomato-stuffed peppers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlexible \u0026amp; Forgiving Recipes: \u003c\/b\u003e Easygoing dishes that invite you to play, offering plenty of smart swaps and substitutions to use what you have on hand.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eClear, Confident Directions: \u003c\/b\u003e Feel like you have a best friend in the kitchen with Dorie's famously clear, hand-holding instructions that guarantee success every time.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eInducted into the James Beard Foundation's Who's Who of Food and Beverage in America, DORIE GREENSPAN is the author of \u003ci\u003eDorie's Cookies\u003c\/i\u003e, a 2017 James Beard Award-winner for Best Baking and Dessert book; \u003ci\u003eAround My French Table, \u003c\/i\u003ea\u003ci\u003e New York Times \u003c\/i\u003ebestseller that was\u003ci\u003e\u003c\/i\u003enamed Cookbook of the Year by the IACP; \u003ci\u003eBaking Chez Moi, \u003c\/i\u003ealso a \u003ci\u003eTimes \u003c\/i\u003ebestseller\u003ci\u003e;\u003c\/i\u003e and \u003ci\u003eBaking: From My Home to Yours\u003c\/i\u003e, a James Beard Award winner. She lives in New York City, Westbrook, Connecticut, and Paris.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 9.9 x 8.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 23, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914963325272,"sku":"9780544826984","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/mOU1kZMaQt9780544826984.webp?v=1792785321"},{"product_id":"barefoot-contessa-how-easy-is-that-fabulous-recipes-easy-tips-a-cookbook-hardcover","title":"Barefoot Contessa How Easy Is That?: Fabulous Recipes \u0026 Easy Tips: 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\u003eIna Garten\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIna Garten, bestselling cookbook author and beloved star of \u003ci\u003eBarefoot Contessa\u003c\/i\u003e on Food Network, is back with her easiest recipes ever. \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eBarefoot Contessa How Easy Is That?\u003c\/i\u003e Ina proves once again that it doesn't take complicated techniques, special equipment, or stops at more than one grocery store to make wonderful dishes for your family and friends. Her newest must-have cookbook is all about saving time and avoiding stress while having fun in the kitchen. \u003cp\u003e\u003c\/p\u003eThese are not recipes with three ingredients thrown together in five minutes; instead home cooks will find fantastic Barefoot Contessa recipes that are easy to make but still have all that deep, delicious flavor Ina is known for--and that makes a meal so satisfying. Think Pink Grapefruit Margaritas served with Smoked Salmon Deviled Eggs--two classics with a twist. For lunch, Ina makes everyone's favorite Ultimate Grilled Cheese sandwich and Snap Peas with Pancetta. For dinner, try Jeffrey's Roast Chicken (tried and true!); Steakhouse Steaks, which come out perfectly every time and--with Ina's easy tip--couldn't be simpler; or an Easy Parmesan \"Risotto\" that you throw in the oven instead of stirring endlessly on the stovetop. Finally, Ina's desserts never disappoint--from Red Velvet Cupcakes to Chocolate Pudding Cream Tart. \u003cp\u003e\u003c\/p\u003eTo top it all off, Ina also shares her best tips for making cooking really easy. She leaves bowls of lemons and limes on the counter not only because they look great but because they also remind her that a squeeze of lemon in a dish brightens the flavors. She shows us the equipment that makes a difference to her--like sharp knives, the right zester, an extra bowl for her electric mixer--and that can help you in your kitchen, too. \u003cp\u003e\u003c\/p\u003eFilled with 225 gorgeous full-color photographs, \u003ci\u003eBarefoot Contessa How Easy is That?\u003c\/i\u003e is the perfect kitchen companion for busy home cooks who still want fabulous flavor.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eIna Garten is the author of six bestselling cookbooks and host of the popular \u003ci\u003eBarefoot Contessa\u003c\/i\u003e television show on Food Network She has a line of Barefoot Contessa baking mixes available nationwide and writes a monthly column for \u003ci\u003eHouse Beautiful\u003c\/i\u003e. Ina lives in East Hampton, New York, with her husband, Jeffrey. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eVisit Ina at BarefootContessa.com\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.84 x 10.22 x 7.82 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 26, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914963718488,"sku":"9780307238764","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/R6VNaRJ5mV9780307238764.webp?v=1792785322"},{"product_id":"myers-chang-at-home-recipes-from-the-beloved-boston-eatery-hardcover","title":"Myers+chang at Home: Recipes from the Beloved Boston Eatery - 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\u003eJoanne Chang\u003c\/b\u003e (Author), \u003cb\u003eKaren Akunowicz\u003c\/b\u003e (Author), \u003cb\u003eKristin Teig\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFrom beloved chef and author Joanne Chang, the first cookbook from her acclaimed Boston restaurant, Myers+Chang\u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Award-winning and beloved chef Joanne Chang of Boston's Flour bakery may be best known for her sticky buns, but that's far from the limit of her talents. When Chang married acclaimed restaurateur Christopher Myers, she would make him Taiwanese food for dinner at home every night. The couple soon realized no one was serving food like this in Boston, in a cool but comfortable restaurant environment. Myers+Chang was born and has turned into one of Boston's most popular restaurants, and will be celebrating its tenth anniversary in 2017, just in time for publication of this long-awaited cookbook. These recipes, all bursting with flavor, are meant to be shared, and anyone can make them at home--try Dan Dan Noodle Salad, Triple Pork Mushu Stir-fry, or Grilled Corn with Spicy Sriracha Butter. This is food people crave and will want to make again and again. Paired with the couple's favorite recipes, the photography perfectly captures the spirit of the restaurant, making this book a keepsake for devoted fans.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJames Beard Award winner JOANNE CHANG is chef and co-owner of Flour Bakery + Café in Boston. In 2007 she opened Myers+Chang in the South End with her husband, Christopher Myers. She is the author of three cookbooks.\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 0.8 x 9.1 x 8.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 12, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914965094744,"sku":"9780544836471","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/UdXB9xiKi59780544836471.webp?v=1792785324"},{"product_id":"my-mexico-city-kitchen-recipes-and-convictions-a-cookbook-hardcover","title":"My Mexico City Kitchen: Recipes and Convictions [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\u003eGabriela Camara\u003c\/b\u003e (Author), \u003cb\u003eMalena Watrous\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe innovative chef and culinary trend-setter named one of \u003ci\u003eTime\u003c\/i\u003e's 100 most influential people in the world shares 150 recipes for her vibrant, simple, and sophisticated contemporary Mexican cooking.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eIACP AWARD FINALIST - ART OF EATING PRIZE LONGLIST - NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY \u003ci\u003eThe New York Times \u003c\/i\u003e- \u003ci\u003eBon Appétit \u003c\/i\u003e- \u003ci\u003eSan Francisco Chronicle \u003c\/i\u003e- \u003ci\u003eChicago Tribune\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eInspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela Cámara's style of fresh-first, vegetable-forward, legume-loving, and seafood-centric Mexican cooking is a siren call to home cooks who crave authentic, on-trend recipes they can make with confidence and regularity. With 150 recipes for Basicos (basics), Desayunos (breakfasts), Primeros (starters), Platos Fuertos (mains), and Postres (sweets), Mexican food-lovers will find all the dishes they want to cook--from Chilaquiles Verdes to Chiles Rellenos and Flan de Cajeta--and will discover many sure-to-be favorites, such as her signature tuna tostadas. More than 150 arresting images capture the rich culture that infuses Cámara's food and a dozen essays detail the principles that distinguish her cooking, from why non-GMO corn matters to how \u003ci\u003eeverything\u003c\/i\u003e can be a taco. \u003cp\u003e\u003c\/p\u003eWith celebrated restaurants in Mexico City and San Francisco, Cámara is the most internationally recognized figure in Mexican cuisine, and her innovative, simple Mexican food is exactly what home cooks want to cook.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eGabriela Cámara\u003c\/b\u003e is the chef-owner of Mexico City's most famous and trafficked restaurant, Contramar, and its sister restaurant, Cala, in San Francisco. Mentored by Diana Kennedy, Cámara has become internationally recognized as the leader of accessible yet sophisticated Mexican cooking. She has appeared in every major American newspaper and food magazine. In 2016, Cala was named one of \u003ci\u003eBon Appétit'\u003c\/i\u003es 50 Best New Restaurants, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e's Restaurant of the Year, and a semifinalist for the James Beard Foundation's award for Best New Restaurant. In 2020, \u003ci\u003eTime \u003c\/i\u003emagazine named her one of the 100 most influential people in the world. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eMalena Watrous\u003c\/b\u003e has worked as a recipe tester for Melissa Clark and written about food, books, and travel for the\u003ci\u003e New York Times, Allure, Condé Nast Traveler\u003c\/i\u003e and \u003ci\u003eSalon\u003c\/i\u003e. The author of the novel \u003ci\u003eIf You Follow Me\u003c\/i\u003e, she leads the Online Writer's Studio at Stanford University, where she teaches fiction and food writing.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 11 x 8.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 30, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914965356888,"sku":"9780399580574","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/es0AoHwCvA9780399580574.webp?v=1792785323"},{"product_id":"sallie-ann-robinsons-kitchen-food-and-family-lore-from-the-lowcountry-hardcover","title":"Sallie Ann Robinson's Kitchen: Food and Family Lore from the Lowcountry - 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\u003eSallie Ann Robinson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn her third cookbook, Sallie Ann Robinson brings readers to the dinner table in South Carolina's Lowcountry. Born and raised on the small, remote island of Daufuskie, Robinson shares the food and foodways from her Gullah upbringing.\u003c\/p\u003e\u003cp\u003eThe Gullah of Daufuskie and the surrounding Sea Islands--descendants of enslaved West Africans and mostly isolated from the mainland--depended on hunting, fishing, and gardening. Robinson's recipes are passed down through generations living off the land, and her lively stories capture \"the island ways of doin.\" She enriches regional staples with her own flair in recipes like Belly-Fillin Carolina Country Boil, Island Pineapple and Coconut Chicken, Gullah Chicken Gumbo, 'Fuskie Shrimp and Blue Crab Burger, and Sautéed Cabbage with Sweet Onion.\u003c\/p\u003e\u003cp\u003eAs memories of this traditional way of life fade, \u003ci\u003eSallie Ann Robinson's Kitchen\u003c\/i\u003e helps preserve the food, culture, and community of Daufuskie and the Sea Islands.\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 0.7 x 9.5 x 7.5 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 September 17, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914965815640,"sku":"9780813056296","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ZdiOl1Jajp9780813056296.webp?v=1792785325"},{"product_id":"how-to-cook-everything-vegetarian-completely-revised-tenth-anniversary-edition-hardcover","title":"How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMark Bittman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe ultimate guide to meatless meals, completely updated and better than ever, now for the first time featuring color photos\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eTen years ago, this breakthrough cookbook made vegetarian cooking accessible to everyone. Today, the issues surrounding a healthy plant-based diet--health, sustainability, and ethics--continue to resonate with more and more Americans, whether or not they're fully vegetarian. This new edition has been completely reviewed and revised to stay relevant to today's home cooks: New recipes include more vegan options and a brand-new chapter on smoothies, teas, and more. Charts, variations, and other key information have been updated. And, new for this edition, the recipes are showcased in bright full-color photos throughout. With these photos and a host of recipes destined to become new favorites, this already classic vegetarian cookbook will continue to be more indispensable than ever.\u003c\/p\u003e\u003cp\u003eThis definitive resource for the modern home cook shows you how to unlock the flavor of everything from vegetables and grains to legumes and more: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eVegetarian Recipes for Everyone: \u003c\/b\u003e Discover an indispensable collection of recipes that makes meatless meals accessible and delicious, whether you're a full-time vegetarian or just exploring a plant-based diet.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eComprehensive Vegetable Guide: \u003c\/b\u003e Master the kitchen with an A-to-Z guide on preparing every major vegetable and fruit, complete with full-color photos to guide you.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eExtensive Vegan Options: \u003c\/b\u003e Explore a huge range of updated dishes, including more satisfying vegan recipes than ever before and an all-new chapter on smoothies, teas, and other drinks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eCooking from Scratch: \u003c\/b\u003e Go beyond the basics and learn from Mark Bittman how to make your own tofu, seitan, nut butters, and more pantry staples at home.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMARK BITTMAN is the author of more than twenty books, including the best-selling, award-winning How to Cook Everything series. Formerly a \u003ci\u003eNew York Times \u003c\/i\u003ecolumnist and writer, he now devotes his time to cookbooks, teaching, and food-related advocacy.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 832\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.8 x 9.3 x 8.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 07, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914968207704,"sku":"9781118455647","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/oBWPIwrBqQ9781118455647.webp?v=1792785328"},{"product_id":"cooking-coloring-book-paperback","title":"Cooking Coloring Book - 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\u003eJasmine Taylor\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThis coloring book is great for kids \u0026amp; adults who love food \u0026amp; cooking! Work up an appetite while you enjoy watching chefs prepare some of their favorite dishes. These detailed ready-to-color illustrations have plenty of white space giving you room to sketch, draw, doodle and add your own unique artistic personality to each colored scene. Enjoy an infinite number of possibilities for hours of creative fun! Benefits - Make your work look great using colored pencils, pens, markers or crayons - Illustrations on separate pages to protect your colorful masterpiece - Artist name \u0026amp; date box on back of each illustration - Share and give your colored art work to friends, family and loved ones as gifts or precious keepsake - Full color image examples on back cover - Enjoy therapeutic, stress relieving effect coloring can bring - Relax, unwind and spend time together Makes a great gift for anyone who loves food and cooking. Just hit the buy button and start your coloring journey now!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 46\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.1 x 11 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 17, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914968797528,"sku":"9780359518203","price":14.31,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/bme2dArEgp9780359518203.webp?v=1792785329"},{"product_id":"barefoot-contessa-foolproof-recipes-you-can-trust-a-cookbook-hardcover","title":"Barefoot Contessa Foolproof: Recipes You Can Trust: 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\u003eIna Garten\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e#1 \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - The Food Network star and beloved home cook shares her secrets for pulling off deeply satisfying meals that have the \"wow!\" factor we all crave\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eStart with delicious Dukes Cosmopolitans made with freshly squeezed lemon juice, plus Jalapeño Cheddar Crackers that everyone will devour. Lunches include Hot Smoked Salmon, Lobster \u0026amp; Potato Salad, and Easy Tomato Soup with Grilled Cheese Croutons, all featuring old-fashioned flavors with the volume turned up. Elegant Slow-Roasted Filet of Beef with Basil Parmesan Mayonnaise and show-stopping Seared Scallops \u0026amp; Potato Celery Root Purée are just two of the many fabulous dinner recipes. And your guests will always remember the desserts, from Sticky Toffee Date Cake with Bourbon Glaze to Salted Caramel Brownies. \u003cp\u003e\u003c\/p\u003eFor Ina, \"foolproof\" means more than just making one dish successfully; it's also about planning a menu, including coordinating everything so it all gets to the table at the same time. In \u003ci\u003eBarefoot Contessa Foolproof\u003c\/i\u003e, Ina shows you how to make a game plan so everything is served hot while you keep your cool. There are notes throughout detailing where a recipe can go wrong to keep you on track, plus tips for making recipes in advance. It's as though Ina is there in the kitchen with you guiding you every step of the way. \u003cp\u003e\u003c\/p\u003eWith 150 gorgeous color photographs and Ina's invaluable tips, \u003ci\u003eBarefoot Contessa Foolproof\u003c\/i\u003e is a stunning yet infinitely practical cookbook that home cooks will turn to again and again.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eIna Garten\u003c\/b\u003e is the host of the Emmy Award-winning \u003ci\u003eBarefoot Contessa\u003c\/i\u003e television show on Food Network. She lives in East Hampton, New York, with her husband, Jeffrey. 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