{"title":"COOKBOOKS \u0026 FOOD","description":null,"products":[{"product_id":"9781419747526","title":"Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eWang, Jason\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHarry N. Abrams\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e10\/13\/2020\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e","brand":"Harry N. Abrams","offers":[{"title":"Default Title","offer_id":42378006233343,"sku":"9781419747526","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/Jacket_ae55f676-59bb-4aa0-92d2-48318913c21e.jpg?v=1753459658"},{"product_id":"9781984826961","title":"Dessert Person: Recipes and Guidance for Baking with Confidence: A Baking Book","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eSaffitz, Claire\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eClarkson Potter\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e10\/20\/2020\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER • In her first cookbook, \u003ci\u003eBon Appétit\u003c\/i\u003e and YouTube star of the show \u003ci\u003eGourmet Makes\u003c\/i\u003e offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eIACP AWARD WINNER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eThe New York Times Book Review \u003c\/i\u003e• \u003ci\u003eBon Appétit \u003c\/i\u003e• NPR • \u003ci\u003eThe Atlanta Journal-Constitution \u003c\/i\u003e• \u003ci\u003eSalon\u003c\/i\u003e • \u003ci\u003eEpicurious\u003c\/i\u003e \u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003ci\u003e“There are no ‘just cooks’ out there, only bakers who haven't yet been converted. I am a dessert person, and we are all dessert people.”—Claire Saffitz\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eClaire Saffitz is a baking hero for a new generation. In \u003ci\u003eDessert Person\u003c\/i\u003e, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe—like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)—as well as practical do’s and don’ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":42378000072959,"sku":"9781984826961","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9781984826961.jpg?v=1783446379"},{"product_id":"9781526603517","title":"Coconut \u0026 Sambal: Recipes from My Indonesian Kitchen","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eLee, Lara\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBloomsbury Publishing\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e10\/13\/2020\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e","brand":"Bloomsbury Publishing","offers":[{"title":"Default Title","offer_id":42378002956543,"sku":"9781526603517","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9781526603517_s600x595.jpg?v=1775833826"},{"product_id":"9781452182698","title":"The Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential Recipes","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eSharma, Nik\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChronicle Books\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e10\/27\/2020\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":42377996009727,"sku":"9781452182698","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/products\/9781452182698-us-300.jpg?v=1659502937"},{"product_id":"9781984856739","title":"In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean [A Cookbook]","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHassan, Hawa; Turshen, Julia\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTen Speed Press\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e10\/13\/2020\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003e\u003cb\u003eJAMES BEARD AWARD WINNER • \u003c\/b\u003eGrandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e“Their food is alive with the flavors of mangoes, cinnamon, dates, and plantains and rich with the history of the continent that had been a culinary unknown for much too long.”—Jessica B. Harris, food historian, journalist, and public speaker\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eIACP AWARD FINALIST • LONGLISTED FOR THE ART OF EATING PRIZE • ONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New Yorker, The New York Times Book Review, The Washington Post, Bon Appétit,\u003c\/i\u003e NPR, \u003ci\u003eSan Francisco Chronicle, Food Network, Vogue, Delish, The Guardian, Smithsonian Magazine, Salon\u003c\/i\u003e, \u003ci\u003eTown \u0026amp; Country\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eIn this incredible volume, Somali chef Hawa Hassan and food writer Julia Turshen present 75 recipes and stories gathered from bibis (or grandmothers) from eight African nations: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. Most notably, these eight countries are at the backbone of the spice trade, many of them exporters of things like pepper and vanilla. We meet women such as Ma Shara, who helps tourists “see the real Zanzibar” by teaching them how to make her famous Ajemi Bread with Carrots and Green Pepper; Ma Vicky, who now lives in suburban New York and makes Matoke (Stewed Plantains with Beans and Beef) to bring the flavor of Tanzania to her American home; and Ma Gehennet from Eritrea who shares her recipes for Kicha (Eritrean Flatbread) and Shiro (Ground Chickpea Stew).\u003cbr\u003e\u003cbr\u003eThrough Hawa’s writing—and her own personal story—the women, and the stories behind the recipes, come to life. With evocative photography shot on location by Khadija Farah, and food photography by Jennifer May, \u003ci\u003eIn Bibi's Kitchen\u003c\/i\u003e uses food to teach us all about families, war, loss, migration, refuge, and sanctuary\u003ci\u003e.\u003c\/i\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":42378005414143,"sku":"9781984856739","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9781984856739.jpg?v=1784731411"},{"product_id":"9781984856227","title":"The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eFields, Kelly; Heddings, Kate\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLorena Jones Books\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e9\/8\/2020\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003e100+ beloved recipes proving that Southern baking is American baking—from the James Beard Award-winning chef and owner of the New Orleans bakery Willa Jean.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e\u003cb\u003e“Kelly Fields bakes with the soul of a grandma, the curiosity of a student, and the skill of a master.”—Vivian Howard, author of \u003ci\u003eDeep Run Roots: Stories and Recipes from My Corner of the South\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eThe New York Times Book Review \u003c\/i\u003e• \u003ci\u003eBon Appétit \u003c\/i\u003e• \u003ci\u003eThe Atlanta Journal-Constitution \u003c\/i\u003e• \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eCelebrated pastry chef Kelly Fields has spent decades figuring out what makes the absolute best biscuits, cornbread, butterscotch pudding, peach pie, and, well, every baked good in the Southern repertoire. Here, in her first book, Fields brings you into her kitchen, generously sharing her boundless expertise and ingenious ideas. With more than one hundred recipes for quick breads, muffins, biscuits, cookies and bars, puddings and custards, cobblers, crisps, galettes, pies, tarts, and cakes—including dozens of variations on beloved standards—this is the new bible for Southern baking.","brand":"Lorena Jones Books","offers":[{"title":"Default Title","offer_id":42378022256895,"sku":"9781984856227","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9781984856227.jpg?v=1783450553"},{"product_id":"9781524733438","title":"A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breadsat Home: A Cookbook","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eWeller, Melissa; Carreño, Carolynn\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eKnopf\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e11\/17\/2020\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003eFrom the James Beard Award nominee, a comprehensive baking bible for the twenty-first century, with 120 scientifically grounded recipes for sweet and savory baked goods\u003ci\u003e anyone \u003c\/i\u003ecan master.\u003cbr\u003e\u003cbr\u003e\"A very good combination: Baking science all of us can understand and a splendid collection of recipes. . . . A baker’s must!” —Dorie Greenspan, author of \u003ci\u003eDorie's Cookies\u003c\/i\u003e and \u003ci\u003eEveryday Dorie \u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eMelissa Weller is the baking superstar of our time. As the head baker at some of the best restaurants in the country, her takes on chocolate babka and sticky buns brought these classics back to life and kicked off a nationwide movement. \u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eA Good Bake\u003c\/i\u003e, Weller shares her meticulously honed, carefully detailed recipes for producing impossibly delicious--and impossibly beautiful--baked goods. A chemical engineer before she became a baker, Weller uses her scientific background to explain the whys and hows of baking, so home cooks can achieve perfect results every time. Here are recipes both sweet (Pumpkin Layer Cake with Salted Caramel Buttercream and Brown Sugar Frosting) and savory (Khachapuri with Cheese, Baked Egg, and Nigella Seeds); beloved classics (Croissants and Chocolate Babka) and new sure-to-be favorites (Milk Chocolate and Raspberry Blondies)--as well as Salted Caramel Sticky Buns, of course . . . all written and tested for even the most novice home baker to re-create. \u003cbr\u003e\u003cbr\u003eWith gorgeous photographs by the award-winning Johnny Miller, and tutorials that demystify all of the stuff that sounds complicated, like working with yeast, sourdough starters, and laminating dough Weller's book is the one guide every home baker needs.","brand":"Knopf","offers":[{"title":"Default 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style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e10\/27\/2020\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003eMake wholesome family favorites with the convenience of your multicooker, slow cooker, electric pressure cooker, and Instant Pot®!\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e\u003cb\u003e“I absolutely love this delicious, nourishing, colorful glimpse into Sarah’s family dining table.”—Molly Yeh, host of \u003ci\u003eGirl Meets Farm\u003c\/i\u003e and author of \u003ci\u003eMolly on the 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Beans \u003cbr\u003e• One-Pot Moroccan Chicken and Rice \u003cbr\u003e• Red Curry Shrimp with Basil and Lime \u003cbr\u003e• Easy Caramel Flan \u003cbr\u003e• Double Chocolate Cheesecake \u003cbr\u003e \u003cbr\u003eSarah’s time-saving tips, straightforward instructions, and encouraging advice make using any of your multicooker settings a snap.","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":42377996435711,"sku":"9780593139721","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9780593139721.jpg?v=1784731413"},{"product_id":"9780375405068","title":"The New Book of Middle Eastern Food: The Classic Cookbook, Expanded and Updated, with New Recipes and Contemporary Variations on Old Themes","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd 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With food combinations, methods of preparation, and healing spices customized for individual needs, this is an inspirational guide to achieving optimal health through a personalized way of living and eating.\u003cbr\u003e  \u003cbr\u003e This volume features 100 recipes for breakfasts, soups, salads, main dishes, one-pot meals, treats, and beverages in three seasonal-based chapters. It includes an ingredient guide along with recipes for staples such as cultured ghee, fresh cheese, yogurt, nondairy milk alternatives, dressings, chutneys, and spice blends.\u003cbr\u003e  \u003cbr\u003e Alter offers practical ways to bridge the ancient wisdom of food with modern living beyond the bound- aries of India. 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It’s great food with the best ingredients presented with a modern twist.”—Steve Sando, founder of Rancho Gordo\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWhen life gets busy, it often seems easier to order in or grab something on the go than to cook at home. But this is precisely when wholesome, nutrient-packed meals are needed the most. \u003ci\u003eIn Super Natural Simple\u003c\/i\u003e, beloved blogger and \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author Heidi Swanson offers 120 smartly streamlined recipes—with minimal ingredients, timesaving tips, and creative flavor combinations—to make healthy home cooking completely doable.\u003cbr\u003e \u003cbr\u003eIf you want approachable ways to work more vegetables onto your plate, these whole-food, vegetarian recipes, along with Heidi’s power pantry of go-to dressings, drizzles, pastes, and butters, will help you create high-impact meals with total ease. Whether you’re in the mood for a make-ahead morning, weeknight noodles, a one-bowl bake, or the best salads, dishes like French Onion Breakfast Strata, Blistered Cherry Tomato Soba, Spicy Chickpeas with Kale and Coconut, and Big Raspberry-Rye Cookies are quick to prepare and beautiful on the table.\u003cbr\u003e \u003cbr\u003eFeaturing gorgeous photographs that give you a peek into Heidi’s sunny Southern California lifestyle, \u003ci\u003eSuper Natural Simple\u003c\/i\u003e makes eating (and living!) well second nature.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":42377938075903,"sku":"9781984856883","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9781984856883.jpg?v=1783452143"},{"product_id":"9781603587617","title":"Farming While Black: Soul Fire Farm's Practical Guide to Liberation on the Land","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003ePenniman, Leah; Washington, Karen\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChelsea Green\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e10\/12\/2018\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003ePaperback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003eRecipient of the 28th Heinz Awards for the Economy: Leah Penniman\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eJames Beard Foundation Leadership Award 2019: Leah Penniman\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003e\u003cbr\u003eChoice Reviews\u003c\/i\u003e, Outstanding Academic Title\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003e“An extraordinary book…part agricultural guide, part revolutionary manifesto.”—\u003ci\u003eVOGUE\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eNamed a “Best Book on Sustainable Living and Sustainability” by Book Riot\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn 1920, 14 percent of all land-owning US farmers were black. Today less than 2 percent of farms are controlled by black people—a loss of over 14 million acres and the result of discrimination and dispossession. While farm management is among the whitest of professions, farm labor is predominantly brown and exploited, and people of color disproportionately live in “food apartheid” neighborhoods and suffer from diet-related illness. The system is built on stolen land and stolen labor and needs a redesign.\u003cbr\u003e\u003ci\u003e\u003cbr\u003eFarming While Black\u003c\/i\u003e is the first comprehensive “how to” guide for aspiring African-heritage growers to reclaim their dignity as agriculturists and for all farmers to understand the distinct, technical contributions of African-heritage people to sustainable agriculture. 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Becan, Sarah\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTen Speed Graphic\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e6\/22\/2021\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003ePaperback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003eAn accessible and easy-to-follow comic book cookbook for bringing Asian dumplings into the home kitchen, with recipes for savory and sweet dumplings, dipping sauces, riffs, and more—from the authors of \u003ci\u003eLet’s Make Ramen!\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e\u003cb\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eTime Out, Glamour, Wired, Publishers Weekly, Booklist\u003c\/i\u003e • “A fun-filled, information-packed romp through the magnificent world of Eastern dumplings, anchored by chef Hugh Amano’s rich Japanese heritage and artist Sarah Becan’s dynamic illustrations.”—Andrea Nguyen, James Beard Award–winning author of \u003ci\u003eThe Pho Cookbook\u003c\/i\u003e and \u003ci\u003eAsian Dumplings\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003eChef Hugh Amano and comics artist Sarah Becan invite you to explore the big little world of Asian dumplings! Ideal for both newbies and seasoned cooks, this comic book cookbook takes a fun approach to a classic treat that is imbued with history across countless regions. From wontons to potstickers, buuz to momos, Amano’s expert guidance paired with Becan’s colorful and detailed artwork prove that intricate folding styles and flavorful fillings are achievable in the home kitchen.\u003cbr\u003e \u003cbr\u003e\u003ci\u003eLet’s Make Dumplings!\u003c\/i\u003e includes dumpling lore; a master folding guide that familiarizes readers with popular styles, like the pleated crescent of a potsticker or the 4-pointed star of a crab rangoon; and a series of cooking directions to choose from, such as steaming or pan-frying. The recipes range from savory Gyoza to sweet Cambodian Num Kom; from classic Baozi to riffs such as Sesame Chicken Dumplings.\u003cbr\u003e \u003cbr\u003eWhether it is the family-style eating experience of stacked steamer baskets filled with succulent shumai and plump xiaolongbao or the interactive process of working together to fold hundreds of jiaozi for a celebration, \u003ci\u003eLet’s Make Dumplings!\u003c\/i\u003e captures the deep level of connection that dumplings bring to any gathering and shows you how to re-create it in your own home.","brand":"Ten Speed Graphic","offers":[{"title":"Default Title","offer_id":42377888530687,"sku":"9781984858757","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9781984858757.jpg?v=1783450031"},{"product_id":"9780811739023","title":"Stalking the Wild Asparagus","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eGibbons, Euell\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStackpole Books\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e3\/23\/2020\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003ePaperback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003eFifty years ago an unknown writer named Euell Gibbons (1911–1975) presented a book on gathering wild foods to the New York publisher David McKay Co. Together they settled on the title, Stalking the Wild Asparagus. No one expected that this iconic title would become part of the American language, nor did they anticipate the revival of interest in natural food and in environmental preservation in which this book played a major role. Euell Gibbons became an unlikely celebrity and made many television appearances. Stalking the Wild Asparagus has sold the better part of half a million copies since the original publication and has been continuously in print since 1962.\u003cbr\u003e\u003cbr\u003eEuell Gibbons was one of the few people in this country to devote a considerable part of his life to the adventure of living off the land. He sought out wild plants all over North America and turned ordinary fruits and vegetable into delicious dishes. His book includes recipes for vegetable and casserole dishes, breads, cakes, muffins and twenty different pies. Plus jellies, jams, teas, and wines, and how to sweeten them with wild honey or homemade maple syrup.","brand":"Stackpole Books","offers":[{"title":"Default Title","offer_id":40615535640729,"sku":"9780811739023","price":17.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9780811739023_s600x595.jpg?v=1782312827"},{"product_id":"9781493018642","title":"The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eLyle, Katie Letcher\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFalcon Guides\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e10\/15\/2016\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003ePaperback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003eEdible wild plants, mushrooms, fruits, and nuts grow along roadsides, amid country fields, and in urban parks. All manner of leafy greens, mushrooms, and herbs that command hefty prices at the market are bountiful outdoors and free for the taking. But to enjoy them, one must know when to harvest and how to recognize, prepare, and eat them. \u003cbr\u003e\u003cbr\u003e\u003ci\u003eThe Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts\u003c\/i\u003e provides everything one needs to know about the most commonly found wild foods—going beyond a field guide's basic description to provide folklore and mouth-watering recipes for each entry, such as wild asparagus pizza, fiddlehead soup, blackberry mousse, and elderberry pie. This fully illustrated guide is the perfect companion for hikers, campers, and anyone who enjoys eating the good food of the earth. With it in hand, nature lovers will never take another hike without casting their eyes about with dinner in mind.","brand":"Falcon Guides","offers":[{"title":"Default Title","offer_id":40615535804569,"sku":"9781493018642","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/Jacket_ec9a615c-633c-4d44-bee2-c74d1e9d8f8b.jpg?v=1761751694"},{"product_id":"9780525657743","title":"Crying in H Mart: A Memoir","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eZauner, Michelle\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eKnopf\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e4\/20\/2021\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003e#1 \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER • From the indie rock sensation known as Japanese Breakfast, an unforgettable memoir about family, food, grief, love, and growing up Korean American—“in losing her mother and cooking to bring her back to life, Zauner became herself” (NPR). • CELEBRATING OVER ONE YEAR ON THE \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER LIST\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn this exquisite story of family, food, grief, and endurance, Michelle Zauner proves herself far more than a dazzling singer, songwriter, and guitarist. With humor and heart, she tells of growing up one of the few Asian American kids at her school in Eugene, Oregon; of struggling with her mother's particular, high expectations of her; of a painful adolescence; of treasured months spent in her grandmother's tiny apartment in Seoul, where she and her mother would bond, late at night, over heaping plates of food. \u003cbr\u003e\u003cbr\u003eAs she grew up, moving to the East Coast for college, finding work in the restaurant industry, and performing gigs with her fledgling band--and meeting the man who would become her husband--her Koreanness began to feel ever more distant, even as she found the life she wanted to live. It was her mother's diagnosis of terminal cancer, when Michelle was twenty-five, that forced a reckoning with her identity and brought her to reclaim the gifts of taste, language, and history her mother had given her.\u003cbr\u003e\u003cbr\u003eVivacious and plainspoken, lyrical and honest, Zauner's voice is as radiantly alive on the page as it is onstage. Rich with intimate anecdotes that will resonate widely, and complete with family photos, \u003ci\u003eCrying in H Mart\u003c\/i\u003e is a book to cherish, share, and reread.","brand":"Knopf","offers":[{"title":"Default Title","offer_id":42377690906879,"sku":"9780525657743","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9780525657743.jpg?v=1783612398"},{"product_id":"9780807083895","title":"Somebody's Daughter: A Novel","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eLee, Marie Myung-Ok\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBeacon Press\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e4\/1\/2006\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003ePaperback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003eA \"heartwarming and heartbreaking\"* story of a Korean American girl's search for her roots\u003cbr\u003e\u003cbr\u003eSomebody's Daughter is the story of nineteen-year-old Sarah Thorson, who was adopted as a baby by a Lutheran couple in the Midwest. After dropping out of college, she decides to study in Korea and becomes more and more intrigued by her Korean heritage, eventually embarking on a crusade to find her birth mother. Paralleling Sarah's story is that of Kyung-sook, who was forced by difficult circumstances to let her baby be swept away from her immediately after birth, but who has always longed for her lost child.","brand":"Beacon Press","offers":[{"title":"Default Title","offer_id":42378199826687,"sku":"9780807083895","price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9780807083895.jpg?v=1783613803"},{"product_id":"9781452179612","title":"From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eDogg, Snoop\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChronicle Books\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e10\/23\/2018\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":40759049519257,"sku":"9781452179612","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/products\/9781452179612-us-300.jpg?v=1783614516"},{"product_id":"9781590172681","title":"The Summer Book","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eJansson, Tove; Davis, Kathryn; Teal, Thomas\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNYRB Classics\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e5\/20\/2008\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003ePaperback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003eNow a major motion picture starring Glenn Close and directed by Charlie McDowell\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eThe Summer Book\u003c\/i\u003e Tove Jansson distills the essence of the summer—its sunlight and storms—into twenty-two crystalline vignettes. This brief novel tells the story of Sophia, a six-year-old girl awakening to existence, and Sophia’s grandmother, nearing the end of hers, as they spend the summer on a tiny unspoiled island in the Gulf of Finland. The grandmother is unsentimental and wise, if a little cranky; Sophia is impetuous and volatile, but she tends to her grandmother with the care of a new parent. Together they amble over coastline and forest in easy companionship, build boats from bark, create a miniature Venice, write a fanciful study of local bugs. They discuss things that matter to young and old alike: life, death, the nature of God and of love. “On an island,” thinks the grandmother, “everything is complete.” In \u003ci\u003eThe Summer Book\u003c\/i\u003e, Jansson creates her own complete world, full of the varied joys and sorrows of life.\u003cbr\u003e\u003cbr\u003eTove Jansson, whose Moomintroll comic strip and books brought her international acclaim, lived for much of her life on an island like the one described in \u003ci\u003eThe Summer Book\u003c\/i\u003e, and the work can be enjoyed as her closely observed journal of the sounds, sights, and feel of a summer spent in intimate contact with the natural world. \u003cbr\u003e\u003cbr\u003e\u003ci\u003eThe Summer Book\u003c\/i\u003e is translated from the Swedish by Thomas Teal.","brand":"NYRB Classics","offers":[{"title":"Default Title","offer_id":42378187079935,"sku":"9781590172681","price":15.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9781590172681.jpg?v=1783614405"},{"product_id":"9781681375298","title":"Good Behaviour","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eKeane, Molly; Gentry, Amy\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNYRB Classics\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e5\/18\/2021\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003ePaperback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003eSHORTLISTED FOR THE BOOKER PRIZE\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eA wickedly funny satire of Irish society after WWI, featuring “delicious and deleterious accounts of illicit sex and wild high jinks, and a mother-daughter duo who can scrap with the best of them” (\u003ci\u003eVulture\u003c\/i\u003e).\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e“A real work of craftsmanship.” —Hilary Mantel, author of \u003ci\u003e\u003cb\u003eWolf Hall\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003eIs it possible to kill with kindness? As Molly Keane’s Booker Prize–short-listed dark comedy suggests, not only can kindness be deadly, it just may be the best form of revenge. The novel opens as Aroon St. Charles prepares to serve her invalid mother a splendid luncheon—the silver gleams, the linens glow—of rabbit mousse, a dish her mother despises. In fact, a single whiff of the stuff is enough to knock the old lady dead. “All my life so far I have done everything for the best reasons and the most unselfish motives,” says Aroon soon after. In the pages that follow she will make her case, reminiscing about her youth among the hunting-and-fishing classes of Ireland, a faded aristocracy dedicated to distraction even as their fortunes dwindle.\u003cbr\u003e\u003cbr\u003eKeane’s brilliant sleight of hand is to allow her blinkered heroine to narrate her own development from neglected child, to ungainly debutante, to bitter spinster: Aroon understands nothing, yet she reveals all. \u003cbr\u003e\u003cbr\u003e\u003cb\u003e“I have read and re-read Molly Keane more . . . than any other writer. Nobody else can touch her as a satirist, tragedian, and dissector of human behavior.” —Maggie O’Farrell, author of \u003ci\u003eHamnet\u003c\/i\u003e\u003c\/b\u003e","brand":"NYRB Classics","offers":[{"title":"Default Title","offer_id":40766743249049,"sku":"9781681375298","price":17.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9781681375298.jpg?v=1783453869"},{"product_id":"9781594483134","title":"Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eFerrari-Adler, Jenni\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRiverhead Books\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e7\/1\/2008\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003ePaperback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003eIn this delightful and much buzzed-about essay collection, 26 food writers like Nora Ephron, Laurie Colwin, Jami Attenberg, Ann Patchett, and M. F. K. Fisher invite readers into their kitchens to reflect on the secret meals and recipes for one person that they relish when no one else is looking. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003ePart solace, part celebration, part handbook, \u003ci\u003eAlone in the Kitchen with an Eggplant\u003c\/i\u003e offers a wealth of company, inspiration, and humor—and finally, solo recipes in these essays about food that require no division or subtraction, for readers of Gabrielle Hamilton's \u003ci\u003eBlood, Bones \u0026amp; Butter \u003c\/i\u003eand Tamar Adler's \u003ci\u003eThe Everlasting Meal\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003eFeaturing essays by:\u003cbr\u003e\u003cbr\u003eSteve Almond, Jonathan Ames, Jami Attenberg, Laura Calder, Mary Cantwell, Dan Chaon, Laurie Colwin, Laura Dave, Courtney Eldridge, Nora Ephron, Erin Ergenbright, M. F. K. 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Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":41233611161753,"sku":"9781607749165","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9781607749165.jpg?v=1783614797"},{"product_id":"9780199311132","title":"The Oxford Companion to Spirits and Cocktails","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eWondrich, David\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOxford University Press\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e11\/04\/2021\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e","brand":"Oxford University Press","offers":[{"title":"Default Title","offer_id":41417862545561,"sku":"9780199311132","price":78.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/Jacket_8d0b7b6e-c887-483d-9700-b295bdb84be6.jpg?v=1770151257"},{"product_id":"9781452101248","title":"Plenty: Vibrant Vegetable Recipes from London's Ottolenghi","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eOttolenghi, Yotam\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChronicle Books\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e03\/09\/2011\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":42038900130047,"sku":"9781452101248","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/products\/9781452101248-us-300_9595599a-7d17-40b8-9d9d-436df61106ca.jpg?v=1659502448"},{"product_id":"9781419750380","title":"Filipinx: Heritage Recipes from the Diaspora","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eDimayuga, Angela\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHarry N. 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Abrams","offers":[{"title":"Default Title","offer_id":42103722180863,"sku":"9781419750380","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/Jacket_8b1b8a95-8344-4025-9b42-ce6f90ca8cf9.jpg?v=1753457300"},{"product_id":"9780451497017","title":"Nothing Fancy: Unfussy Food for Having People Over","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eRoman, Alison\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eClarkson Potter\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e10\/22\/2019\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER • The social media star, \u003ci\u003eNew York Times \u003c\/i\u003ecolumnist, and author of \u003ci\u003eDining In\u003c\/i\u003e helps you nail dinner with unfussy food and the permission to be imperfect.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e\u003cb\u003e“Enemy of the mild, champion of the bold, Ms. Roman offers recipes in \u003ci\u003eNothing Fancy\u003c\/i\u003e that are crunchy, cheesy, tangy, citrusy, fishy, smoky and spicy.”—Julia Moskin, \u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eIACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eThe New York Times Book Review \u003c\/i\u003e• \u003ci\u003eThe New Yorker \u003c\/i\u003e• NPR • \u003ci\u003eThe Washington Post\u003c\/i\u003e • \u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e • \u003ci\u003eBuzzFeed\u003c\/i\u003e • \u003ci\u003eThe Guardian \u003c\/i\u003e• Food Network\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends—either way and everywhere in between, having people over is supposed to be fun, not stressful. This abundant collection of all-new recipes—heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats—is for gatherings big and small, any day of the week. \u003cbr\u003e  \u003cbr\u003e Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake) plus the tips, sass, and confidence to pull it all off. With \u003ci\u003eNothing Fancy\u003c\/i\u003e, any night of the week is worth celebrating.\u003cbr\u003e\u003cbr\u003e\u003cb\u003ePraise for \u003c\/b\u003e\u003ci\u003e\u003cb\u003eNothing Fancy\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“[\u003ci\u003eNothing Fancy\u003c\/i\u003e] is full of the sort of recipes that sound so good, one contemplates switching off any and all phones, calling in sick, and cooking through the bulk of them.”\u003cb\u003e—\u003ci\u003eFood52\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e “[\u003ci\u003eNothing Fancy\u003c\/i\u003e] exemplifies that classic Roman approach to cooking: well-known ingredients rearranged in interesting and compelling ways for young home cooks who want food that looks (and photographs) as good as it tastes.”\u003cb\u003e—\u003ci\u003eGrub Street\u003c\/i\u003e\u003c\/b\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":42113833402623,"sku":"9780451497017","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9780451497017.jpg?v=1783613774"},{"product_id":"9780375759451","title":"Green Thoughts: A Writer in the Garden","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003ePerenyi, Eleanor; Lacy, Allen; Pollan, Michael\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eModern Library\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2\/19\/2002\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003ePaperback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003e\u003cb\u003e“Unlike any other gardening book I know, with its Old World charm, its down-to-earth practicality, its whimsy and sophistication.”—Brooke Astor, \u003ci\u003eThe New York Times Book Review\u003c\/i\u003e\u003c\/b\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eA classic in the literature of the garden, \u003ci\u003eGreen Thoughts\u003c\/i\u003e is a beautifully written  and highly original collection of seventy-two essays, alphabetically arranged, on  topics ranging from “Annuals” and “Artichokes” to “Weeds” and “Wildflowers.” An amateur  gardener for over thirty years, Eleanor Perényi draws upon her wide-ranging knowledge  of gardening lore to create a delightful, witty blend of how-to advice, informed  opinion, historical insight, and philosophical musing. There are entries in praise  of earthworms and in protest of rock gardens, a treatise on the sexual politics of  tending plants, and a paean to the salubrious effect of gardening (see “Longevity” ). Twenty years after its initial publication, \u003ci\u003eGreen Thoughts\u003c\/i\u003e remains as much a joy  to read as ever. \u003cbr\u003e\u003cbr\u003e This Modern Library edition is published with a new Introduction  by Allen Lacy, former gardening columnist for \u003ci\u003eThe Wall Street Journal\u003c\/i\u003e and \u003ci\u003eThe New  York Times\u003c\/i\u003e and the author of numerous gardening books.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e“You do not have to be a good gardener to fall in love with \u003ci\u003eGreen Thoughts. \u003c\/i\u003eIt reads with the intrepid assurance of a classic.”—Mary McCarthy, \u003ci\u003eThe New York Review of Books\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cb\u003e\u003cbr\u003e“One of those dangerous reference works that you reach for at a moment of horticultural crisis or indecision only to find yourself an hour later browsing far beyond the page where you began.”—\u003c\/b\u003e\u003ci\u003e\u003cb\u003e\u003ci\u003eThe New Yorker\u003c\/i\u003e\u003c\/b\u003e\u003c\/i\u003e\u003c\/b\u003e","brand":"Modern Library","offers":[{"title":"Default Title","offer_id":42263951999231,"sku":"9780375759451","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9780375759451.jpg?v=1783450649"},{"product_id":"9781883672065","title":"Pretend Soup and Other Real Recipes: A Cookbook for Preschoolers and Up","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eKatzen, Mollie; Henderson, Ann\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTricycle Press\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e4\/1\/1994\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003eCelebrating 25 years of vegetarian recipes and called \"the gold standard for chidren's cookbooks\" by the \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003ePretend Soup\u003c\/i\u003e, by \u003cb\u003ecelebrated Moosewood chef Mollie Katzen,\u003c\/b\u003e offers children and families easy recipes for healthy, fun, and delicious food.\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e \u003c\/b\u003e\u003cbr\u003e Mollie Katzen, renowned author of \u003ci\u003eThe Moosewood Cookbook\u003c\/i\u003e, and educator Ann Henderson bring the grown-up world of real cooking to a child’s level. Children as young as three years old and as old as eight become head chef while an adult serves as guide and helper. Extensively classroom- and home-tested, these recipes are designed to inspire an early appreciation for creative, wholesome food. Whimsical watercolor critters and pictorial versions of each recipe will help the young cook understand and delight in the process. Just consider all that can be explored in the kitchen: counting, reading readiness, science awareness, self-confidence, patience, and, importantly, food literacy. Pizza, after all, does not come “from a telephone.”\u003cbr\u003e  \u003cbr\u003e You and your child can have great fun finding this out!","brand":"Tricycle Press","offers":[{"title":"Default Title","offer_id":42313517367551,"sku":"9781883672065","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9781883672065.jpg?v=1783451397"},{"product_id":"9780385351140","title":"King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World: A Cookbook","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNathan, Joan; Waters, Alice\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eKnopf\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e4\/4\/2017\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003e\u003cb\u003eA definitive compendium of Jewish recipes from around the globe and across the ages, f\u003c\/b\u003erom the James Beard Award-winning, much-loved cookbook author and “the queen of American Jewish cooking” (\u003ci\u003eHouston Chronicle\u003c\/i\u003e)\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e Driven by a passion for discovery, the biblical King Solomon is said to have sent emissaries on land and sea to all corners of the ancient world, initiating a mass cross-pollination of culinary cultures that continues to bear fruit today. With Solomon’s appetites and explorations in mind, in these pages Joan Nathan gathers together more than 170 recipes, from Israel to Italy to India and beyond.\u003cbr\u003e\u003cbr\u003e Here are classics like Yemenite Chicken Soup with Dill, Cilantro, and Parsley; Slow-Cooked Brisket with Red Wine, Vinegar, and Mustard; and Apple Kuchen as well as contemporary riffs on traditional dishes such as Smoky \u003ci\u003eShakshuka\u003c\/i\u003e with Tomatoes, Peppers, and Eggplant; Double-Lemon Roast Chicken; and Roman Ricotta Cheese \u003ci\u003eCrostata\u003c\/i\u003e. Here, too, are an array of dishes from the world over, from \u003ci\u003eSocca\u003c\/i\u003e (Chickpea Pancakes with Fennel, Onion, and Rosemary) and Sri Lankan Breakfast Buns with Onion Confit to \u003ci\u003eSpanakit \u003c\/i\u003e(Georgian Spinach Salad with Walnuts and Cilantro) and \u003ci\u003eKeftes Garaz\u003c\/i\u003e (Syrian Meatballs with Cherries and Tamarind).\u003cbr\u003e\u003cbr\u003e Gorgeously illustrated and filled with fascinating historical details, personal histories, and delectable recipes, \u003ci\u003eKing Solomon’s Table\u003c\/i\u003e showcases the dazzling diversity of a culinary tradition more than three thousand years old.","brand":"Knopf","offers":[{"title":"Default Title","offer_id":42638760149247,"sku":"9780385351140","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9780385351140.jpg?v=1783439727"},{"product_id":"9780399580963","title":"Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. [A Cookbook]","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eFranklin, Aaron; Mackay, Jordan\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTen Speed Press\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e4\/9\/2019\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003eThe be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the James Beard Award–winning team behind the \u003ci\u003eNew York Times \u003c\/i\u003ebestseller \u003ci\u003eFranklin Barbecue\u003c\/i\u003e. \u003c\/b\u003e\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e\u003cb\u003e“This book will have you salivating by the end of the introduction.”—Nick Offerman\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003eAaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. And it’s no surprise that his steak is perfect, every time—he is a fire whisperer, after all, and as good at grilling beef as he is at smoking it. \u003cbr\u003e \u003cbr\u003eIn \u003ci\u003eFranklin Steak\u003c\/i\u003e, Aaron and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. Want the real story behind grass-fed cattle? Or to talk confidently with your butcher about cuts and marbling? Interested in setting up your own dry-aging fridge at home? Want to know which grill Aaron swears by? Looking for some tricks on building an amazing all-wood fire? Curious about which steak cuts work well in a pan indoors? \u003ci\u003eFranklin Steak \u003c\/i\u003ehas you covered.\u003cbr\u003e \u003cbr\u003eFor any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":42646933799167,"sku":"9780399580963","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9780399580963.jpg?v=1783440680"},{"product_id":"9781607746713","title":"The Violet Bakery Cookbook","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003ePtak, Claire; Waters, Alice\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTen Speed Press\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e9\/29\/2015\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003eA design-forward cookbook for sweet and savory baked goods from London's popular Violet Bakery that focuses on quality ingredients, seasonality, and taste (as opposed to science) as the keys to creating satisfying, delightful homemade pastries, tarts, sweets, and more.\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003eViolet is a jewel box of a cake shop and café in Hackney, east London. The baking is done with simple ingredients including whole grain flours, less refined sugars, and the natural sweetness and nuanced hues of seasonal fruits. Everything is made in an open kitchen for people to see. Famed for its exquisite baked goods, Violet has become a destination.\u003cbr\u003e\u003cbr\u003e Owner Claire Ptak uses her Californian sensibility to create recipes that are both nourishing and indulgent. With a careful eye to taste and using the purest ingredients, she has created the most flavorful iterations of classic cakes, as well as new treats for modern palates. Over 100 recipes include nourishing breakfasts, midday snacks, desserts to share, fruit preserves, and stylish celebration cakes.\u003cbr\u003e\u003cbr\u003e This book is about making baking worth it: simple to cook and satisfying to eat.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":42656343851263,"sku":"9781607746713","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9781607746713.jpg?v=1783615080"},{"product_id":"9781603582865","title":"The Art of Fermentation: With Practical Information on Fermenting Vegetables, Fruits, Grains, Milk, Beans, Meats, and More","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eKatz, Sandor Ellix; Pollan, Michael\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChelsea Green\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e5\/14\/2012\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003eThe most comprehensive guide to do-it-yourself home fermentation ever published, with more than a quarter million copies sold! \u003cbr\u003e\u003cbr\u003eNamed by \u003ci\u003eThe New York Times \u003c\/i\u003eas one of the 25 most influential cookbooks from the last 100 years, and with a foreword by Michael Pollan \u003cbr\u003e\u003cbr\u003e\u003c\/b\u003eThe ultimate guide for kraut, kombucha, kimchi, kefir, kvass, mead, wine, cider, pickles and relishes, tempeh, koji, miso, sourdough and so much more! 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The result is a deeply personal tribute to the food of “a land that belongs to you and yours and to me and mine.”","brand":"Knopf","offers":[{"title":"Default Title","offer_id":42681948635391,"sku":"9780525659600","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9780525659600.jpg?v=1783453086"},{"product_id":"9780679744382","title":"Tastes of Paradise: A Social History of Spices, Stimulants, and Intoxicants","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eSchivelbusch, Wolfgang\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVintage\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e6\/29\/1993\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003ePaperback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003eFrom the extravagant use of pepper in the Middle Ages to the Protestant bourgeoisie's love of coffee to the reason why fashionable Europeans stopped sniffing tobacco and starting smoking it, Schivelbusch looks at how the appetite for pleasure transformed the social structure of the Old World. 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It’s a treasure map.”—Samin Nosrat, author of \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eSan Francisco Chronicle \u003c\/i\u003e• NPR • \u003ci\u003eEpicurious \u003c\/i\u003e• \u003ci\u003eNewsday \u003c\/i\u003e• KCRW’s \u003ci\u003eGood Food \u003c\/i\u003e• \u003ci\u003eThe Fader \u003c\/i\u003e• \u003ci\u003eAmerican Express Essentials\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eAlison Roman’s Salted Butter and Chocolate Chunk Shortbread\u003cb\u003e \u003c\/b\u003emade her Instagram-famous. But all of the recipes in \u003ci\u003eDining In\u003c\/i\u003e have one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. 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