{"title":"THE ULTIMATE HOME LIBRARY","description":"","products":[{"product_id":"jacks-wife-frida-cooking-from-new-yorks-west-village","title":"Jack's Wife Frida: Cooking From New York''s West Village","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6 class=\"slot-header\"\u003e\u003cem\u003e\u003cstrong\u003e“Walking into Jack’s Wife Freda feels like a big, warm hug. Maya and Dean serve food you want to eat, anytime, any day. Though I’ll never stop parking myself at their restaurants, I can’t wait to re-create their favorites (and mine) at home.”—Jessica Seinfeld, bestselling author of Deceptively Delicious, The Can’t Cook Book, and Food Swings\u003c\/strong\u003e\u003c\/em\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003eFrom Jack’s Wife Freda, the New York City neighborhood restaurants with a worldwide following, a gorgeously illustrated cookbook filled with beloved recipes for accessible, delicious, and inventive Jewish comfort-food cooking at home.\u003cbr\u003e\u003cbr\u003eJack’s Wife Freda, a pair of downtown restaurants whose signs bear the illustrated face of their namesake grandma, have become part of the epicenter of Jewish comfort-food dining in New York’s Greenwich Village. With their communal, casual vibe and detailed coziness, the restaurants feel like home, and everyone–from the many local regulars to thousands of tourists just passing through–is greeted like family by owners Maya and Dean Jankelowitz, and their staff. And the food is another reason you never want to leave. A tempting and imaginative meld of Jewish immigrant traditions and recipes, the menu crafted by chef Julia Jaksic borrows from the Ashkenazi and Sephardic dishes of the Jankelowitz’s respective childhoods, along with the flavors of South African and Israeli cooking. Fans line up on Carmine and Lafayette Streets each morning for a taste of the legendary spicy baked Shakshuka, Eggs Benny with Beet Hollandaise, or Rosewater Waffles with Honey Syrup. The bustling lunch crowd digs into classics like Matzoh Ball Soup, paired with new favorites like Peri-Peri Chicken Wings infused with African bird’s eye chili, and Maya’s Grain Bowl with Turmeric Tahini Dressing. Refreshing daytime drinks including Cantaloupe Juice and Nana Tea give way to a signature New York Sour at five o’clock, alongside an appetizer of Fried Zucchini Chips with Smoked Paprika Aioli or Haloumi with Grapes. Dinnertime brings delectable crowd-pleasers that home cooks will turn to again and again: Spiced Rack of Lamb with Herbed Israeli Couscous, Duck Tagine, and Freda’s Fish Balls. Malva Pudding, Yogurt Panna Cotta with Rose Syrup and more are a perfect end to any meal.\u003cbr\u003e\u003cbr\u003eGood food enjoyed with friends and family is the foundation of Jack’s Wife Freda, and Maya and Dean bring the same vibrant energy and love of great cooking and healthful eating to their first cookbook. Whether you live around the corner and pop in regularly for a favorite meal or look forward to an out-of-town visit, this beautifully illustrated and user-friendly book makes it easy to eat from Jack’s Wife Freda all day, every day.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"slot-header subtitle\"\u003e\u003cem\u003eABOUT THE AUTHOR\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"seemoreenable\" id=\"seemore-0\" height-fold=\"280\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cem\u003e\u003cb\u003eDean and Maya Jankelowitz\u003c\/b\u003e are the co-owners of Jack’s Wife Freda, the wildly popular pair of identically named restaurants in New York City’s Greenwich Village and Soho neighborhoods. They have two children and live in downtown Manhattan.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":12960798507102,"sku":"9780399574863","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/jackswifefreda.jpg?v=1607036155"},{"product_id":"the-balthazar-cookbook","title":"The Balthazar Cookbook","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9781400046355 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"403\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003eOne of my favorite places to go in NYC and a major source of inspriation for Broome St. General.  I used to head to Balthazar every morning for pastry when I live on Broome Street!\u003c\/p\u003e\n\u003cp\u003eWhen restaurateur Keith McNally and co-chefs Riad Nasr and Lee Hanson opened Balthazar in 1997, it immediately became one of the hottest restaurants in the country. Famous for its star-studded clientele, a beautiful room in the chic SoHo neighborhood, and superbly executed food, Balthazar has been embraced by New Yorkers and visitors alike for its perfect evocation of a French brasserie.\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eThe Balthazar Cookbook\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ecaptures that energy, that style, and that cuisine, with recipes for the most-loved and most-accessible French dishes: seafood ranging from the ultra-simple Moules à la Marinière to more ambitious Bouillabaisse; chicken and game favorites that include Coq au Vin and Cassoulet; red-meat classics such as Braised Short Ribs and Blanquette de Veau; sides like the perfect French Fries or sublime Macaroni Gratin; and finales that include Crème Brûlée and Chocolate Pot de Crème. This is the best of French cooking, from one of the best-loved French restaurants in the country.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"slot-header subtitle\" style=\"padding-left: 30px;\"\u003e\u003cem\u003eABOUT THE AUTHOR\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"seemoreenable\" id=\"seemore-0\" height-fold=\"280\" style=\"padding-left: 30px;\"\u003e\n\u003csection class=\"overview\" style=\"padding-left: 30px;\"\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\u003cem\u003eKeith McNally was born in London and moved to New York in 1975 where he worked in a series of restaurant jobs from oyster-shucker to busboy to general layabout. In 1980 he opened his first restaurant, The Odeon. Since then he has opened Cafe Luxembourg, Nell’s, Lucky Strike, Pravda, Balthazar, Pastis, Schiller’s, Morandi, Minetta Tavern, Pulinos’s as well as Balthazar in London. He’s also written and directed two feature films, End Of The Night and Far From Berlin. In 2010 he was mistakenly given the James Beard Award for Outstanding U.S. Restaurateur.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca name=\"#alsoinseries\" id=\"alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"desktop-praise\" data-return-id=\"mobile-praise\"\u003e\n\u003ca name=\"#praise\" id=\"praise\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"slot product-praise seemoreenable\" height-fold=\"280\" target-height=\"843\" id=\"seemore-1\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":12960798572638,"sku":"9781400046355","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/balthazar.jpg?v=1607795731"},{"product_id":"sweet","title":"Sweet","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9781607749141 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"656\"\u003e\n\u003csection class=\"overview\"\u003e\u003cstrong\u003e A \u003ci\u003eNew York Times\u003c\/i\u003e best seller!\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eFinalist for the 2018 James Beard Foundation Book Awards for “Baking and Desserts” and “Photography” categories\u003cbr\u003eFinalist for the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for “Baking” category\u003cbr\u003e\u003cbr\u003eA collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi, thoroughly tested and updated.\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eYotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant. And while he’s known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef.\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSweet\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eis entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi’s signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon. A baker’s dream,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSweet\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003efeatures simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater.\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\" style=\"text-align: center;\"\u003e\u003cspan face=\"system-ui\" style=\"font-family: system-ui;\"\u003e\u003cspan style=\"font-size: 11px; background-color: #ffffff;\"\u003eAbout the Author:\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"more-link-wrap opened\" style=\"text-align: center;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan face=\"system-ui\" style=\"font-family: system-ui;\"\u003e\u003cspan style=\"font-size: 11px; background-color: #ffffff;\"\u003e\u003cspan\u003eYOTAM OTTOLENGHI owns an eponymous group of four restaurants, plus the high-end restaurant, NOPI, in London. His previous cookbooks–\u003c\/span\u003e\u003ci\u003ePlenty, Jerusalem,\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eOttolenghi\u003c\/i\u003e\u003cspan\u003e–have all been on the New York Times bestseller list. Yotam writes for \u003c\/span\u003e\u003ci\u003eThe Guardian\u003c\/i\u003e\u003cspan\u003e and appears on BBC. He lives in London. The author lives in London, UK.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ca name=\"#aboutthebook\" id=\"aboutthebook\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca name=\"#alsoinseries\" id=\"alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\n\u003ca name=\"#alsobyauthor\" id=\"alsobyauthor\"\u003e\u003c\/a\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003cdiv class=\"slot author-also-by 9781607749141 isbn-related show\"\u003e\n\u003cdiv class=\"product-author-also-by\" id=\"by-author\" data-work-author-list=\"99666,2148683\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":12960798638174,"sku":"9781607749141","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/sweet-PhotoRoom_ea9cf516-cac2-484b-b123-9b88d66aaca6.png?v=1638920256"},{"product_id":"robertas-cookbook","title":"Roberta''s Cookbook","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"left-rail-top\" class=\"product-body clearfix\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9780770433710 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"381\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003ch4 class=\"slot-header\"\u003e\u003cstrong\u003eThe Brooklyn destination the \u003ci\u003eNew York Times\u003c\/i\u003e called “one of the most extraordinary restaurants in the country”—which began as a pizza place and quickly redefined the urban food landscape—releases its highly anticipated debut cookbook.\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWhen Roberta’s opened in 2008 in a concrete bunker in Bushwick, it was a pizzeria where you could stop in for dinner and stumble out hours later, happy. It’s still a down-the-rabbit-hole kind of place but has also become a destination for groundbreaking food, a wholly original dining experience, and a rooftop garden that marked the beginning of the urban farming movement in New York City. The forces behind Roberta’s—chef Carlo Mirarchi and co-owners Brandon Hoy and Chris Parachini—share recipes, photographs, and stories meant to capture the experience of Roberta’s for those who haven’t been, and to immortalize it for those who’ve been there since the beginning.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ca name=\"#aboutthebook\" id=\"aboutthebook\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca name=\"#alsoinseries\" id=\"alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"right-rail-top\" class=\"right-rail\"\u003e\n\u003cdiv id=\"desktop-second-product-detail\" data-return-id=\"mobile-second-product-detail\"\u003e\n\u003ca name=\"#productdetails\" id=\"productdetails\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"slot scnd-prod-detail\"\u003e\n\u003cdiv class=\"product-author-also-by\" id=\"scnd-detail\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":12960799031390,"sku":"9780770433710","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/robertas_aa6076eb-72ef-417c-957c-ac21441fb9da.jpg?v=1607795856"},{"product_id":"french-country-cooking-meals-and-moments-from-a-village-in-the-vineyards","title":"French Country Cooking: Meals And Moments From A Village In The Vineyards","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9780553459586 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"469\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003ch4 class=\"slot-header\"\u003eABOUT\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eFRENCH COUNTRY COOKING\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003cp\u003e\u003cb\u003eA captivating journey through off-the-beaten-path French wine country with 100 simple yet exquisite recipes, 150 sumptuous photographs, and stories inspired by life in a small village. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Francophiles, this book is pure Gallic food porn.” \u003ci\u003e—The Wall Street Journal \u003c\/i\u003e \u003cbr\u003e\u003cbr\u003eReaders everywhere fell in love with Mimi Thorisson, her family, and their band of smooth fox terriers through her blog,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eManger,\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand debut cookbook,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eA Kitchen in France\u003c\/i\u003e. In\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFrench Country Cooking\u003c\/i\u003e, the family moves to an abandoned old château in Médoc. While shopping for local ingredients, cooking, and renovating the house, Mimi meets the farmers and artisans who populate the village and learns about the former owner of the house, an accomplished local cook. Here are recipes inspired by this eccentric cast of characters, including White Asparagus Soufflé, Wine Harvest Pot au Feu, Endives with Ham, and Salted Butter Chocolate Cake. Featuring evocative photographs taken by Mimi’s husband, Oddur Thorisson, and illustrated endpapers, this cookbook is a charming jaunt to an untouched corner of France that has thus far eluded the spotlight.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003ca name=\"#aboutthebook\" id=\"aboutthebook\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca name=\"#alsoinseries\" id=\"alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"desktop-praise\" data-return-id=\"mobile-praise\"\u003e\n\u003ca name=\"#praise\" id=\"praise\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"slot product-praise seemoreenable\" height-fold=\"280\" target-height=\"777\" id=\"seemore-2\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":12960799260766,"sku":"9780553459586","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/french_country_cooking_996a267e-64f9-46d1-9db7-fff5dc99c570.jpg?v=1607035521"},{"product_id":"chiltern-firehouse","title":"Chiltern Firehouse","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9781607749929 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"513\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cb\u003eA cookbook showcasing the food and atmosphere of London’s Chiltern Firehouse, a New York-style brasserie drawing praise and patrons from around the world.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eLondon’s most fashionable, most talked about restaurant is Chiltern Firehouse, an iconic landmark and destination built in a stunning Victorian-Gothic firehouse in London’s Marylebone neighborhood. Owned by hotelier André Balazs, whose other properties include the Chateau Marmont and the Mercer Hotel, the exquisitely designed space is overflowing with A-listers every night of the week. What draws them in is the design, but what makes them stay is chef Nuno Mendes’s incredible food–crab doughnuts, monkfish cooked over pine, and wood-grilled Iberico pork.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eChiltern Firehous goes\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ebehind the scenes with exclusive photography and striking design, delves into the Firehouse’s love affair with cocktails, and showcases the acclaimed recipes of Lisbon-born chef Nuno Mendes. Mendes draws on influences from his career split between the United States and Europe to create contemporary dishes with an American accent. With a lush, transporting package,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eChiltern Firehouse\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003edelivers reimagined classics and bold new flavors, along with the charm of London’s hottest restaurant, to America’s shores.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp class=\"slot-header subtitle\" style=\"padding-left: 30px;\"\u003e\u003cem\u003eAbout Nuno Medes:\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"seemoreenable\" id=\"seemore-0\" height-fold=\"280\" style=\"padding-left: 30px;\"\u003e\n\u003csection class=\"overview\" style=\"padding-left: 30px;\"\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\u003cem\u003eBorn and raised in Lisbon, Nuno Mendes worked in America, Japan, and Spain before heading up a string of critically acclaimed restaurants in London, including Bacchus and Viajante. Nuno is executive chef at London’s Chiltern Firehouse and co-author of the Chiltern Firehouse cookbook. In 2015 he launched his first solo venture, restaurant Taberna do Mercado, which focuses on the food and wine of his native country of Portugal.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\u003cbutton type=\"button\" class=\"btn btn-link more\"\u003eSEE LESS\u003c\/button\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ca name=\"#aboutthebook\" id=\"aboutthebook\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca name=\"#alsoinseries\" id=\"alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"desktop-praise\" data-return-id=\"mobile-praise\"\u003e\n\u003ca name=\"#praise\" id=\"praise\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"slot product-praise seemoreenable\" height-fold=\"280\" target-height=\"689\" id=\"seemore-2\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":12960799424606,"sku":"9781607749929","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/chiltern_firehouse-PhotoRoom.png?v=1638918565"},{"product_id":"moon-lists","title":"Moon Lists","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMoon Lists\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis a guided journal structured around the phases of the moon. It provides a place to note feelings of gratitude and moments of mindfulness while celebrating the turn of the seasons.\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLoosely organized around the phases of the moon and punctuated with references to ’70s astrology, architecture, and art, \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eMoon Lists\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e encourages journalers to stop and reflect on the precious moments in their lives before time passes them by. A set of evolving monthly writing prompts and suggestions for physical activities can be completed individually or with a partner, and will offer readers some perspective on the present and their recent past.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch6 class=\"slot-header subtitle\"\u003eABOUT THE AUTHOR\u003c\/h6\u003e\n\u003cdiv id=\"seemore-0\" class=\"seemoreenable\" height-fold=\"280\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003eLEIGH PATTERSON is a freelance writer and creative director whose work has helped elevate lifestyle brands and publications across print and digital media. She has worked with a range of design-focused publications and high fashion brands, including\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eRemodelista,\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eFreunde von Freunden, Urban Outfitters,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSight Unseen,\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eShaina Mote, Apiece Apart, Wildsam Guides,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eCereal,\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eand J. Hannah Jewelry. Her personal project, Moon Lists, launched in 2016.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":32272538894430,"sku":"9781984822727","price":14.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/MoonLists.jpg?v=1605861732"},{"product_id":"golden-light-the-interior-design-of-nickey-kehoe","title":"Golden Light: The Interior Design of NICKEY KEHOE","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cheader class=\"book-header pb-3\" data-mce-fragment=\"1\"\u003e\n\u003ch1 class=\"book-title\" data-mce-fragment=\"1\"\u003eGolden Light: The Interior Design of Nickey Kehoe\u003c\/h1\u003e\n\u003ch2 class=\"byline mt-1\" data-mce-fragment=\"1\"\u003eWritten by Todd Nickey and Amy Kehoe\u003c\/h2\u003e\n\u003c\/header\u003e\n\u003csection class=\"book-meta pb-3\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eA masterful combination of traditional inspiration with contemporary elegance.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe sensibility of interior design firm Nickey Kehoe ranges from minimal to maximal, quiet to baroque, but always seeks to express the ephemeral feeling of a space. Designers Todd Nickey and Amy Kehoe are fascinated by how a room can come together to express its own persona, as though the design \"just happened.\" Describing themselves as object-obsessed observers, Nickey and Kehoe pay keen attention to their clients' passions, preferences, and beloved pieces, juxtaposing elements and styles in deceptively simple ways. The result is interior design that appears as if it were a personal collection randomly put together, when in fact it is the product of their very mindful curating.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eNickey Kehoe's studied but unfussy design is elegant but never staid, proud but humble, full of detail but resplendent with negative space. And then they add a bit of the unexpected--a combination of layered patterns and palettes, different time periods, humorous gestures, clever lighting--any element that keeps their impeccable sense of balance from becoming predictable or formulaic.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis collection of residential interiors is for the curious, for lovers of studied but unfussy design, and for those who appreciate being surrounded by beautiful things with a story to tell.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection class=\"book-meta pb-3\" data-mce-fragment=\"1\"\u003e\n\u003ch3 class=\"secondary-header mb-2\" data-mce-fragment=\"1\"\u003eAbout The Author\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eTodd Nickey\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eand\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eAmy Kehoe\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ehelm a versatile Los Angeles design studio and boutique, which houses their growing handmade furniture collection alongside vintage pieces and home accessories sourced the world over. These hunter-gatherers of good taste established Nickey Kehoe in 2004.\u003c\/p\u003e\n\u003c\/section\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":32272550559838,"sku":"9780847865260","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/GoldenLight-TheInteriorDesignofNICKEYKEHOE.jpg?v=1605862572"},{"product_id":"bob-marley-portrait-of-the-legend","title":"Bob Marley: Portrait of the Legend","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cheader class=\"book-header pb-3\" data-mce-fragment=\"1\"\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\n\u003cp\u003e\u003cb\u003eIn honor of Bob Marley's seventy-fifth birthday, this glorious oversize book collects more than 150 photographs that celebrate the life and influence of the forefather of reggae and one of the greatest musical and sociopolitical icons of twentieth-century pop culture.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eDrawing exclusively on photos in the Marley family archives, the book mixes the iconic and the intimate, bringing together striking images of Marley as a performer onstage with unseen glimpses into his creative process in and out of the studio and his family life in Jamaica. Making the most of its oversize pages, the book is designed as a monument to his influence.\u003cbr\u003e\u003cbr\u003eFocusing on the last decade of his life--the period of his greatest worldwide fame--and with excerpts from unpublished interviews and prophetic quotes alongside the images, this is a definitive portrait of one of the great artists of the twentieth century made by those who knew him best.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\n\u003ch3 class=\"secondary-header mb-2\"\u003eAbout The Author\u003c\/h3\u003e\n\u003cp\u003eAn eight-time Grammy winner, Emmy winner, author, philanthropist, and reggae icon,\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eZiggy Marley\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003ehas released thirteen albums to much critical acclaim. His immersion in music came early at the age of ten, when he sat in on recording sessions with his father, and he has now realized his father's lifelong dream of owning his master recordings and publishing intellectual property. He lives and works in Los Angeles.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/header\u003e\n\u003csection class=\"book-meta pb-3\" data-mce-fragment=\"1\"\u003e\u003c\/section\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":32272553246814,"sku":"9780847868780","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/BOBMARLEY-RH.jpg?v=1605863000"},{"product_id":"rolling-stone-the-illustrated-portraits","title":"Rolling Stone: The Illustrated Portraits","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cheader class=\"book-header pb-3\" data-mce-fragment=\"1\"\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\n\u003cp\u003e\u003cb\u003eIn honor of Bob Marley's seventy-fifth birthday, this glorious oversize book collects more than 150 photographs that celebrate the life and influence of the forefather of reggae and one of the greatest musical and sociopolitical icons of twentieth-century pop culture.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eDrawing exclusively on photos in the Marley family archives, the book mixes the iconic and the intimate, bringing together striking images of Marley as a performer onstage with unseen glimpses into his creative process in and out of the studio and his family life in Jamaica. Making the most of its oversize pages, the book is designed as a monument to his influence.\u003cbr\u003e\u003cbr\u003eFocusing on the last decade of his life--the period of his greatest worldwide fame--and with excerpts from unpublished interviews and prophetic quotes alongside the images, this is a definitive portrait of one of the great artists of the twentieth century made by those who knew him best.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\n\u003ch3 class=\"secondary-header mb-2\"\u003eAbout The Author\u003c\/h3\u003e\n\u003cp\u003eAn eight-time Grammy winner, Emmy winner, author, philanthropist, and reggae icon,\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eZiggy Marley\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003ehas released thirteen albums to much critical acclaim. His immersion in music came early at the age of ten, when he sat in on recording sessions with his father, and he has now realized his father's lifelong dream of owning his master recordings and publishing intellectual property. He lives and works in Los Angeles.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/header\u003e\n\u003csection class=\"book-meta pb-3\" data-mce-fragment=\"1\"\u003e\u003c\/section\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":32272561832030,"sku":"9780847868797","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/ROLLINGSTONE-RH.jpg?v=1605863266"},{"product_id":"beastie-boys","title":"Beastie Boys","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cheader class=\"book-header pb-3\" data-mce-fragment=\"1\"\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\n\u003cp\u003e\u003cb\u003eThe first book of photography to be published by the Academy Award-winning film director and photographer Spike Jonze. Will appeal to every fan of Beastie Boys and golden-era hip hop, as well as photography and Spike Jonze's own focused audiences.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eSpike Jonze and Beastie Boys met for the first time in Los Angeles in 1991, when Jonze went out to photograph the band for the cover of Dirt magazine. A connection formed between the three MCs and the young photographer, which has lasted throughout their careers.\u003cbr\u003e\u003cbr\u003eAlmost thirty years later--published to coincide with the release on Apple+ of a new documentary, Beastie Boys Story--this book collects for the first time more than two hundred of Spike Jonze's personal photographs of his time spent with the group. Edited and with an afterword by Jonze, and including new writing by Mike Diamond and Adam Horovitz themselves, this book shows an intimate look at the greatest act of the hip-hop generation in their truest colors as only a close friend could see them--from performing live onstage to writing together at Mike's apartment; getting into character for a video to dressing up as old men to hit the basketball court; recording music in the studio to goofing around on the streets of New York.\u003cbr\u003e\u003cbr\u003eFrom the music video for \"Sabotage\" to the cover of the Sounds of Science album, Spike Jonze is responsible for some of the most iconic images of the band ever made. But here, the emphasis is on the candid, the unexpected, and the real--just pictures of friends who like making stuff together.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\n\u003ch3 class=\"secondary-header mb-2\"\u003eAbout The Author\u003c\/h3\u003e\n\u003cp\u003e\u003cb\u003eSpike Jonze\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eis an award-winning American film director, photographer, and writer. He has won Academy Awards for Best Director (\u003ci\u003eBeing John Malkovich\u003c\/i\u003e, 2000) and for Best Original Screenplay (\u003ci\u003eHer\u003c\/i\u003e, 2013), as well as a Grammy Award for Best Music Video (\u003ci\u003eWeapon of Choice\u003c\/i\u003e, 2002). He has written, directed, or produced ten feature films, more than twenty documentaries and shorts, several television shows, and dozens of BMX, skateboarding, and music videos. He is currently the creative director of Vice Media and its television channel Viceland. He lives in Los Angeles and New York.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\u003c\/section\u003e\n\u003c\/header\u003e\n\u003csection class=\"book-meta pb-3\" data-mce-fragment=\"1\"\u003e\u003c\/section\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":32272562880606,"sku":"9780847868384","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/BEASTIEBOYS-RH.jpg?v=1605863437"},{"product_id":"old-world-italian","title":"Old World Italian","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9780804185592 isbn-related seemoreenable show opened\" target-height=\"447\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9781984823595 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"763\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003eIt doesn't get any better than the storybook and idyllic life lead by @mimithor. Beautiful food, made by a beautiful family. This is more than a cookbook, it is a love letter to its title, Old World Italian. A stunning page after stunning page, it is tan incredible present for your the Italophile in your life \/ The friend who is so la dolce vita FOMO rn. Not to mention for the chef in your life. Aren't we all at this point #quarantinelife.\u003c\/p\u003e\n\u003cp\u003eMore About the Book\u003c\/p\u003e\n\u003cp\u003eMimi explores the beautiful coasts and countrysides of Italy in this lavishly photographed cookbook featuring simple, authentic recipes inspired by the country’s devoted producers and rich food heritage. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem data-mce-fragment=\"1\"\u003eOld World Italian\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ecaptures their journey and the culinary treasures they discovered. From Tuscany to Umbria to Naples and more, Mimi dives into Italy’s diverse regional cuisines and shares 100 recipes for authentic, classic dishes, enriched by conversations with devoted local food experts who share their timeworn techniques and stories. You’ll indulge in dishes culled from across the country, such as plump agnolotti bathed in sage and butter from the north, the tomato-rich ragùs and pastas of the southwest, and the multifaceted, seafood-laden cuisine of Sicily. The mysteries of Italian food culture will unravel as you learn to execute a perfect Neapolitan-style pizza at home or make the most sublime yet elemental cacio e pepe.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFull of local color, history, and culture, plus evocative, sumptuous photography shot by Mimi’s husband, Oddur Thorisson,\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eOld World Italian\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003etransports you to a seat at the family’s table in Italy, where you may never want to leave.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e#broomestxmaswishlist #bsglibrary #bsgcooks #giftsforthechef #giftsforitalophiles #holidaygift #cookbook #italiancookbook\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003cstrong\u003e\u003cbr\u003e“A tribute to the home cooking of real families across the country.”—\u003cem\u003eThe Wall Street Journal\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\u003cbr\u003eNAMED ONE OF FALL’S BEST COOKBOOKS BY CHOWHOUND AND EPICURIOUS\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eBeloved for her gorgeous cookbooks\u003cem\u003e\u003cspan\u003e \u003c\/span\u003eA Kitchen in France\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFrench Country Cooking\u003c\/em\u003e, Mimi Thorisson, along with her lively family and smooth fox terriers in tow, immersed readers in the warmth of their convivial lives in rural France. In their newest cookbook, The Thorissons pause their lives in the idyllic French countryside to start a new adventure in Italy and satisfy their endless curiosity and passion for the magic of Italian cooking.\u003cbr\u003e\u003cbr\u003eFull of local color, history, and culture, plus evocative, sumptuous photography shot by Mimi’s husband, Oddur Thorisson,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eOld World Italian\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003etransports you to a seat at the family’s table in Italy, where you may never want to leave.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"slot-header subtitle\"\u003eABOUT THE AUTHOR\u003c\/h2\u003e\n\u003cdiv class=\"seemoreenable\" id=\"seemore-0\" height-fold=\"280\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cb\u003eMimi Thorisson\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eis a French cook and writer living with her family between Médoc, France, and Turin, Italy. She is the author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eA Kitchen in France\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFrench Country Cooking\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand runs the award-winning food blog Manger, which documents her cooking adventures in Médoc and around Italy.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection class=\"overview\"\u003e\u003c\/section\u003e\n\u003c\/div\u003e\n\u003ca id=\"aboutthebook\" name=\"#aboutthebook\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca id=\"alsoinseries\" name=\"#alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e\n\u003cdiv data-return-id=\"mobile-praise\" id=\"desktop-praise\"\u003e\n\u003ca id=\"praise\" name=\"#praise\"\u003e\u003c\/a\u003e\n\u003cdiv id=\"seemore-2\" class=\"slot product-praise seemoreenable\" target-height=\"1349\" height-fold=\"280\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":32272565928030,"sku":"9781984823595","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/OldWorldItalian.jpg?v=1605863685"},{"product_id":"ottolenghi-flavor","title":"Ottolenghi Flavor","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9780804185592 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"447\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9781984823595 isbn-related seemoreenable show opened\" target-height=\"763\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9780399581755 isbn-related seemoreenable show opened\" target-height=\"565\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eNEW YORK TIMES\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eBESTSELLER • The author of \u003cem\u003ePlenty\u003c\/em\u003e teams up with Ottolenghi Test Kitchen’s Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes.\u003cbr\u003e\u003cbr\u003e“Bold, innovative recipes . . . make this book truly thrilling.”—\u003cem\u003eThe New York Times\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eLevel up your vegetables.\u003c\/em\u003e In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For \u003cstrong\u003eprocess\u003c\/strong\u003e, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by \u003cstrong\u003epairing\u003c\/strong\u003e vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the \u003cstrong\u003eproduce\u003c\/strong\u003e that has the innate ability to make dishes shine.\u003cbr\u003e\u003cbr\u003eWith main courses, sides, desserts, and a whole pantry of “flavor bombs” (homemade condiments), there’s something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels. Chock-full of low-effort, high-impact dishes that pack a punch and standout meals for the relaxed cook, \u003cem\u003eOttolenghi Flavor\u003c\/em\u003e is a revolutionary approach to vegetable cooking.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6 class=\"slot-header subtitle\"\u003eABOUT THE AUTHOR\u003c\/h6\u003e\n\u003cdiv id=\"seemore-0\" class=\"seemoreenable\" height-fold=\"280\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cb\u003eYotam Ottolenghi\u003c\/b\u003e is a seven-time \u003ci\u003eNew York Times\u003c\/i\u003e best-selling cookbook author who contributes to the \u003ci\u003eNew York Times\u003c\/i\u003e Food section and has a weekly column in \u003ci\u003eThe Guardian\u003c\/i\u003e. His \u003ci\u003eOttolenghi Simple\u003c\/i\u003e was selected as a best book of the year by NPR and the \u003ci\u003eNew York Times\u003c\/i\u003e; \u003ci\u003eJerusalem\u003c\/i\u003e, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"seemoreenable\" height-fold=\"280\"\u003e\n\u003csection class=\"overview\"\u003e\u003c\/section\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection class=\"overview\"\u003e\u003c\/section\u003e\n\u003c\/div\u003e\n\u003ca name=\"#aboutthebook\" id=\"aboutthebook\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca name=\"#alsoinseries\" id=\"alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"desktop-praise\" data-return-id=\"mobile-praise\"\u003e\n\u003ca name=\"#praise\" id=\"praise\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"slot product-praise seemoreenable\" id=\"seemore-2\" height-fold=\"280\" target-height=\"1349\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":32272583065694,"sku":"9780399581755","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/OttolenghiFlavor.jpg?v=1605864249"},{"product_id":"modern-kosher-global-flavors-new-traditions","title":"Modern Kosher: Global Flavors, New Traditions","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9780804185592 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"447\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9781984823595 isbn-related seemoreenable show opened\" target-height=\"763\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9780399581755 isbn-related seemoreenable show opened\" target-height=\"565\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\n\u003cp\u003e\u003cb\u003eThis dynamic, inspiring set of recipes includes Asian, Indian, Latin, European, and Israeli influences, fresh ingredients, and modern techniques to present a bright, elevated vision of everyday kosher cooking.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eTaking a food-forward, modern approach to the laws of kashrut, 100 original recipes showcase the breadth of flavors, textures, ingredients, and techniques available while keeping kosher.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eModern Kosher\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003epresents culturally Jewish recipes from Ashkenazi, Sephardic, and contemporary Israeli traditions; dishes from Latin, Asian, and other international cuisines for the kosher table; and highly practical pantry recipes, including stocks, sauces, oils, and pickles, plus the ultimate recipes for schmaltz and gribenes to enhance the reader's everyday cooking. Vegans, vegetarians, and gluten-free cooks will all find recipes to share. Whether planning a family holiday or a weeknight dinner with friends,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eModern Kosher\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis elevated comfort food of the most delicious sort.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\n\u003ch3 class=\"secondary-header mb-2\"\u003eAbout The Author\u003c\/h3\u003e\n\u003cp\u003e\u003cb\u003eMichael Aaron Gardiner\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eis an award-winning weekly food writer (2018 San Diego Press Club Award; 2019 Society of Professional Journalists Award) for the\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSan Diego CityBeat\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand contributor to the\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSan Diego Union-Tribune\u003c\/i\u003e. He writes the San Diego Food and Travel blog sdfoodtravel.com and cohosts\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Art of Spooning\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003epodcast on the Specialty Produce Network. Gardiner also practices business law and litigation in San Diego.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection class=\"overview\"\u003e\u003c\/section\u003e\n\u003c\/div\u003e\n\u003ca name=\"#aboutthebook\" id=\"aboutthebook\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca name=\"#alsoinseries\" id=\"alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"desktop-praise\" data-return-id=\"mobile-praise\"\u003e\n\u003ca name=\"#praise\" id=\"praise\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"slot product-praise seemoreenable\" id=\"seemore-2\" height-fold=\"280\" target-height=\"1349\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":32272592666718,"sku":"9780847868759","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/ModernKosher-GlobalFlavors_NewTraditions.jpg?v=1605864505"},{"product_id":"vegan-christmas-plant-based-recipes-for-the-festive-season","title":"Vegan Christmas: Plant-Based Recipes For the Festive Season","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9780804185592 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"447\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9781984823595 isbn-related seemoreenable show opened\" target-height=\"763\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9780399581755 isbn-related seemoreenable show opened\" target-height=\"565\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\u003cheader class=\"book-header pb-3\"\u003e\n\u003ch1 class=\"book-title\"\u003eVegan Christmas: Plant-Based Recipes For the Festive Season\u003c\/h1\u003e\n\u003ch2 class=\"byline mt-1\"\u003eWritten by Audrey Fitzjohn\u003c\/h2\u003e\n\u003c\/header\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\n\u003cp\u003e\u003cb\u003eDeck the halls with plant-based goodies, for\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eVegan Christmas\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis here.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWe all know the state of panic. It's your turn to host the whole family for the holidays, which means dozens of people, so you're already stretched thin. And then you find out that so-and-so's new boyfriend is vegan! Luckily for you, this book is a foolproof guide to making plant-based meals for the holidays.\u003cbr\u003e\u003cbr\u003eYou could start your guests with a round of blinis and faux caviar. Then, when they're getting snacky, bring out the arancini and dairy-free aioli. When you're laying out the big dinner spread, you can offer your vegan guests tempeh and mashed sweet potatoes, stuffed pumpkin, and many more devilishly starchy options. Then, for dessert, roll out the chocolate truffles, a black forest cake, fruit pies, and more!\u003cbr\u003e\u003cbr\u003ePlus, who even needs meat or animal products, when you're surrounded by your friends and family?\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\n\u003ch3 class=\"secondary-header mb-2\"\u003eAbout The Author\u003c\/h3\u003e\n\u003cp\u003e\u003cb\u003eAudrey Fitzjohn\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eis a photographer, stylist, and freelance writer based in Paris, France. She's a mother of two with an undying love of vegan sweets.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection class=\"overview\"\u003e\u003c\/section\u003e\n\u003c\/div\u003e\n\u003ca name=\"#aboutthebook\" id=\"aboutthebook\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca name=\"#alsoinseries\" id=\"alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"desktop-praise\" data-return-id=\"mobile-praise\"\u003e\n\u003ca name=\"#praise\" id=\"praise\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"slot product-praise seemoreenable\" id=\"seemore-2\" height-fold=\"280\" target-height=\"1349\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":32272595353694,"sku":"9781925811919","price":14.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/VeganChristmas-Plant-BasedRecipesFortheFestiveSeason.jpg?v=1605864843"},{"product_id":"essential-ottolenghi-two-book-bundle","title":"Essential Ottolenghi, Two-Book Bundle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9780804185592 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"447\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9781984823595 isbn-related seemoreenable show opened\" target-height=\"763\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9780399581755 isbn-related seemoreenable show opened\" target-height=\"565\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9781984859020 isbn-related seemoreenable show opened\" target-height=\"653\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cstrong\u003eExperience Yotam Ottolenghi’s wholly original approach to Middle Eastern-inspired, vegetable-centric cooking with over 280 recipes in a convenient ebook bundle of the beloved\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNew York Times\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ebestselling cookbooks \u003cem\u003ePlenty More\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eand\u003cem\u003e\u003cspan\u003e \u003c\/span\u003eOttolenghi Simple\u003c\/em\u003e.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eFrom powerhouse chef and author (with over five million book copies sold) Yotam Ottolenghi comes this collection of two fan favorites. These definitive books feature over 280 recipes—spanning every meal, from breakfast to dessert, including snacks and sides—showcasing Yotam’s trademark dazzling, boldly flavored, Middle Eastern cooking style.\u003cbr\u003e\u003cbr\u003eFull of weeknight winners, for vegetarians and omnivores alike, such as Braised Eggs with Leeks and Za’atar, Polenta Chips with Avocado and Yogurt, Lamb and Feta Meatballs, Baked Orzo with Mozzarella and Oregano, and Halvah Ice Cream with Chocolate Sauce and Roasted Peanuts, \u003cem\u003eEssential Ottolenghi\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eincludes:\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cem\u003ePlenty More\u003c\/em\u003e:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMore than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. Organized by cooking method, from inspired salads to hearty main dishes and luscious desserts, this collection will change the way you cook and eat vegetables.\u003cbr\u003e\u003cem\u003e\u003cbr\u003e\u003cstrong\u003eOttolenghi Simple\u003c\/strong\u003e\u003c\/em\u003e\u003cstrong\u003e:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThese 130 streamlined recipes packed with Yotam’s famous flavors are all simple in at least (and often more than) one way: made in thirty minutes or less, with ten or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6 class=\"slot-header subtitle\"\u003eABOUT THE AUTHOR\u003c\/h6\u003e\n\u003cdiv id=\"seemore-0\" class=\"seemoreenable\" height-fold=\"280\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cb\u003eYotam Ottolenghi\u003c\/b\u003e is a seven-time \u003ci\u003eNew York Times\u003c\/i\u003e best-selling cookbook author who contributes to the \u003ci\u003eNew York Times\u003c\/i\u003e Food section and has a weekly column in \u003ci\u003eThe Guardian\u003c\/i\u003e. His \u003ci\u003eOttolenghi Simple\u003c\/i\u003e was selected as a best book of the year by NPR and the \u003ci\u003eNew York Times\u003c\/i\u003e; \u003ci\u003eJerusalem\u003c\/i\u003e, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"seemoreenable\" height-fold=\"280\"\u003e\n\u003csection class=\"overview\"\u003e\u003c\/section\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection class=\"overview\"\u003e\u003c\/section\u003e\n\u003c\/div\u003e\n\u003ca name=\"#aboutthebook\" id=\"aboutthebook\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca name=\"#alsoinseries\" id=\"alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"desktop-praise\" data-return-id=\"mobile-praise\"\u003e\n\u003ca name=\"#praise\" id=\"praise\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"slot product-praise seemoreenable\" id=\"seemore-2\" height-fold=\"280\" target-height=\"1349\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":32272602202206,"sku":"9781984858337","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/EssentialOttolenghi_Two-BookBundle.jpg?v=1605865343"},{"product_id":"the-wonderful-baby-you-are","title":"The Wonderful Baby You Are","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9780525574583 isbn-related seemoreenable show opened\" target-height=\"455\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003ch4 class=\"slot-header\"\u003e\n\u003cstrong\u003eWith enchanting art, lots of guided pages in which to write, and ample room for photos, this is the perfect keepsake for Baby!\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003cbr\u003eFrom the moment you get the good news to the first birthday, there’s a place to record thoughts, feelings, guests, and important milestones. Showcasing the enchanting illustrations of Emily Winfield Martin, the bestselling author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Wonderful Things You Will Be,\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003ethis baby book preserves little and monumental milestones alike.\u003cbr\u003e \u003cbr\u003eIncludes:\u003cbr\u003e• Three bound-in envelopes and a folder in the back, perfect for mementos and cards\u003cbr\u003e• A silk grosgrain ribbon tie, which keeps your treasures in the book\u003cbr\u003e• A gatefold family tree to fill in\u003cbr\u003e• Pages to record Baby’s monthly progress for the first year\u003cbr\u003e• Twelve monthly milestone sticker badges\u003cbr\u003e• And much more!\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6 class=\"slot-header subtitle\"\u003eABOUT THE AUTHOR\u003c\/h6\u003e\n\u003cdiv id=\"seemore-0\" class=\"seemoreenable\" height-fold=\"280\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cb\u003eEmily Winfield Martin\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eis a collector and lover of fairy tales, and the original Grimm’s tale of Snow White and Rose Red enchanted and haunted her all her life. She is a painter of real and imaginary things, and the author and illustrator of such books as \u003ci\u003eDream Animals\u003c\/i\u003e and \u003ci\u003eThe Wonderful Things You Will Be.\u003c\/i\u003e Emily lives among the giant trees of Portland, Oregon, and if you need her, you might look in the heart of the woods.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":32272626647134,"sku":"9780525574583","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/WONDERFULBABYYOUARE_TH-RH.jpg?v=1605867120"},{"product_id":"queen-the-neal-preston-photographs","title":"Queen: The Neal Preston Photographs","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eThe official book on Queen, one of the greatest ever rock bands, photographed by one of the greatest ever rock photographers—with text by Brian May and Roger Taylor and intimate accounts from Neal Preston revealing the stories behind the pictures\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNeal Preston is one of the most prolific and highly regarded rock photographers of all time. He began working with Queen in the mid 1970s as their tour photographer. He was present on the legendary South America tour in 1981, Live Aid in 1985, and the band’s last tour with Freddie Mercury in 1986, among others. Brian May has commented, “Neal just has the knack, the skill, to always be in the right place at the right time.”\u003cbr\u003e\u003cbr\u003eThis official book, produced in collaboration with the band, features over 200 images and is an exhilarating ride through their years on the road together. It is the first time Preston and Queen have collated this work in one volume: glimpses of life backstage, live performances, post-performance highs and lows, and outtakes—many of which have never been seen before—are accompanied by memories and anecdotes from Preston with forewords by Queen guitarist Brian May and drummer Roger Taylor. The pages vibrate with a palpable energy.\u003c\/p\u003e\n\u003ch6 class=\"catanno\"\u003eEdited by Dave Brolan. Art direction by Richard Gray. 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Essays explore the social, intellectual and artistic context of af Klint's 1906 break with figuration and her subsequent development, placing her in the context of Swedish modernism and folk art traditions, contemporary scientific discoveries, and spiritualist and occult movements. A roundtable discussion among contemporary artists, scholars and curators considers af Klint's sources and relevance to art in the 21st century. The volume also delves into her unrealized plans for a spiral-shaped temple in which to display her art—a wish that finds a fortuitous answer in the Guggenheim Museum's rotunda, the site of the exhibition.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHilma af Klint\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e(1862–1944) is now regarded as a pioneer of abstract art. Though her paintings were not seen publicly until 1987, her work from the early 20th century predates the first purely abstract paintings by Kandinsky, Mondrian and Malevich.\u003c\/p\u003e","brand":"ARTBOOK","offers":[{"title":"Default Title","offer_id":32303432433758,"sku":"9780892075430","price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/hilma-af-klint-paintings-for-the-future-76.jpg?v=1607789085"},{"product_id":"rap-is-risen","title":"Rap is Risen","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6 class=\"redstrong\" data-mce-fragment=\"1\"\u003e“Sue Kwon’s undeniable hip-hop résumé should be bowed down to! Sue is definitely one of the greats in visually capturing a culture.” –Posdnuos of De La Soul\u003c\/h6\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe last decade of the 20th century into the first decade of the 21st represent a High Renaissance age of hip hop—an era in which rap music had reached critical mass and was exploding, and in which New York City itself witnessed the worldwide ascension and cultural domination of its powerful homegrown art form. In\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eRap Is Risen: New York Photographs 1988–2008\u003c\/i\u003e, celebrated photographer Sue Kwon documents this era with a combination of incisive portraits and unposed, spontaneous images that capture the energy of these ascendant artists and the city itself.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith access to some of rap music’s biggest legends—some stars already, some at the cusp of their fame—Kwon’s work offers an intimacy rarely seen in the hip hop photography of the time. The Wu-Tang Clan, Biggie Smalls, Jay-Z, Kanye West, Big Pun, Eminem, Mobb Deep, the Beastie Boys, Big L, Ice Cube, De La Soul and A Tribe Called Quest are all represented here, as well as dozens of other DJs and artists that communed with Kwon to produce these images. Method Man brushing his teeth, Fat Joe playing softball in the Bronx, Prince Paul kissing his baby son—the trust inherent between subject and photographer is evident in intimate, joyful shots like these.\u003cbr data-mce-fragment=\"1\"\u003eGiving a rare glimpse into real rap culture, and featuring 300 photographs, most of which have never been published before,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eRap Is Risen\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis a necessary offering to music history and the faithful followers of hip hop.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSue Kwon\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ebegan her career at the\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eVillage Voice\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eand went on to shoot primarily hip hop artists for record labels such as Def Jam, Sony and Loud Records. Recent commercial collaborations include MCM, Sergio Tacchini and Carhartt WIP national campaigns.\u003c\/p\u003e","brand":"ARTBOOK","offers":[{"title":"Default Title","offer_id":39573280358494,"sku":"9781732062917","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/sue-kwon-rap-is-risen-1.jpg?v=1638255549"},{"product_id":"dinner-at-the-long-table","title":"Dinner at the Long Table","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFrom the acclaimed owner of Brooklyn’s Diner, Marlow \u0026amp; Sons, Marlow \u0026amp; Daughters, Reynard, The Ides, Achilles Heel, She Wolf Bakery, Marlow Goods, Roman’s, and the Wythe Hotel comes this debut cookbook capturing a year’s worth of dishes meant to be shared among friends.\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAndrew Tarlow has grown a restaurant empire on the simple idea that a meal can somehow be beautiful and ambitious, while also being unfussy and inviting. Personal and accessible, \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eDinner at the Long Table\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e brings Tarlow’s keen eye for combining design and taste to a collection of seventeen seasonal menus ranging from small gatherings to blow-out celebrations. The menus encompass memorable feasts and informal dinners and include recipes like a leisurely ragu, followed by fruit and biscotti; paella with tomato toasts, and a Catalan custard; fried calamari sandwiches and panzanella; or a lamb tajine with spiced couscous, pickled carrots, and apricots in honey.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eDinner at the Long Table\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003eincludes family-style meals that have become a tradition in his home. Written with Anna Dunn, the cookbook is organized by occasion and punctuated with personal anecdotes and photography. Much more than just a beautiful cookbook, \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eDinner at the Long Table\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a thematic exploration into cooking, inspiration, and creativity, with a focus on the simple yet innate human practice of preparing and enjoying food together.\u003c\/span\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":39580416737374,"sku":"9781607748465","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/dinneratthelongtable.jpg?v=1638919416"},{"product_id":"ottolenghi-the-cookbook","title":"OTTOLENGHI: The Cookbook","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"slot product-about 9781607744184 isbn-related seemoreenable show opened\" id=\"seemore-0\" data-mce-fragment=\"1\" height-fold=\"377\" target-height=\"492.781\"\u003e\n\u003csection class=\"overview\" data-mce-fragment=\"1\"\u003e\n\u003cp class=\"slot-header\" data-mce-fragment=\"1\"\u003eAvailable for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi  and Sami Tamimi of \u003cem data-mce-fragment=\"1\"\u003ePlenty \u003c\/em\u003eand \u003cem data-mce-fragment=\"1\"\u003eJerusalem\u003c\/em\u003e, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.\u003c\/p\u003e\n\u003cp class=\"slot-header\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003eYotam Ottolenghi’s four eponymous restaurants—each a patisserie, deli, restaurant, and bakery rolled into one—are among London’s most popular culinary destinations. Now available for the first time in an American edition and updated with US measurements throughout, this debut cookbook from the celebrated, bestselling authors of Jerusalem  and Plenty features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe recipes reflect the authors’ upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi’s famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":39580432597086,"sku":"9781607744184","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/OTTOLENGHI-TheCookbook.jpg?v=1638919943"},{"product_id":"meehans-bartender-manual","title":"Meehan's Bartender Manual","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"slot product-about 9781607748625 isbn-related seemoreenable show opened\" id=\"seemore-0\" data-mce-fragment=\"1\" height-fold=\"377\" target-height=\"607\"\u003e\n\u003csection class=\"overview\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e“A knowledge-filled tome for true cocktail nerds or those aspiring to be” (\u003cem data-mce-fragment=\"1\"\u003eEsquire\u003c\/em\u003e), from one of the world’s most acclaimed bartenders\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWINNER OF THE JAMES BEARD AWARD • WINNER OF THE TALES OF THE COCKTAIL SPIRITED AWARD® FOR BEST NEW COCKTAIL OR BARTENDING BOOK • IACP AWARD FINALIST\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e \u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMeehan’s Bartender\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eManual\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis acclaimed mixologist Jim Meehan’s magnum opus—and the first book of the modern era to explain the bar industry from the inside out. With chapters that mix cocktail history with professional insights from experts all over the world, this deep dive covers it all: bar design, menu development, spirits production, drink mixing technique, the craft of service and art of hospitality, and more.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eThe book also includes recipes for 100 cocktails culled from the classic canon and Meehan’s own storied career. Each recipe reveals why Meehan makes these drinks the way he does, offering unprecedented access to a top bartender’s creative process.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eWhether you’re a professional looking to take your career to the next level or an enthusiastic amateur interested in understanding the how and why of mixology,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eMeehan’s Bartender Manual\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis the definitive guide.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"desktop-praise\" data-return-id=\"mobile-praise\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":39580447637598,"sku":"9781607748625","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/meehans.jpg?v=1638921018"},{"product_id":"tiki","title":"Tiki: Modern Tropical Cocktails","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"slot product-about 9781607748625 isbn-related seemoreenable show opened\" id=\"seemore-0\" data-mce-fragment=\"1\" height-fold=\"377\" target-height=\"607\"\u003e\n\u003csection class=\"overview\" data-mce-fragment=\"1\"\u003e\u003cheader class=\"book-header pb-3\"\u003e\n\u003cp class=\"book-title\"\u003eThe IACP 2020 winner in the Beer, Wine, \u0026amp; Spirits category, Shannon Mustipher's book on exotic cocktails offers a refreshingly modern take on tiki. With original recipes, techniques, tasting notes and recommendations, and tips on style and music, \u003ci\u003eTiki\u003c\/i\u003e is an inspirational resource for cocktail lovers ready to explore fine Caribbean rums.\u003c\/p\u003e\n\u003c\/header\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\n\u003cp\u003eTiki is the endless summer, an instant vacation, a sweet and colorful ticket to paradise with no baggage fees. Romanticized since mid-century but too long overlooked as the province of suburban lodges and family resorts, the tiki cocktail is stepping into its moment with sophisticated spirits lovers, skilled mixologists, and intrepid foodies. In\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eTiki\u003c\/i\u003e, Brooklyn-based rum expert Shannon Mustipher brings focus on refreshing flavors, fine spirits, and high-impact easy-to-execute presentation.\u003cbr\u003eDozens of easy-to-follow recipes present new versions of classic tiki drinks along with original cocktails using quality rums, infused and fat-washed spirits, liqueurs, fresh fruit juices, and homemade syrups. Tastemakers in the contemporary tiki boom, including Nathan Hazard, Brother Cleve, Laura Bishop, and Ean Bancroft, contribute their recipes. As a true aficionado, Mustipher breaks down Caribbean rums and spirits with practical tasting notes. Fans of classic tiki bibles such as\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSmuggler's Cove\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ePotions of the Caribbean\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ecan embrace\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eTiki\u003c\/i\u003e's modern style and spirit\u003cbr\u003ewhile new tiki fans learn from Mustipher's expertise, accessible recipes, and clear instruction.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\n\u003cp class=\"secondary-header mb-2\"\u003eAbout The Author\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\u003cb\u003eShannon Mustipher\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eis a spirits educator, cocktail consultant, and expert on the topic of rum and cane spirits. She has poured cocktails in settings ranging from neighborhood pubs to Michelin-starred restaurants, and is a founding member of the Cane Club Collective, which fosters knowledge and appreciation for rum through educational seminars for the consumer and trade. Her writing and recipes have been featured in a number of publications, including\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ePunch\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eEsquire\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eNew York Magazine\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Village Voice\u003c\/i\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eLiquor.com\u003c\/i\u003e.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"desktop-praise\" data-return-id=\"mobile-praise\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":39580477620318,"sku":"9780789335548","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/TIKI.jpg?v=1638922750"},{"product_id":"tom-ford-002","title":"TOM FORD 002","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003csection class=\"book-meta pb-3\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eHOT OFF THE PRESS. \u003c\/b\u003eRecently published in November 2021.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eA fashion icon, provocative American designer Tom Ford brings us his highly anticipated second book, which takes readers through the illustrious trajectory of his billion-dollar luxury empire established in 2005.\u003cbr data-mce-fragment=\"1\"\u003e \u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003eSynonymous with high-octane glamour, opulent sexuality, and fearless fashion, Tom Ford is an iconic designer whose namesake label has devout followers across the globe, from Milan and New Delhi to Shanghai and New York. Seventeen years after his best-selling debut book\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eTom Ford\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e(2004), which detailed his time as creative director for the Italian label Gucci, this second volume is a visual ode to Ford’s eponymous brand created in 2005 and encompasses cosmetics, eyewear, menswear, and his critically acclaimed womenswear line.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eThe revered designer not only catapulted his brand to the highest echelons of the fashion world—receiving accolades from the Council of Fashion Designers of America and\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eTime\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003emagazine’s Best Designer of the Year—but also commanded the attention of Hollywood by featuring loyal A-list fans such as Julianne Moore, Lauren Hutton, Pat Cleveland, and Nicholas Hoult in his runway shows and advertising campaigns. This gorgeous slipcased volume includes dazzling imagery of Ford’s clothing and accessories designs, fashion editorials featuring top models such as Gigi Hadid, Joan Smalls, Mica Argañaraz, and Jon Kortajarena, and his signature sexually-charged advertising campaigns by photographers such as Inez \u0026amp; Vinoodh, Nick Knight, Steven Meisel, and Mert \u0026amp; Marcus.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eThis volume, printed with Forest Stewardship Council approved materials and edited by Ford personally, reflects his exceptional taste and unapologetic sensual aesthetic and is a true collector’s item for his devotees and connoisseurs of fashion, style, and design.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection class=\"book-meta pb-3\" data-mce-fragment=\"1\"\u003e\n\u003ch3 class=\"secondary-header mb-2\" data-mce-fragment=\"1\"\u003eAbout The Author\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eTom Ford \u003c\/b\u003eis a celebrated American designer, creative director of his namesake fashion empire, and acclaimed filmmaker. \u003cb data-mce-fragment=\"1\"\u003eBridget Foley\u003c\/b\u003e is executive editor of \u003ci data-mce-fragment=\"1\"\u003eWomen’s Wear Daily\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e(WWD).\u003c\/p\u003e\n\u003c\/section\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":39580513566814,"sku":"9780847864379","price":135.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/tomford002.jpg?v=1638923562"},{"product_id":"provecho","title":"Provecho","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6 class=\"subtitle isbn-related 9781984859112 show\" data-mce-fragment=\"1\"\u003e100 VEGAN MEXICAN RECIPES TO CELEBRATE CULTURE AND COMMUNITY\u003c\/h6\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9781984859112 isbn-related seemoreenable show opened\" target-height=\"949.656\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cstrong\u003eThe definitive plant-based Mexican cookbook for a new generation, featuring 100 recipes transforming traditional dishes into vegan celebrations of family and home\u003c\/strong\u003e\u003cbr\u003e \u003cbr\u003e\u003cstrong\u003e“The stories will feed your soul and the recipes will channel your love for Mexican food in a wholesome plant-based way.”—Nisha Vora, creator of Rainbow Plant Life and author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Vegan Instant Pot Cookbook\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e \u003cbr\u003eEdgar Castrejón went vegan as a college student when he realized that following a plant-based diet made him feel better, but he worried he would no longer fit in back at the table with his family. As a proud first-generation Mexican American growing up in Oakland, Edgar had spent countless hours with his mom, aunts, and grandmother in the kitchen, where family recipes were passed down through “las manos mágicas.” So Edgar began creating healthier, meatless variations on the dishes he grew up cooking and eating.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eProvecho\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003efeatures one hundred of Edgar’s ingenious vegan recipes that honor the traditional, often meat-heavy classics of Mexican and Latin American culture while cooking with compassion. Many take thirty minutes or less, rely on readily accessible ingredients, and feature Salvadoran and Colombian influences. And they’re all organized by how meals are approached in Edgar’s family:\u003cbr\u003e \u003cbr\u003e•\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eLa Mesa Llena (“The Full Table”):\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMushroom Sancocho; No-Bake Enchiladas Verde with Jackfruit; Lentil-Cauliflower Empanadas\u003cbr\u003e•\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eLa Mesita (“The Small Table”):\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSweet Potato and Kale Tacos; Quesadillas de Brócoli y Tofu; Vegan Queso Fundido\u003cbr\u003e•\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eLa Mañana Después de la Cruda (“The Morning After”):\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eBurritos de Desayuno; “Huevos” Rancheros; Papas con Chorizo Vegano\u003cbr\u003e•\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAntojitos (“Little Cravings”):\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eVegan Chipotle Crema; Mi Tia Evelia’s Ceviche de Coliflor; Ensalada de Nopales\u003cbr\u003e•\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBebidas (“Drinks”):\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eOat Milk Horchata; Jugo de Espinaca y Piña; Margarita Fuerte\u003cbr\u003e•\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ePostrecitos (“Little Desserts”):\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eAlmond Milk Rice Pudding with Cashew Cream; Gelatina de Mango Coco; Apple Empanadas\u003cbr\u003e\u003cbr\u003eWith\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eProvecho,\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eEdgar invites you to discover a whole new way to enjoy the flavors he has loved his entire life—and still wakes up craving every day.\u003c\/p\u003e\n\u003cp class=\"slot-header subtitle\"\u003e\u003cstrong\u003eABOUT THE AUTHOR\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv id=\"seemore-0\" class=\"seemoreenable\" height-fold=\"280\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\u003cb\u003eEdgar Castrejón\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eis a chef, recipe developer, food stylist, and photographer based in the San Francisco Bay Area. While in school studying plant science and nutrition, he launched his Instagram account, where these days his followers tune in for his creative, nourishing, plant-based recipes and beautiful food photography.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":39580534046814,"sku":"9781984859112","price":32.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/provecho.jpg?v=1638924790"},{"product_id":"how-to-be-italian","title":"How to Be Italian","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEat, drink, dress, travel and love la dolce vita \u003cmeta charset=\"utf-8\"\u003eBy Maria Pasquale\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhat does it mean to be Italian?\u003c\/p\u003e\n\u003cp\u003eIs it pausing to enjoy an\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eaperitivo\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eor\u003cspan\u003e \u003c\/span\u003e\u003cem\u003egelato\u003c\/em\u003e? A\u003cspan\u003e \u003c\/span\u003e\u003cem\u003epasseggiata\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003edown a laneway steeped in history? An August spent tanning at the beach?\u003c\/p\u003e\n\u003cp\u003eThis book is a celebration of the Italian lifestyle – an education in drinking to savour the moment, travelling indulgently, and cherishing food and culture. A lesson in the\u003cspan\u003e \u003c\/span\u003e\u003cem\u003edolce far niente\u003c\/em\u003e: the sweetness of doing nothing. We may not all live in the\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ebel paese\u003c\/em\u003e, but anyone can learn from the rich tapestry of life  on the boot.\u003c\/p\u003e\n\u003cp\u003eFrom the innovation of Italian fashion and design, the Golden Age of its cinema to the Roman Empire’s cultural echoes (and some very good\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eespresso\u003c\/em\u003e), take a dip into the Italian psyche and learn to eat, love, dress, think and have fun as only the Italians can.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the author\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBorn in Melbourne, Australia, to Italian parents,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eMaria Pasquale\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ealways knew Rome was her destiny and on a whim, moved to the eternal city in 2011. An unabashed romantic (Rome being her one true love!), she is the creator of popular food, travel and lifestyle blog\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHeartRome\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ewhich has readers in over 100 countries. Her blog has been featured in the BBC and\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eVogue\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eand she contributes regularly to\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFodor’s\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eUSA Today\u003c\/em\u003e. She has published two books.\u003c\/p\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":39580536668254,"sku":"9781922417312","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/howtobeitalian.jpg?v=1638925324"},{"product_id":"under-coconut-skies","title":"Under Coconut Skies","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"book-subtitle\" data-mce-fragment=\"1\"\u003eFeasts \u0026amp; Stories from the Philippines\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"summary-book-author\" data-mce-fragment=\"1\"\u003eBy Yasmin Newman\u003c\/div\u003e\n\u003cdiv class=\"summary-book-author\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"summary-book-author\" data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cb\u003eA book of feasts filled with vibrant and kaleidoscopic Filipino flavours.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eAn archipelago of incredible breadth, the Philippines boasts 7,107 islands, separated and yet bound together by water. The true count is said poetically to change with the tide, when islets disappear before re-emerging. These many shores contain different stories, but wherever you go in the Philippines, the flavors reflect the tropical landscape: sweet young coconuts and green papaya, vegetables from the neighbor’s farm and freshly caught seafood.\u003c\/p\u003e\n\u003cp\u003eA cuisine that is characterized by a set of techniques, not dishes, Filipino food is designed for adaptability. This book follows in those footsteps, sharing a collection of dishes and stories inspired by Yasmin’s time spent on Siargao and her travels to other distant regions, where bright, bold flavors are sourced from the blue, yellow, and green of the thousand islands – the sea, the sand and the trees of the Philippines.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eUnder Coconut Skies\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis an invitation to Yasmin’s kitchen – a mix of old and new recipes, to be shared at one big table, imbued with community, family, myths and meaning: a celebration of how Filipinos love to eat and their long history.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the author\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eYasmin Newman\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eis a food a food and travel writer, photographer and presenter, based in Australia. She works with\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSBS Food\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eAustralian Traveller\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand has previously published two critically acclaimed books.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":39580539846750,"sku":"9781925811681","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/UnderCoconutSkies.jpg?v=1638925846"},{"product_id":"nadiya-bakes","title":"Nadiya Bakes","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"subtitle isbn-related 9780593233733 show\" data-mce-fragment=\"1\"\u003eOVER 100 MUST-TRY RECIPES FOR BREADS, CAKES, BISCUITS, PIES, AND MORE: A BAKING BOOK\u003c\/p\u003e\n\u003cp class=\"contributors isbn-related 9780593233733 dsktop-links show\" data-mce-fragment=\"1\"\u003eBy\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan class=\"ws-nw role-A\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eNADIYA HUSSAIN\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9780593233733 isbn-related seemoreenable show opened\" target-height=\"515.625\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eNEW YORK TIMES\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eBESTSELLER • The host of the beloved Netflix series\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eTime to Eat\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNadiya Bakes\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eand winner of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Great British Baking Show\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ereturns to her true love, baking, with more than 100 delicious,\u003cspan\u003e \u003c\/span\u003eAmericanized\u003cspan\u003e \u003c\/span\u003erecipes for sweet treats.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNAMED ONE OF THE BEST BOOKS OF THE YEAR BY\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eTIME OUT\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eWhen Nadiya Hussain, the UK’s “national treasure,” began cooking, she headed straight to the oven—which, in her home, wasn’t used for baking, but rather for storing frying pans! One day, her new husband asked her to bake him a cake and then… she was hooked! Baking soon became a part of her daily life.\u003cbr\u003e\u003cbr\u003eIn her newest cookbook, based on her Netflix show and BBC series\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNadiya Bakes,\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eNadiya shares more than 100 simple and achievable recipes for cakes, cookies, breads, tarts, and puddings that will become staples in your home. From Raspberry Amaretti Biscuits and Key Lime Cupcakes to Cheat’s Sourdough and Spiced Squash Strudel, Nadiya has created an ultimate baking resource for just about every baked good that will entice beginner bakers and experienced pastry makers alike.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\u003cbutton class=\"btn btn-link more\" type=\"button\"\u003e\u003c\/button\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\n\u003cdiv class=\"slot author-also-by 9780593233733 isbn-related show\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":39580544041054,"sku":"9780593233733","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/nadiyabakes.jpg?v=1638927407"},{"product_id":"meryl-tarot-1","title":"Meryl Tarot Cards","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"book-subtitle\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eDivination with Hollywood's high priestess\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"summary-book-author\" data-mce-fragment=\"1\"\u003eBy Chantel de Sousa\u003c\/div\u003e\n\u003cdiv class=\"summary-book-author\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"summary-book-author\" data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"woocommerce-tabs wc-tabs-wrapper\"\u003e\n\u003cdiv aria-labelledby=\"tab-title-description\" role=\"tabpanel\" id=\"tab-description\" class=\"woocommerce-Tabs-panel woocommerce-Tabs-panel--description panel entry-content wc-tab\"\u003e\n\u003cp\u003e\u003cb\u003eWho would you trust more with your future than the high priestess herself, Meryl Streep?\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003ePrinted on high-quality card material, and packaged in a handy un-bendable box, this unofficial tarot deck celebrates the legacy of Meryl Streep. With more credits to her name than cards in tarot, and 21 Academy Awards to boot, she’s a guiding beacon for us all to follow when times are unclear.\u003c\/p\u003e\n\u003cp\u003eThis deck is based on the structure of the classic Rider-Waite, with each card featuring a character from her career’s many highlights. And hey: if your future ain’t looking so bright – just turn on one of her movies and lose yourself in her RAW talent. 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Josh Lyman and Donna Moss are spades; CJ Cregg and Toby Ziegler represent clubs; Leo McGarry and Charlie Young take diamonds; and the Bartlets are hearts because, well, we just love to love them.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection class=\"book-meta pb-3\" data-mce-fragment=\"1\"\u003e\n\u003ch3 class=\"secondary-header mb-2\" data-mce-fragment=\"1\"\u003eAbout The Author\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAustralian artist and illustrator\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eChantel de Sousa\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ecreated the fun designs for these playing cards. She’s previously illustrated a number of pop culture decks for Smith Street Gift.\u003c\/p\u003e\n\u003c\/section\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":39580618621022,"sku":"9781922417480","price":12.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/westwing.jpg?v=1638938136"},{"product_id":"aloha-kitchen","title":"ALOHA KITCHEN","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-mce-fragment=\"1\" id=\"mobile-about-the-book\"\u003e\n\u003cdiv data-mce-fragment=\"1\" id=\"seemore-0\" class=\"slot product-about 9780399581366 isbn-related seemoreenable show opened\" target-height=\"538.469\" height-fold=\"377\"\u003e\n\u003csection data-mce-fragment=\"1\" class=\"overview\"\u003e\n\u003cp data-mce-fragment=\"1\" style=\"text-align: right;\"\u003e\u003cem\u003eAloha Kitchen by Alana Kysar was the first book I bought when our family moved to Hawaii in the summer of 2021. It reads like the mixed plates it teaches you how to make: part history book, part autobiography- all inspiration. To me the difference between good and great in a cookbook is not that is has recipes you can\/want to make, but one that shows you techniques and profiles of flavor to inspire your own dishes and methods. Alana's voice is so needed in the culinary scene. She celebrated the ingredients and foods so many of us were embarrassed to bring to lunch as kids because they were different.... and she breaks it down. Can you feel seen by a cookbook? Yes. This is without question one of my fave cookbooks in my library. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"text-align: right;\"\u003e\u003cem\u003eAloha, \u003c\/em\u003e\u003cem\u003eSophie\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFrom a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western.\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eIACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND \u003cem data-mce-fragment=\"1\"\u003eLIBRARY JOURNAL\u003c\/em\u003e\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn \u003cem data-mce-fragment=\"1\"\u003eAloha Kitchen\u003c\/em\u003e, Alana Kysar takes you into the homes, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawaiʻi’s multiethnic culture and food history. In \u003cem data-mce-fragment=\"1\"\u003eAloha Kitchen, \u003c\/em\u003eshe shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" id=\"mobile-listen-to-a-clip\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" id=\"mobile-also-in-series\"\u003e\u003ca data-mce-fragment=\"1\" id=\"alsoinseries\" name=\"#alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" id=\"mobile-also-by-author\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" id=\"mobile-author-spotlights\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" id=\"mobile-second-product-detail\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" data-return-id=\"mobile-praise\" id=\"desktop-praise\"\u003e\n\u003ca data-mce-fragment=\"1\" id=\"praise\" name=\"#praise\"\u003e\u003c\/a\u003e\n\u003cdiv data-mce-fragment=\"1\" id=\"seemore-2\" class=\"slot product-praise seemoreenable\" height-fold=\"280\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":39607006101598,"sku":"9780399581366","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/alohakitchen.jpg?v=1642272444"},{"product_id":"french-moderne","title":"French Moderne","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cheader class=\"book-header pb-3\" data-mce-fragment=\"1\"\u003e\u003cheader class=\"book-header pb-3\"\u003e\n\u003ch1 class=\"book-title\"\u003eFrench Moderne: Cocktails from the Twenties and Thirties with recipes\u003c\/h1\u003e\n\u003ch2 class=\"byline mt-1\"\u003eAuthor Franck Audoux\u003c\/h2\u003e\n\u003c\/header\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\n\u003cp\u003e\u003cb\u003eA fresh take on the classics, from Sazerac to the humble Highball: the adventurous recipes invented when America was dry and Paris was a refuge from Prohibition.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eFollowing Prohibition, Paris, much like London, became known for serving up original and innovative mixed drinks. Although cocktails were present in the late nineteenth century, it was the interwar period, and particularly \u003ci\u003eles années folles\u003c\/i\u003e that transformed the culture of the cocktail consumption. This fertile time, both intellectually and artistically, was nourished by a growing influx of expatriates from across the Atlantic who made way for an age of experimentation and creation. The new ambassadors of cocktails made alcohols and aperitifs that were specifically French stars of the show. Alongside classic French Vermouth, locally produced spirits including Byrrh, Dubonnet, Suze, and Picon were mixed into distinctly unique cocktails.\u003cbr\u003e\u003cbr\u003eWith beautiful archival photographs, illustrations, and advertisements, as well as new photography, Franck Audoux, partner at Le Dauphin and Le Chateaubriand in Paris, brings life back to these forgotten French spirits and aperitifs, by giving them a modern twist. He provides recipes for more than forty classic French cocktails, from the Sazerac to the Highball, and provides contemporary tips and tricks that make them easy to re-create at home. Perfect for lovers of history and French culture, this book captures the spirit and culture of one of the richest periods in the City of Light and is a must-have for the aspiring and experienced home mixologist alike.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\n\u003ch3 class=\"secondary-header mb-2\"\u003eAbout The Author\u003c\/h3\u003e\n\u003cp\u003e\u003cb\u003eFranck Audoux\u003c\/b\u003e is a partner, manager, and original member of the team behind Le Chateaubriand and its sister restaurant, Le Dauphin, in Paris.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cul class=\"book-attributes\"\u003e\n\u003cli\u003e\n\u003cspan\u003ePublish Date: \u003c\/span\u003eFebruary 12, 2019\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eFormat: \u003c\/span\u003eHardcover\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCategory: \u003c\/span\u003eCooking - Beverages - Alcoholic - General\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003ePublisher: \u003c\/span\u003eRizzoli\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eTrim Size: \u003c\/span\u003e6 x 9\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003ePages: \u003c\/span\u003e208\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/header\u003e\n\u003csection class=\"book-meta pb-3\" data-mce-fragment=\"1\"\u003e\u003c\/section\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":39870998511710,"sku":"9780847861606","price":24.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/French-Moderne.jpg?v=1670432579"},{"product_id":"bavel","title":"Bavel","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cheader class=\"book-header pb-3\" data-mce-fragment=\"1\"\u003e\u003cheader class=\"book-header pb-3\"\u003e\n\u003ch4 class=\"subtitle isbn-related 9780399580925 show\"\u003eMODERN RECIPES INSPIRED BY THE MIDDLE EAST [A COOKBOOK]\u003c\/h4\u003e\n\u003ch4 class=\"contributors isbn-related 9780399580925 dsktop-links show\"\u003eBy Ori Menashe, Genevieve Gergis, and Lesley Suter\u003cspan class=\"ws-nw role-A\"\u003e\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003ch6 class=\"book-title\"\u003e\n\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003eFrom the acclaimed chefs behind award-winning Los Angeles restaurant Bavel comes a gorgeous cookbook featuring personal stories and more than eighty recipes that celebrate the diversity of Middle Eastern cuisines.\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h6\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9780399580925 isbn-related seemoreenable show opened\" target-height=\"698.586\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eTIME OUT\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e• “Ori and Genevieve manage to pull off a style of cooking that is both familiar (and therefore comforting) but also new (and therefore fresh and exciting). This is the sort of food I could live on.”—Yotam Ottolenghi\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eWhen chef Ori Menashe and pastry chef Genevieve Gergis opened their first Los Angeles restaurant, Bestia, the city fell in love. By the time they launched their second restaurant, Bavel, the love affair had expanded to cooks and food lovers nationwide.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBavel,\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ethe cookbook, invites home cooks to explore the broad and varied cuisines of the Middle East through fragrant spice blends; sublime zhougs, tahini, labneh, and hummus; rainbows of crisp-pickled vegetables; tender, oven-baked flatbreads; fall-off-the-bone meats and tagines; buttery pastries and tarts; and so much more.\u003cbr\u003e\u003cbr\u003eBavel—pronounced bah-VELLE, the Hebrew name for Babel—is a metaphor for the myriad cultural, spiritual, and political differences that divide us. The food of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBavel\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003etells the many stories of the countries defined as “the Middle East.” These recipes are influenced by the flavors and techniques from all corners of the region, and many, such as Tomato with Smoked Harissa, Turmeric Chicken with Toum, and Date-Walnut Tart, are inspired by Menashe’s Israeli upbringing and Gergis’s Egyptian roots.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBavel\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ecelebrates the freedom to cook what we love without loyalty to any specific country, and represents a world before the region was divided into separate nations. This is cooking without borders.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"slot product-author-info isbn-related 9780399580925 show\"\u003e\n\u003ch4 class=\"slot-header\"\u003e\u003cbr\u003e\u003c\/h4\u003e\n  \u003chr\u003e\n\u003ch4 class=\"slot-header\"\u003eABOUT ORI MENASHE\u003c\/h4\u003e\n\u003cp class=\"clearfix\"\u003eORI MENASHE is co-owner and executive chef of Bestia.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"slot product-author-info isbn-related 9780399580925 show\"\u003e\n\u003ch4 class=\"slot-header\"\u003eABOUT GENEVIEVE GERGIS\u003c\/h4\u003e\n\u003cp class=\"clearfix\"\u003eGENEVIEVE GERGIS is the co-owner and pastry chef of Bestia.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"slot product-author-info isbn-related 9780399580925 show\"\u003e\n\u003ch4 class=\"slot-header\"\u003eABOUT LESLEY SUTER\u003c\/h4\u003e\n\u003cp class=\"clearfix\"\u003eLESLEY SUTER is the former deputy editor for Los Angeles magazine and a two-time James Beard award-winner for food writing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/header\u003e\n\u003cul class=\"book-attributes\"\u003e\u003c\/ul\u003e\n\u003c\/header\u003e\n\u003csection class=\"book-meta pb-3\" data-mce-fragment=\"1\"\u003e\u003c\/section\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":39871039209566,"sku":"9780399580925","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/Bavel.jpg?v=1670433296"},{"product_id":"italian-street-food","title":"Italian Street Food","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4 class=\"book-title\" data-mce-fragment=\"1\"\u003eItalian Street Food: Recipes from Italy's Bars and Hidden Laneways\u003c\/h4\u003e\n\u003ch4 class=\"byline mt-1\" data-mce-fragment=\"1\"\u003eAuthor Paola Bacchia\u003c\/h4\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\n\u003cp\u003e\u003cb\u003eThis is not just another Italian cookbook filled with pizza and pasta recipes.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eItalian Street Food\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003etakes you behind the piazzas, down the back streets and into the tiny bars and cafes to bring you traditional, local recipes that are rarely seen outside of Italy. Delve inside to discover the secret dishes from Italy’s hidden laneways and learn about the little-known recipes of this world cuisine.\u003cbr\u003e\u003cbr\u003eLearn how to make authentic polpettine, arancini, piadine, cannoli, and crostoli, and perfect your gelato-making skills with authentic Italian flavours such as lemon ricotta, peach and basil, and panettone flavour. With beautiful stories and photography throughout,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eItalian Street Food\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ebrings an old and much-loved cuisine into a whole new light.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003chr\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\n\u003cp class=\"secondary-header mb-2\"\u003e\u003cb\u003ePaola Bacchia\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003ewas born to Italian migrant parents and into their food culture. Her award-winning blog,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eItaly On My Mind\u003c\/i\u003e, explores the connection between family memories and food through stories, photos, and recipes. She returns to Italy every year to expand her knowledge of Italian food and traditions.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/section\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":39871075647582,"sku":"9781922417527","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/Italian-street-food.jpg?v=1670435257"},{"product_id":"bestia","title":"BESTIA","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eBestia: ITALIAN RECIPES CREATED IN THE HEART OF L.A. [A COOKBOOK]\u003c\/h4\u003e\n\u003ch4 data-mce-fragment=\"1\" class=\"contributors isbn-related 9780399580901 dsktop-links show\"\u003eBy\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"ws-nw role-A\"\u003eOri Menashe, Genevieve Gergis, and Lesley Suter.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"ws-nw role-A\"\u003e\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9780399580901 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"561.477\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cstrong\u003eThis debut cookbook from L.A.’s phenomenally popular Bestia restaurant features rustic Italian food that is driven by intense flavors, including house-made charcuterie, pizza and pasta from scratch, and innovative desserts inspired by home-baked classics.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eIACP AWARD FINALIST\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eSince opening in downtown Los Angeles in 2012, Bestia has captivated diners with its bold, satisfying, and flavor-forward food served in a festive, communal atmosphere. Now, in this accessible and immersive debut cookbook, all of the incredible dishes that have made Bestia one of the most talked-about restaurants in the country are on full display. Rooted in the flavors and techniques of Italian regional cooking, these recipes include inventive hits like fennel-crusted pork chops; meatballs with ricotta, tomato, greens, and preserved lemon; and agnolotti made with cacao pasta dough. Irresistible desserts such as apple cider donuts and a chocolate budino tart, from co-owner and pastry chef Genevieve Gergis, end the concert of flavors on a high note. With chapters on making bread, pasta, and charcuterie; sections on stocks and sauces; and new ideas for getting the most from your cooking by layering flavors,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBestia\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003edelivers a distinctively innovative approach to Italian-inspired cooking.\u003c\/p\u003e\n\u003chr\u003e\n\u003cdiv class=\"slot product-author-info isbn-related 9780399580901 show\"\u003e\n\u003ch4 class=\"slot-header\"\u003eABOUT ORI MENASHE\u003c\/h4\u003e\n\u003cp class=\"clearfix\"\u003eORI MENASHE is co-owner and executive chef of Bestia.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"slot product-author-info isbn-related 9780399580901 show\"\u003e\n\u003ch4 class=\"slot-header\"\u003eABOUT GENEVIEVE GERGIS\u003c\/h4\u003e\n\u003cp class=\"clearfix\"\u003eGENEVIEVE GERGIS is the co-owner and pastry chef of Bestia.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"slot product-author-info isbn-related 9780399580901 show\"\u003e\n\u003ch4 class=\"slot-header\"\u003eABOUT LESLEY SUTER\u003c\/h4\u003e\n\u003cp class=\"clearfix\"\u003eLESLEY SUTER is the former deputy editor for Los Angeles magazine and a two-time James Beard award-winner for food writing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv id=\"desktop-praise\" data-return-id=\"mobile-praise\"\u003e\n\u003ca name=\"#praise\" id=\"praise\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"slot product-praise seemoreenable\" id=\"seemore-2\" height-fold=\"280\" target-height=\"835.695\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":39871076040798,"sku":"9780399580901","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/Bestia.jpg?v=1670434527"},{"product_id":"black-food","title":"Black Food","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-mce-fragment=\"1\" id=\"mobile-about-the-book\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"slot product-about 9781984859723 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"972.805\"\u003e\n\u003csection data-mce-fragment=\"1\" class=\"overview\"\u003e\n\u003ch4\u003eBlack Food: STORIES, ART, AND RECIPES FROM ACROSS THE AFRICAN DIASPORA [A COOKBOOK]\u003c\/h4\u003e\n\u003ch4 class=\"contributors isbn-related 9781984859723 dsktop-links show\"\u003eEdited by\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"ws-nw role-E\"\u003eBryant Terry\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003ch6 data-mce-fragment=\"1\" class=\"slot-header\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eA beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eVegetable Kingdom\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eBryant Terry.\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h6\u003e\n\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWINNER OF THE ART OF EATING PRIZE • JAMES BEARD AWARD NOMINEE •\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eONE OF THE TEN BEST COOKBOOKS OF THE YEAR:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eThe New Yorker, San Francisco Chronicle, Boston Globe •\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eONE OF THE BEST COOKBOOKS OF THE YEAR:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eThe Washington Post, Time Out,\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eNPR,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eLos Angeles Times,\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eFood52,\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eGlamour, New York Post,\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eMinneapolis\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eStar Tribune, Vice, Epicurious,\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eShelf Awareness, Publishers Weekly, Library Journal\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e“Mouthwatering, visually stunning, and intoxicating,\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eBlack Food\u003c\/em\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003etells a global story of creativity, endurance, and imagination that was sustained in the face of dispersal, displacement, and oppression.”—Imani Perry, Professor of African American Studies at Princeton University\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAs much a joyful celebration of Black culture as a cookbook,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eBlack Food\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eexplores the interweaving of food, experience, and community through original poetry and essays, including “Jollofing with Toni Morrison” by Sarah Ladipo Manyika, “Queer Intelligence” by Zoe Adjonyoh, “The Spiritual Ecology of Black Food” by Leah Penniman, and “Foodsteps in Motion” by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Okra \u0026amp; Shrimp Purloo from BJ Dennis, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith arresting artwork and innovative design,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eBlack Food\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis a visual and spiritual feast that will satisfy any soul.\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003chr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4 data-mce-fragment=\"1\" class=\"slot-header\"\u003eABOUT BRYANT TERRY\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\" class=\"clearfix\"\u003eBryant Terry is an NAACP Image Award winner and a James Beard Award-winning chef and educator and the author of Afro-Vegan and Vegetable Kingdom. He is renowned for his activism and efforts to create a healthy, equitable, and sustainable food system.\u003c\/p\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":39871076401246,"sku":"9781984859723","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/Black-Food-edited.jpg?v=1670434948"},{"product_id":"finding-mezcal","title":"Finding Mezcal","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6 data-mce-fragment=\"1\"\u003eFinding Mezcal: A JOURNEY INTO THE LIQUID SOUL OF MEXICO, WITH 40 COCKTAILS\u003c\/h6\u003e\n\u003ch6 data-mce-fragment=\"1\" class=\"contributors isbn-related 9780399579004 dsktop-links show\"\u003eBy\u003cspan data-mce-fragment=\"1\"\u003e Ron Cooper\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eand Chantal Martineau\u003cspan data-mce-fragment=\"1\" class=\"ws-nw role-A\"\u003e\u003c\/span\u003e\n\u003c\/h6\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9780399579004 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"515.773\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cstrong\u003eIn this groundbreaking and deeply personal book, Ron Cooper—a leading voice in the artisanal mezcal movement, and the person largely responsible for popularizing the spirit in the United States—shares everything he knows about this storied, culturally rich, and now hugely in-demand spirit, along with 40 recipes.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eIn 1990, artist Ron Cooper was collaborating with craftspeople in Oaxaca, Mexico, when he found mezcal—or, as he likes to say, mezcal found him. This traditional spirit was virtually unknown in the United States at the time, and Cooper founded Del Maguey Single Village Mezcal in order to import it.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFinding Mezcal\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003erecounts Cooper’s love affair with the spirit and the people who make it; its meteoric rise in popularity; and the delicate balance between sharing mezcal with the world and facilitating its preservation. Each chapter introduces a new mezcal, its producer, and its place of origin, while also covering mezcal production methods and the botany of the maguey (aka agave) plant, from which mezcal is distilled. Featuring 40 recipes developed for Del Maguey by chefs and bartenders from around the world, the book is copiously illustrated with photographs, as well as Cooper’s artwork and that of his friend Ken Price, who illustrated Del Maguey’s now-iconic labels.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch4 class=\"slot-header\"\u003eABOUT RON COOPER\u003c\/h4\u003e\n\u003cp class=\"clearfix\"\u003eRON COOPER is a celebrated visual artist, mezcal importer, and the founder of Del Maguey Mezcal.\u003c\/p\u003e\n\u003ch4 class=\"slot-header\"\u003eABOUT CHANTAL MARTINEAU\u003c\/h4\u003e\n\u003cp class=\"clearfix\"\u003eCHANTAL MARTINEAU is a wine, spirits, food, and travel writer whose work has appeared in \u003cem\u003eVogue\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eSaveur\u003c\/i\u003e\u003cspan\u003e, and the \u003c\/span\u003e\u003ci\u003eAtlantic, \u003c\/i\u003e\u003cspan\u003eamong others. She is the author of the book \u003c\/span\u003e\u003ci\u003eHow the Gringos Stole Tequila\u003c\/i\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":39871076434014,"sku":"9780399579004","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/Finding-Mezcal.jpg?v=1670435246"},{"product_id":"anthony-bourdain-the-last-interview","title":"Anthony Bourdain: The Last Interview","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eAnthony Bourdain: The Last Interview... AND OTHER CONVERSATIONS\u003c\/h5\u003e\n\u003ch6 class=\"contributors isbn-related 9781612198248 dsktop-links show\" data-mce-fragment=\"1\"\u003eIntroduction by\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan class=\"ws-nw role-V\" data-mce-fragment=\"1\"\u003eHelen Rosner, \u003c\/span\u003eEdited by\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan class=\"ws-nw role-E\" data-mce-fragment=\"1\"\u003eMELVILLE HOUSE\u003c\/span\u003e\n\u003c\/h6\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9781612198248 isbn-related seemoreenable show opened\" target-height=\"538.625\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eThe New York Times\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eBestseller\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003eThe brilliant intellect and candor of Anthony Bourdain is on full display in this collection of interviews from throughout his remarkable career, with an introduction from\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe New Yorker\u003c\/em\u003e‘s Helen Rosner.\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003eAnthony Bourdain always downplayed his skills as a chef (many disagreed). But despite his modesty, one thing even he agreed with was that he was a born raconteur—as he makes clear in this collection of sparkling conversations. His wit, passion, and deep intelligence shine through all manner of discussion here, from heart-to-hearts with bloggers, to on-stage talks before massive crowds, to intense interviews with major television programs.\u003cbr\u003e\u003cbr\u003eWithout fail, Bourdain is always blisteringly honest—such as when he talks about his battles with addiction, or when detailing his thoughts on restaurant critics. He regularly dispenses arresting insight about how what’s on your plate reveals much of history and politics. And perhaps best of all, the heartfelt empathy he developed travelling the world for his TV shows is always in the fore, as these talks make the “Hemingway of gastronomy,” as chef Marco Pierre White called him, live again.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\n\u003ca id=\"alsoinseries\" name=\"#alsoinseries\"\u003e\u003c\/a\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003cdiv class=\"slot series-also-in 9781612198248 isbn-related show\"\u003e\n\u003cdiv id=\"in-series\" class=\"product-series-also-in\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":39871076728926,"sku":"9781612198248","price":17.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/Anthony-Bourdain.jpg?v=1670435238"},{"product_id":"burma-superstar","title":"Burma Superstar","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eBurma Superstar: ADDICTIVE RECIPES FROM THE CROSSROADS OF SOUTHEAST ASIA [A COOKBOOK]\u003c\/h5\u003e\n\u003ch6 class=\"contributors isbn-related 9781607749509 dsktop-links show\"\u003eBy Desmond Tan and Kate Leahy\u003cspan class=\"ws-nw role-A\"\u003e\u003c\/span\u003e\n\u003c\/h6\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9781607749509 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"514.922\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cstrong\u003eFrom the beloved San Francisco restaurant, a mouthwatering collection of recipes, including Fiery Tofu, Garlic Noodles, the legendary Tea Leaf Salad, and many more. Never before have the vivid flavors of Burmese cooking been so achievable for home cooks.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKnown for its bustling tables, the sizzle of onions and garlic in the wok, and a wait time so legendary that customers start to line up before the doors even open—Burma Superstar is a Bay Area institution, offering diners a taste of the addictively savory and spiced food of Myanmar. With influences from neighboring India and China, as well as Thailand and Laos, Burmese food is a unique blend of flavors, and\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBurma Superstar\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eincludes such stand-out dishes as the iconic Tea Leaf Salad, Chili Lamb, Pork and Pumpkin Stew, Platha (a buttery layered flatbread), Spicy Eggplant, and Mohinga, a fish noodle soup that is arguably Myanmar’s national dish.\u003c\/p\u003e\n\u003cp\u003eEach of these nearly 90 recipes has been streamlined for home cooks of all experience levels, and without the need for special equipment or long lists of hard-to-find ingredients. Stunningly photographed, and peppered with essays about the country and its food, this inside look at the world of Burma Superstar presents a seductive glimpse of this jewel of Southeast Asia.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e \u003cb data-mce-fragment=\"1\"\u003eKate Leahy\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e has traveled from Southern Italy to Myanmar—and many places in between—to research recipes, many of which make it into her books. She has written or edited more than eight books on food and wine, including \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eA16 Food + Wine\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, the 2009 IACP Cookbook of the Year and recipient of the Julia Child best first book award. Her work has also appeared in \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eEating Well\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e and several other publications. Prior to writing, she cooked on the line at James Beard Award-winning restaurants A16 in San Francisco, Terra in St. Helena, California, and Radius in Boston. Kate lives in San Francisco.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":39871077089374,"sku":"9781607749509","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/Burma-Superstar.jpg?v=1670435242"},{"product_id":"mister-jius-in-chinatown","title":"Mister Jiu's in Chinatown","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eMister Jiu's in Chinatown: RECIPES AND STORIES FROM THE BIRTHPLACE OF CHINESE AMERICAN FOOD [A COOKBOOK]\u003c\/h4\u003e\n\u003ch4 data-mce-fragment=\"1\" class=\"contributors isbn-related 9781984856500 dsktop-links show\"\u003eBy Brandon Jew and Tienlon Ho\u003cspan data-mce-fragment=\"1\" class=\"ws-nw role-A\"\u003e\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eJAMES BEARD AWARD WINNER •\u003cspan\u003e \u003c\/span\u003eThe acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes.\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cbr\u003eONE OF THE TEN BEST COOKBOOKS OF THE YEAR:\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe New Yorker, San Francisco Chronicle\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e• ONE OF THE BEST COOKBOOKS OF THE YEAR:\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eGlamour\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e• “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Food of Sichuan\u003c\/em\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBrandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eJew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWith more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"slot product-author-info isbn-related 9781984856500 show\"\u003e\n\u003ch4 data-mce-fragment=\"1\" class=\"slot-header\"\u003eABOUT BRANDON JEW\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\" class=\"clearfix\"\u003eBrandon Jew (周英卓) is a native San Franciscan and the chef and co-owner with Anna Lee (the Missus) of Mister Jiu’s, \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ea Chinese American restaurant in the heart of North America’s oldest Chinatown.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"slot product-author-info isbn-related 9781984856500 show\"\u003e\n\u003ch4 data-mce-fragment=\"1\" class=\"slot-header\"\u003eABOUT TIENLON HO\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\" class=\"clearfix\"\u003eTienlon Ho (何天蘭) is a writer originally from Columbus, Ohio, where the best Chinese food was always in her family’s kitchen. \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eShe lives with Jon and Quin in San Francisco.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":39871078203486,"sku":"9781984856500","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/Mister-Jiu.jpg?v=1670435264"},{"product_id":"people-who-love-to-eat","title":"People Who Love to Eat","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003ePeople Who Love to Eat Are Always the Best People... AND OTHER WISDOM\u003c\/h4\u003e\n\u003ch4 class=\"contributors isbn-related 9780525658795 dsktop-links show\" data-mce-fragment=\"1\"\u003eBy Julia Child\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003ePerfect for home cooks, Julia fans, and anyone who simply loves to eat and drink—a delightful collection of the beloved chef and bestselling author’s words of wisdom on love, life, and, of course, food.\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e“If you’re afraid of butter, use cream.” So decrees Julia Child, the legendary culinary authority and cookbook author who taught America how to cook—and how to eat. This delightful volume of quotations compiles some of Julia’s most memorable lines on eating—”The only time to eat diet food is while you’re waiting for the steak to cook”—on drinking, on life—”I think every woman should have a blowtorch”—on love, travel, France, and much more.\u003c\/span\u003e\u003c\/p\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":39871078760542,"sku":"9780525658795","price":18.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/ppl-who-love.jpg?v=1670435269"}],"url":"https:\/\/www.broomestgeneral.sbs\/collections\/the-holiday-book-shop.oembed","provider":"Broome Street General Store","version":"1.0","type":"link"}