{"title":"Essays \u0026 Narratives","description":"\u003cp\u003eCooking: Essays \u0026amp; Narratives. 59 titles; authors including Bourdain, Anthony, Bruni, Amy, Zauner, Michelle; series including Varia and Ecco.\u003c\/p\u003e\u003cp\u003eHardcover and Paperback from $15.99 to $43.99. Free shipping on orders over $50.\u003c\/p\u003e","products":[{"product_id":"the-anthony-bourdain-reader-new-classic-and-rediscovered-writing","title":"The Anthony Bourdain Reader: New, Classic, and Rediscovered Writing","description":"\u003cp\u003e\u003cstrong\u003eThe definitive, career-spanning collection of writing from Anthony Bourdain, assembled for the first time in book form\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAnthony Bourdain represented many things to many people--and he had many sides. But no part of his identity was more important to him, and more long-lasting, than that of a writer. \u003cem\u003eThe Anthony Bourdain Reader\u003c\/em\u003e is a collection of his best and most fascinating writing, and touches on his many pursuits and passions, from restaurant life to family life to the \"low life,\" from TV to travel through places like Vietnam, Buenos Aires, Paris, and Shanghai.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Anthony Bourdain Reader\u003c\/em\u003e is also a showcase for new and never-before-seen material, like diary entries from Bourdain's first trip to France as a teenager and \"It's Cruel and Unforgiving Terrain,\" a piece on the New York restaurant scene, as well as unpublished short fiction like \"I Quit My Job Yesterday\" and chapters from \u003cem\u003eNo New Messages\u003c\/em\u003e, his unfinished novel. These newly discovered pieces all contribute to give the fullest picture of the man behind the books.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Anthony Bourdain Reader\u003c\/em\u003e is a testament to the enduring and singular voice Bourdain crafted, with eclectic and curated chapters that encapsulate the unique brilliance of his restless mind. Edited by Bourdain's longtime agent and friend Kimberly Witherspoon and with a foreword by Patrick Radden Keefe, this is an essential reader for any Bourdain fan as well as a vivid and moving recollection of the life and legacy of one of our most distinctive writers.\u003c\/p\u003e","brand":"Ecco Press","offers":[{"title":"Default Title","offer_id":47942728057021,"sku":"BS-TC0-863959","price":31.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780062863959-HD.jpg?v=1785836291"},{"product_id":"obsessed-with-the-best-100-methodically-perfected-recipes-based-on-20-head-to-head-tests","title":"Obsessed with the Best: 100+ Methodically Perfected Recipes Based on 20+ Head-To-Head Tests","description":"\u003cp\u003e\u003cb\u003eNamed a Best Cookbook of 2026 by \u003ci\u003eBon Appétit \u003c\/i\u003eand \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAs featured in the \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eNew York Magazine\u003c\/i\u003e, \u003ci\u003eBon Appetit\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eCN Traveler\u003c\/i\u003e, \u003ci\u003eGourmet\u003c\/i\u003e, \u003ci\u003eThe Today Show\u003c\/i\u003e, \u003ci\u003eLitHub\u003c\/i\u003e, and more.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA charmingly obsessive, thoroughly tested exploration of the best ways to cook and bake your favorite foods\u003c\/b\u003e.\u003c\/p\u003e\u003cp\u003eSome might think the \"best\" roast chicken means \"most efficient without sacrificing juicy meat,\" while others might think \"best\" is the one that you won't be able to stop thinking about for years, no matter how long it takes in a sous vide bag. When writer Ella Quittner (creator of Food52's \"Absolute Best Tests\") is cooking or baking something, she cannot rest until she's tested every method she can to arrive at the best result. Even if that means traveling to Tokyo to learn the trick to extra juicy tsukune for her tender meatballs or spending time in the Alabama Black Belt gathering intel from the pros for her flakiest biscuits.\u003c\/p\u003e\u003cp\u003eIn \u003ci\u003eObsessed with the Best, \u003c\/i\u003eElla walks you through the results of 24 head-to-head tests of cooking methods to help you find the perfect choice for your palate. From these building blocks, Ella shares more than 100 recipes, grounding you in minimalist techniques that maximize flavor, and sharing creative options as jumping off points for your own favorite flavors. Recipes include: \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eUnder-Pressure Flaky Biscuits, Fluffy No-Special-Equipment Buttermilk Pancakes, and a failproof Caramelized Shallot Soft Scrambled Eggs with Comté\u003c\/li\u003e\n\u003cli\u003eCrispy Smashed Potatoes with Insurance Cheese, Rigatoni with Vodka \"All'Amatriciana,\" and more than a dozen optimized veggies, like Braised Tomato-Butter Cabbage.\u003c\/li\u003e\n\u003cli\u003eEntrées like Triple-Secret Tender Meatballs, One-Hour Roast Chicken, Opulent Slow-Roasted Chicken, and Lemon-Butter Cold-Poached Shrimp\u003c\/li\u003e\n\u003cli\u003eSweets like Overachiever Extra Brown Butter Bakery-Worthy Chocolate Chunk Cookies, Soft \u0026amp; Tender Yellow Cake, and Actually Manageable French-ish Buttercream\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003ePunctuated with reported essays on people, places, or things obsessed with \"the best\"--be it a bacon evangelist from Iowa who flies annually all the way to Kofu, Japan, to throw a \"Porktober Fest\" in the middle of a seasonal celebration of a feudal lord, or an international spin through different pasta-making methods from Osaka to Tuscany--\u003ci\u003eObsessed with the Best \u003c\/i\u003eis precise, informative, personal, and fun in equal measure.\u003c\/p\u003e","brand":"William Morrow \u0026 Company","offers":[{"title":"Default Title","offer_id":47942769967293,"sku":"BS-TC0-357686","price":31.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780063357686-HD.jpg?v=1785837191"},{"product_id":"kitchen-confidential-annotated-edition-adventures-in-the-culinary-underbelly","title":"Kitchen Confidential Annotated Edition: Adventures in the Culinary Underbelly","description":"\u003cp\u003e\u003cstrong\u003eA deluxe, annotated edition of \u003cem\u003eKitchen Confidential\u003c\/em\u003e to celebrate the life of Anthony Bourdain, featuring new photo inserts\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOver two decades ago, the \u003cem\u003eNew Yorker\u003c\/em\u003e published a now infamous article, \"Don't Eat Before Reading This,\" by then little-known chef Anthony Bourdain. Bourdain spared no one's appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now iconic \u003cem\u003eKitchen Confidential\u003c\/em\u003e, became an even bigger sensation and megabestseller. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business.\u003c\/p\u003e\u003cp\u003eFans will love to return to this deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade, laying out Bourdain's more than a quarter-century of drugs, sex, and haute cuisine. Including a handwritten introduction and annotations done by Bourdain about a decade after the book was originally published, this edition also features previously unpublished photos to accompany the now-classic text. \u003c\/p\u003e","brand":"Ecco Press","offers":[{"title":"Default Title","offer_id":47942813384893,"sku":"BS-TC0-376502","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780063376502-HD.jpg?v=1785838344"},{"product_id":"to-die-for-a-cookbook-of-gravestone-recipes","title":"To Die for: A Cookbook of Gravestone Recipes","description":"\u003cp\u003e\u003cb\u003e**A\u003ci\u003e New York Times \u003c\/i\u003eand\u003ci\u003e USA Today\u003c\/i\u003e Bestseller**\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eAn inspiring collection of recipes preserved on gravestones, with fascinating interviews from the families, celebrating the beloved food legacies of their dearly departed.\u003c\/p\u003e\u003cp\u003eFor so many, food is a touching, nostalgic thing that brings us together. So much so that some families choose to remember their loved ones through the dishes they made and the food that brought comfort to those around them by immortalizing their recipes on their gravestones.\u003c\/p\u003e\u003cp\u003eRosie Grant, the creator behind @GhostlyArchive, has been searching out and documenting this interesting phenomenon. In \u003ci\u003eTo Die For\u003c\/i\u003e, Rosie collects 40 recipes she's found across the globe, carved into headstones or associated with a grave that has a story to share. Each recipe is accompanied by an interview with the remaining family, plus photography of the food, the gravestone, and any memorabilia the family wanted to share.\u003c\/p\u003e\u003cp\u003eRecipes include: \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSpritz Cookies\u003c\/li\u003e\n\u003cli\u003eHomemade Fudge\u003c\/li\u003e\n\u003cli\u003eChicken Soup\u003c\/li\u003e\n\u003cli\u003eFrench Silk Pie\u003c\/li\u003e\n\u003cli\u003eGuava Cobbler\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e...and more!\u003c\/p\u003e\u003cp\u003eThoughtfully and respectfully explored, Rosie has documented this connection between food, legacy, and family, remembering the deceased through the recipes they most loved, and giving their families a platform to share their loved one's story and cherished dish with the world.\u003c\/p\u003e","brand":"Harvest Publications","offers":[{"title":"Default Title","offer_id":47943082016957,"sku":"BS-TC0-424401","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780063424401-HD.jpg?v=1785843644"},{"product_id":"ghana-to-the-world-recipes-and-stories-that-look-forward-while-honoring-the-past","title":"Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past","description":"\u003cb\u003eA transportive, highly personal cookbook of 100 West African-influenced recipes and stories from \u003ci\u003eTop Chef\u003c\/i\u003e finalist Eric Adjepong.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eA \u003ci\u003eBON APPÉTIT \u003c\/i\u003eAND\u003ci\u003e WASHINGTON POST \u003c\/i\u003eBEST COOKBOOK OF THE YEAR\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"Sankofa\" is a Ghanaian Twi word that roughly translates to the idea that we must look back in order to move forward. In his moving debut cookbook, chef Eric Adjepong practices sankofa by showcasing the beauty and depth of West African food through the lens of his own culinary journey. \u003cp\u003e\u003c\/p\u003eWith 100 soul-satisfying recipes and narrative essays, \u003ci\u003eGhana to the World\u003c\/i\u003e reflects Eric's journey to understand his identity and unique culinary perspective as a first-generation Ghanaian American. The recipes in this book look forward and backward in time, balancing the traditional and the modern and exploring the lineage of West African cooking while embracing new elements. Eric includes traditional home-cooked meals from his mother, like a deeply flavorful jollof rice and a smoky, savory kontomire stew thick with leafy greens, alongside creative dishes influenced by his culinary education, like a sweet summer curried corn bisque and sticky tamarind-glazed duck legs. \u003cp\u003e\u003c\/p\u003eFull of stunning photography shot in Ghana and remembrances rooted in family, tradition, and love, \u003ci\u003eGhana to the World\u003c\/i\u003e shows readers how the unsung story of a continent's cuisine can shine a powerful light on one person's exploration of who he is as a chef and a man.","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":47943392559293,"sku":"BS-TC0-234778","price":31.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780593234778-HD.jpg?v=1785852235"},{"product_id":"praisesong-for-the-kitchen-ghosts-stories-and-recipes-from-five-generations-of-black-country-cooks","title":"Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks","description":"\u003cb\u003eNATIONAL BESTSELLER - A lyrical culinary journey that explores the hidden legacy of Black Appalachians, through powerful storytelling alongside nearly forty comforting recipes, from the former poet laureate of Kentucky.\u003cbr\u003e\u003c\/b\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003cb\u003e\"With \u003ci\u003ePraisesong for the Kitchen Ghosts\u003c\/i\u003e, Crystal Wilkinson cements herself as one of the most dynamic book makers in our generation and a literary giant. Utter genius tastes like this.\"--Kiese Laymon, author of the Carnegie Medal-winning \u003ci\u003eHeavy\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003e \u003c\/i\u003e\u003cp\u003e\u003c\/p\u003ePeople are always surprised that Black people reside in the hills of Appalachia. Those not surprised that we were there, are surprised that we stayed. \u003cp\u003e\u003c\/p\u003eYears ago, when O. Henry Prize-winning writer Crystal Wilkinson was baking a jam cake, she felt her late grandmother's presence. She soon realized that she was not the only cook in her kitchen; there were her ancestors, too, stirring, measuring, and braising alongside her. These are her kitchen ghosts, five generations of Black women who settled in Appalachia and made a life, a legacy, and a cuisine. \u003cp\u003e\u003c\/p\u003eAn expert cook, Wilkinson shares nearly forty family recipes rooted deep in the past, full of flavor--delicious favorites including \u003cb\u003eCorn Pudding, Chicken and Dumplings, Granny Christine's Jam Cake, \u003c\/b\u003e and \u003cb\u003ePraisesong Biscuits\u003c\/b\u003e, brought to vivid life through stunning photography. Together, \u003ci\u003ePraisesong for the Kitchen Ghosts \u003c\/i\u003ehonors the mothers who came before, the land that provided for generations of her family, and the untold heritage of Black Appalachia. \u003cp\u003e\u003c\/p\u003eAs the keeper of her family's stories and treasured dishes, Wilkinson shares her inheritance in \u003ci\u003ePraisesong for the Kitchen Ghosts. \u003c\/i\u003eShe found their stories in her apron pockets, floating inside the steam of hot mustard greens and tucked into the sweet scent of clove and cinnamon in her kitchen. Part memoir, part cookbook, \u003ci\u003ePraisesong for the Kitchen Ghosts\u003c\/i\u003e weaves those stories together with recipes, family photos, and a lyrical imagination to present a culinary portrait of a family that has lived and worked the earth of the mountains for over a century.","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":47943393509565,"sku":"BS-TC0-236512","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780593236512-HD.jpg?v=1785852239"},{"product_id":"cooking-the-borderlands-spice-and-smoke-between-mexico-and-the-states","title":"Cooking the Borderlands: Spice and Smoke Between Mexico and the States","description":"\u003cb\u003eA culinary journey along the Mexican American border, telling the story of its intertwined cultures and communities with more than 100 vibrant, flavor-packed recipes from \u003ci\u003eTop Chef\u003c\/i\u003e star, \u003ci\u003eIron Chef Mexico\u003c\/i\u003e finalist, and Tijuana-San Diego border kid Claudette Zepeda.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eThe Mexican American border has been an inflamed political focal point within the US; at the same time, Mexican food has long been the most popular \"ethnic\" cuisine in America. A child of the border herself, Claudette Zepeda grew up in both California and Mexico and sees the border as a vibrant, vital, and unique cultural and culinary place. A gifted storyteller and chef, Claudette's recipes and ruminations humanize border culture through 100 accessible and beloved dishes such as: \u003cp\u003e\u003c\/p\u003e- Coahuila's Esquites (Street Corn)\u003cbr\u003e- Las Calandrias Caballitos (Chicken Sopes)\u003cbr\u003e- Arroz Poblano (Poblano Pepper Creamy Rice)\u003cbr\u003e- Camarones al Ajillo (Baja Style Garlic Shrimp)\u003cbr\u003e- Capirotada (Bread Pudding) \u003cp\u003e\u003c\/p\u003eThis is a story of a personal and culinary identity that formed betwixt two cultures, told through recipes, anecdotes, and an irreverent sense of humor. \u003ci\u003eBorderlands\u003c\/i\u003e details the Mexican dishes Claudette grew up eating and loves, their American counterparts, and how the fluidity and flexibility between the two nations shows us a way of being in the world. With her sophisticated, first-hand perspective of the Mexican American border, immigration, and the feet-in-many-worlds attitude of Border Kid culture, Claudette shines a human light on the imaginary line stretching from California through Texas and shows how vital this place is in American culture.","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":47943837515965,"sku":"BS-TC0-796139","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780593796139-HD.jpg?v=1785856731"},{"product_id":"food-is-a-feeling-recipes-stories-with-love","title":"Food Is a Feeling: Recipes \u0026 Stories, with Love","description":"\u003cb\u003eAn intimate, story-driven cookbook that explores the idea of cooking and eating as an act of self-care, with 65 time-tested and nourishing recipes from the James Beard Award-winning author of \u003ci\u003eWhere Cooking Begins\u003c\/i\u003e and New York Times bestseller, \u003ci\u003eThat Sounds So Good\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eCarla has been writing about food, family, and feelings for many years, and she's always known that her recipes were about more than sustenance. The 65 recipes and 30 essays in \u003ci\u003eFood Is a Feeling\u003c\/i\u003e are a powerful reminder of the nurturing, fulfilling, and joyful role that food plays in all of our lives, a very human account of beauty and challenges balancing each other like butter and salt. \u003cp\u003e\u003c\/p\u003eFor her, cooking is an expression of love. That core belief was put to the test the year she got divorced. As Carla started figuring out who she was going to be on the other side of a 24-year marriage, she took note of the cravings she was having and the meals she wanted to make, and honored those desires by making herself something to eat: \u003cb\u003eLemony Chickpea Stew with Rice\u003c\/b\u003e; \u003cb\u003ePersonal Pot of Beans and Greens\u003c\/b\u003e; \u003cb\u003eSalad Sandwich\u003c\/b\u003e, to name a few. She was flooded with delicious memories--her mom's \u003cb\u003eSaturday Night Alfredo\u003c\/b\u003e, the \u003cb\u003eExtremely Floofy Vanilla Pancakes\u003c\/b\u003e she makes for her children, and the \u003cb\u003eCrispy-Skinned Fish with Olives and Lemons and Burnt Caramel Rhubarb Compote\u003c\/b\u003e she learned on the line in some of New York City's most demanding restaurant kitchens. Over time, she realizes the creative, transformative work that happens in the kitchen is a potent antidote for the hurdles she has yet to overcome. \u003cp\u003e\u003c\/p\u003eThe food, the passage of time, and the lessons gained--all of it became perfectly intertwined. In writing that is revealing, relatable, and funny, Carla uses rich context from her own life to make the case that food is so much more than just fuel, and yes, we should eat our feelings. After all, they're delicious.","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":47943973503165,"sku":"BS-TC0-800621","price":30.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780593800621-HD.jpg?v=1785857651"},{"product_id":"cooking-con-omi","title":"Cooking Con Omi","description":"\u003cb\u003eA love letter to Puerto Rican cooking through 100 recipes interwoven with stories, histories, and traditions that shine with joy and a celebratory spirit, from TikTok star and \u003ci\u003eNext Level Chef\u003c\/i\u003e runner-up Omi Hopper\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Omi is truly an incredible cook--trust me, I saw it firsthand. It's so exciting to see her passion put into every page of \u003ci\u003eCooking con Omi\u003c\/i\u003e. You're in for quite the treat!\"--Gordon Ramsay\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eGrowing up in Puerto Rico, food had as much of an impact on Omi Hopper's life as the culture. When her family moved to the mainland, Omi began to lose her connection with the island. So, she started cookingconomi to tie her life as a wife and mother to her desire to keep her culture alive and thriving. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eCooking con Omi\u003c\/i\u003e is a celebration of Puerto Rican cooking with 100 classic and US-influenced Latino dishes that capture the vibrant, warm, and lively essence of Puerto Rican culture, including: \u003cp\u003e\u003c\/p\u003e- \u003cb\u003eTostadas Francesas de Pasta de Guayaba y Queso\u003c\/b\u003e \/ Guava and Cheese French Toast\u003cbr\u003e- \u003cb\u003eGuanimes en Coco con Bacalao Guisado\u003c\/b\u003e \/ Coconut Dumplings with Stewed Codfish\u003cbr\u003e- \u003cb\u003eMofongo \u003c\/b\u003e\/ Mashed Plantain with Garlic and Pork Crackling\u003cbr\u003e- \u003cb\u003eSanocho \u003c\/b\u003e\/ Hearty Meat and Vegetable Stew\u003cbr\u003e- \u003cb\u003ePernil \u003c\/b\u003e\/ Roasted Pork\u003cbr\u003e- \u003cb\u003eFlancocho de Chocolate y Dulce de Leche\u003c\/b\u003e \/ Chocolate and Dulce de Leche Flancocho\u003cbr\u003e- \u003cb\u003eBizcocho Nube de Parcha\u003c\/b\u003e \/ Passionfruit Cloud Cake \u003cp\u003e\u003c\/p\u003eFor Omi, cooking is not a task or a chore, but a memory-making experience. It's the crush of garlic in a pilón, the scent of sizzling sofrito, the bubbling of the caldero alongside the music and laughter of a full house of loved ones settling down to eat. Each section includes an introduction from Omi, sidebars about the origin of ingredients, headnotes with the stories behind each recipe, vibrant full-color photography, and an overall message of love and unity Omi communicates through her food. \u003cp\u003e\u003c\/p\u003eUltimately, \u003ci\u003eCooking con Omi\u003c\/i\u003e is a culinary record about the power of food to keep tradition alive. For some, it will be a chance to visit Puerto Rico through these mouthwatering dishes; for others, it will be a way back home.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":47944109031613,"sku":"BS-TC0-837689","price":28.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780593837689-HD.jpg?v=1785858349"},{"product_id":"eat-with-afia-a-celebration-of-plant-based-ghanaian-cooking","title":"Eat with Afia: A Celebration of Plant-Based Ghanaian Cooking","description":"\u003cb\u003e\"A dazzling journey into the delicious world of Ghanaian cooking\" (Nisha Vora)--from the beloved creator of Eat with Afia\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eAfia Amoako grew up in a kitchen that was never quiet, never empty, and never boring. Food, she understood from a young age, was the essence of her family's Ghanaian culture. It was represented in the red palm oil that colored their stews; it was pounded into the plantain and cassava-based fufu they ate with soups; and it shone through in the indigenous spices that flavored kebabs and so much more. So, when her family immigrated to North America and Afia found herself drawn to a plant-based lifestyle, she worried that her connection to her home country would be lost. But happily, as she immersed herself more in West Africa's culinary traditions, seeking to learn about and replicate the recipes she grew up on, food offered that connection to Ghana. In \u003ci\u003eEat with Afia\u003c\/i\u003e, Afia assembles a warm and ever-comforting blend of recipes that pay homage to Ghanaian cuisine from a plant-based perspective. \u003cp\u003e\u003c\/p\u003eIncluding stories of Ghanaian foodways, culture and family traditions, \u003ci\u003eEat with Afia\u003c\/i\u003e is an irresistible invitation to explore with Afia as she cooks her way through Ghanaian classics and her favorite dishes. From quick bites like Kebab Mushrooms and Roasted Plantains to hearty meals like Groundnut Soup and Garden Egg Stew, and, of course, Afia's recipe for Jollof Rice, this is a collection of recipes to delight all of your senses. Bursting with vibrant photography, \u003ci\u003eEat with Afia\u003c\/i\u003e is a heartfelt plant-based journey into an exciting cuisine.","brand":"Avery Publishing Group","offers":[{"title":"Default Title","offer_id":47944155332797,"sku":"BS-TC0-850954","price":31.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780593850954-HD.jpg?v=1785858453"},{"product_id":"main-middle-gay-a-chef-finds-his-place-in-the-world-against-all-odds","title":"Main, Middle \u0026 Gay: A Chef Finds His Place in the World Against All Odds","description":"\u003cp\u003e\u003cb\u003e\"It is amazing to read the story of how he came to be the chef he is―a pioneer for the industry, a believer in rural America, a supporter of local economies, and a wizard creating pure magic.\" ―Chef José Andrés\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eThe chef and founder of the Michelin-starred restaurant The Inn at Little Washington gives us an inside look at the tumultuous joys and struggles that have brought him to his special place at the intersection of Main, Middle, and Gay.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eWorld-renowned chef Patrick O'Connell has been recognized as a pioneer of American cuisine; his internationally acclaimed restaurant in the Virginia countryside, the Inn at Little Washington, is Michelin-starred and a Relais \u0026amp; Châteaux hotel. Named for the three historic streets in the little town where O'Connell's life and career have taken root, \u003ci\u003eMain, Middle \u0026amp; Gay\u003c\/i\u003e chronicles O'Connell's winding journey through the rough-and-tumble restaurant world. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eGrowing up gay in the 1950s and working as a paperboy and a cook at a hamburger joint, O'Connell found his place with other misfits in the addictive restaurant scene, where he learned to be nimble and grew up fast while working long hours and late nights with colorful characters. He lived free-spirited on farms with friends and traveled Europe, teaching himself to cook along the way. When he opened his restaurant in an old abandoned garage, he had no idea it would grow to the heights it has achieved today. \u003cp\u003e\u003c\/p\u003eIn his first-ever memoir, O'Connell shows us the evolution that has led the Inn at Little Washington to become a global destination for foodies and travelers alike.","brand":"Celadon Books","offers":[{"title":"Default Title","offer_id":47944627159229,"sku":"BS-TC0-436382","price":25.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9781250436382-HD.jpg?v=1785868180"},{"product_id":"food-to-die-for-over-50-recipes-and-stories-from-americas-most-legendary-haunted-places-a-spooky-paranormal-cookbook-with-creepy-meals-eerie-desti","title":"Food to Die for: Over 50 Recipes and Stories from America's Most Legendary Haunted Places (a Spooky Paranormal Cookbook with Creepy Meals, Eerie Desti","description":"\u003cp\u003e\u003cstrong\u003eDiscover tantalizing recipes, spine-tingling stories, and historic photos from the most notoriously haunted locations across America in this fun and fascinating cookbook. Paranormal investigator and Kindred Spirits co-host Amy Bruni leads you through eerie hotels, haunted homes, hellish hospitals, and spooky ghost towns, giving you stories and a recipe from each place.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhether you're in the mood for Lizzie Borden's meatloaf or want to serve up spooky prison stories along with sugar cookies from Alcatraz, Food to Die For is your guide to ghoulish gastronomy.\u003c\/p\u003e\u003cp\u003eOne of America's favorite ghost hunters, Amy Bruni takes you to mysterious hotels, eerie ghost towns, and possessed pubs in this delightfully sinister collection of stories and recipes. Each of the nearly 60 locations in \u003cem\u003eFood to Die For\u003c\/em\u003e includes: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eVintage photographs and charmingly creepy stories rooted in history\u003c\/li\u003e\n\u003cli\u003eA noteworthy recipe associated with the people or place\u003c\/li\u003e\n\u003cli\u003eFull-color, captivating, and hauntingly styled food photos to inspire a killer kitchen experience\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eEnjoy creepy recipes like: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSouthern Fried Chicken from the Missouri State Penitentiary\u003c\/li\u003e\n\u003cli\u003eSheboygan Asylum Caesar Salad\u003c\/li\u003e\n\u003cli\u003eCornbread inspired by the Villisca Axe Murder House\u003c\/li\u003e\n\u003cli\u003eAbsinthe Frappé from the Old Absinthe House\u003c\/li\u003e\n\u003cli\u003eErnest Hemingway's Bloody Mary from Hemingway Home \u0026amp; Museum\u003c\/li\u003e\n\u003cli\u003eVegetable Soup from Waverly Hills Sanatorium\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eThis terrifyingly tasty cookbook will bewitch anyone who: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHas a taste for the paranormal and a hunger to try new foods\u003c\/li\u003e\n\u003cli\u003eLoves history, travel, and culinary curiosities\u003c\/li\u003e\n\u003cli\u003eEnjoys entertaining guests in unique and memorable ways\u003c\/li\u003e\n\u003cli\u003eWould get goosebumps making a recipe written 300 years ago\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eHistory buffs, thrill-seekers, and foodies will all get shivers seeing the past come to life with every enchanted recipe and delicious tale from \u003cem\u003eFood to Die For\u003c\/em\u003e.\u003c\/p\u003e","brand":"Harper Celebrate","offers":[{"title":"Default Title","offer_id":47944798240957,"sku":"BS-TC0-245598","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9781400245598-HD.jpg?v=1785871467"},{"product_id":"cuisine-to-kill-for-new-2026-cookbook-over-50-recipes-and-true-crime-stories-from-the-worlds-most-haunted-places","title":"Cuisine to Kill for (New 2026 Cookbook): Over 50 Recipes and True Crime Stories from the World's Most Haunted Places","description":"\u003cp\u003e\u003cstrong\u003eFrom bestselling author, paranormal investigator, and \u003cem\u003eKindred Spirits\u003c\/em\u003e co-host Amy Bruni, \u003cem\u003eCuisine to Kill For \u003c\/em\u003eintertwines the macabre with the culinary to uncover some of history's most gruesome true crime stories and the ghosts they left behind.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhether set in a haunted castle, a mysterious hotel, an abandoned prison, or a popular pub, these paranormal tales span the entire globe--and their accompanying culinary treats are equally wide-ranging. Featuring nearly 60 locations, this book includes: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGruesome true crime tales\u003c\/strong\u003e paired with spine-tingling paranormal encounters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e59 recipes inspired by history\u003c\/strong\u003e, local flavors, or even eerie menu items served at these haunted spots\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAuthentic vintage photographs\u003c\/strong\u003e from each haunted site, bringing these violent histories to life\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMysteriously mouthwatering food photography\u003c\/strong\u003e, styled to inspire a killer kitchen experience\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eSink your teeth into tempting dishes and devilish drinks, including: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSunday Roast with Gravy\u003c\/strong\u003e from Ten Bells Pub in England (Jack the Ripper, anyone?)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeat Stew with Polenta and Egg\u003c\/strong\u003e from Romania's foreboding Bran Castle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe Elderflower Rose Gin Trifle\u003c\/strong\u003e from Canada's stunning Empress Hotel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLouis XV's Drinking Chocolate\u003c\/strong\u003e from the Palace of Versailles\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe Reindeer Fart\u003c\/strong\u003e from Alaska's spirited Red Onion Saloon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShrimp Wiggle\u003c\/strong\u003e from the Pennhurst Asylum in Pennsylvania (only if you dare)\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eWhether you're drawn to the paranormal, obsessed with true crime, or simply hungry for a historic culinary escape, this cookbook is for: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTrue crime aficionados\u003c\/strong\u003e who love a good (and gory) backstory\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistory buffs and travel enthusiasts\u003c\/strong\u003e fascinated by the darker side of iconic locations\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHosts and entertainers\u003c\/strong\u003e craving unique ways to captivate guests\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFoodies with guts\u003c\/strong\u003e to try centuries-old--and disturbingly \"authentic\"--recipes\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eAmy Bruni effortlessly merges her love of the mysterious with jaw-droppingly delicious recipes, offering a cookbook that's as deathly as it is delectable. \u003cem\u003eCuisine To Kill For\u003c\/em\u003e isn't just a collection of recipes; it's a passport to haunted history with every chilling page. If you've got an appetite for eerie tales, blood-curdling history, and global flavors, this haunted cookbook is your ultimate culinary companion.\u003c\/p\u003e","brand":"Harper Celebrate","offers":[{"title":"Default Title","offer_id":47944799518909,"sku":"BS-TC0-255023","price":28.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9781400255023-HD.jpg?v=1785871531"},{"product_id":"rhett-link-present-the-mythical-cookbook-10-simple-rules-for-cooking-deliciously-eating-happily-and-living-mythically","title":"Rhett \u0026 Link Present: The Mythical Cookbook: 10 Simple Rules for Cooking Deliciously, Eating Happily, and Living Mythically","description":"\u003cp\u003e\u003cb\u003e#1 \u003ci\u003eNew York Times\u003c\/i\u003e bestseller\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom the larger-than-life team behind the internet's most-watched daily show, \u003ci\u003eGood Mythical Morning\u003c\/i\u003e, and culinary spinoff, \u003ci\u003eMythical Kitchen\u003c\/i\u003e, a one-of-a-kind funny cookbook with 100 recipes for living a Mythical, and delicious, life.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eWhen it comes to food--the good, the gooder, and the shockingly not un-good--Mythical Chef Josh, Rhett \u0026amp; Link, and the Mythical Kitcheneers have just about done it all. They've taste-tested, mythbusted, and dreamed up the most inventive, delicious, and ridiculous foods imaginable, all for your eyeballs to eat on-screen. But, since your mouth does a much better job of eating than your eyeballs, this flavor-packed collection of creative recipes is bringing the best of the Mythical extended universe into your kitchen. From breakfast to dessert and everything in between, inside these pages you'll find fan favorites and new inspirations including: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eGarlic Bread McMuffins\u003c\/li\u003e\n\u003cli\u003eChicken and Waffles Pot Pie\u003c\/li\u003e\n\u003cli\u003eGrilled Cheese Ramen\u003c\/li\u003e\n\u003cli\u003eLink's Mom's Country Fried Steak\u003c\/li\u003e\n\u003cli\u003eRhett's Top Secret Baked Beans\u003c\/li\u003e\n\u003cli\u003eAnimal-Style Mac 'n' Cheese\u003c\/li\u003e\n\u003cli\u003eSkittle-Milk French Toast\u003c\/li\u003e\n\u003cli\u003eFlamin' Hot Cheetos Chicken Sandwich\u003c\/li\u003e\n\u003cli\u003eSriracha Fish \u0026amp; Chips\u003c\/li\u003e\n\u003cli\u003eElvis Bread Pudding\u003c\/li\u003e\n\u003cli\u003ePop Tart Lava Cakes\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFilled with one-of-a-kind recipes, profound life advice, candid photos, and at least one weird story about an angry toaster that's come to life, this guide to reinventing comfort food, The Mythical Cookbook will help you cook deliciously, eat happily, and live Mythically. And have no fear: while their on-screen creations push food to the limits, the easy to make recipes in this book are delicious and doable for real life in real kitchens. Bring extra napkins to the table--you'll need them.\u003c\/p\u003e","brand":"Harvest Publications","offers":[{"title":"Default Title","offer_id":47945179463869,"sku":"BS-TC0-323964","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780063323964-HD.jpg?v=1785879524"},{"product_id":"mayumu-filipino-american-desserts-remixed","title":"Mayumu: Filipino American Desserts Remixed","description":"\u003cp\u003e\u003cb\u003e\u003ci\u003eNew York Time's \"The Best Cookbooks of 2023\" \u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eJames Beard Award-winner for Emerging Voice 2024\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eJames Beard Award-nominee for Baking and Desserts 2024\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA sweet fusion baking book of fantastically imaginative remixed Filipino American dessert recipes, plus essays on the Filipino American experience by baker-fundraiser Abi Balingit.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eWhen the pandemic started her lonely work-from-home life in 2020, Abi Balingit channeled all her energy into the one thing that brought her joy: baking. In her tiny, dimly lit, shared kitchen, she produced hundreds of \"pasalubong\" (souvenir) boxes filled with especially creative treats that blended Filipino desserts and Western style baked goods she grew up with. Each time, she'd sell out within hours and donated the proceeds to support her community in need.\u003c\/p\u003e\u003cp\u003eNow Abi shares some of these cult-favorite desserts with \u003ci\u003eMayumu\u003c\/i\u003e (which means \"sweet\" in one of the 8 major languages in Philippines), an incredibly fresh baking book of 75 recipes that span from the never-before-seen, incredibly inventive flavor combinations that Abi dreamed up, to the more familiar, classic Filipino favorites: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eAdobo Chocolate Chip Cookie \u003c\/li\u003e\n\u003cli\u003eStrawberry Shortcake Sapin-Sapin (Rice Cakes)\u003c\/li\u003e\n\u003cli\u003eUbe Macapuno Molten Lava Cakes\u003c\/li\u003e\n\u003cli\u003eMatcha Pastillas\u003c\/li\u003e\n\u003cli\u003eMelon Chicharron Crumble\u003c\/li\u003e\n\u003cli\u003eHalo-Halo Baked Alaska\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThroughout, essays following Abi's heritage and self-discovery introduce the flavors and experiences that have shaped her life, from visiting the motherland and her parents' birthplace in Pampanga, Philippines, to California where she grew up and went to school, to her current home, Brooklyn, NY. This beautiful Filipino cookbook is a celebration of the Filipino American experience, perfect for home bakers wanting both nostalgic and excitingly new recipes. \u003c\/p\u003e","brand":"Harvest Publications","offers":[{"title":"Default Title","offer_id":47945213477053,"sku":"BS-TC0-244061","price":31.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780063244061-HD.jpg?v=1785881328"},{"product_id":"the-diaspora-spice-co-cookbook-seasonal-home-cooking-from-south-asias-best-spice-farms","title":"The Diaspora Spice Co. Cookbook: Seasonal Home Cooking from South Asia's Best Spice Farms","description":"\u003cp\u003e\u003cb\u003e\u003ci\u003eEater's\u003c\/i\u003e Best Spring 2026 Cookbooks\u003cbr\u003e\u003ci\u003eLos Angeles Times \u003c\/i\u003eBest New Cookbooks for Spring 2026\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eFrom Diaspora Spice Co., the progressive spice company rooted in flavor and equity, comes a cookbook celebrating beautiful, simple, and seasonal cooking with 85 recipes adapted from India and Sri Lanka's best family spice farms.\u003c\/p\u003e\u003cp\u003eDiaspora Spice Co. sources the most flavorful, fresh spices in the world from 150 regenerative farms across South Asia--from elders, indigenous communities, young changemakers, and brilliant multi-generational farming families across India and Sri Lanka who are leading the way in sustainable and climate change-resistant agriculture. Filled with culinary storytelling, \u003ci\u003eThe Diaspora Spice Co. Cookbook \u003c\/i\u003ehighlights these farmers and their spices with profiles and evocative photography, plus 85 recipes for simple, seasonal, and powerfully delicious meals.\u003c\/p\u003e\u003cp\u003eCEO and founder Sana Javeri Kadri and recipe writer Asha Loupy realized that eating with the people who grow our spices unveils a whole new dimension in our cooking. For instance, the Mir family, who works all year to grow and harvest their saffron, shared not only their technique for blooming the vibrant spice and how to make sure every thread is fully utilized, but their unforgettably delicious dishes. Adapted for a global pantry, these recipes share the warmth of true South Asian home cooking at its truest and tastiest, starting with chutneys \u0026amp; pickles, snacks, and veggies, traveling through to mains from the sea and from the land, rice and breads, and ending with drinks and desserts.\u003c\/p\u003e\u003cp\u003eSana and Asha also note which recipes are the most beginner friendly, freezer friendly, good for a dinner party menu (like a Diwali feast!), and which lend themselves to be pantry building blocks, all for a super easy-to-navigate cookbook.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eBurst Tomato Chutney\u003c\/li\u003e\n\u003cli\u003ePerfect Pakora\u003c\/li\u003e\n\u003cli\u003eSpiced Maple-Roasted Carrots with Carrot-Top Sambol\u003c\/li\u003e\n\u003cli\u003eAloo Masala\u003c\/li\u003e\n\u003cli\u003eJammy Egg Curry\u003c\/li\u003e\n\u003cli\u003eCoconut Lamb Biryani\u003c\/li\u003e\n\u003cli\u003eFennel Tom Collins\u003c\/li\u003e\n\u003cli\u003eTurmeric-Banana Snacking Cake\u003c\/li\u003e\n\u003cli\u003eApricot-Saffron Frangipane Galette\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThis incredibly fresh, beautifully photographed, powerful collection is a celebration of these farming families, their precious harvests, and how they season recipes with big flavor.\u003c\/p\u003e","brand":"Harvest Publications","offers":[{"title":"Default Title","offer_id":47945213935805,"sku":"BS-TC0-277823","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780063277823-HD.jpg?v=1785881355"},{"product_id":"sesame-soy-spice-90-asian-ish-vegan-and-gluten-free-recipes-to-reconnect-root-and-restore","title":"Sesame, Soy, Spice: 90 Asian-Ish Vegan and Gluten-Free Recipes to Reconnect, Root, and Restore","description":"\u003cp\u003e\u003cstrong\u003eThe social media star, recipe developer, and health blogger behind Veggiekins shares delicious vegan and gluten-free meals, influenced by her pan-Asian background and her personal journey to wellness.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGrowing up in an international family, Remy Morimoto Park ate food from her parents' Korean, Japanese, and Taiwanese cultures; other family members' French and Brazilian origins; and close friends' Thai homes. When she began struggling with an eating disorder and problems with addiction, she turned to a vegan and gluten-free lifestyle and found herself drifting away from her family meals and childhood comfort foods, locking on to the cucumber sticks, grilled chicken salads, and bean burgers that dominate the popular diet and vegan spaces. But Remy's rejection of meat dishes, and frustration in finding vegan meals while eating out at Asian restaurants, put a stress on potential ways to connect with family members and her heritage.\u003c\/p\u003e\u003cp\u003eTurning her old comfort foods into inspiration for new dishes, she was able to strengthen her relationship with food, a crucial part in her recovery from addiction and disordered eating. It also gave her opportunities to explore traditional vegan diets in her cultures, including Korean temple food, Japanese Buddhist cuisine, and Taiwanese faux meats, and she found that the compassionate lifestyle that is a part of veganism was a pillar in her recovery.\u003c\/p\u003e\u003cp\u003eIn this beautiful, inspirational book, Remy offers elegant, easy-to-make plant-based takes on international and Asian-ish dishes such as: \u003c\/p\u003e\u003cul\u003eSmoky Maple Tempeh BaconGreen Garden Soba Noodle SaladTaiwanese Five Spice Brussel SproutsSpicy Peanut RamenThai Basil TempehJapanese Kare, with Popcorn TofuPesto Pão de Queijo\/Brazilian Cheezy BreadMiso Caramel Crème BruléeSesame Bark Chocolate\u003c\/ul\u003e\u003cp\u003eFrom breakfast to dessert and every meal in between, \u003cem\u003eSesame, Soy, Spice\u003c\/em\u003e provides standout vegan and gluten-free recipes alongside thoughtful reflections on family, culture, and wellness. As Remy says, the recipes in this book are love letters to her family members, to the countries she's lived in, and to her teenage self--the one who thought she had to reject the food of her culture to live authentically for herself. \u003c\/p\u003e\u003cbr\u003e","brand":"William Morrow \u0026 Company","offers":[{"title":"Default Title","offer_id":47945214132413,"sku":"BS-TC0-311022","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780063311022-HD.jpg?v=1785881378"},{"product_id":"we-are-each-others-harvest-celebrating-african-american-farmers-land-and-legacy","title":"We Are Each Other's Harvest: Celebrating African American Farmers, Land, and Legacy","description":"\u003cp\u003e\u003cstrong\u003eA \u003cem\u003eWALL STREET JOURNAL\u003c\/em\u003e FAVORITE FOOD BOOK OF THE EAR\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFrom the author of \u003cem\u003eQueen Sugar\u003c\/em\u003e--now a critically acclaimed series on OWN directed by Ava Duvernay--comes a beautiful exploration and celebration of black farming in America. \u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eIn this impressive anthology, Natalie Baszile brings together essays, poems, photographs, quotes, conversations, and first-person stories to examine black people's connection to the American land from Emancipation to today. In the 1920s, there were over one million black farmers; today there are just 45,000. Baszile explores this crisis, through the farmers' personal experiences. In their own words, middle aged and elderly black farmers explain why they continue to farm despite systemic discrimination and land loss. The \"Returning Generation\"--young farmers, who are building upon the legacy of their ancestors, talk about the challenges they face as they seek to redress issues of food justice, food sovereignty, and reparations. \u003c\/p\u003e\u003cp\u003eThese farmers are joined by other influential voices, including noted historians Analena Hope Hassberg and Pete Daniel, and award-winning author Clyde W. Ford, who considers the arrival of Africans to American shores; and James Beard Award-winning writers and Michael Twitty, reflects on black culinary tradition and its African roots. Poetry and inspirational quotes are woven into these diverse narratives, adding richness and texture, as well as stunning four-color photographs from photographers Alison Gootee and Malcom Williams, and Baszile's personal collection. \u003c\/p\u003e\u003cp\u003eAs Baszile reveals, black farming informs crucial aspects of American culture--the family, the way our national identity is bound up with the land, the pull of memory, the healing power of food, and race relations. She reminds us that the land, well-earned and fiercely protected, transcends history and signifies a home that can be tended, tilled, and passed to succeeding generations with pride. We Are Each Other's Harvest elevates the voices and stories of black farmers and people of color, celebrating their perseverance and resilience, while spotlighting the challenges they continue to face. Luminous and eye-opening, this eclectic collection helps people and communities of color today reimagine what it means to be dedicated to the soil.\u003c\/p\u003e","brand":"Amistad Press","offers":[{"title":"Default Title","offer_id":47945222717629,"sku":"BS-TC0-932563","price":33.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780062932563-HD.jpg?v=1785882290"},{"product_id":"africana-more-than-100-recipes-and-flavors-inspired-by-a-rich-continent","title":"Africana: More Than 100 Recipes and Flavors Inspired by a Rich Continent","description":"\u003cp\u003e\u003cstrong\u003eA culinary adventure and celebration of African cooking and cultural diversity, from a pioneering West African food writer, television personality, and cooking teacher.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFood writer and cook Lerato Umah-Shaylor's magnificent cookbook is a delicious eating tour of the African continent, introducing vibrant and varied cuisines that are rich in flavor, diverse in culture, and steeped in tradition.\u003c\/p\u003e\u003cp\u003eLerato adds her own modern twist and inventive style to traditional African dishes that have been passed down and enjoyed for generations, and combines these recipes with personal stories of Africa infused with her delectable sense of adventure.\u003c\/p\u003e\u003cp\u003eWith \u003cem\u003eAfricana, \u003c\/em\u003ehome cooks can learn how to create some of the most iconic African dishes, from Nigeria to Madagascar and Morocco to South Africa. Here are more than 100 recipes to delight and inspire, such as Spice Island Coconut Fish Curry, Harissa Leg of Lamb with Hibiscus, Senegalese Yassa, Tunisian Tagine, South African Malva Pudding, and the secret to the perfect Jollof.\u003c\/p\u003e\u003cp\u003eA feast for the senses, bursting with flavor, and offering a sense of wanderlust, \u003cem\u003eAfricana \u003c\/em\u003ewill bring the magic of the continent to any kitchen.\u003c\/p\u003e","brand":"Amistad Press","offers":[{"title":"Default Title","offer_id":47945224683709,"sku":"BS-TC0-277496","price":31.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780063277496-HD.jpg?v=1785882375"},{"product_id":"50-pies-50-states-an-immigrants-love-letter-to-the-united-states-through-pie","title":"50 Pies, 50 States: An Immigrant's Love Letter to the United States Through Pie","description":"\u003cp\u003e\u003cb\u003eA love letter in pie crust to every state--a delicious portrait of the country with more than 50 recipes for extraordinary pies that taste just like home.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"Deliciously unique.\" --Jessie Sheehan, author of \u003c\/b\u003e\u003ci\u003e\u003cb\u003eSnackable Bakes\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003eThere's nothing quite so American as a slice of pie. That's what Stacey Mei Yan Fong learned growing up in Singapore and Hong Kong, watching movies set in the United States and dreaming about taking a road trip from coast to coast, stopping at diners along the way. After college in Savannah and a decade as a fashion designer, Stacey turned her passion for home baking into an ode to her chosen home: honoring the people, places, and flavors that made her love this country with a pie for each state. \u003c\/p\u003e\u003cp\u003eEach pie is an impressive, whimsical tribute that encapsulates a state's unique flavors and honors its culture, including: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSouth Dakota's \u003cb\u003eWild Rice Pudding Pie\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eIllinois's \u003cb\u003eDeep Dish Pumpkin Pie\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eKentucky's \u003cb\u003eDerby Pie\u003c\/b\u003e with Blackberry Sauce\u003c\/li\u003e\n\u003cli\u003eMississippi \u003cb\u003eMud Pie\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eIdaho's \u003cb\u003eMashed Potato Pie \u003c\/b\u003ewith Hash Brown Crust and Scallop Potato Topping\u003c\/li\u003e\n\u003cli\u003eGeorgia's \u003cb\u003eSweet Tea Peach Pie \u003c\/b\u003ewith Pecan Crumble\u003c\/li\u003e\n\u003cli\u003eNorth Dakota's \u003cb\u003eTater Tot Hot Dish Pie\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eAnd bonus pies to honor Stacey's trajectory from Southeast Asia to her Brooklyn home, like: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eA \u003cb\u003ePandan Custard Pie\u003c\/b\u003e for her birthplace of Singapore\u003c\/li\u003e\n\u003cli\u003eA\u003cb\u003e Kope Jahe Pie\u003c\/b\u003e in honor of her childhood in Indonesia\u003c\/li\u003e\n\u003cli\u003eA \u003cb\u003eHoney Peach Pie\u003c\/b\u003e for her time at the Savannah College of Art and Design\u003c\/li\u003e\n\u003cli\u003eAnd a \u003cb\u003eBagel Order Pie \u003c\/b\u003eto celebrate her forever New York City home\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eEvery pie is an opportunity to celebrate (or defend) your home state, presented in a beautifully packaged cookbook that is \"everything we need more of right now\" (Cheryl Day, author of \u003ci\u003eCheryl Day's Treasury of Southern Baking\u003c\/i\u003e). Bake your way through and you'll taste the full range of flavors that America has to offer.\u003c\/p\u003e\u003cp\u003eWith recipes organized like the all-American roadtrip we've all wanted to complete, this book is a journey through the wonders of pie for bakers of all skill levels--and the story of one extraordinary woman who chose to make this place her home.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIACP Cookbook Award Winner \u003c\/b\u003e\u003c\/p\u003e","brand":"Voracious","offers":[{"title":"Default Title","offer_id":47945408446653,"sku":"BS-TC0-394512","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780316394512-HD.jpg?v=1785891303"},{"product_id":"my-egypt-cooking-from-my-roots-a-cookbook","title":"My Egypt: Cooking from My Roots (a Cookbook)","description":"\u003cb\u003eIACP Award Winner, International Cookbook of the Year \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e Explore a lifetime of recipes that capture the flavor and energy of Egypt, from celebrated chef Michael Mina. \"Outstanding... [and] accessible for home cooks of all levels and familiarity with Middle Eastern cuisine\" (\u003ci\u003ePublishers Weekly, \u003c\/i\u003e starred review). \u003cp\u003e\u003c\/p\u003e Growing up in a Middle Eastern household gave Michael Mina an innate understanding of how to cook with spice and use acidity to amp up flavors. But when he started working in restaurants, Mina went out of his way to cook everything \u003ci\u003ebut \u003c\/i\u003ethe Egyptian food he had grown up with. His family had left Cairo for the United States when he was two years old, and he felt the need to assimilate to thrive. \u003cp\u003e\u003c\/p\u003e Decades later, after making his name as a technique-driven California chef and opening dozens of acclaimed restaurants, Mina looked back to what got him excited to cook in the first place: dishes like his mom's ta'ameya, or Egyptian falafel, and tables heavy with dips and spreads at family barbecues. Thus began years of travel back to Egypt and a new story in his cuisine. \u003cp\u003e\u003c\/p\u003e In \u003ci\u003eMy Egypt, \u003c\/i\u003eMina brings readers to contemporary Cairo and Alexandria to share the foundations of Egyptian cooking and hospitality, from the traditional breakfast of ful medames to the streetside meal of baladi bread stuffed with spiced hawawshi. He also marries Egyptian flavors with influences from around the world in dishes including: \u003cul\u003e\n\u003cli\u003e Harissa Ratatouille \u003c\/li\u003e\n\u003cli\u003e Halloumi and Watermelon Salad \u003c\/li\u003e\n\u003cli\u003e Feta-Brined Spatchcock Chicken with Mint and Green Onions \u003c\/li\u003e\n\u003cli\u003e Labne Frozen Yogurt. \u003c\/li\u003e\n\u003c\/ul\u003e \u003cbr\u003e This is the story of a lauded chef at the top of his game, triumphantly returning to his roots.","brand":"Voracious","offers":[{"title":"Default Title","offer_id":47945409003709,"sku":"BS-TC0-429788","price":31.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780316429788-HD.jpg?v=1785891326"},{"product_id":"the-rise-black-cooks-and-the-soul-of-american-food-a-cookbook","title":"The Rise: Black Cooks and the Soul of American Food: A Cookbook","description":"\u003cb\u003eAn \u003ci\u003eEater\u003c\/i\u003e Best Cookbook of Fall 2020 - This groundbreaking new cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking in 150 extraordinarily delicious recipes.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. \u003cp\u003e\u003c\/p\u003e Now, in \u003ci\u003eThe Rise\u003c\/i\u003e, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists--with stories exploring their creativity and influence. \u003cp\u003e\u003c\/p\u003e Black cooking has always been more than \"soul food,\" with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora, alongside recipes such as: \u003cbr\u003e \u003cul\u003e\n\u003cli\u003eChilled corn and tomato soup in honor of chef Mashama Bailey\u003c\/li\u003e\n\u003cli\u003eGrilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. Harris\u003c\/li\u003e\n\u003cli\u003eCrab curry with yams and mustard greens for Nyesha Arrington \u003c\/li\u003e\n\u003cli\u003eSpiced catfish with pumpkin leche de tigre to celebrate Edouardo Jordan\u003c\/li\u003e\n\u003cli\u003eIsland jollof rice with a shout-out to Eric Adjepong\u003c\/li\u003e\n\u003cli\u003eSteak frites with plantain chips and green vinaigrette in tribute to Eric Gestel\u003c\/li\u003e\n\u003cli\u003eTigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin\u003c\/li\u003e\n\u003c\/ul\u003e \u003cbr\u003e A stunning work of breadth and beauty, \u003ci\u003eThe Rise \u003c\/i\u003eis more than a cookbook. It's the celebration of a movement. \u003cbr\u003e","brand":"Voracious","offers":[{"title":"Default Title","offer_id":47945412280509,"sku":"BS-TC0-480680","price":32.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780316480680-HD.jpg?v=1785891388"},{"product_id":"roots-heart-soul-the-story-celebration-and-recipes-of-afro-cuisine-in-america","title":"Roots, Heart, Soul: The Story, Celebration, and Recipes of Afro Cuisine in America","description":"\u003cp\u003e\u003cstrong\u003eChef Todd Richards, the James Beard Award-winning author of \u003cem\u003eSoul\u003c\/em\u003e, is your guide to exploring West African diaspora cooking in the Americas, spanning history from the slave trade through the Great Migration, with over 100 mouthwatering recipes and illuminating narratives.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAcross centuries and continents, the influence of West African food and culture draws a delicious family tree whose branches stretch into the Caribbean, Mexico, and the United States from coast to coast--from the deep South to the Wild West and all the roads in between. In this sprawling and evocative cookbook, acclaimed chef Todd Richards traces these shared roots and the journeys that connect them. \u003c\/p\u003e\u003cp\u003eResearched and informative, this book takes you beyond the recipes, exploring the history behind these traditional dishes--and the people who created them--and how peoples of the West African diaspora shaped and changed American history as we know it today.\u003c\/p\u003e\u003cp\u003eIncluding vibrant documentary photography, features throughout highlight interviews with chefs and luminaries, additional notes on ingredients and historical context, and expert chef's tips. At the heart of the book are Chef Todd's inspired recipes, including: \u003c\/p\u003e\u003cul\u003ePeanut and Mustard Greens Soup with Ginger and TomatoHaitian Oxtail with Beef Broth and PiklizGrilled Shrimp Mojo with Black Bean Puree and Toasted RiceGrilled Quail Tacos with Mole PoblanoScallion and Smoked Cheddar Cornbread Fritters with Red Pepper HoneyPeach Cobbler with Butter Pecan Ice CreamBuffalo Style Frog Legs or Chicken Wings with French Onion Ranch Dressing7-Up CakeChicago-Style Beach SpaghettiBBQ Shrimp with Garlicy French Bread and Parsley ButterBeignets with Espresso Powdered Sugar\u003c\/ul\u003e\u003cp\u003eFrom page to glorious page, Todd's deep knowledge and vivid storytelling remind us that cooking and sharing food is a joyous way to connect with history, culture, and each other.\u003c\/p\u003e","brand":"Harvest Publications","offers":[{"title":"Default Title","offer_id":47945434628285,"sku":"BS-TC0-612674","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780358612674-HD.jpg?v=1785891922"},{"product_id":"ice-cream-queen-flavors-from-black-americas-past-present-future","title":"Ice Cream Queen: Flavors from Black America's Past, Present, \u0026 Future","description":"\u003cp\u003eBack in the 1840s, a free Black woman ran a successful ice cream saloon in Nashville. Her name was Sarah Estell, and she became known as \"the Ice Cream Queen.\" Now taking up her crown is Lokelani Alabanza, a trained pastry chef and avid collector of all things Black Americana. Her love of ice cream and appreciation for those who preceded her come together in this joyful cookbook.\u003c\/p\u003e\u003cp\u003e \u003cem\u003eIce Cream Queen\u003c\/em\u003e features Alabanza's original creations and revamped classics such as Malted Vanilla, Roasted Strawberry, and Mint Chip. Building on simple bases, standout flavors range from boozy and fruity to adventurous and decadent. Recipes include Nashville Hot Chicken, an ode to her adoptive city's iconic dish; Juneteenth Sorbet, with summer-ripe raspberries and hibiscus flowers; PB\u0026amp;J, a vanilla swirled with peanut butter, strawberry jam, and slices of white bread; Chocolate-Covered Kettle Chip, a crunchy mix of sweet and salty . . . and many more.\u003c\/p\u003e\u003cp\u003eA love letter to generations of Black ice cream makers, this cookbook offers something entirely new: ice cream as an act of memory, identity, and Black excellence.\u003c\/p\u003e","brand":"W. W. Norton \u0026 Company","offers":[{"title":"Default Title","offer_id":47945443639485,"sku":"BS-TC0-881646","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780393881646-HD.jpg?v=1785892121"},{"product_id":"crying-in-h-mart-a-memoir","title":"Crying in H Mart: A Memoir","description":"\u003cb\u003e#1 \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - From the indie rock sensation known as Japanese Breakfast, an unforgettable memoir about family, food, grief, love, and growing up Korean American--\"in losing her mother and cooking to bring her back to life, Zauner became herself\" (NPR). - CELEBRATING OVER ONE YEAR ON THE \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER LIST\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIn this exquisite story of family, food, grief, and endurance, Michelle Zauner proves herself far more than a dazzling singer, songwriter, and guitarist. With humor and heart, she tells of growing up one of the few Asian American kids at her school in Eugene, Oregon; of struggling with her mother's particular, high expectations of her; of a painful adolescence; of treasured months spent in her grandmother's tiny apartment in Seoul, where she and her mother would bond, late at night, over heaping plates of food. \u003cp\u003e\u003c\/p\u003eAs she grew up, moving to the East Coast for college, finding work in the restaurant industry, and performing gigs with her fledgling band--and meeting the man who would become her husband--her Koreanness began to feel ever more distant, even as she found the life she wanted to live. It was her mother's diagnosis of terminal cancer, when Michelle was twenty-five, that forced a reckoning with her identity and brought her to reclaim the gifts of taste, language, and history her mother had given her. \u003cp\u003e\u003c\/p\u003eVivacious and plainspoken, lyrical and honest, Zauner's voice is as radiantly alive on the page as it is onstage. Rich with intimate anecdotes that will resonate widely, and complete with family photos, \u003ci\u003eCrying in H Mart\u003c\/i\u003e is a book to cherish, share, and reread.","brand":"Knopf Publishing Group","offers":[{"title":"Default Title","offer_id":47945461170365,"sku":"BS-TC0-657743","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780525657743-HD.jpg?v=1785892485"},{"product_id":"the-vegan-asian-kitchen-100-plant-based-recipes-inspired-by-malaysia-china-thailand-and-beyond","title":"The Vegan Asian Kitchen: 100+ Plant-Based Recipes Inspired by Malaysia, China, Thailand, and Beyond","description":"\u003cb\u003eEast Asian classics made vegan--from Dim Sum dumplings to Sichuan-style Dan Dan noodles--inspired by beloved creator WoonHeng's life immersing herself in Asia's bold, vibrant flavors\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWoonHeng Chia, known for sharing recipes online under the handle @Woon.Heng, grew up in Malaysia, an ethnically diverse country where she was constantly surrounded by an amazing array of East Asian cuisines. From the local markets and coffee shops to the dai chow stir fry joints where she and her loved ones would dine out, WoonHeng's memories of home were shaped by the diverse and delicious flavors all around her. When she embraced a plant-based diet, she was inspired to master vegan versions of dishes from dim sum and noodle stir fries to endlessly creative tofu and mushroom recipes. \u003ci\u003eThe Vegan Asian Kitchen\u003c\/i\u003e is a comprehensive and loving look at the naturally plant-forward dishes of East Asia, as well as some of WoonHeng's own creations and favorite culinary memories. \u003cp\u003e\u003c\/p\u003ePacked with delicious recipes such as nasi lemak, sweet-and-sour \"pork,\" crispy-bottom potstickers, eggplant \"unagi\" rice bowls, and silky mapo tofu, \u003ci\u003eThe Vegan Asian Kitchen\u003c\/i\u003e showcases crave-worthy plant-based cooking. WoonHeng also shares Malaysia street food treasures such as roti canai and Thai favorites like drunken noodles. She also transforms mushrooms into the popular Hainanese \"chicken\" rice and offers homecooked dishes inspired by her mothers, alongside touching family stories and insights on Malaysian and Chinese cultural traditions.\u003cbr\u003eIncluding a guide to key pantry ingredients like noodles and specialty greens, and a must-have basics chapter for making condiments like Sambal and Chili Oil at home, this cookbook is what every reader needs to satisfy their cravings for the spicy, savory, tangy flavors of East Asian cooking.","brand":"Avery Publishing Group","offers":[{"title":"Default Title","offer_id":47945538207933,"sku":"BS-TC0-543290","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780593543290-HD.jpg?v=1785893930"},{"product_id":"kung-food-chinese-american-recipes-from-a-third-culture-kitchen-a-cookbook","title":"Kung Food: Chinese American Recipes from a Third-Culture Kitchen: A Cookbook","description":"\u003cb\u003eNATIONAL BESTSELLER - An exciting and unexpected collection of 100 recipes that re-examines Chinese American food \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"The recipes in \u003ci\u003eKung Food\u003c\/i\u003e are so vibrant and bursting with flavor that you'll want to scrape your plates clean.\"--Andy Baraghani, author of \u003ci\u003eThe Cook You Want to Be\u003c\/i\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eA \u003ci\u003eDELISH \u003c\/i\u003eBEST COOKBOOK OF THE YEAR\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eJon Kung grew up as a \"third-culture\" kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social media--not just as a means of creative expression, but as a way to teach and inspire. \u003cp\u003e\u003c\/p\u003eOver time, Jon discovered that expressing himself through food not only reflected his complicated identities, it affirmed them. From dumplings to the most decadent curried mac and cheese, Jon inspires millions through his creative recipes and content. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eKung Food\u003c\/i\u003e, he breaks the boundaries of flavors in chapters such as: \u003cp\u003e\u003c\/p\u003e- Snacky Snacks, Bites, and Cravings \u003cb\u003e(Sesame Shrimp Toast, Vegan Fried Chicken Sandwich)\u003c\/b\u003e\u003cbr\u003e- Noodles \u0026amp; Dumplings \u003cb\u003e(Ginger Scallion Noodles, Buffalo Chicken Rangoon, Lamb Curry Dumplings)\u003c\/b\u003e\u003cbr\u003e- Rice \u0026amp; Congee\u003cb\u003e (\"Clay Pot\" Rice Tahdig, Mushroom Fried Rice)\u003c\/b\u003e\u003cbr\u003e- Stir Fries\u003cb\u003e (Szechuan Paneer, Faygo Orange Chicken)\u003c\/b\u003e\u003cbr\u003e- Kung Foo Means \"with Effort\" \u003cb\u003e(Hong Kong Chicken and Waffles\u003c\/b\u003e, \u003cb\u003eDan Dan Lasagna)\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eThrough stunning, playful, and high-energy photos and Jon's wit and humility, he brings forward a collection of recipes that blend cultural traditions, ingredients, and flavors with his ultimate goal of redefining what Chinese American food can be.","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":47945553379517,"sku":"BS-TC0-578179","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780593578179-HD.jpg?v=1785894160"},{"product_id":"the-lao-kitchen-lao-flavors-and-stories-told-through-family-recipes","title":"The Lao Kitchen: Lao Flavors and Stories Told Through Family Recipes","description":"\u003cb\u003eExplore Lao food through 95 approachable, flavor-packed recipes from the popular food content creator behind Saeng's Kitchen. \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"Saeng Douangdara brings Laos to the table with recipes that are bold, soulful, and alive with memory. This book belongs on every shelf where flavor, family, and food history matter.\"--Andrew Zimmern \u003cp\u003e\u003c\/p\u003eIn Lao kitchens, every dish tells a story and every bite excites. The food culture of Laos has historically been preserved through oral tradition, and in this essential guide to Lao cooking, personal chef Saeng Douangdara draws on his expertise and the food knowledge passed down from his family to share the beauty and history of Lao cuisine. Discover the rich flavors of Laos through 95 recipes for dips, small plates, rice dishes, fermented foods and salads, laab, noodles, soups and stews, not-too-sweet desserts, and modern twists on traditional recipes, including: \u003cp\u003e\u003c\/p\u003e-\u003cb\u003e Thum Khao Poon\u003c\/b\u003e (Cold Vermicelli Noodle Salad)\u003cbr\u003e- \u003cb\u003eSom Moo \u003c\/b\u003e(Fermented Pork Sausage)\u003cbr\u003e- \u003cb\u003eGalabao \u003c\/b\u003e(Pork Steamed Buns) \u003cbr\u003e- \u003cb\u003eKhanom Mantone \u003c\/b\u003e(Steamed Cassava Cake)\u003cbr\u003e- \u003cb\u003eand more!\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003eThe Lao Kitchen\u003c\/i\u003e dives into the heart of Lao foodways--often overlooked but deeply rooted in Southeast Asian traditions. Through thoughtful essays and memories connected to each recipe, Saeng tells his story as a member of the Lao diaspora, exploring his roots through food. Bold, flavorful, deeply personal, and featuring gorgeous photography from Laos and Saeng's own kitchen, \u003ci\u003eThe Lao Kitchen\u003c\/i\u003e is a celebration of community, the connection that food brings, and what it means to cook from the heart.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":47945673638077,"sku":"BS-TC0-836170","price":28.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780593836170-HD.jpg?v=1785895480"},{"product_id":"salt-sweat-steam-the-fiery-education-of-an-accidental-chef","title":"Salt, Sweat \u0026 Steam: The Fiery Education of an Accidental Chef","description":"\u003cp\u003e\u003cb\u003eHigh pressure. Hot kitchens. A memoir of ambition, belonging, and coming-of-age in America's premiere culinary school. \u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\"Her fast-moving coming-of-age memoir will appeal to anyone who's been curious about culinary school.\"--\u003ci\u003eEater\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \u003cb\u003e\"What truly makes \u003ci\u003eSalt, Sweat \u0026amp; Steam\u003c\/i\u003e exceptional is that it is told from the point of view of a young, female, Trinidadian student. It is a fascinating narrative that is a welcome addition to the list of coming-of-age tales.\"--Jessica B. Harris, Ph.D. Professor emeritus Queens College\/CUNY, Lecturer, culinary historian, and author of \u003ci\u003eHigh on the Hog\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eRich with detail, \u003ci\u003eSalt, Sweat \u0026amp; Steam\u003c\/i\u003e takes readers inside America's top culinary school and shows what's \u003ci\u003ereally\u003c\/i\u003e required to become a chef: from brutal unpaid internships and gruelling practical exams to late-night vending machine dorm-room dinners while trudging through the rarefied world of fine wine. As editor of the school's newspaper, \"La Papillote\" Washington, a Trinidadian, meets and interviews food-world luminaries such as Jerome Bocuse, Daniel Boulud and Thomas Keller and savors the joys of a life devoted to food. She puts us all in her kitchen clogs as she \u003ci\u003efinally\u003c\/i\u003e achieves the perfect mise-en-place both in and out of the dignified kitchen of The Culinary Institute of America. \u003cp\u003e\u003c\/p\u003eUnwilling to accept a future that was anything but delicious, readers follow along Washington's high-octane journey through the rigors and rewards of the country's most elite cooking school.","brand":"St. Martin's Press","offers":[{"title":"Default Title","offer_id":47946018095293,"sku":"BS-TC0-333377","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9781250333377-HD.jpg?v=1785901020"},{"product_id":"xian-famous-foods-the-cuisine-of-western-china-from-new-yorks-favorite-noodle-shop","title":"Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop","description":"\u003cp\u003e\u003cb\u003eThe must-have cookbook from the iconic restaurant, revealing never-before-published recipes.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"Vibrant photography . . . as satisfying to flip through as it is to cook from\u003c\/b\u003e\u003ci\u003e\u003cb\u003e.\" ―New York Times\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"For any cook or foodie, having access to these recipes is almost unfair.\" ―Richard Blais, winner, \u003c\/b\u003e\u003ci\u003e\u003cb\u003e Top Chef All-Stars\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"A cultural chronicle of both cuisine and the immigrant experience in America.\" ―\u003c\/b\u003e\u003ci\u003e\u003cb\u003eVogue\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003eFrom a six-seat stall to a global culinary phenomenon, Xi'an Famous Foods has brought the complex, explosive flavors of Xi'an, China, and the province of Shaanxi to the New York City spotlight--and now to your kitchen.\u003c\/p\u003e\u003cp\u003eThe foods of Xi'an, the ancient capital of China and the eastern starting point of the Silk Road, are defined by a unique blend of Middle Eastern and Chinese flavors. Think hand-ripped, chewy \u003ci\u003ebiang-biang\u003c\/i\u003e noodles, cumin-laced lamb, fiery chili oil, and savory \u003ci\u003erougamo\u003c\/i\u003e (Chinese burgers).\u003c\/p\u003e\u003cp\u003eIn this long-awaited debut cookbook, founder Jason Wang and his father, David Shi, share their family's story of immigrant success and the recipes that built their culinary empire. This book dives into the region's culinary history alongside 75 recipes for signature dishes, including: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eThe iconic \u003cb\u003eSpicy Cumin Lamb Hand-Ripped Noodles\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eThe fragrant, peppery \u003cb\u003eSpicy and Sour Lamb Soup\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eCrispy, savory \u003cb\u003eStuffed Flatbreads (Roujiamo)\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eSimple, foundational recipes for making their essential \u003cb\u003echili oil\u003c\/b\u003e, versatile broths, and, of course, their \u003cb\u003eperfect hand-ripped noodles\u003c\/b\u003e from scratch.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cbr\u003eThis is more than a cookbook; it's a celebration of family, the Silk Road's culinary heritage, and the determination required to build a taste of home in a new world. Transport yourself to the busy streets of Xi'an with every flavorful bite.\u003c\/p\u003e\u003cp\u003eWang writes in his introduction: \"Here it is, the never-been-told version of how the XFF empire came to be--the random weird pit stops along the way; the family drama behind the scenes; the labor hidden in the secret recipes, and, yes, some really f*cking good spicy cumin lamb.\"\u003c\/p\u003e\u003cp\u003eThis unique, extraordinary cookbook helps home cooks make the dishes that fans of Xi'an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi'an. Transporting readers to the streets of Xi'an and the kitchens of New York's Chinatown, \u003ci\u003eXi'an Famous Foods\u003c\/i\u003e is the cookbook that fans of Xi'an Famous Foods have been waiting for and makes a perfect gift.\u003c\/p\u003e","brand":"Harry N. Abrams","offers":[{"title":"Default Title","offer_id":47946174136509,"sku":"BS-TC0-747526","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9781419747526-HD.jpg?v=1785904237"},{"product_id":"down-south-east-a-chinese-american-cookbook","title":"Down South + East: A Chinese American Cookbook","description":"\u003cp\u003e\u003cb\u003eChinese American chef Ron Hsu shares original recipes exploring innovative Asian-influenced dishes via the rich larder of the American South in his debut cookbook, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eDown South + East\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003eWith mouthwatering ingredient combinations and photographs, a fresh take on Southern food, and comforting-yet-creative recipes, \u003ci\u003eDown South + East \u003c\/i\u003ehelps home cooks across the country look at everyday ingredients in new ways and discover exciting possibilities for them.\u003c\/p\u003e\u003cp\u003eRon Hsu grew up a restaurant kid, surrounded by the delicious smells and flavors of Chinese food at Hunan Village, a set of seven restaurants his parents ran in Georgia from 1980 to 2008. Now, with culinary school, seven years at the world-famous Le Bernardin--where he moved from line cook to creative director--and his Michelin-starred restaurant Lazy Betty under his belt, Hsu is more than ready to share his recipes inspired by his Chinese childhood in the American South.\u003c\/p\u003e\u003cp\u003eThe delicious results include recipes like cornbread made with deeply flavored lap cheong (Chinese sausage) standing in for pork cracklins and char siu style pork lacquered with a sorghum syrup-bourbon glaze. Laced with ginger, the potlikker of gently braised watercress can throw down with that of any collard greens, and a soy sauce and shiitake mushroom gravy enhances traditional meatloaf.\u003c\/p\u003e\u003cp\u003eA deep section on the Southern and Chinese pantry sets the stage for the recipes to come, exploring the ingredients most common in both cuisines--from pork, rice, peanuts, okra, cabbage, and peaches to sorghum, ketchup, soy sauce, and five spice--and redefining what is considered Southern food.\u003c\/p\u003e","brand":"Abrams Books","offers":[{"title":"Default Title","offer_id":47946182328509,"sku":"BS-TC0-777479","price":31.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9781419777479-HD.jpg?v=1785904581"},{"product_id":"a-cooks-tour-global-adventures-in-extreme-cuisines","title":"A Cook's Tour: Global Adventures in Extreme Cuisines","description":"\u003cp\u003e\u003cb\u003eFrom the star of \u003ci\u003eNo Reservations\u003c\/i\u003e, Anthony Bourdain's \u003ci\u003eNew York Times-\u003c\/i\u003ebestselling chronicle of travelling the world in search the globe's greatest culinary adventures\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"\u003c\/b\u003e\u003cb\u003eBourdain shows himself to be one of the country's best food writers. His opinions are as strong as his language, and his tastes as infectious as his joy.\" -Sam Sifton, \u003ci\u003eNew York Times Book Review\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThe only thing \"gonzo gastronome\" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, \"What would be the perfect meal?,\" Tony sets out on a quest for his culinary holy grail and, in the process, turns the notion of \"perfection\" inside out. From California to Cambodia, \u003ci\u003eA Cooks' Tour\u003c\/i\u003e chronicles the unpredictable adventures of America's boldest and bravest chef.\u003c\/p\u003e\u003cp\u003eFans of Bourdain will find much to love in revisiting this classic culinary and travel memoir.\u003c\/p\u003e","brand":"Ecco Press","offers":[{"title":"Default Title","offer_id":47947187388605,"sku":"BS-TC0-012786","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780060012786-HD.jpg?v=1785923228"},{"product_id":"kitchen-confidential-adventures-in-the-culinary-underbelly","title":"Kitchen Confidential: Adventures in the Culinary Underbelly","description":"\u003cp\u003e\u003cb\u003eAn updated and revised edition of Anthony Bourdain's mega-bestselling \u003ci\u003eKitchen Confidential\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eAlmost two decades ago, the\u003ci\u003e New Yorker\u003c\/i\u003e published a now infamous article, \"Don't Eat before You Read This,\" by then little-known chef Anthony Bourdain. Bourdain spared no one's appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now classic \u003ci\u003eKitchen Confidential\u003c\/i\u003e, became an even bigger sensation, a mega-bestseller with over one million copies in print. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business.\u003c\/p\u003e\u003cp\u003eFans will love to return to this deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine--this time with never-before-published material.\u003c\/p\u003e","brand":"Ecco Press","offers":[{"title":"Default Title","offer_id":47947188469949,"sku":"BS-TC0-899226","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780060899226-HD.jpg?v=1785923280"},{"product_id":"milk-street-cook-what-you-have-make-a-meal-out-of-almost-anything-a-cookbook","title":"Milk Street: Cook What You Have: Make a Meal Out of Almost Anything (a Cookbook)","description":"\u003cp\u003e\u003cb\u003eMake a meal out of almost anything with this helpful guide to utilizing all your pantry's hidden gems.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e Stop shopping and start cooking what you have. Your pantry's possibilities are endless. Milk Street will help you transform whatever you already have into bright, bold meals from around the world. \u003c\/p\u003e\u003cp\u003e Got a can of chickpeas? It can become anything from a quick hummus to a curry spiked with sweet carrots, from a garlicky chickpea soup to a bowl of crispy canned beans with lemon and scallions. \u003c\/p\u003e\u003cp\u003e Or grab that can of tomatoes from the back of the cabinet. It can become spicy one-pot pasta all'arrabbiata, chilaquiles rojos, a rich shakshuka with poached eggs or a chicken and tortilla soup. Turn to the refrigerator, where eggs and leftover vegetables are the start of cheesy migas, a Spanish tortilla with potato chips or a quick fried rice. Chicken breasts or thighs from the freezer become Hungarian chicken paprikash or hearty chicken salad with green tahini. Cooks in Amalfi, Italy, taught us to turn a wedge of Parmesan and lemons on the counter into a light yet flavorful pesto. And that's just the start. Desserts, too, come together easily with ingredients everyone keeps on hand. \u003c\/p\u003e\u003cp\u003e These 225 recipes begin with the most common ingredients in your kitchen, but they provide more than a lesson in practicality. They teach an improvisational, creative way to cook. That's when cooking becomes an adventure. \u003c\/p\u003e","brand":"Voracious","offers":[{"title":"Default Title","offer_id":47947295326397,"sku":"BS-TC0-387569","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780316387569-HD.jpg?v=1785925538"},{"product_id":"mi-cocina-recipes-and-rapture-from-my-kitchen-in-mexico-a-cookbook","title":"Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e AND \u003ci\u003eLOS ANGELES TIMES\u003c\/i\u003e BESTSELLER - \u003cb\u003eJAMES BEARD AWARD WINNER - IACP AWARD WINNER - \u003c\/b\u003eA highly personal love letter to the beauty and bounty of México in more than 100 transportive recipes, from the beloved food writer and host of the Babish Culinary Universe show \u003ci\u003ePruébalo\u003c\/i\u003e on YouTube and Food52's \u003ci\u003eSweet Heat\u003c\/i\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"This intimate look at a country's cuisine has as much spice as it does soul.\"--\u003ci\u003ePublishers Weekly\u003c\/i\u003e (starred review) \u003cp\u003e\u003c\/p\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eBon Appétit\u003c\/i\u003e, NPR, \u003ci\u003eThe Boston Globe, Food \u0026amp; Wine, Vice, Delish, Epicurious, Library Journal\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eJoin Rick Martínez on a once-in-a-lifetime culinary journey throughout México that begins in Mexico City and continues through 32 states, in 156 cities, and across 20,000 incredibly delicious miles. In \u003ci\u003eMi Cocina, \u003c\/i\u003e Rick shares deeply personal recipes as he re-creates the dishes and specialties he tasted throughout his journey. Inspired by his travels, the recipes are based on his taste memories and experiences. True to his spirit and reflective of his deep connections with people and places, these dishes will revitalize your pantry and transform your cooking repertoire. \u003cp\u003e\u003c\/p\u003eHighlighting the diversity, richness, and complexity of Mexican cuisine, he includes recipes like herb and cheese meatballs bathed in a smoky, spicy chipotle sauce from Oaxaca called Albóndigas en Chipotle; northern México's grilled Carne Asada that he stuffs into a grilled quesadilla for full-on cheesy-meaty food euphoria; and tender sweet corn tamales packed with succulent shrimp, chiles, and roasted tomatoes from Sinaloa on the west coast. Rick's poignant essays throughout lend context--both personal and cultural--to quilt together a story that is rich and beautiful, touching and insightful.","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":47947370070205,"sku":"BS-TC0-138700","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780593138700-HD.jpg?v=1785928269"},{"product_id":"recipes-and-reciprocity-building-relationships-in-research","title":"Recipes and Reciprocity: Building Relationships in Research","description":"\u003cp\u003e\u003cem\u003eRecipes and Reciprocity\u003c\/em\u003e considers the ways that food and research intersect for both researchers, participants, and communities demonstrating how everyday acts around food preparation, consumption, and sharing can enable unexpected approaches to reciprocal research and fuel relationships across cultures, generations, spaces, and places. \u003c\/p\u003e \u003cp\u003eDrawing from research contexts within Canada, Cuba, India, Malawi, Nepal, Paraguay, and Japan, contributors use the sharing of food knowledge and food processes (such as drying, steaming, mixing, grinding, and churning) to examine topics like identity, community-based research ethics, food sovereignty, and nutrition. Each chapter highlights practical and experiential elements of fieldwork, incorporating storytelling, recipes, and methodological practices to offer insight into how food facilitates relationship-building and knowledge-sharing across geographical and cultural boarders. Contributors to this volume bring a range of disciplinary backgrounds--including anthropology, public health, social work, history, and rural studies--to the exploration of global and Indigenous foodways, perceptions around ethical eating and authenticity, language and food preparation, perspectives on healthy eating, and what it means to develop research relationships through food. \u003c\/p\u003e \u003cp\u003eChallenging colonial, heteropatriarchal, and methodological divisions between academic and less formal ways of knowing, \u003cem\u003e Recipes and Reciprocity\u003c\/em\u003e draws critical attention to the ways food can bridge disciplinary and lived experiences, propelling meaningful research and reciprocal relationships.\u003c\/p\u003e","brand":"University of Manitoba Press","offers":[{"title":"Default Title","offer_id":47947652038845,"sku":"BS-TC0-552915","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780887552915-HD.jpg?v=1785936520"},{"product_id":"hot-sour-salty-sweet-essays-and-interviews","title":"Hot, Sour, Salty, Sweet: Essays and Interviews","description":"\u003cb\u003e\"Seasoned with a dash of [Su's] meticulously crafted poetry and even a recipe, this collection celebrates words, culture, food, and the human act of making that binds them all together. A literary gourmand's delight.\"\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003ci\u003e--Kirkus Reviews\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e\"Su's soulful reflections call attention to the complex connections between place, cuisine, literature, and taste, and revealing interviews with Su . . . open a window onto her creative process . . . This provides much to savor.\"\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003ci\u003e--Publishers Weekly\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003eIn this enchanting collection of essays and interviews, poet Adrienne Su reflects on her journey as a creative writer and avid home cook, beginning at a neighbor's dinner table in 1980s Atlanta--lingering over poems, poets, and connections between food and literature--and ending in her 2023 kitchen in central Pennsylvania.\u003c\/b\u003eIn \u003ci\u003eHot, Sour, Salty, Sweet\u003c\/i\u003e, Adrienne Su contemplates her own use of food as a recurring metaphor, influential teachers and peers, the push and pull between cooking and writing, changing expectations around English usage, and craft questions such as: Why does some subject matter refuse to cooperate in the creative process, even when it appears close to home? How does one write a good poem about being happy? Why write in rhyme when it's time-consuming and mostly out of style? What is a poem's responsibility to the literal truth?Su's essays are driven by the tensions between worlds that overlap and collide: social conventions of the northern and southern United States; notions of what's American and what's Asian American; the demands of the page and the demands of the home; the solitariness of writing and the meaningful connection a poem can create between writer and reader. In interviews, often with fellow poets, she discusses a range of topics, from her early days in the Nuyorican poetry-slam scene to the solace of poetry and cooking during Covid-19 lockdown.While Su's previous books are all collections of poetry, she has been publishing individual essays for many years. \u003ci\u003eHot, Sour, Salty, Sweet \u003c\/i\u003egathers the best of them into one volume for the first time. ","brand":"Paul Dry Books","offers":[{"title":"Default Title","offer_id":47948460261565,"sku":"BS-TC0-881921","price":17.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9781589881921-HD.jpg?v=1785958715"},{"product_id":"ghetto-gastro-presents-black-power-kitchen","title":"Ghetto Gastro Presents Black Power Kitchen","description":"\u003cp\u003e\u003cb\u003eGhetto Gastro, a Bronx-based creative and culinary collective, delivers a highly visual manifesto for living and eating to stimulate the mind, body, and heart, in a book that promotes Black excellence through recipes, art, and thought-provoking text.​\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eKnowledge Is Power\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Part cookbook. Part manifesto. Created with big Bronx energy, \u003ci\u003eBlack Power Kitchen\u003c\/i\u003e combines 75 mostly plant-based, layered-with-flavor recipes with immersive storytelling, diverse voices, and striking images and photographs that celebrate Black food and Black culture, and inspire larger conversations about race, history, food inequality, and how eating well can be a pathway to personal freedom and self-empowerment. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eGhetto Gastro Presents Black Power Kitchen\u003c\/i\u003e is the first book from the Bronx-based culinary collective, and it does for the cookbook what Ghetto Gastro has been doing for the food world in general--disrupt, expand, reinvent, and stamp it with their unique point of view. Ghetto Gastro sits at the intersection of food, music, fashion, visual arts, and social activism. They've partnered with Nike and Beats by Dre, designed cookware sold through Williams-Sonoma and Target, and won a Future of Gastronomy award from the World's 50 Best. \u003cp\u003e Now they bring their multidisciplinary approach to a cookbook, with nourishing recipes that are layered with waves of crunch, heat, flavor, and umami. They are born of the authors' cultural heritage and travels--from riffs on family dishes like Strong Back Stew and memories of Uptown with Red Velvet Cake to neighborhood icons like Triboro Tres Leches and Chopped Stease (their take on the classic bodega chopped cheese) to recipes redolent of the African diaspora like Banana Leaf Fish and King Jaffe Jollof. All made with a sense of swag. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"This year's most important cookbook.\"\u003c\/b\u003e \u003cb\u003e--\u003ci\u003eVogue\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Every recipe comes with an immersive story, bringing you closer to the intent behind the dish.\"\u003c\/b\u003e \u003cb\u003e--The Strategist, The Year's Most Giftable Coffee-Table Books\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Featuring vibrant recipes, interviews, art, and photography, this is a compelling culinary manifesto about the nature of Black food. . . . Ghetto Gastro offers an awakening of what Black food was, is, and can become while demonstrating the sheer joy and creativity Black communities generate. With waves of crunch, heat, flavor, and umami, this Bronx culinary collective also inspires discussions about race, history, and long-standing food inequality.\"\u003c\/b\u003e \u003cb\u003e--\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003c\/b\u003e\u003cp\u003e\u003cb\u003eNamed a Best Cookbook of 2022 by Barnes \u0026amp; Noble\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eNamed a Best Cookbook of Fall 2022 by \u003ci\u003eFood \u0026amp; Wine, Forbes, \u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e\u003ci\u003ePhiladelphia Inquirer, \u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e\u003ci\u003ePublishers Weekly, The Takeout\u003c\/i\u003e, and more\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eAn American Library Association CODES Essential Cookbook of the Year\u003c\/b\u003e\u003cp\u003e\u003cb\u003eShortlisted for The Art of Eating Prize\u003c\/b\u003e\u003c\/p\u003e","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":47949195903165,"sku":"BS-TC0-290169","price":31.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9781648290169-HD.jpg?v=1785973893"},{"product_id":"chop-chop-cooking-the-food-of-nigeria","title":"Chop Chop: Cooking the Food of Nigeria","description":"\u003ci\u003e\u003cb\u003eWINNER, JAMES BEARD AWARD FOR EMERGING VOICE IN BOOKS\u003c\/b\u003e\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003e\u003cb\u003eNAUTILUS BOOK AWARD WINNER \u003c\/b\u003e\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eA \u003c\/b\u003e\u003ci\u003e\u003cb\u003eNEW YORK TIMES\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e BEST COOKBOOK OF 2025 \u003c\/b\u003e\u003ci\u003e\u003cb\u003e \u003c\/b\u003e\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003e\u003cb\u003e\"This introduction to classic Nigerian home cooking features 100 delicious recipes by food explorer, culinary anthropologist, and Nigerian Native of @kitchenbutterfly fame, Ozoz Sokoh.\" \u003c\/b\u003e\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eIn Nigeria, the word \"chop\" is all about food and feasting and \"chop chop\" a nickname given to someone who loves to eat. And it's no surprise Nigeria has an entire vocabulary dedicated to eating--with more than 50 nationally recognized languages and over 250 ethnicities, Nigeria's food is as rich and diverse as its people.This book reflects the foodways' incredibly flavorful complexity, ingredients, and recipes from all six regions, gathered and showcased in a highly photographic cookbook. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eChop Chop\u003c\/i\u003e, author, culinary anthropologist, and Nigerian native Ozoz Sokoh celebrates classic and traditional Nigerian cuisine to underscore the ingredients, flavors, and textures that make it not only beloved, but delicious and easy for the home cook. Featuring: \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eA COLLECTION OF CLASSIC AND TRADITIONAL NIGERIAN RECIPES: \u003c\/b\u003eThink smoky spicy beef suya skewers, egusi soup with greens, restorative pepper soup, jollof rice studded with tomatoes, soft puff puff dough bites, and sweet-tart hibiscus drinks, and more from across the country.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eLEXICON OF NIGERIAN CUISINE: \u003c\/b\u003e Learn how to shop and cook like a Nigerian and learn about the ingredients integral to Nigerian cuisine, like nuts and seeds, greens, grains, and cereals (especially in the north), roots and tubers (favorites of the south), and proteins that come together on the plate in the form of hearty soups and stews, steamed puddings, salads, rice dishes, fritters, and more.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eILLUMINATING CULTURAL AND HISTORICAL EXPLORATIONS: \u003c\/b\u003e With headnotes and sidebars that give important cultural and historical context, including how Nigerian cuisine travelled the globe leaving its mark, learn the deep roots behind dishes and drinks, and global foodways connections.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSTUNNING PHOTOGRAPHY: \u003c\/b\u003e With gorgeous photos from Nigeria's landscapes, food markets, and people, as well as beautiful photography of ingredients and finished dishes, \u003ci\u003eChop Chop \u003c\/i\u003eis a cookbook to behold. \u003cp\u003e\u003c\/p\u003e \u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":47949196624061,"sku":"BS-TC0-291890","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9781648291890-HD.jpg?v=1785973901"},{"product_id":"h-mart-the-cookbook-essential-ingredients-techniques-and-korean-recipes","title":"H Mart: The Cookbook: Essential Ingredients, Techniques, and Korean Recipes","description":"\u003cb\u003eThe first cookbook from the cult-status Asian grocery store chain is a visual celebration with Korean recipes, ingredient spotlights, cultural deep dives, how-tos, and more.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e When the first H Mart opened in 1982, it was just a humble grocery store in Queens, carrying the most basic of Korean ingredients. In the 43 years since then, the tiny shop has grown into America's largest Asian supermarket chain. And for the nearly 20 million Asian Americans living across the country, H Mart has become more than a simple grocery store. It's a place of community, a joyous connection to their culture and heritage. \u003ci\u003eCooking with H Mart\u003c\/i\u003e is here to bring that joy home. This gorgeous, oversized cookbook and guidebook contains everything a person could ever want to know about H Mart: From its history and profiles to ingredient spotlights and how-tos. \u003cp\u003e\u003c\/p\u003e The highlight of the book is the 75 home-cook friendly recipes that make the most of H Mart's ingredients. There are classic Korean dishes, like \u003cb\u003eSpicy Cucumber Salad (Oi Muchim)\u003c\/b\u003e, \u003cb\u003eBraised Beef Short Ribs (Galbi Jjim)\u003c\/b\u003e, and \u003cb\u003eStir-Fried Sweet Potato Noodles (Japchae) \u003c\/b\u003eas well as unique twists using contemporary flavors. \u003cb\u003ePizza-Stuffed Fish-Shaped Waffles (Pizza Bunggeobbang)\u003c\/b\u003e rethinks a popular Korean street food by swapping out the traditional red bean paste with pizza toppings. And \u003cb\u003eCheesy Kimchi Fried Rice (Cheese Buldak Kimchi Bokkeumbap) \u003c\/b\u003ecombines hot sauce, spicy kimchi, and mozzarella to make a truly addictive comfort meal. \u003cp\u003e\u003c\/p\u003e Overflowing with brilliantly colored photography and illustrations, charts, and infographics, \u003ci\u003eCooking with H Mart \u003c\/i\u003ewill help any reader make the most of their next grocery run.","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":47949197115581,"sku":"BS-TC0-293382","price":39.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9781648293382-HD.jpg?v=1785973925"},{"product_id":"umma-a-korean-moms-kitchen-wisdom-and-100-family-recipes","title":"Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes","description":"\u003cb\u003eJames Beard Award winner *\u003ci\u003e New York Times\u003c\/i\u003e bestseller \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eLearn Korean cooking alongside social media star Sarah Ahn as her umma passes down 100+ family recipes and decades' worth of kitchen wisdom. \u003cp\u003e\u003c\/p\u003eSarah Ahn's viral food videos of her and her mom have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational home life. This collaboration is now a must-have cookbook blending the emotional intimacy of \u003ci\u003eCrying in H Mart\u003c\/i\u003e with practical culinary advice from Nam Soon's lifetime of kitchen experience. The recipes are framed by mother-daughter conversations that are funny, profound, and universally relatable--plus all the food is backed by the recipe-testing power of America's Test Kitchen. \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eThorough ingredient guide: \u003c\/b\u003e Walk through a Korean grocery store with a Korean umma for in-depth guidance on what pantry ingredients and fresh produce and protein to buy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eRecipes both traditional and contemporary: \u003c\/b\u003e Learn to make everything from simple banchan, a variety of kimchi, and foundational stews to an assortment of yasik (midnight snacks) and inventive desserts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eKitchen wisdom from mother to daughter: \u003c\/b\u003e Shared confidences open a window onto a level of family intimacy rarely seen in cookbooks.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eThe Ahns understand that when generations come together in the kitchen, so much is shared: not only food, but also knowledge, advice, family history, and love.","brand":"America's Test Kitchen","offers":[{"title":"Default Title","offer_id":47950129529021,"sku":"BS-TC0-210561","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9781954210561-HD.jpg?v=1785997583"},{"product_id":"soomaaliya-food-memory-and-migration-a-cookbook","title":"Soomaaliya: Food, Memory, and Migration: A Cookbook","description":"\u003cb\u003e75 recipes spanning cherished classics and modern interpretations, bringing the soul of Somali cooking to the world stage.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eKnown by many names, the cape of spices, the nation of poets, and the land of cinnamon, Somalia is nestled in the Horn of Africa and is blessed with fertile fields, rich in spices, and endowed with the longest coastline in mainland Africa. This location and natural abundance have made Somalia a corridor between east and west, and a central point in global trade and migration, dating back millennia. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eSoomaaliya\u003c\/i\u003e, Ifrah F. Ahmed tells the story of her country through its history, its food, and its people. Somalia's role in the spice trade yields xawaash, the most distinctive of Somali flavors, a heady blend of cumin, coriander, black pepper, cinnamon, cardamom, cloves, and turmeric that's used in everything from marinades to stews. Cardamom also finds its ways into thin, fragrant crepes, sweet fried beignets called \u003ci\u003ebur\u003c\/i\u003e, and \u003ci\u003ebariis\u003c\/i\u003e, rice spiced with cardamom and cumin. This rice is paired with \u003ci\u003ehilib ari\u003c\/i\u003e, tender goat meat stew that is a product of Somalia's deep roots in herding and agrarianism. \u003ci\u003eBaasto\u003c\/i\u003e, or pasta, a relic of the long Italian colonial rule, is served with a range of simple tomato sauces to ragus. The bountiful waters supply fish freshly caught and fried. And for afternoon tea, a pot of spiced \u003ci\u003eshaah\u003c\/i\u003e, served with thick slices of \u003ci\u003edoolsho\u003c\/i\u003e, an aromatic cardamom cake. These are just a few of the over 70 recipes included that introduce the foundational flavors and tastes of the Somali palate. \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003eOver 70 traditional Somali recipes\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eProfiles of food producers, writers, and chefs\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eLearn about Somali foodways past, present, and future\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eOn-location photography\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003eExpansive and generous, and fueled by a deep love, \u003ci\u003eSoomaaliya\u003c\/i\u003e is a celebration of the richness of Somali food, and the remarkable resilience of its people.","brand":"Hardie Grant Books","offers":[{"title":"Default Title","offer_id":47950177632445,"sku":"BS-TC0-417836","price":31.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9781958417836-HD.jpg?v=1785998624"},{"product_id":"the-pasta-queen-a-just-gorgeous-cookbook-100-recipes-and-stories","title":"The Pasta Queen: A Just Gorgeous Cookbook: 100+ Recipes and Stories","description":"\u003cb\u003eNOW AN ORIGINAL SERIES ON PRIME VIDEO\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eTikTok sensation and beloved home cook Nadia Caterina Munno, a.k.a. The Pasta Queen, presents a cookbook of never-before-shared recipes featuring the signature pasta tips and tricks that are 100% authentic to Italian traditions--and just as gorgeous as you are.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIn the first-ever cookbook from TikTok star and social media sensation Nadia Caterina Munno--a.k.a. The Pasta Queen--is opening the recipe box from her online trattoria to share the dishes that have made her pasta royalty. In this delectable antipasto platter of over 100 recipes, cooking techniques, and the tales behind Italy's most famous dishes (some true, some not-so-true), Nadia guides you through the process of creating the perfect pasta, from a bowl of naked noodles to a dish large and complex enough to draw tears from the gods. Whether it's her viral Pasta Al Limone, a classic Carbonara, or a dish that's entirely Nadia's--like her famous Assassin's Spaghetti--The Pasta Queen's recipes will enchant even the newest of pasta chefs. \u003cp\u003e\u003c\/p\u003e Featuring a colorful tour of Italy through stunning photographs and celebratory tales of the country's rich culinary heritage, along with stories about Nadia's own life and family, \u003ci\u003eThe Pasta Queen\u003c\/i\u003e is a cookbook that will warm your heart, soothe your soul, and spice up your life. And best of all? It's\u003ci\u003e just gorgeous\u003c\/i\u003e.","brand":"Gallery Books","offers":[{"title":"Default Title","offer_id":47950395670717,"sku":"BS-TC0-195151","price":28.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9781982195151-HD.jpg?v=1786004508"},{"product_id":"the-memory-of-taste-vietnamese-american-recipes-from-phu-quoc-oakland-and-the-spaces-between-a-cookbook","title":"The Memory of Taste: Vietnamese American Recipes from Phú Quoc, Oakland, and the Spaces Between [A Cookbook]","description":"\u003cb\u003eA playful collection of over 85 Vietnamese and Viet American dishes and immersive travel photography from \u003ci\u003eTop Chef\u003c\/i\u003e alum Tu David Phu that's \"full of powerful writing and compelling flavors\" (\u003ci\u003eSaveur\u003c\/i\u003e).\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Stripped of Oriental exoticism, this is a cookbook infused with the intense flavors of refugee kitchens and the inauthentic authenticity of the diaspora.\"--Viet Thanh Nguyen, author of Pulitzer Prize winner \u003ci\u003eThe Sympathizer\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eTu David Phu trained in the nation's top restaurants only to realize the culinary lessons that truly impacted him were those passed on by his parents, refugees from Phú Quôc. In his hometown of Oakland, California, his parents taught him hard-won lessons in frugality, food-covery cooking, and practical gill-to-fin eating. \u003cp\u003e\u003c\/p\u003eCentered around Tu's childhood memories in the diverse Bay Area and family stories of life on Phú Quốc island, \u003ci\u003eThe Memory of Taste \u003c\/i\u003eexplores the Phu family's ability to thrive and adapt from one coastal community to another. With tried-and-true tips like how to butcher a fish, tastebud-tingling flavor combinations, and stunning photographs, Tu guides both novice and experienced chefs alike in his take on Viet cooking, including: \u003cp\u003e\u003c\/p\u003e- Staples in every Vietnamese kitchen like \u003cb\u003eCơm Tấm (Broken Rice)\u003c\/b\u003e, \u003cb\u003e Dán Sả (Lemongrass Paste)\u003c\/b\u003e, and \u003cb\u003eNước Mắm Cham (Everyday Fish Sauce)\u003cbr\u003e\u003c\/b\u003e- Seafood dishes that utilize the less \"desired\" parts like \u003cb\u003eHuyết Cá Tái Chanh (Tuna Bloodline Tartare)\u003c\/b\u003e, \u003cb\u003eCanh Chua Đầu Cá Hồi (Hot Pot-style Salmon Head Sour Soup)\u003c\/b\u003e, and \u003cb\u003eXương Cá Hồi Ghiên Giòn (Fried Fish Frames)\u003cbr\u003e\u003c\/b\u003e-\u003cb\u003e \u003c\/b\u003eFine-dining dishes from Tu's pop-up days like \u003cb\u003eGỏi Cuốn Cá Cornets\u003c\/b\u003e, \u003cb\u003e Mì Xào Tỏi Nấm Cục (Truffled Garlic Noodles)\u003c\/b\u003e, and \u003cb\u003eBánh Canh Carbonara\u003cbr\u003e\u003c\/b\u003e- Adapted recipes from new traditions like \u003cb\u003eBánh Ít Trần (Sticky Rice Dumplings)\u003c\/b\u003e, \u003cb\u003eCơm Cua Hấp (Dungeness Crab Donburi)\u003c\/b\u003e, and \u003cb\u003ePhở Vịt Nướng (Roasted Duck Phở)\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eThe Memory of Taste\u003c\/i\u003e is Tu's story of returning to his roots and finding long-hidden culinary treasure. In his debut cookbook, Tu offers readers a chance to enjoy the bounty of his parents' lessons, just as he has.","brand":"4 Color Books","offers":[{"title":"Default Title","offer_id":47950411694269,"sku":"BS-TC0-861900","price":27.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9781984861900-HD.jpg?v=1786004876"},{"product_id":"my-cambodia-a-khmer-cookbook","title":"My Cambodia: A Khmer Cookbook","description":"\u003cb\u003eCelebrate Khmer and Cambodian American cuisine with award-winning chef and restaurateur Nite Yun, featuring over 100 recipes for her favorite dishes.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eKhmer recipes and culinary techniques are traditionally passed orally from generation to generation, and in \u003ci\u003eMy Cambodia\u003c\/i\u003e, Nite takes special care to preserve these dishes. Filled with the historical context of Cambodia's Golden Era, cultural fun facts like the rules of rice, and introspective anecdotes on using food as a tool to connect with community\u003ci\u003e, My Cambodia\u003c\/i\u003e aims to make Khmer American cuisine accessible to all. \u003cp\u003e\u003c\/p\u003eWith recipes organized by different times and places throughout Nite's life, this cookbook takes you on a journey from her childhood in Stockton, California to Cambodia to Nite's popular Bay Area restaurants Nyum Bai and Lunette. Discover her take on dishes such as \u003cb\u003eKuy Teav Phnom Penh\u003c\/b\u003e, the fragrant pork and noodle soup that started it all for Nite; \u003cb\u003eNom Pachok Somlar Khmer\u003c\/b\u003e, a delicate, rustic chowder filled with rice noodles; and\u003cb\u003e Amok\u003c\/b\u003e, fish tucked into an aromatic mixture of kroeung and coconut milk and steamed until it puffs up like a souffle. For dessert, try the decadent \u003cb\u003eNom Kong\u003c\/b\u003e, donuts glazed in palm sugar and topped with sesame seeds. \u003cp\u003e\u003c\/p\u003eWhether you are new to Cambodian food or have a bowl of kuy teav every morning for breakfast, \u003ci\u003eMy Cambodia \u003c\/i\u003ewill inspire you to connect with your own communities and stir up new, joyful creations.","brand":"4 Color Books","offers":[{"title":"Default Title","offer_id":47950414971069,"sku":"BS-TC0-863379","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9781984863379-HD.jpg?v=1786004942"},{"product_id":"crying-in-h-mart-a-memoir-1","title":"Crying in H Mart: A Memoir","description":"\u003cb\u003e#1 \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - From the indie rock sensation known as Japanese Breakfast, an unforgettable memoir about family, food, grief, love, and growing up Korean American--\"in losing her mother and cooking to bring her back to life, Zauner became herself\" (NPR). - CELEBRATING OVER ONE YEAR ON THE \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER LIST\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIn this exquisite story of family, food, grief, and endurance, Michelle Zauner proves herself far more than a dazzling singer, songwriter, and guitarist. With humor and heart, she tells of growing up one of the few Asian American kids at her school in Eugene, Oregon; of struggling with her mother's particular, high expectations of her; of a painful adolescence; of treasured months spent in her grandmother's tiny apartment in Seoul, where she and her mother would bond, late at night, over heaping plates of food. \u003cp\u003e\u003c\/p\u003eAs she grew up, moving to the East Coast for college, finding work in the restaurant industry, and performing gigs with her fledgling band--and meeting the man who would become her husband--her Koreanness began to feel ever more distant, even as she found the life she wanted to live. It was her mother's diagnosis of terminal cancer, when Michelle was twenty-five, that forced a reckoning with her identity and brought her to reclaim the gifts of taste, language, and history her mother had given her. \u003cp\u003e\u003c\/p\u003eVivacious and plainspoken, lyrical and honest, Zauner's voice is as radiantly alive on the page as it is onstage. Rich with intimate anecdotes that will resonate widely, and complete with family photos, \u003ci\u003eCrying in H Mart\u003c\/i\u003e is a book to cherish, share, and reread.","brand":"Vintage","offers":[{"title":"Default Title","offer_id":47950421098685,"sku":"BS-TC0-898951","price":15.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9781984898951-HD.jpg?v=1786005105"},{"product_id":"the-gourmands-lemon-a-collection-of-stories-and-recipes","title":"The Gourmand's Lemon. a Collection of Stories and Recipes","description":"\u003cp\u003eThe deceptively simple lemon takes center stage in the second volume of TASCHEN's collaboration with The Gourmand, masters of the rich intersection of food and art. The star of Renaissance gardens, that shaped the Medici dynasty, have the power to ward off scurvy, had a hand in forming the mob, and whose juice has been used as an invisible ink since 600 CE to pen covert messages, these joyful yellow orbs are ripe with intrigue. The Gourmand charts the fruit's astonishingly intricate genealogy, explores its role as a literary device for the likes of Joan Didion, F. Scott Fitzgerald, Tom Wolfe, and James Joyce, and examines its unique representation of the American dream through lemonade stands. A favorite subject of art history's giants, the lemon captivates in the still lifes of Old Masters and inspired the breakthroughs of modern visionaries like Picasso, Matisse, and Warhol. Lemons also find themselves at the cutting edge of design in Philippe Starck's iconic Juicy Salif and the unassuming yet revolutionary Jif Lemon. Their presence extends to the decorative arts, gracing everything from Arts and Crafts wallpapers to mythological ceramics. Even the famed Bloomsbury Group found lemons entangled in their literary love affairs. Accompanying these citrus-centric anecdotes are a foreword by chef and acclaimed food writer Simon Hopkinson and an introduction by art critic and author Jennifer Higgie alongside more than 60 lemon-infused recipes across global cuisines and for every occasion--including perfect poultry, decadent sauces, classic cocktails, and indulgent desserts, with custom photography by Bobby Doherty. \u003cbr\u003e\u003c\/p\u003e","brand":"Taschen","offers":[{"title":"Default Title","offer_id":47950435483837,"sku":"BS-TC0-585903","price":43.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9783836585903-HD.jpg?v=1786005618"},{"product_id":"all-consuming-why-we-eat-the-way-we-eat-now","title":"All Consuming: Why We Eat the Way We Eat Now","description":"\u003cb\u003eA \u003ci\u003eNEW YORK TIMES \u003c\/i\u003eNOTABLE BOOK \u003cbr\u003eFood dominates our every waking minute: Hype restaurants. Allrecipes. \u003ci\u003eThe Great British Bake Off\u003c\/i\u003e. In this dazzling cultural history, bestselling food writer Ruby Tandoh (author of \u003ci\u003eCook As You Are\u003c\/i\u003e) traces how--and why--we've \u003ci\u003eall\u003c\/i\u003e become foodies.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Ruby Tandoh is a genius and \u003ci\u003eAll Consuming\u003c\/i\u003e is everything.\" --Bryan Washington, author of \u003ci\u003eFamily Meal\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"A fascinating, sometimes shocking, eye-opener that is also brilliantly funny.\" --Claudia Roden\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eHow, in the space of a few decades, has food gone from fact of life to national past time; something to be thought about--and talked about--24\/7? \u003cbr\u003eIn this startlingly original, deeply irreverent cultural history, Ruby Tandoh traces that transformation, exposing how cult cookbooks, bad TV, visionary restaurants, and new social media have all wildly overhauled our appetites. \u003ci\u003eAll Consuming\u003c\/i\u003e explores: \u003cbr\u003e-The rise of the TikTok food critic\u003cbr\u003e-What makes a hype restaurant go viral\u003cbr\u003e-Bubble tea's world domination\u003cbr\u003e-The dream of the modern dinner party\u003cbr\u003e-The limits of the cookbook\u003cbr\u003e-The history of the supermarket\u003cbr\u003e-Wellness drinks--and where they come from\u003cbr\u003e-The rise and fall of the automat \u003cp\u003e\u003c\/p\u003eOur tastes have been radically refashioned, painstakingly engineered in the depths of food factories, and hacked by craveable Instagram recipes. They've been pulled into supermarket aisles and seduced by Michelin stars, transfixed by Top Chefs and shaped by fads. A deep dive into the social, economic, cultural, legislative, and demographic forces that have reshaped our relationship with food, \u003ci\u003eAll Consuming\u003c\/i\u003e questions how our tastes have been shaped--and how much they are, in fact, our own.","brand":"Knopf Publishing Group","offers":[{"title":"Default Title","offer_id":47950508753085,"sku":"BS-TC0-207862","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9798217207862-HD.jpg?v=1786008432"},{"product_id":"everyones-table-global-recipes-for-modern-health","title":"Everyone's Table: Global Recipes for Modern Health","description":"\u003cp\u003e\u003cstrong\u003eWinner\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eJames Beard Book Award\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGeneral category\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e2022\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eOne of Esquire's Most Anticipated Cookbooks 2021\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe beloved \u003cem\u003eTop Chef \u003c\/em\u003estar revolutionizes healthy eating in this groundbreaking cookbook--the ultimate guide to cooking globally inspired dishes free of gluten, dairy, soy, legumes, and grains that are so delicious you won't notice the difference.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhen award-winning, trendsetting chef Gregory Gourdet got sober, he took stock of his life and his pantry, concentrating his energy on getting himself healthy by cooking food that was both full of nutrients and full of flavor. Now, he shares these extraordinary dishes with everyone.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eEveryone's Table\u003c\/em\u003e features 200 mouth-watering, decadently flavorful recipes carefully designed to focus on superfoods--ingredients with the highest nutrient-density, the best fats, and the most minerals, vitamins, and antioxidants--that will delight and inspire home cooks. Gourdet's dishes are inspired by his deep affection for global ingredients and techniques--from his Haitian upbringing to his French culinary education, from his deep affection for the cuisines of Asia as well as those of North and West Africa. His unique culinary odyssey informs this one-of-a-kind cookbook, which features dynamic vegetable-forward dishes and savory meaty stews, umami-packed sauces and easy ferments, and endless clever ways to make both year-round and seasonal ingredients shine.\u003c\/p\u003e\u003cp\u003eDestined to be an everyday kitchen essential, featuring 180 sumptuous color photographs, \u003cem\u003eEveryone's Table\u003c\/em\u003e will change forever the way we think about, approach, and enjoy healthy eating.\u003c\/p\u003e","brand":"Harper","offers":[{"title":"Default Title","offer_id":47950613020861,"sku":"BS-TC0-984517","price":31.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780062984517-HD.jpg?v=1786011752"},{"product_id":"the-alice-b-toklas-cook-book","title":"The Alice B. Toklas Cook Book","description":"\u003cp\u003e\u003cstrong\u003e\"I'm drenched in cream, marinated in wine, basted in cognac, and thoroughly buttered by the end of \u003cem\u003eThe Alice B. Toklas Cook Book\u003c\/em\u003e.\" --Eula Biss, \u003cem\u003eNew York Times \u003c\/em\u003ebestselling author of \u003cem\u003eHaving and Being Had\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eA beautiful new edition of the classic culinary memoir by Alice B. Toklas, Gertrude Stein's romantic partner, with a new introduction by beloved culinary voice Ruth Reichl.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRestaurant kitchens have long been dominated by men, but, as of late, there has been an explosion of interest in the many women chefs who are revolutionizing the culinary game. And, alongside that interest, an accompanying appetite for smart, well-crafted culinary memoirs by female trailblazers in food.\u003c\/p\u003e\u003cp\u003eNearly 70 years earlier, there was Alice.\u003c\/p\u003e\u003cp\u003eWhen Alice B. Toklas was asked to write a memoir, she initially refused. Instead, she wrote \u003cem\u003eThe Alice B. Toklas Cook Book\u003c\/em\u003e, a sharply written, deliciously rich cookbook memorializing meals and recipes shared by Hemingway, Fitzgerald, Wilder, Matisse, and Picasso--and of course by Alice and Gertrude themselves.\u003c\/p\u003e\u003cp\u003eWhile \u003cem\u003eThe Autobiography of Alice B. Toklas\u003c\/em\u003e--penned by Gertrude Stein--adds vivid detail to Alice's life, this cookbook paints a richer, more joyous depiction: a celebration of a lifetime in pursuit of culinary delights.\u003c\/p\u003e\u003cp\u003eIn this cookbook, Alice supplies recipes inspired by her travels, accompanied by amusing tales of her and Gertrude's lives together. In \"Murder in the Kitchen,\" Alice describes the first carp she killed, after which she immediately lit up a cigarette and waited for the police to come and haul her away; in \"Dishes for Artists,\" she describes her hunt for the perfect recipe to fit Picasso's peculiar diet; and, of course, in \"Recipes from Friends,\" she provides the recipe for \"Haschich Fudge,\" which she notes may often be accompanied by \"ecstatic reveries and extensions of one's personality on several simultaneous planes.\"\u003c\/p\u003e\u003cp\u003eWith an updated look and feel, and a heartwarming introduction from \u003cem\u003eGourmet\u003c\/em\u003e's famed Editor-in-Chief Ruth Reichl, this much-loved, culinary classic is sure to resonate with food lovers and literary folk alike.\u003c\/p\u003e","brand":"Harper Perennial","offers":[{"title":"Default Title","offer_id":47950618230973,"sku":"BS-TC0-043800","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780063043800-HD.jpg?v=1786011925"}],"url":"https:\/\/boundigo.com\/collections\/cooking-essays-narratives.oembed","provider":"Boundigo Bookstore","version":"1.0","type":"link"}