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Sometimes quick and easy recipes are most important, but if you relax at the end of the day by treating yourself to a good home-cooked meal, we've got you covered. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA good family cookbook should work whether your family is just one person or a multi-generational group of busy people. Some books offer recipes which can be made in a single pot and left warming on the stove for when mom gets home from work or when grandpa comes back from his cycling class at the gym. Other books are great for when everyone gathers for dinner together, even if those nights are hard to arrange.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMany people want familiar comfort food for their every day dinners, but some people like to have a lot of variety in their weeknight meals. In our descriptions of the different everyday dinners cookbooks, we try to give you a good idea of how adventurous the flavors are, and how complicated the shopping might be. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe know that busy family cooks sometimes don’t have a lot of time for grocery shopping. Recipes which can be made from common pantry items can be really useful on a weeknight when there are many things going on. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBut sometimes an unusual ingredient will give you a new flavor that allows you to add fresh zing to reliable recipes you have made for years. That’s one of the great reasons to try something new once in a while. If a new cookbook gives you an idea or a recipe that becomes something you prepare for many years to come, it’s like it has become a part of your family cookbook, one that exists not on a printed page but in everyone’s memories of good meals together.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"5-ingredients-quick-and-easy-food-c","title":"5 Ingredients; Quick and Easy Food","description":"\u003cp\u003eEveryone of Oliver's recipes here uses just five key ingredients, ensuring you can get a plate of food together fast. Some are on the table super-quick. Others need just a few moments before you let the oven take over and do the cooking while you relax for a bit.\u003c\/p\u003e\n\u003cp\u003eEach recipe has been tried and tested (and tested again!), and they've all been written with an eye toward budget-friendly ingredients and easy supermarket shopping.\u003c\/p\u003e\n\u003cp\u003eWith over 130 recipes and chapters on chicken, beef, pork, lamb, fish, eggs, veg, salads, pasta, rice \u0026amp; noodles, and sweet things, there's plenty of quick and easy recipe inspiration to choose from. Think roast tikka chicken - a whole bird rubbed with curry paste and roasted over golden potatoes and tender cauliflower, finished with fresh coriander. Or, crazy simple fish pie—flaky smoked haddock, spring onions, spinach and melty cheddar, all topped off with crisp, golden filo and ready to tuck into in less than 30 minutes.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"MPS","offers":[{"title":"Default Title","offer_id":34812458827909,"sku":"Jamie Oliver","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Oliver_5Ingredients.jpg?v=1742237559"},{"product_id":"50-ways-to-cook-a-carrot-p","title":"50 Ways to Cook a Carrot","description":"\u003cp\u003eWhy carrots? Because as chef and culinary instructor Peter Hertzmann explains, they're versatile, readily available, and cheap, the perfect stand-in for other foods in this concise introduction to kitchen technique.\u003c\/p\u003e\n\u003cp\u003eBeginning with knife skills and then striding confidently forward through 50 different methods of preparing carrots, Hertzmann uses chapters with titles such as \"Raw Methods,\" \"Savoury Cooked Methods Served Hot,\" and \"Sweet Cooked Methods Served Cold,\" to tackle everything from juicing and pickling to blanching, pan-frying, roasting, and puréeing.\u003c\/p\u003e\n\u003cp\u003eHe provides recipes for some of the more unusual uses of carrots (carrot spätzle, carrot terrine, carrot gumdrops, even a 3-ingredient carrot cake), but in many cases the approach is so adaptable to whatever quantity and ingredient you might have on hand that recipes are superfluous.\u003c\/p\u003e\n\u003cp\u003ePaperback. Color photographs throughout.\u003cbr\u003e\u003c\/p\u003e","brand":"PPB","offers":[{"title":"Default Title","offer_id":34812458958981,"sku":"Peter Hertzmann","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Hertzmann.jpg?v=1742237561"},{"product_id":"almonds-anchovies-and-pancetta-c","title":"Almonds, Anchovies, and Pancetta","description":"\u003cp data-mce-fragment=\"1\"\u003eA former chef at Chez Panisse and the author of the bestselling\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"https:\/\/kitchenartsandletters.com\/product\/twelve-recipes\/\"\u003e\u003cem data-mce-fragment=\"1\"\u003eTwelve Recipes\u003c\/em\u003e\u003c\/a\u003e, Peternell has a gift for simplicity.  This book of appealing, very do-able recipes is subtitled, “a vegetarian cookbook,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003ekind of\u003c\/em\u003e\u003c\/strong\u003e,” because its emphasis is indeed on vegetables, although small amounts of one of the three title ingredients are used in each of the recipes. This is a sort of cooking many people are doing at home these days, and Peternell is offering them some wonderful ideas.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eConsider, for instance, sweet corn with almonds and sage, green beans and potatoes with anchovies tarragon and dill, or escarole soup with pancetta and garlic toast. In each of these, Peternell evokes maximum flavor from each ingredient. It’s a smart approach, particularly for cooks concerned about sustainability and economy.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover. Watercolor illustrations throughout\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"MRW","offers":[{"title":"Default Title","offer_id":34812461318277,"sku":"Cal Peternell","price":25.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Peternell_Almonds.jpg?v=1742237573"},{"product_id":"art-of-simple-food-ii-recipes-flavor-and-inspiration-from-the-new-kitchen-gar-c","title":"Art of Simple Food II, The: Recipes, Flavor, and Inspiration from the New Kitchen Garden","description":"\u003cp\u003eThe initial volume of Waters’ The Art of Simple Food is a great introductory cookbook and strong everyday choice for harried cooks; this second volume is an immersion course in vegetable and fruit cooking, which Waters, of Berkley’s Chez Panisse, hopes will lead you to take advantage of her chapter on cultivation.\u003c\/p\u003e\n\u003cp\u003eIt’s also energetically adventurous without being arcane; kale salad with salt-preserved kumquats and parmesan; squid and fava beans with garlic and parsley; mulberry ice cream.\u003c\/p\u003e\n\u003cp\u003eHardcover. Line-drawings by the inimitable Patricia Curtan throughout.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"CWN","offers":[{"title":"Default Title","offer_id":34812468199557,"sku":"Alice Waters","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/WatersSimpleII.jpg?v=1742238006"},{"product_id":"art-of-simple-food-the-notes-lessons-and-recipes-from-a-delicious-revoltion-c","title":"Art of Simple Food, The: Notes, Lessons, and Recipes from a Delicious Revolution","description":"\u003cp\u003eCombining her affinity for eating seasonally and locally with the urge to provide an approachable cookbook for those who are new to feeding themselves, Waters provides more than 200 recipes that display and transmit a confident knowledge of ingredients and technique.\u003c\/p\u003e\n\u003cp\u003eInitial chapters introduce cooks to basic cooking approaches, whether slow-roasting, creating a salad, or making a simple broth. Later chapters cover a host of dishes that are low on fuss but long on flavor, from a pork shoulder braised with dried chiles to an onion tart or a Moroccan sweet potato salad. Throughout\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Art of Simple Food\u003c\/em\u003e, Waters is imparting her knowledge of ingredients, advice on making ahead or freezing a dish, and all sorts of other insights that come from a long career in the kitchen and garden.\u003c\/p\u003e\n\u003cp\u003eAs charming as it is useful.\u003c\/p\u003e\n\u003cp\u003eHardcover. Line-drawings.\u003c\/p\u003e","brand":"CWN","offers":[{"title":"Default Title","offer_id":34812468232325,"sku":"Alice Waters","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/WatersSimple1.jpg?v=1742238007"},{"product_id":"at-my-table-a-celebration-of-home-cooking-c","title":"At My Table: A Celebration of Home Cooking","description":"\u003cp\u003eWe may pride ourselves on being one of the foremost resources for professional cooks, but we love a great home cookbook here at KAL. We fell for Nigella Lawson back in 1998 when we began importing her first book \u003cem\u003eHow to Eat,\u003c\/em\u003e a liberatingly opinionated collection of recipes in which she urged cooks to adapt her ideas as they pleased. (Somehow, astonishingly, it is out of print in the US. We should import it again!)\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAt My Table \u003c\/em\u003ekeeps to that kind of satisfying, somewhat adventurous cooking. \"A recipe is the way I share my enthusiasms. I repeat certain ingredients unashamedly. The home cook has to, and happily. If I buy a jar of preserved lemons, say, for a particular recipe, or require you to, it wouldn't occur to me to leave that opened jar in the fridge with nothing else to do with it. And, indeed, it is finding ways to use up such a jar that is in itself inspiring.\"\u003c\/p\u003e\n\u003cp\u003eLawson's culinary ideas show that kind of resourcefulness throughout the book: dishes that have the improvised feel of being tossed off by a comfortable cook who is most interested in flavor over rigorous authenticity. It's noteworthy to us how many of the ideas here beg to be riffed upon further: spelt spaghetti with spicy sesame mushrooms; \u003cem\u003egemelli\u003c\/em\u003e pasta with anchovies, tomatoes, and mascarpone; salt and vinegar potatoes. There's a chocolate and olive oil mousse, a bourbon salted-caramel ice cream that doesn't require churning, and even a grapefruit margarita for unwinding.\u003c\/p\u003e\n\u003cp\u003eHardcover. 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After running it for more than twenty years, Ina sold her shop and decided to try her hand at writing a cookbook. \u003c\/span\u003e\u003ci\u003eThe Barefoot Contessa Cookbook\u003c\/i\u003e\u003cspan\u003e was born.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003ePacked with fabulous, easy recipes that won her a loyal following, this instant classic includes time-honored favorites like Ina’s \u003c\/span\u003e\u003cb\u003ePerfect Roast Chicken\u003c\/b\u003e\u003cspan\u003e, a creamy \u003c\/span\u003e\u003cb\u003eFrench Potato Salad\u003c\/b\u003e\u003cspan\u003e, and irresistibly fluffy \u003c\/span\u003e\u003cb\u003eCoconut Cupcakes\u003c\/b\u003e\u003cspan\u003e. Ina reveals her secrets for entertaining with ease and style, sharing plenty of make-ahead tips for to take the stress out of having people over. \u003c\/span\u003e\u003cb\u003eCrab Cakes with Rémoulade Sauce\u003c\/b\u003e\u003cspan\u003e can be stored overnight in the refrigerator and sautéed just before the guests arrive. \u003c\/span\u003e\u003cb\u003eCheddar Corn Chowder\u003c\/b\u003e\u003cspan\u003e can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. 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Organized by primary ingredient (eggs, rice and noodles, fish and meat, etc.) it offers selections as diverse as a breakfast sandwich equivalent from Uganda, how eggs are prepared in Iraq, and how the Dutch adorn their bread with\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003ehagelslag.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThroughout the book are essays by local cooking authorities which seek to characterize the breakfast dishes and customs of various countries or regions. And their presence does make us wonder how much more compelling\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eBreakfast\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewould be if it had been arranged by country, so that—without flipping back and forth from the index—one could more easily learn what makes breakfast distinctive in, say, China, Ethiopia, or Sri Lanka\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eStill, this is an unrivalled resource.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover.  Color photographs throughout.\u003c\/p\u003e","brand":"PHAI","offers":[{"title":"Default Title","offer_id":34812480749701,"sku":"Emily Elyse Miller","price":49.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Miller_36a3ff7b-1f3c-4a62-87a5-6a01b4c3ce0a.jpg?v=1626806629"},{"product_id":"bringing-it-home-favorite-recipes-from-a-life-of-adventurous-eating-c","title":"Bringing it Home; Favorite Recipes from a Life of Adventurous Eating","description":"\u003cp\u003eAfter more than a decade on \u003cem\u003eTop Chef\u003c\/em\u003e, Simmons has been served an astonishing array of ambitious food. But at home, she has a family to cook for. While she may borrow flavoring ideas from places she has traveled and restaurants she has visited, she has practicality in mind.\u003c\/p\u003e\n\u003cp\u003eDishes such as a Vietnamese omelet, grilled halibut with a vibrant herb sauce, or brisket friend rice are all within the reach of home cooks who like flavorful food that isn’t necessarily familiar.\u003c\/p\u003e\n\u003cp\u003eColor photographs throughout. Hardcover.  \u003c\/p\u003e","brand":"GDC","offers":[{"title":"Default Title","offer_id":34812481208453,"sku":"Gail Simmons","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/SIMMONS.jpg?v=1625950258"},{"product_id":"brisket-book-the-a-love-story-with-recipes-c","title":"Brisket Book, The: A Love Story With Recipes","description":"\u003cp\u003eThere is no other book like this. It takes a light and entertaining tone and includes interesting personal stories about brisket from culinary icons (and brisket connoisseurs) such as Christopher Kimball, [our very own!] Nach Waxman, and Joan Nathan, as well as up-and-coming chefs.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThere are 30 recipes for all styles of brisket, from braised, to barbecued, and even cornedbeef, as well as tips, quotes, stories, sidebars, and lots of photos and illustrations.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"ANM","offers":[{"title":"Default Title","offer_id":34812481241221,"sku":"Stephanie Pierson","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/pierson_9781449406974.jpg?v=1638639116"},{"product_id":"brown-sugar-kitchen-new-style-down-home-recipes","title":"Brown Sugar Kitchen: New-style, Down-home Recipes from Sweet West Oakland","description":"\u003cp\u003eHolland's Oakland, California, eatery, whose name the book bears, has become a destination, drawing diners from across San Francisco Bay and beyond. Her distinctly California take on soul food draws on a variety of influences, including her culinary studies in France, a Louisiana-raised grandmother, and her acquaintance with legendary baker Marion Cunningham. The book is full of smart ideas and intriguing flavor combinations: a salad of mixed greens with roasted tomato and thyme vinaigrette; a Virginia ham and fried apple croque monsieur; and a Vidalia onion soup with cornbread croutons. Very appealing and fresh.\u003c\/p\u003e\n\n\u003cp\u003eColor photographs throughout. Cloth.\u003c\/p\u003e\n\n\u003cp\u003e \u003c\/p\u003e","brand":"CHR","offers":[{"title":"Default Title","offer_id":34812481437829,"sku":"Tanya Jan Newberry Holland","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Holland.jpg?v=1625950259"},{"product_id":"christmas-chronicles-the-notes-stories-and-100-essential-recipes-for-winter-c","title":"The Christmas Chronicles","description":"\u003cp\u003eA UK bestseller last year, this is a real charmer. A fall-into-winter collection of recipes, reflections on holidays, and ruminations by Slater, a man with a remarkable gift for finding simplicity, it offers a wealth of traditional holiday foods (hot-smoked fish and leek pie, roast turkey, plum pudding) and reinventions that fit very nicely right alongside: sweet potato and kale bubble and squeak; savory bread pudding with ham, Comté, and Taleggio; toasted mincemeat sandwiches).\u003c\/p\u003e\n\n\u003cp\u003eIf you’ve found you have trouble getting into the holiday groove recently, this is an excellent fix.\u003c\/p\u003e\n\n\u003cp\u003eColor photographs. Hardcover.\u003c\/p\u003e","brand":"4TH","offers":[{"title":"Default Title","offer_id":34812489302149,"sku":"Nigel Slater","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Slater_Christmas-Chronicles.jpg?v=1625950269"},{"product_id":"coconuts-and-collards-recipes-and-stories-from-puerto-rico-to-the-deep-southh","title":"Coconuts \u0026 Collards: Recipes and Stories from Puerto Rico to the Deep South","description":"\u003cp data-mce-fragment=\"1\"\u003e \u003cem style=\"font-size: 0.875rem;\"\u003eAdapted from Matt’s discussion of this book for Food52’s Piglet contest:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eVon Diaz was born in Puerto Rico and spent her early life there before her family moved to Georgia, trading “plantains, roast pork, and Malta for grits, fried chicken, and sweet tea.” Her affection for her mother and grandmother, and the food they made, is clear—sometimes poignant. She doesn’t always seek to replicate their food, or that of the good Southern cooks she met growing up. Instead, she notes that “with history and culture as your guides, the path to creating delicious foods…can reveal connections to your past and to others that you wouldn’t otherwise see.”\u003c\/p\u003e\n\u003cp\u003ePeople who love cookbooks often say something along these lines: “If I can find just one recipe I like in a cookbook, then the book is worth having.” I found that recipe in\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAsopao de Pollo\u003c\/em\u003e, a dish that Diaz says is inspired by her mother—a hardworking woman who was often forced to be thrifty. The dish is a chicken and rice soup, with a little tomato, some sofrito and fresh herbs, chicken breasts, (theoretically optional) peas, capers, more olives, and sliced avocado.\u003c\/p\u003e\n\u003cp\u003eThe rice had given the soup a comforting body; the herbal notes made me think of spring; and the chicken was tender and had absorbed just enough seasoning to taste like it was part of the soup, but still chickeny. And I knew that the next time I stopped in the grocery store on the way home, without having planned what to make for dinner, I could remember this soup and have it on the table not long after. That’s the kind of recipe I enjoy, one that makes me recommend a book eagerly.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"UFLA","offers":[{"title":"Default Title","offer_id":34812491759749,"sku":"Von Diaz","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Coconuts_CollardsCover.jpg?v=1624656301"},{"product_id":"comfort-in-an-instant-75-comfort-food-recipes-for-your-pressure-cooker-mulitco-c","title":"Comfort in an Instant: 75 Comfort Food Recipes for Your Pressure Cooker, Mulitco","description":"Everyone, it seems, is using countertop electric pressure cookers, many of them with considerable additional functionality, to fix dinner. And there has been a flood of books in response.\n\nWe have been more than cautious about offering any of them. We chose Melissa Clark's work because we have confidence in her kitchen skills, have enjoyed working from her other books—most recently \u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/dinner-changing-the-game\/\"\u003eDinner: Changing the Game\u003c\/a\u003e—and respect her willingness to focus on what these devices do well instead of trying to make them do everything.\n\nAnd there's no doubt that the food here is attractive: savory sausage and broccoli bread pudding; beef and sweet potato gratin; green chile chicken soup with hominy. There's even a ginger-lemon cheesecake and a sticky toffee pudding. With 75 recipes in all, and 50 of them ready in less than an hour, this is a handy, dependable book.\n\nHardcover. Color throughout.\n\n ","brand":"CWN","offers":[{"title":"Default Title","offer_id":34812492415109,"sku":"Melissa Clark","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/ClarkComfort.jpg?v=1624549330"},{"product_id":"cook-like-a-pro-recipes-and-tips-for-home-cooks","title":"Cook Like a Pro: Recipes \u0026 Tips for Home Cooks","description":"Few authors have done as much to provide American home cooks with reliable, flavorful recipes as Ina Garten. She's always a trustworthy choice and the inspiration she offers shows up in many other cookbooks as well. \u003cem\u003eCook Like a Pro \u003c\/em\u003eis, at heart, another comfortable collection of Garten recipes, filled out with an abundance of kitchen tips. These tips are dispensed with the same friendly ease that have made the author so enduringly popular and they are very useful even if, it must be admitted, they're not really derived from professional kitchens. Of course, what people love about Garten isn't that she's a professional: it's that she's a remarkable home cook who helps them be one too. In that sense, this should have been called \u003cem\u003eCook like Ina \u003c\/em\u003eand everything might have been a little clearer. Hardcore Garten fans will recognize some updates of previously published favorites popping up here and there, such as her crispy mustard chicken from \u003cem\u003eBarefoot Contessa Foolproof\u003c\/em\u003e, now tossed with frisée lettuce to make a lively summer dinner. But new material abounds, including plenty of desserts. Which reminds us: Maybe it's time for Ina to leave the general cookbooks behind for a little while and try a baking book. Wouldn't that be something to look forward to? \u003cstrong\u003e \u003c\/strong\u003eHardcover. Color photographs throughout. 272 pages.","brand":"CWN","offers":[{"title":"Default Title","offer_id":34812494446725,"sku":"Ina Garten","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/GartenProCover.jpg?v=1625950272"},{"product_id":"cook-with-me-150-recipes-for-the-home-cook","title":"Cook With Me: 150 Recipes for the Home Cook","description":"\u003cp\u003eEating at the home of someone who unabashedly loves good food offers exuberant pleasures that don't depend on whether the food is familiar to you. All that matters is that the cook has the skills to cook well and the desire to put something in front of you that you'll enjoy.\u003c\/p\u003e\n\u003cp\u003eAlex Guarnaschelli's third cookbook makes it pretty clear that her home is just like that. The food here is inspired both by her experience growing up with passionately food loving parents and by her professional kitchen experiences that led her to open her own restaurant, Butter, and become a popular figure on Food Network shows such as Chopped and Iron Chef.\u003c\/p\u003e\n\u003cp\u003eThere are many Italian notes, some in homage to her father and his Neapolitan roots. There are dishes inspired by her mother's recipe testing (Mom edited some of the most famous cookbooks of a generation, including \u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/classic-indian-cooking\/\"\u003eClassic Indian Cooking) \u003c\/a\u003e And there are ideas born of Alex's time training in France, all the years she's lived in NYC, and all the questions her daughter asks. In this way, it's a family cookbook.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCook with Me\u003c\/em\u003e is not a weeknight, dinner-on-the-table-in-20-minutes cookbook. It's a book for cooks who like the act of cooking, who appreciate a little flair, and who like hearing informed opinions from someone who cares as much as they do about good food.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":34812494545029,"sku":"Alex Guarnaschelli","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/GuarnaschelliCookwithMe.jpg?v=1625950272"},{"product_id":"cooking-for-artists-c","title":"Cooking for Artists","description":"\u003cp\u003eStone is a personal chef who has built a clientele among members of the art world, and her first cookbook is illustrated with work by some of those who have enjoyed her cooking, including Urs Fischer, Elizabeth Peyton and Matthew Barney, and Hope Atherton. Much of Stone’s food draws heavily on cooking she learned from her Greek grandmother, for instance a chickpea stew with rosemary, lemon, and olive oil. But she has also translated that inspiration to dishes with clear new world roots: grilled ramps with crushed hazelnuts and lemon; fish tacos with lime crema. Cleanly designed and attractively photographed, this book is a wonderful summer cooking companion.\u003c\/p\u003e\n\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"SMP","offers":[{"title":"Default Title","offer_id":34812495331461,"sku":"Mina Stone","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Stone.jpg?v=1625950274"},{"product_id":"cucina-fresca-italian-food-simply-prep-ared-p","title":"Cucina Fresca: Italian Food, Simply Prepared","description":"\u003cp\u003eThis collection of simple, contemporary Italian food has been a staple here at the store since it first appeared in 1985. In the intervening years its selection of dishes served cold or at room temperature has kept it useful in an array of situations.\u003c\/p\u003e\n\u003cp\u003eWhether you’re planning refreshing summertime meals, looking for party fare that allows your kitchen work to be done in advance, or packing a lunchbox and avoiding the corporate cafeteria or a fast food chain, you’ll find plenty of help here.\u003c\/p\u003e\n\u003cp\u003eAnd this classic still seems fresh: a salad of fennel, green beans, and olives; zucchini marinated in vinegar and mint; and the unassumingly elegant marinated cooked beef, whose prosaic name disguises both its simplicity and its appeal.\u003c\/p\u003e\n\u003cp\u003eOn those rare occasions when we actually answer the “what’s your favorite cookbook” question, both Nach and Matt regularly point to \u003cem\u003eCucina Fresca\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003ePaperback.\u003c\/p\u003e","brand":"MRW","offers":[{"title":"Default Title","offer_id":34812498182277,"sku":"Viana La Place and Evan Kleiman","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/LaPlaceFresca.jpg?v=1625950277"},{"product_id":"cucina-rustica-simple-irresitable-reci-pes-in-the-rustic-italian-style-p","title":"Cucina Rustica: Simple, Irresitable Recipes in the Rustic Italian Style","description":"\u003cp\u003e\u003cem\u003eHere is what the publisher tells us about this book:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCucina Rustica,\"the rustic 'kitchen,\"is Italian food at its simplest and freshest. With more than 250 recipes that use readily available ingredients in deliciously creative combinations, La Place and Kleiman offer a style of cooking and eating that's inviting, easy, and elegant.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaperback.\u003c\/span\u003e\u003c\/p\u003e","brand":"MRW","offers":[{"title":"Default Title","offer_id":34812498346117,"sku":"Viana La Place \u0026 Evan Kleiman","price":18.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/laplace_9780060935115_d48dc.jpg?v=1652889195"},{"product_id":"dining-in-c","title":"Dining In","description":"From a former pastry chef and \u003cem\u003eBon Appetit\u003c\/em\u003e food editor turned New York Times food columnist comes this bright, buzzy book that truly delivers on its promise of simple, fresh, vegetable-forward weekday cooking. As Roman states in her introduction, \"I will never ask you to make something in two skillets if it can be done in one...[and] you will learn at least one thing that will make you a better and more independent cook for the rest of your life.\"\n\nGuided by Roman's warm, unpretentious voice and quirky sense of humor, we are easily drawn into the kitchen to cook any of the 125 recipes here, which are at once trendy and beautifully approachable. She focuses on quality ingredients punctuated by standout flavors: hot honey browned butter, preserved lemon za'atar, and garlicky walnuts all bring together savory, sweet, salty, bitter, and intense umami in unexpected and lovely ways. The book is divided into such sections as \"Knife-and-Fork-Salads,\" \"Savory Breakfasts,\" and \"Grains and Things,\" and you'll find dishes such as spiced black lentil salad with oil-packed tuna, radishes, and purple potatoes; caramelized winter squash with toasted coconut gremolata; and anchovy butter chicken with chicken-fat croutons. In addition to recipes, you will also find a variety of quick techniques that will change the way you cook (do you keep a bowl of boiled potatoes in your fridge yet? After reading this book, you will!).\n\nPractical and approachable enough for the novice, and innovative enough for the seasoned home cook, \u003ci\u003eDining In\u003c\/i\u003e is a book you'll be reaching for again and again.","brand":"CWN","offers":[{"title":"Default Title","offer_id":34812503392389,"sku":"Alison Roman","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/9780451496997_05f08.jpg?v=1625950282"},{"product_id":"dinner-for-everyone-100-iconic-dishes-made-3-ways-easy-vegan-or-perfect-for","title":"Dinner for Everyone: 100 Iconic Dishes Made 3 Ways--Easy, Vegan, or Perfect for Company","description":"\u003cp\u003eDespite a subtitle that makes it sound as if this book simply checks some boxes on a list, this is a pleasingly adventurous collection of recipes that offers plenty of attractive dishes that a weeknight cook might select, regardless of of dietary or time restrictions.\u003c\/p\u003e\n\n\u003cp\u003eIn the rice noodles section, for instance, Bittman offers a choice of seared beef with rice vermicelli; wide noodles with tempeh and warm kimchi; and pad thai with crisp and spicy soft shell crab. In stews, you have your choice of beef stew with baked potatoes; osso buco; and bean and parsnip stew with oregano pistou. Throughout the book, Bittman displays a versatility that should inspire anyone who's thinking that they just don't know what to make for dinner this week.\u003c\/p\u003e\n\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"CWN","offers":[{"title":"Default Title","offer_id":34812503588997,"sku":"Mark Bittman","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/BittmanDinner.jpg?v=1625950283"},{"product_id":"dinner-changing-the-game-c","title":"Dinner: Changing the Game","description":"Clark, a longtime contributor to \u003cem\u003eThe New York Times\u003c\/em\u003e and the author or co-author of numerous earlier books, is an extraordinary home cook with a terrific flavor palate. Fans of \u003ca title=\"Simple\" href=\"https:\/\/kitchenartsandletters.com\/bookstore\/products-page\/everyday-cooking\/simple\/\"\u003eDiana Henry\u003c\/a\u003e, \u003ca title=\"NOPI\" href=\"https:\/\/kitchenartsandletters.com\/bookstore\/products-page\/int-enthic\/nopi\/\"\u003eYotam Ottolenghi\u003c\/a\u003e, Deb Perleman, and all kinds of good eating will see much to admire (and cook!) in this collection of one-dish weeknight dinner recipes that range from garlic-chile chicken breasts with cucumbers and ginger, to pork scallopini with sage, black pepper, and apples to a pole bean salad with tomatoes, almonds, and pepitas. It’s an added plus that the book is full of appealing photography to further inspire you not to resort to Seamless once again.\n\nColor photographs throughout. Hardcover.","brand":"CWN","offers":[{"title":"Default Title","offer_id":34812503785605,"sku":"Melissa Clark","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/ClarkDinner.jpg?v=1625950284"},{"product_id":"eating-out-loud-bold-middle-eastern-flavors-for-all-day-every-day","title":"Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day","description":"\u003cp\u003eRaised in an Israeli expat family, Eden Grinshpan combines her Middle Eastern heritage with culinary-school training and contemporary food aesthetics in this attractive collection of weeknight food suited to a cook (and a family) with an interest in bold flavor notes.\u003c\/p\u003e\n\n\u003cp\u003eThis is not a book for those who want strictly traditional food. Grinshpan clearly knows her hummus from her harissa, but she's also ready to borrow freely from cuisines outside the Middle East. She cooks sunchokes like Swiss rösti, then tops the cake with chive sour cream and roasted lemon. Her Caesar salad has tahini in the dressing. Her pita grilled cheese uses gouda. And she makes a shakshuka using garam masala.\u003c\/p\u003e\n\n\u003cp\u003eBut you'll also dishes that feel much more like what you'd find in a casual restaurant in Tel Aviv or Beirut: a raw carrot salad with dates, walnuts, and Aleppo pepper; a lamb flatbread with pomegranate and mint; tomatoes stuffed with beef, eggplant, and currants. You have much to choose from.\u003c\/p\u003e\n\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":34812507193477,"sku":"Eden Grinshpan","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Grinshpan.jpg?v=1625950290"},{"product_id":"every-night-is-pizza-night","title":"Every Night Is Pizza Night","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eOne girl is passionate about pizza and she’s ready to prove it’s the best food in the world, using science!\u003c\/p\u003e\n\u003cp\u003eFrom the author of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/the-food-lab\/\"\u003eThe Food Lab\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ecomes this sweet and smart story of Pipo, who is out to convince her family and everyone in her neighborhood that pizza is the best food on the planet. And she knows she can use science to do it. 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Color photographs throughout. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"HMC","offers":[{"title":"Default Title","offer_id":34812528361605,"sku":"Jacques Pepin","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/PEPIN.jpg?v=1625950321"},{"product_id":"green-thumb-a-loaves-and-fishes-farm-series-coobook-june-halsey-familys-organi-c","title":"Green Thumb: A Loaves \u0026 Fishes Farm Series Coobook—June, Halsey Family's Organic Farm","description":"\u003cp\u003eThe beloved Loaves \u0026amp; Fishes cookshop on Long Island's East End pays tribute to local farms and seasonal produce in what will be an eventual 12-volume set of smart, stylish, handsomely photographed clothbound books.\u003c\/p\u003e\n\u003cp\u003eLoaves \u0026amp; Fishes proprietor Sybille van Kempen—who opened the original store alongside her mother, the legendary Anna Pump—worked with local chef Licia Kassim Householder to showcase wonderful things to prepare using \u003cstrong\u003estrawberries, cherries, beets, carrots, peas\u003c\/strong\u003e, and \u003cstrong\u003egreens and herbs\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe recipes themselves offer a range between classic favorites such as a fresh pea soup and cherry claufoutis and subtle, intelligent innovations: Thai coconut-carrot soup; roasted strawberries on shortcake.\u003c\/p\u003e\n\u003cp\u003eHandsomely packaged, almost like little gift books (just under 8 inches square and 72 pages long), the Loaves \u0026amp; Fishes Farm Series volumes are strongly evocative of both time and place and likely to become well used in summer kitchens and year -round.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.    \u003c\/p\u003e","brand":"LVF","offers":[{"title":"Default Title","offer_id":34812529344645,"sku":"Sybille Van Kempen \u0026 L. 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Color photographs throughout.\u003c\/p\u003e","brand":"LVF","offers":[{"title":"Default Title","offer_id":34812530098309,"sku":"Sybille Van Kempen \u0026 L. House","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Halsey.jpg?v=1625950322"},{"product_id":"heart-of-the-artichoke-and-other-kitchen-journeys-c","title":"Heart of the Artichoke and Other Kitchen Journeys","description":"\u003cp\u003eThis acclaimed and beloved book offers simple, insightful home cooking. \u003c\/p\u003e\n\u003cp\u003eAuthor David Tanis, who was for many years one of the chefs at Chez Panisse in Berkeley, California, has a gift for uncomplicated cooking and flavor that is fully on display in this handsome book.\u003c\/p\u003e\n\u003cp\u003eOne of its hallmarks is the ease with which you will be able to follow one of his recipes a single time and then make it again without opening the book. Tanis offers the kind of practical, sensible, flavorful cooking that appeals to the instincts of good cooks and invites them to personalize any recipe to suit their own tastes.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"WORA","offers":[{"title":"Default Title","offer_id":34812531048581,"sku":"David Tanis","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/TanisCover.jpg?v=1706047563"},{"product_id":"hecho-en-casa-el-recetario-de-un-chef-con-2-estrellas-michein-durante-el-confin-p","title":"Hecho En Casa: El Recetario De Un Chef Con 2 Estrellas Michein Durante El Confin","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrancis’ Paniego’s family’s restaurant, Echaurren Tradicion, was forced to close for a time due to COVID-19 restrictions in Spain. Suddenly, instead of serving Michelin-starred food with a focus on the finest ingredients from the Rioja region, Paniego was cooking for his family using everyday ingredients.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHis Instagram feed and\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"https:\/\/www.youtube.com\/channel\/UC77UxzrB_BBGJT1Uod6-JRw\" data-mce-href=\"https:\/\/www.youtube.com\/channel\/UC77UxzrB_BBGJT1Uod6-JRw\"\u003eYoutube\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003evideos highlighting his home kitchen ideas proved to be such a hit that this fun and practical book was brought to market quickly. 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She’s also the daughter of one of the most influential cookbook editors of the last generation, and she grew up in a household where recipes were always being tested. Her second collection of very do-able weeknight recipes (after\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eOld School Comfort Food\u003c\/em\u003e) is enticing and packed with smart tips gained from a lifetime of good eating: “I really like capers better after they have been cooked. They are not so salty when they have been tempered by few moments of pan-frying.” Or, “Zucchini is so delicious when briefly cooked and served with support from earthy thyme and fresh basil.” Yes, there are lots of recipes here but we think the real appeal is the frank, friendly advice.\u003c\/p\u003e\n\u003cp\u003eColor photographs throughout. 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In English.\u003c\/p\u003e","brand":"SMP","offers":[{"title":"Default Title","offer_id":34812533506181,"sku":"Erisbella Garringa","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/GARRIGA.jpg?v=1625950326"},{"product_id":"how-to-cook-everything-the-basics-all-you-need-to-know-to-make-great-food-c","title":"How to Cook Everything: The Basics; All You Need to Know to Make Great Food","description":"\u003cp\u003eHere is what the publisher tells us about this book:\u003c\/p\u003e\n\u003cp\u003eMark Bittman’s highly acclaimed, bestselling book\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/how-to-cook-everything-revised-20th-anniversary-edition\"\u003e\u003ci\u003eHow to Cook Everything\u003c\/i\u003e\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis an indispensable guide for any modern cook. 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With clear, step-by-step instructions, Bittman’s practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eHow to Cook Everything The Basics\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis like having Bittman in the kitchen with you.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThis is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that is both visually stunning and utterly practical.\u003c\/li\u003e\n\u003cli\u003eSpecial Basics features scattered throughout simplify broad subjects with sections like \"Think of Vegetables in Groups,\" \"How to Cook Any Grain,\" and \"5 Rules for Buying and Storing Seafood.\"\u003c\/li\u003e\n\u003cli\u003e600 demonstration photos each build on a step from the recipe to teach a core lesson, like \"Cracking an Egg,\" \"Using Pasta Water,\" \"Recognizing Doneness,\" and \"Crimping the Pie Shut.\"\u003c\/li\u003e\n\u003cli\u003eDetailed notes appear in blue type near selected images. 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