{"title":"Good Reads","description":"\u003cscript type=\"application\/ld+json\"\u003e\n    {\n      \"@context\": \"https:\/\/schema.org\",\n      \"@type\": \"OfferCatalog\",\n      \"itemListElement\": [\n          {\n            \"@type\": \"ListItem\",\n            \"position\": \"1\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/world-travel-an-irreverent-guide\", \n            \"name\": \"World Travel: An Irreverent Guide\" \n          },\n          {\n            \"@type\": \"ListItem\",\n            \"position\": \"2\",\n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/bourdain-the-definitive-oral-biography\",\n            \"name\": \"Bourdain: The Definitive Oral Biography\"\n          }, \n          {\n            \"@type\": \"ListItem\",\n            \"position\": \"3\",\n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/bonne-table-la-p\",\n            \"name\": \"La Bonne Table\"\n          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\"10\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/stalins-wine-cellar\", \n            \"name\": \"Stalin's Wine Cellar\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"11\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/eat-a-peach-a-memoir\", \n            \"name\": \"Eat a Peach: A Memoir (Hardcover)\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"12\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/slow-cooked-an-unexpected-life-in-food-politics\", \n            \"name\": \"Slow Cooked: An Unexpected Life in Food Politics\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"13\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/mastering-the-art-of-soviet-cooking-a-memoir-of-food-and-longing-paper-p\", \n            \"name\": \"Mastering the Art of Soviet Cooking: A Memoir of Food and Longing (paperback)\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"14\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/sunset-in-a-glass-adventures-of-a-food-and-wine-road-warrior-in-spain-volume-i-enhanced-photograph-edition\", \n            \"name\": \"Sunset in a Glass: Adventures of a Food and Wine Road Warrior in Spain, Volume I (Enhanced Photography Edition)\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"15\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/in-the-weeds-around-the-world-and-behind-the-scenes-with-anthony-bourdain\", \n            \"name\": \"In the Weeds : Around the World and Behind the Scenes with Anthony Bourdain\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"16\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/land-where-lemons-grow-the-the-story-of-italy-and-its-citrus-fruit-c\", \n            \"name\": \"The Land Where Lemons Grow: The Story of Italy and Its Citrus Fruit\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"17\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/third-plate-the-field-notes-on-a-new-cuisine-p\", \n            \"name\": \"The Third Plate: Field Notes on a New Cuisine (paperback)\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"18\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/blood-bones-and-butter-the-inadvertent-education-of-a-reluctant-chef-p\", \n            \"name\": \"Blood, Bones, \u0026 Butter: The Inadvertent Education of a Reluctant Chef (paperback)\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"19\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/wine-girl-the-trials-and-triumphs-of-americas-youngest-sommelier-paperback\", \n            \"name\": \"Wine Girl: The Trials and Triumphs of America's Youngest Sommelier (paperback)\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"20\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/32-yolks-from-my-mothers-table-to-working-the-line-p\", \n            \"name\": \"32 Yolks: from My Mother's Table to Working the Line (paperback)\" \n          }\n      ] \n    }\n\u003c\/script\u003e\nFood memoirs, essay collections, anthologies of great food writing, culinary travelogues: all of these fall into the Good Reads section. We also include some of our favorites from other categories, especially food history.","products":[{"product_id":"32-yolks-from-my-mothers-table-to-working-the-line-p","title":"32 Yolks: from My Mother's Table to Working the Line (paperback)","description":"\u003cp\u003eEric Ripert's deeply moving memoir describes his ascent from a troubled adolescence to an enduring stint as the chef of one of the world's most renowned restaurants.\u003c\/p\u003e\n\u003cp\u003eHis challenges are as much human as culinary—abusive and would-be abusive adults, high-pressure gigs in legendary kitchens, injuries and humiliations—yet through them Ripert evolved a cooking and management style that synthesized the best of what he learned into something greater than the sum of its parts.\u003c\/p\u003e\n\u003cp\u003eWhere some culinary autobiographies achieve authenticity through the rawness of their story and language, Ripert’s, while frank, is thoughtful and assured.\u003c\/p\u003e\n\u003cp\u003ePaperback.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":34812458696837,"sku":"Eric Ripert","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Ripert.jpg?v=1742237558"},{"product_id":"97-orchardan-edible-history-of-five-immigrant-families-in-one-new-york-tenement-p","title":"97 Orchard: an Edible History of Five Immigrant Families in One New York Tenement","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003eHere is what the publisher tells us about this book:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e97 Orchard,\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eJane Ziegelman explores the culinary life that was the heart and soul of New York’s Lower East Side around turn of the 20th century—a city within a city where Germans, Irish, Italians, and Eastern European Jews attempted to forge a new life. Through the experiences of five families, all of them residents of 97 Orchard Street, she takes readers on a vivid and unforgettable tour, from their impossibly cramped tenement apartments, down the dimly lit stairwells where children played and neighbors socialized, beyond their front stoops, where immigrant housewives found respite and company, and into the hubbub of the dirty, teeming streets.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eZiegelman shows how immigrant cooks brought their ingenuity to the daily task of feeding their families, preserving traditions from home, but always ready to improvise. While health officials worried that pushcarts were unsanitary and that pickles made immigrants too excitable to be good citizens, a culinary revolution was taking place in the streets of what had been a culturally English city. Along the East River, German immigrants founded breweries, dispensing their beloved lager in the dozens of beer gardens that opened along the Bowery. Russian Jews opened tea parlors serving blintzes and strudel next door to Romanian nightclubs that specialized in goose pastrami. On the streets, Italian peddlers hawked the cheese and tomato pies known as “pizarelli,” while Jews sold knishes and squares of halvah. Gradually, as native-born Americans began to explore the immigrant ghetto, they discovered the culinary enticements of their foreign born neighbors.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e97 Orchard\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003echarts this exciting process of discovery as it lays bare the roots of our collective culinary heritage.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePaperback. Black and white photographs.\u003c\/p\u003e","brand":"HAR","offers":[{"title":"Default Title","offer_id":34812459516037,"sku":"Jane Ziegelman","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/ziegelman_9780061288517_0_Cover.jpg?v=1742237562"},{"product_id":"alphabet-for-gourmets-p","title":"An Alphabet for Gourmets","description":"\u003cp\u003e\u003cem\u003eHere is what the publisher says about this book:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 1em;\" data-mce-fragment=\"1\"\u003eIn\u003cem\u003e An \u003c\/em\u003e\u003c\/span\u003e\u003ci style=\"font-size: 1em;\" data-mce-fragment=\"1\"\u003eAlphabet for Gourmets\u003c\/i\u003e\u003cspan style=\"font-size: 1em;\" data-mce-fragment=\"1\"\u003e, M.F.K. Fisher arranges a selection of her essays in a whimsical way that reveals the breadth and depth of her passion. From A for (dining) alone to Z for Zakuski, \"a Russian hors d'oeuvre,\" Fisher alights on both longtime obsessions and idiosyncratic digressions. As usual, she liberates her readers from caution and slavish adherence to culinary tradition-- and salts her writings with a healthy dose of humor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 1em;\" data-mce-fragment=\"1\"\u003ePaperback.\u003c\/span\u003e\u003c\/p\u003e","brand":"FSG","offers":[{"title":"Default Title","offer_id":34812461416581,"sku":"M.F.K. Fisher","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/fisher_9780865473911.jpg?v=1742237575"},{"product_id":"always-home-a-daughters-recipes-and-stories-c","title":"Always Home: A Daughter's Recipes \u0026 Stories (hardcover)","description":"\u003cp\u003eIn 1992, Chez Panisse chef Alice Waters told the story of her daughter's life in the enchanting children's book \u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/fanny-at-chez-panisse-paperback\/\"\u003eFanny at Chez Panisse\u003c\/a\u003e. Now Fanny Singer tells her own story, intimately interwoven with that of her famous mother, in this captivating book.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eShort, evocative chapters capture the relationship between the two women: affectionate, complex, forthright. And as Fanny tells her stories of growing into her own person, we see her understanding of her mother evolve, even as Alice is herself continuing to grow as a person. In settings as diverse as the kitchen in Waters' Berkeley home, a farm in Sonoma County, Domaine Tempier in Provence, a market in Oaxaca, and Cambridge in England, Singer paints deft portraits of her mother and herself, along with the host of other people integral to their lives together. Beautiful photographs throughout the book capture the two women in their recent lives.\u003c\/p\u003e\n\u003cp\u003eMany chapters conclude with a relevant recipe, usually calling for the simplest, freshest ingredients, as one would expect in the Chez Panisse tradition. The food is not grand, but carries with it the promise of being very, very good: a garlicky noodle soup; grilled mussels, deconstructed Niçoise salad; sweet potatoes with lime and cilantro; fruit galette.\u003c\/p\u003e\n\u003cp\u003eIf you need a heartwarming and welcome distraction, \u003cem\u003eAlways Home\u003c\/em\u003e will be there for you.\u003c\/p\u003e\n\u003cp\u003eHardcover. Black-and-white photographs throughout.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":34812461580421,"sku":"Fanny Singer","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/SInger.jpg?v=1742237579"},{"product_id":"anthony-bourdains-hungry-ghosts-tales-of-fear-and-food-from-around-the-world-c","title":"Anthony Bourdain's Hungry Ghosts: Tales of Fear and Food from Around the World","description":"\u003cp data-mce-fragment=\"1\"\u003eIn the tradition of his two earlier Get Jiro graphic novels, Bourdian cooperated here with Rose, a legendary figure in the realm of graphic and horror novels, and with a panoply of noted artists such as José Villarrubia, Vanesa del Rey, and Irene Koh.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThere are nine ghost twisted stories, each vividly told and likely to disturb the sleep of those who overindulge, all concerned with appetites run amok. Like the Get Jiro novels, this book is intended for an adult audience.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eColor illustrations throughout. Hardcover.\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":34812463579269,"sku":"Anthony Bourdain \u0026 Joel Rose","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/BourdainGhostCover.jpg?v=1742237991"},{"product_id":"belly-of-paris-p","title":"The Belly of Paris","description":"\u003cp\u003eThis gem, plucked from Emile Zola's sprawling multi-volume saga of an extended French family's fortunes during the 19th-century, has long entranced food lovers with its vivid portrayals of life in and around Paris's famed Les Halles markets. Food is not so much a theme of the novel as it is a means by which Zola explores the tensions in French society between rich and poor, liberal and conservative, the old and the new.\u003c\/p\u003e\n\u003cp\u003eThis fluid and absorbing translation by the food historian Mark Kurlansky, who is perhaps best known for \u003cem\u003eCod\u003c\/em\u003e, includes Kurlansky's rich and very helpful introduction, providing context for readers who may have largely romantic notions of the Paris that was emerging from the social turmoil that fascinated Zola. While there have been numerous other editions of this novel (the French title of which is \u003cem\u003eLe Ventre de Paris\u003c\/em\u003e), we think that Kurlansky's translation has proven itself to be the one most in touch with the culinary and political strains of the book.\u003c\/p\u003e\n\u003cp\u003ePaperback.\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":34812473507973,"sku":"Emile Zola","price":16.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Belly.jpg?v=1742238317"},{"product_id":"best-american-food-writing-2020-the","title":"The Best American Food Writing 2020","description":"\u003cp data-mce-fragment=\"1\"\u003eSifting through the vast number of written works on food and drink published every year in the US is a huge task, but J. Kenji Lopez-Alt, author of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/the-food-lab\/\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/kitchenartsandletters.com\/product\/the-food-lab\/\"\u003eThe Food Lab\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eand\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/every-night-is-pizza-night\/\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/kitchenartsandletters.com\/product\/every-night-is-pizza-night\/\"\u003eEvery Night is Pizza Night\u003c\/a\u003e, has done it very ably in this collection of 25 pieces taken from newspapers, magazines, blogs, and books.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAmong the authors and pieces you’ll encounter:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCynthia  R. Greenlee:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eA Real Hot Mess: How Grits Got Weaponized Against Cheating Men\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eJosé R. Ralat: \u003cem data-mce-fragment=\"1\"\u003eThe Demand for “Authenticity” Is Threatening Kansas City’s Homegrown Tacos\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eKorsha Wilson:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eA Critic for All Seasons\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePete Wells:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003ePeter Luger’s Used to Sizzle. Now It Sputters\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAmelia Nirenberg:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eHard Times for a Hot Commodity, the Prized New Mexico Chile\u003c\/em\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA very welcome distraction!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePaperback.\u003c\/p\u003e","brand":"HMC","offers":[{"title":"Default Title","offer_id":34812473835653,"sku":"J. Kenji Lopez-Alt","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Lopez-Alt2020.jpg?v=1742238319"},{"product_id":"between-meals-an-appetite-for-paris-p","title":"Between Meals: An Appetite for Paris","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eHere is what the publisher tells us about this book:\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn his nostalgic review of his Rabelaisian initiation into life's finer pleasures, Liebling celebrates the richness and variety of French food, fondly recalling great meals and memorable wines. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHe writes with awe and a touch of envy of his friend and mentor Yves Mirande, \"one of the last great gastronomes of France,\" who would dispatch a lunch of \"raw Bayonne ham and fresh figs, a hot sausage in crust, spindles of filleted pike in a rich rose \u003c\/span\u003e\u003ci\u003esauce Nantua\u003c\/i\u003e\u003cspan\u003e, a leg of lamb larded with anchovies, artichokes on a pedestal of foie gras, and four or five kinds of cheese, with a good bottle of Bordeaux and one of Champagne\"--all before beginning to contemplate dinner.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn A.J. Liebling, a great writer and a great eater became one, for he offers readers a rare and bountiful feast in this delectable book.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaperback.\u003c\/span\u003e\u003c\/p\u003e","brand":"FSG","offers":[{"title":"Default Title","offer_id":34812474949765,"sku":"A.J. Liebling","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/718sb3KrrkL._AC_UF1000_1000_QL80.jpg?v=1742238321"},{"product_id":"bills-quiet-revolution-a-japanese-american-artisan","title":"Bill's Quiet Revolution: A Japanese American Artisan of California Cuisine","description":"\u003cp\u003eThis historical comic salutes Bill Fujimoto, a Japanese American produce retailer who was one of the earliest suppliers to Chez Panisse and other restaurants that were key in the development of the California cuisine revolution in the 1970s.\u003c\/p\u003e\n\u003cp\u003eNakahira, an MFA candidate at the Center for Cartoon Studies, uses interviews she conducted with Fujimoto to tell his story and through him to highlight the role that Japanese farmers played in supporting and demonstrating the importance of farming with emphasis on the very best quality produce: \"these Japanese Americans were all ahead of their time, fostering farm-to-table, seasonal ways of eating and growing food before it became a movement in America.\"\u003c\/p\u003e\n\u003cp\u003eThis legacy is all the more remarkable considering the disruptions and losses Japanese families experienced while interned in camps during WWII. But in just 96 pages, and using simple, precise drawing techniques, Nakahira brings one man and the little-known history of an era to life.\u003c\/p\u003e\n\u003cp\u003ePaperback. Line drawings throughout.\u003c\/p\u003e","brand":"SMP","offers":[{"title":"Default Title","offer_id":34812475703429,"sku":"Sam Nakahira","price":14.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/NAKAHIRA.jpg?v=1742242566"},{"product_id":"blood-bones-and-butter-the-inadvertent-education-of-a-reluctant-chef-p","title":"Blood, Bones, \u0026 Butter: The Inadvertent Education of a Reluctant Chef (paperback)","description":"\u003cp\u003e\u003cem\u003eHere is what the publisher tells us about this book:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBefore Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. \u003c\/span\u003e\u003ci\u003eBlood, Bones \u0026amp; Butter\u003c\/i\u003e\u003cspan\u003e follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton’s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton’s idyllic past and her own future family—the result of a prickly marriage that nonetheless yields lasting dividends. 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Alice Waters does not make that mistake in this vivid and very personal account of the years leading up to the 1971 opening of Chez Panisse, the legendary Berkeley, California restaurant that has symbolized the transformation of American cooking. “I was outspoken and had opinions—and they were irritating opinions: ‘I’m\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003enot\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eeating this! I’m\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003enot\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003edoing that! I want shoes that look like\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003ethat\u003c\/em\u003e!’ I was demanding, and if I didn’t get what I wanted… well, you know.”\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe path from Waters’ beginnings in suburban New Jersey, when a trip to the Automat was the best dinner she could imagine, to the creation of a definitive American restaurant was not linear, but in\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eComing to My Senses\u003c\/em\u003e, Waters avoids a simple catalog of events in favor of highlighting the influences and choices that were leading her there. It’s a charming, compelling story that weaves in the right amount of social and historical context to highlight just how much of a leap the restaurant was, and how inevitable.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover. B-\u0026amp;-w photos. \u003c\/p\u003e","brand":"CWN","offers":[{"title":"Default Title","offer_id":34812492644485,"sku":"Alice Waters","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/WatersH_Cover.jpg?v=1700327671"},{"product_id":"consider-the-fork-a-history-of-how-we-cook-and-eat-p","title":"Consider the Fork: A History of How We Cook and Eat (paperback)","description":"\u003cstyle type=\"text\/css\" data-mce-fragment=\"1\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eWilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eShe begins by pointing out how much we may take for granted the cooking tools which are standard in kitchens around the world. Is a wooden spoon \u003cem\u003etechnology\u003c\/em\u003e? Compared to mobile phone it might not seem so. But as different as they may be from kitchen to kitchen, these spoons are designed and crafted to a purpose, so deftly that we may overlook to what degree.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eWilson, an insightful food historian presents her arguments in eight broad chapters, and in each of them she uses a particular tool to explore more deeply. The chapters are:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003ePots and Pans, with rice cooker\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eKnife, with mezzaluna\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eFire, with toaster\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eMeasure, with egg timer\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eGrind, with nutmeg grater\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eEat, with tongs\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eIce, with molds\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eKitchen, with coffee\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003e\u003cem\u003eConsider the Fork \u003c\/em\u003e\u003c\/span\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eis full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eIncludes a reading group guide.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003ePaperback. Line illustrations.\u003c\/span\u003e\u003c\/p\u003e","brand":"BASI","offers":[{"title":"Default Title","offer_id":34812494119045,"sku":"Bee Wilson","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/WilsonCOnsioder.jpg?v=1625325786"},{"product_id":"consider-the-oyster","title":"Consider the Oyster","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003eHere is what the publisher says about this book:\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eM.F.K. Fisher, whom John Updike has called our \"poet of the appetites,\" here pays tribute to that most delicate and enigmatic of foods---the oyster. As she tells of oysters found in stews, in soups, roasted, baked, fried, prepared à la Rockefeller or au naturel--and of the pearls sometimes found therein.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFisher describes her mother's joy at encountering oyster loaf in a girls' dorm in he 1890's, recalls her own initiation into the \"strange cold succulence\" of raw oysters as a young woman in Marseille and Dijon, and explores both the bivalve's famed aphrodisiac properties and its equally notorious gut-wrenching powers. Plumbing the \"dreadful but exciting\" life of the oyster, Fisher invites readers to share in the comforts and delights that this delicate edible evokes, and enchants us along the way with her characteristically wise and witty prose.\u003c\/span\u003e\u003c\/p\u003e","brand":"FSG","offers":[{"title":"Default Title","offer_id":34812494151813,"sku":"M.F.K. Fisher","price":16.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/fisher_9780865473355.jpg?v=1642281053"},{"product_id":"cooks-tour-a-global-adventures-in-extreme-cuisines-p","title":"A Cook's Tour: Global Adventures in Extreme Cuisines (paperback)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eAnthony Bourdain (1956–2018) is easily described as the godfather of an entire generation of cooks. While, yes, at one time a restaurant chef himself, his influence was not through delicately tweezered garnishes upon elaborately manipulated ingredients or through grandiose tomes of stunning food photography. Rather, Bourdain lured hordes of young misfits into kitchens around the world with the extraordinary writing in his 2000 memoir,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/kitchen-confidential-p-adventures-in-the-culinary-underbelly-p\" data-mce-href=\"https:\/\/www.kitchenartsandletters.com\/products\/kitchen-confidential-p-adventures-in-the-culinary-underbelly-p\" data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eKitchen Confidential\u003c\/span\u003e\u003c\/i\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eA Cook’s Tour\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003efollowed in 2001 in conjunction with the Food Network show of the same name, setting the stage for Bourdain’s move to television where his grit, charisma, and insatiable curiosity made him an easy star.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eAs the original subtitle suggested,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eA Cook’s Tour\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003edocuments Bourdain’s travel “in search of the perfect meal” from a pig slaughter in Portugal to forced inebriation in Saint Petersburg to a picnic on a shooting range in Cambodia. This is storytelling at its finest, devoid of any trite or saccharine undertones, pulled off only as Anthony Bourdain could.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003ePaperback.\u003c\/span\u003e\u003c\/p\u003e","brand":"HAR","offers":[{"title":"Default Title","offer_id":34812494708869,"sku":"Anthony Bourdain","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/bourdain_9780060012786.jpg?v=1672436808"},{"product_id":"cooked-a-natural-history-of-transformation-paper-p","title":"Cooked: A Natural History of Transformation (Paperback)","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eHere is what the publisher tells us about this book:\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003eCooked,\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003ePollan discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eEach section of \u003c\/span\u003e\u003ci\u003eCooked\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003etracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn fact, \u003c\/span\u003e\u003ci\u003eCooked\u003c\/i\u003e\u003cspan\u003e argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaperback.\u003c\/span\u003e\u003c\/p\u003e","brand":"PEN","offers":[{"title":"Default Title","offer_id":34812494872709,"sku":"Michael Pollan","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/Cooked_Cover.jpg?v=1691256454"},{"product_id":"delicious-a-novel-p","title":"Delicious! a Novel","description":"Reichl’s debut novel features a young woman working at a food magazine whose life is turned upside down when the magazine unexpectedly closes—familiar territory for the former editor of Gourmet who had also been The New York Times restaurant critic. While not precisely a roman à clef, there are enough allusions to the New York food scene—along with some real names—to tantalize even the most blasé of readers. And the sweet story wrapped around a clever little mystery will captivate those willing to surrender to its charms.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003ePaperback.","brand":"RDH","offers":[{"title":"Default Title","offer_id":34812502245509,"sku":"Ruth Reichl","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/ReichlDelicious.jpg?v=1626889962"},{"product_id":"devil-in-the-kitchen-p-the-sex-pain-madness-and-the-making-of-a-great-che-p","title":"The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef (paperback)","description":"\u003cp\u003e\u003cem\u003eHere is what the publisher tells us about this book:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e“There hasn’t been a food memoir this deliciously wicked since Anthony Bourdain’s \u003cem\u003eKitchen Confidential\u003c\/em\u003e.”—\u003c\/span\u003e\u003ci\u003ePortland Oregonian\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cbr\u003eThe Devil in the Kitchen\u003c\/i\u003e\u003cspan\u003e is legendary chef Marco Pierre White’s memoir of growing up working-class in Leeds and going on to become a king in the culinary world—the original celebrity chef. The first British chef (and the youngest chef anywhere) to win three Michelin stars—and also the only one to ever give them all back—is known equally for his astonishing talent and for being a chain-smoking, pot-throwing enfant terrible of the kitchen. In \u003c\/span\u003e\u003ci\u003eThe Devil in the Kitchen\u003c\/i\u003e\u003cspan\u003e he takes readers on a revealing and raucous ride, featuring some of the biggest names in the food world and beyond. It’s truly a decadent feast for anyone who loves food or just a great story.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaperback.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"BBY","offers":[{"title":"Default Title","offer_id":34812502900869,"sku":"Marco Pierre White","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/white_9781596914971_fa7d9.jpg?v=1720799123"},{"product_id":"down-and-out-in-paris-and-london-p","title":"Down and Out in Paris and London","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eThis is what the publisher tells us about this book:\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the author of \u003ci\u003e1984,\u003c\/i\u003e the classic semi-autobiographical story about the adventures of a penniless British writer in two cities.\u003cb\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eDown and Out in Paris and London\u003c\/i\u003e\u003cspan\u003e follows the journey of a writer among the down-and-out in two great cities. Without self-pity and often with humor, this novel is Orwell at his finest—a sobering, truthful portrayal of poverty and society.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaperback.\u003c\/span\u003e\u003c\/p\u003e","brand":"HAR","offers":[{"title":"Default Title","offer_id":34812504408197,"sku":"George Orwell","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/Orwell_Cover.jpg?v=1691258882"},{"product_id":"drunken-botanist-the-the-plants-that-create-the-worlds-great-drinks-c","title":"The Drunken Botanist: The Plants That Create the World's Great Drinks 10th anniversary edition","description":"\u003cp\u003eStewart’s guide to plants and the intoxicating beverages we create from them is an erudite, sassy stroll through the natural history of such ingredients as barley, sorghum, and wheat, along with important flavorings ranging from artichokes to \u003ci\u003eZingiber Officinale\u003c\/i\u003e (otherwise known as ginger).\u003c\/p\u003e\n\u003cp\u003eAlong the way there are explorations of the origins of liquors and aperitifs, and recipes for more than 40 cocktails which highlight the qualities of the many ingredients.\u003c\/p\u003e\n\u003cp\u003eA lot of fun.\u003c\/p\u003e\n\u003cp\u003eHardcover. Line illustrations.  \u003c\/p\u003e","brand":"WORL","offers":[{"title":"Default Title","offer_id":34812504866949,"sku":"Amy Stewart","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/Stewart_1.jpg?v=1726866849"},{"product_id":"eat-a-peach-a-memoir","title":"Eat a Peach: A Memoir (Hardcover)","description":"\u003cp\u003e\"I'm thinking of this is a textbook of what not to do when starting a business,\" David Chang declares in the third paragraph of this book, which goes on to offer almost 300 pages recounting how he became the chef who started multiple successful businesses, the most famous of which is Momofuku. In this frank, wry, and self-deprecating book,\u003c\/p\u003e\n\u003cp\u003eChang addresses his complex and difficult family life, his experiences with bipolar disorder and thoughts of suicide, the entrenched and offhand racism that he encountered nearly everywhere. And yes, the founding of a restaurant kingdom.\u003c\/p\u003e\n\u003cp\u003eRestaurant memoirs are rarely full of nothing but sunshine and happiness—who would believe such a book?—but \u003cem\u003eEat a Peach\u003c\/em\u003e is uncommon not only for the remarkable chef whose story it tells, but for its willingness to address how issues of mental health and systemic prejudice amplify the struggles inherent in the hospitality business. So while Chang does make some mistakes from which any aspiring cook or business owner can learn, the more important takeaway here is how he adapted to and overcame the obstacles before him.\u003c\/p\u003e\n\u003cp\u003eHardcover.\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":34812505915525,"sku":"David Chang","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/ChangPeach.jpg?v=1625950288"},{"product_id":"eat-the-city-a-tale-of-the-fishers-foragers-butchers-farmers-poultry-minder-p","title":"Eat the City: A Tale of the Fishers, Foragers, Butchers, Farmers, Poultry Minder","description":"\u003cp\u003eThe paperback edition of Shulman’s history of New York City as told through the people who have produced and sold its food uncovers a surprising array of details about everything from the city’s former sugar industry to its once storied breweries and popular community gardens.\u003c\/p\u003e\n\n\u003cp\u003ePaperback.\u003c\/p\u003e","brand":"BWY","offers":[{"title":"Default Title","offer_id":34812506407045,"sku":"Robin Shulman","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/ShulmanEatCity.jpg?v=1625950288"},{"product_id":"eaten-8-the-food-history-magazine","title":"Eaten #8: The Food History Magazine","description":"\u003cem\u003eEaten\u003c\/em\u003e is a thrice-yearly publication \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/collections\/food-scholarship-1\"\u003ecelebrating food history\u003c\/a\u003e. Each volume contains historic recipes, essays, and engaging stories contributed by historians, journalists, and gastronomers eager to share the history of all things food and drink. They are also handsomely illustrated with photographs, paintings, and drawings. For Summer 2020, the theme is \"Fat.\" Among the contributors are:\n\u003cul\u003e\n\u003cli\u003eDressler Parsons on Irish bog butter\u003c\/li\u003e\n\u003cli\u003eDanielle Laprise on Japanese \u003cem\u003ewagyu\u003c\/em\u003e beef\u003c\/li\u003e\n\u003cli\u003eCynthia Clampitt on swine bred to provide maximum lard\u003c\/li\u003e\n\u003cli\u003eCynthia Chou on the rise and fall of fat men's clubs\u003c\/li\u003e\n\u003cli\u003eEmelyn Rude on the origins of the Hass avocado\u003c\/li\u003e\n\u003cli\u003eChristabel Lobo on ghee\u003c\/li\u003e\n\u003c\/ul\u003e\nWith excerpts from vintage exercise guides to help you cope with your own fat. Paperback. Color illustrations throughout.","brand":"SMP","offers":[{"title":"Default Title","offer_id":34812506898565,"sku":"Eaten Editors","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Eaten8.jpg?v=1625950288"},{"product_id":"edna-lewis-at-the-table-with-an-american-original-c","title":"Edna Lewis: At the Table With an American Original (hardcover)","description":"\u003cp\u003eEdna Lewis (1916-2006), born and raised in a Virginia community founded by freed slaves, became a legendary chef in New York City and the author of three cookbooks, including the landmark \u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/taste-of-country-cooking-the-30th-anniversary-edition\/\"\u003eThe Taste of Country Cooking\u003c\/a\u003e, which refocused attention on Southern farm cooking and seasonality.\u003c\/p\u003e\n\u003cp\u003eAs Kim Severson writes in the foreword to this collection, Lewis's influence is still being felt in ways that continue to evolve.\u003c\/p\u003e\n\u003cp\u003eIn twenty-two essays, writers and the photographer John T. Hill pay tribute to Lewis and her legacy. Contributors include Lewis's sister and niece, chefs, food historians and other scholars, cookbook and other food writers, as well as noted novelists who have been inspired by Lewis.\u003c\/p\u003e\n\u003cp\u003eSome knew her, others knew her only through her books, and they explore her impact as cook, as restaurant chef, as colleague, as political figure, as culture hero, and more. \u003cem\u003eEdna Lewis: At the Table with an American Original\u003c\/em\u003e offers a remarkably varied perspective, full of surprising and insightful details and insights.\u003c\/p\u003e\n\u003cp\u003eHardcover. B-\u0026amp;-w photos. Contributors:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAnnemarie Ahearn\u003c\/li\u003e\n\u003cli\u003eMashama Bailey\u003c\/li\u003e\n\u003cli\u003eScott Alves Barton\u003c\/li\u003e\n\u003cli\u003ePatricia E. Clark\u003c\/li\u003e\n\u003cli\u003eNathalie Dupre\u003c\/li\u003e\n\u003cli\u003eJohn T, Edge\u003c\/li\u003e\n\u003cli\u003eMegan Elias\u003c\/li\u003e\n\u003cli\u003eJohn T. Hill\u003c\/li\u003e\n\u003cli\u003eVivian Howard\u003c\/li\u003e\n\u003cli\u003eLily Kelting\u003c\/li\u003e\n\u003cli\u003eFrancis Lam\u003c\/li\u003e\n\u003cli\u003eJane Lear\u003c\/li\u003e\n\u003cli\u003eDeborah Madison\u003c\/li\u003e\n\u003cli\u003eKim Severson\u003c\/li\u003e\n\u003cli\u003eRuth Lewis Smith\u003c\/li\u003e\n\u003cli\u003eToni Tipton-Marton\u003c\/li\u003e\n\u003cli\u003eMichael W. 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She explains what cooks in the world’s great kitchens know: that the best meals rely on the ends of the meals that came before them. With that in mind, she shows how we often throw away the bones, skins, and peels we need to make our food both more affordable and better. \u003c\/span\u003e\u003cspan\u003eShe also reminds readers that almost all kitchen mistakes can be remedied. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSummoning respectable meals from the humblest ingredients, Tamar breathes life into the belief that we can start cooking from wherever we are, with whatever we have.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAn empowering, indispensable work, \u003c\/span\u003e\u003ci\u003eAn Everlasting Meal\u003c\/i\u003e\u003cspan\u003e is an elegant testimony to the value of cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaperback.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"SSN","offers":[{"title":"Default Title","offer_id":34812510371973,"sku":"Tamar Adler","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/adler_9781439181881_95df4.jpg?v=1717882629"},{"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. But as she enlists her friends and their families in her cause, Pipo keeps discovering other foods that just might be as good as pizza, from\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ebibimbap\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eto\u003cspan\u003e \u003c\/span\u003e\u003cem\u003etagine \u003c\/em\u003eand beyond.\u003c\/p\u003e\n\u003cp\u003eJoyously illustrated by Gianna Ruggiero,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eEvery Night is Pizza Night\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003ehelps kids understand that because they like one food, doesn’t mean they can’t like another. And lots of others! And for kids who truly love pizza, there’s a recipe for making one just like they want it.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color illustrations throughout.\u003c\/p\u003e","brand":"WWN","offers":[{"title":"Default Title","offer_id":34812510470277,"sku":"J. 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Such is the fate, perhaps, of a woman who lived for more than thirty years in a remote corner of southern Italy—without electricity, modern plumbing, or telephone—and liked to say, deliberately misquoting Gertrude Stein, that she wrote only for herself and friends.”\u003cbr\u003e\u003c\/p\u003e\nFederman’s thorough and finely-crafted biography—written with the cooperation of Gray’s family and access to her papers—reveals that there was much more to Gray than the mystique of her near-isolation. A former textile designer, the author of a popular 1950s cookbook for harried home cooks, a translator of the first English-language edition of \u003cem\u003eLarousse Gastronomique\u003c\/em\u003e, a passionate amateur botanist, Gray was widely and deeply talented and more than willing to defy conventions. \u003cem\u003eFasting and Feasting\u003c\/em\u003e brings her to life with insight and affection. Color inserts; b-\u0026amp;-w photos. Paperback.","brand":"CHGR","offers":[{"title":"Default Title","offer_id":34812512141445,"sku":"Adam Federman","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Federman-Fasting-and-Feasting.jpg?v=1627329595"},{"product_id":"fermentation-as-metaphor","title":"Fermentation as Metaphor","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSandor Katz has devoted decades to understanding fermentation, writing, publishing, and teaching with a passion that is both infectious and practical. A James Beard Award-winner for\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/art-of-fermentation-the\/\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/kitchenartsandletters.com\/product\/art-of-fermentation-the\/\"\u003eThe Art of Fermentation\u003c\/a\u003e, and the author as well of the groundbreaking\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/wild-fermentation\/\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/kitchenartsandletters.com\/product\/wild-fermentation\/\"\u003eWild Fermentation\u003c\/a\u003e, Katz has a richly complex understanding of this ancient biological process.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eFermentation as Metaphor\u003c\/em\u003e, instead of reporting he meditates. “As a force for change,” he writes, “fermentation is relatively gentle. Bubbles are not flames.” But he also points out “food is never clean. Food is never pure. Food always involves ingesting other forms of life… Dividing food into clean versus dirty grossly oversimplifies a multifactorial continuum.” To his thoughtful meditations on fermentation as a path to insights on human activity and culture, he adds original art work of enhanced and colored images from electron microscopes that reveal complexity and activity at remarkably small scale.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis is a work for those who have been caught up and fascinated by the intricate entanglements of life at the smallest scale.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"CHGR","offers":[{"title":"Default Title","offer_id":34812513550469,"sku":"Sandor Ellix Katz","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Katz.jpg?v=1625950298"},{"product_id":"food-city-four-centuries-of-food-making-in-new-yorkh","title":"Food City: Four Centuries of Food-Making in New York","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis history of food-making in New York City begins with the Dutch settlers of what was then called New Amsterdam and comes right up to contemporary times and small-scale startups in home kitchens producing everything from caramel to kombucha. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe late Santlofer, who was a member of the food studies faculty at NYU, points out that in the middle of the 20th century, NYC produced more food than any other city in the world. And while many national brands such as Nabisco and Borden’s arose here, for much of its history, the city’s food needs have been supplied by local bakeries, breweries, dairies, and other small businesses. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSantlofer’s extended series of vignettes includes a great deal of local color (family rivalries, ingredient scandals, gossip) that capture the diversity and tumult of the New York food scene over the city’s history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCloth. 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In this age of ever-more elaborate diets and conflicting health advice, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eFood Rule\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003es brings welcome simplicity to our daily decisions about food. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWritten with clarity, concision, and wit that has become bestselling author Michael Pollan’s trademark, this indispensable handbook lays out a set of straightforward, memorable rules for eating wisely, one per page, accompanied by a concise explanation. It’s an easy-to-use guide that draws from a variety of traditions, suggesting how different cultures through the ages have arrived at the same enduring wisdom about food. Whether at the supermarket or an all-you-can-eat buffet, this is the perfect guide for anyone who ever wondered, “What should I eat?”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePaperback.\u003c\/span\u003e\u003c\/p\u003e","brand":"PEN","offers":[{"title":"Default Title","offer_id":34812519481477,"sku":"Michael Pollan","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/FoodRules_Cover.jpg?v=1691256699"},{"product_id":"food-family-and-tradition-hungarian-kosher-family-racipes-and-rememberances-c","title":"Food, Family and Tradition: Hungarian Kosher Family Racipes and Remembrances","description":"\u003cp\u003eShapiro’s collection of Jewish Hungarian recipes (with a little Czech material as well) is enriched by family lore: her father’s recollection of community matzoh-making gatherings before World War II; her mother’s recounting how she taught a new bride to make dumplings with what few ingredients could be scrounged in the months following the war’s end; stories of the grocery her parents opened after they arrived in the US.\u003c\/p\u003e\n\u003cp\u003eAmong the recipes you’ll find sweet and sour green bean soup, potato and egg casserole, and \u003cem\u003elekech\u003c\/em\u003e, a Rosh Hashana honey cake. Intimate and charming.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"SMP","offers":[{"title":"Default Title","offer_id":34812519743621,"sku":"Lynn Kirsche Shapiro","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Shapiro.jpg?v=1625950307"},{"product_id":"fresh-off-the-boat-a-memoir-p","title":"Fresh Off the Boat: A Memoir","description":"\u003cp\u003eHuang’s memoir of growing up in Orlando in a restaurant family of Taiwanese immigrants reveals how his experiences as a truant, drug dealer, Tupac idolizer, and lawyer were essential to his transformation into the successful proprietor of a Lower East Side bun shop and host of shows on Vice TV and the Cooking Channel. Anthony Bourdain fans will relish Huang’s irreverent, barn-burning prose style, especially as he tackles ideas about food authenticity and its relationship to identity. Laurie Colwin devotees, not so much.\u003c\/p\u003e\n\n\u003cp\u003ePaperback.\u003c\/p\u003e\n\n\u003cp\u003e \u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":34812522856581,"sku":"Eddie Huang","price":17.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Huang_1b920f71-988e-489c-90ff-6d509f679829.jpg?v=1625950312"},{"product_id":"garlic-and-sapphires","title":"Garlic and Sapphires: The Secret Life of a Critic in Disguise (paperback)","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eHere is what the publisher tells us about this book:\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRuth Reichl, world-renowned food critic and former editor in chief of \u003c\/span\u003e\u003ci\u003eGourmet\u003c\/i\u003e\u003cspan\u003e magazine, knows a thing or two about food. She also knows that as the most important food critic in the country, you need to be anonymous when reviewing some of the most high-profile establishments in the biggest restaurant town in the world—a charge she took very seriously, taking on the guise of a series of eccentric personalities. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003eGarlic and Sapphires\u003c\/i\u003e\u003cspan\u003e, Reichl reveals the comic absurdity, artifice, and excellence to be found in the sumptuously appointed stages of the epicurean world and gives us—along with some of her favorite recipes and reviews—her remarkable reflections on how one’s outer appearance can influence one’s inner character, expectations, and appetites, not to mention the quality of service one receives.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaperback.\u003c\/span\u003e\u003c\/p\u003e","brand":"PEN","offers":[{"title":"Default Title","offer_id":34812524626053,"sku":"Ruth Reichl","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/Reichl_cover.jpg?v=1691270611"},{"product_id":"gastronomical-me-p","title":"Gastronomical Me","description":"\u003cp\u003e\u003cem\u003eHere is what the publisher says about this book:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1929, a newly married M.F.K. Fisher said goodbye to a milquetoast American culinary upbringing and sailed with her husband to Dijon, where she tasted real French cooking for the first time. \u003c\/span\u003e\u003ci\u003eThe Gastronomical Me\u003c\/i\u003e\u003cspan\u003e is a chronicle of her passionate embrace of a whole new way of eating, drinking, and celebrating the senses. As she recounts memorable meals shared with an assortment of eccentric and fascinating characters, set against a backdrop of mounting pre-war tensions, we witness the formation not only of her taste but of her character and her prodigious talent.\u003c\/span\u003e\u003c\/p\u003e","brand":"FSG","offers":[{"title":"Default Title","offer_id":34812524789893,"sku":"M.F.K. Fisher","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/fisher_9780865473928_3b718.jpg?v=1642281167"},{"product_id":"grape-olive-pig-deep-travels-through-spains-food-culture-roads-and-kingdoms-pre-c","title":"Grape Olive Pig: Deep Travels Through Spain's Food Culture","description":"\u003cp data-mce-fragment=\"1\"\u003eA companion to 2015’s\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"https:\/\/kitchenartsandletters.com\/bookstore\/products-page\/good-reads\/rice-noodle-fish\/\" title=\"Rice, Noodle, Fish\"\u003eRice Noodle Fish\u003c\/a\u003e, this traveler’s guide to Spain delves deeply into the country’s food culture via portraits of nine cities or regions and the foods, dishes, or idiosyncratic practices which make each noteworthy. Goulding, who is a co-founder of the food travel site\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"http:\/\/roadsandkingdoms.com\/\"\u003eroadsandkingdoms.com\u003c\/a\u003e, writes with deep enthusiasm for Spanish ways of eating and drinking. He knows its excesses and its carefully learned restraints, and he’s eager to share with his readers a comprehensive understanding of where those characteristics come from. For therein lies the key to even greater enjoyment of a wonderful and rich culinary tradition that has never stopped evolving.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eColor photographs throughout. Hardcover.\u003c\/p\u003e","brand":"ECCO","offers":[{"title":"Default Title","offer_id":34812528525445,"sku":"Matt Goulding","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/GrapeOlive.png?v=1627330158"},{"product_id":"gulp-adventures-of-the-alimentary-canal-p","title":"Gulp: Adventures of the Alimentary Canal (paperback)","description":"\u003cp data-mce-fragment=\"1\"\u003eIn many ways, food is incidental to Roach’s vivid pop science survey of the human digestive tract. She’s more interested in operational mechanics than in haute cuisine, although she does explore issues of taste and texture perception. But her enthusiasm for her subject—and her willingness to broach delicate subjects at full speed ahead—makes this a fascinating sidebar to the subject of eating.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePaperback.\u003c\/p\u003e","brand":"WWN","offers":[{"title":"Default Title","offer_id":34812529868933,"sku":"Mary Roach","price":15.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Roach.jpg?v=1627335433"},{"product_id":"heat-an-amateurs-adventures-as-kitchen-slave-line-cook-pasta-maker-and-appr-p","title":"Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-maker (paperback)","description":"\u003cp\u003e\u003cem\u003eHere is what the publisher tells us about this book:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe book that helped define a genre:\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eHeat\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis a beloved culinary classic, an adventure in the kitchen and into Italian cuisine, by Bill Buford, author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eDirt\u003c\/i\u003e. \u003cbr\u003e\u003cbr\u003eBill Buford was a highly acclaimed writer and editor at the\u003ci\u003e New Yorker\u003c\/i\u003e when he decided to leave for a most unlikely destination: the kitchen at Babbo, one of New York City’s most popular and revolutionary Italian restaurants.\u003c\/p\u003e\n\u003cp\u003eFinally realizing a long-held desire to learn first-hand the experience of restaurant cooking, Buford soon finds himself drowning in improperly cubed carrots and scalding pasta water on his quest to learn the tricks of the trade. 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The result is a hilarious, self-deprecating, and fantasically entertaining journey into the heart of the Italian kitchen.\u003c\/p\u003e\n\u003cp\u003ePaperback.\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":34812531114117,"sku":"Bill Buford","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/buford_9781400034475_7ad24.jpg?v=1686937433"},{"product_id":"here-let-us-feast-a-book-of-banquets-p","title":"Here Let Us Feast: A Book of Banquets","description":"With a new introduction by Betty Fussell.\n\nOriginally published in 1946, \u003cem\u003eHere Let Us Feast \u003c\/em\u003eis Mary Frances Kennedy Fisher's collection of great meals found in classic literature, from the Bible and Atheneus to the letters of Madame de Sévigné and Thomas Wolfe's\u003cem\u003e Look Homeward, Angel\u003c\/em\u003e. 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