{"title":"Preorder","description":"\u003cp\u003e\u003cb data-mce-fragment=\"1\"\u003eFeatured Preorder books earn you an\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eextra\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cb data-mce-fragment=\"1\"\u003e150 rewards points, good for $5 off a future purchase. If you're not already a member of our rewards program you can\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/pages\/reward\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003elearn more about all the ways to earn points and sign up here.\u003c\/b\u003e\u003c\/a\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eIt's as simple as creating a store account.\u003c\/b\u003e\u003c\/p\u003e","products":[{"product_id":"spinasse","title":"Spinasse: An American Love Letter to Piemonte Cuisine","description":"\u003cp\u003e\u003cb\u003eThis is a *Featured Preorder for a title releasing on September 15, 2026.\u003c\/b\u003e\u003c\/p\u003e\n\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\u003eAuthentic Piemonte Recipes for the Modern Home Cook—From the Kitchen of Seattle’s Celebrated Restaurant Spinasse.\u003c\/p\u003e\n\u003cp\u003eBring the flavors of Northern Italy into your kitchen with the \u003cem\u003eSpinasse \u003c\/em\u003ecookbook, which celebrates Piemonte’s rich culinary traditions through the vision of Seattle’s acclaimed and beloved Piemonte restaurant, Spinasse. \u003c\/p\u003e\n\u003cp\u003eThis beautifully curated collection explores the heart of Italian cooking through over 75 authentic, seasonally driven recipes. From their famous handmade tajarin pasta to the elegance of delicate semifreddo, each dish reflects the soulful cuisine of the region, blending time-honored techniques with modern refinement.\u003c\/p\u003e\n\u003cp\u003eOrganized into six inviting chapters—\u003cem\u003eBevande \u003c\/em\u003e(cocktails), Antipasti, \u003cem\u003ePrimi \u003c\/em\u003e(pastas and risottos), \u003cem\u003eSecondi \u003c\/em\u003e(meat, seafood, and vegetables), \u003cem\u003eContorni \u003c\/em\u003e(sides), and \u003cem\u003eDolci \u003c\/em\u003e(desserts)—the book offers step-by-step instructions, expert tips, and evocative stories behind the dishes. Whether you're crafting agnolotti from scratch or pairing local wines with your meal, this cookbook captures the warmth, hospitality, and craftsmanship that define Piemonte’s food culture. It's a must-have for home cooks, Italian food lovers, and anyone seeking to elevate their culinary skills with regional Italian fare.\u003c\/p\u003e\n\u003cp\u003eWritten by Executive Chef Stuart Lane, who trained at the Italian Culinary Institute for Foreigners in Costigliole d’Asti and now leads Spinasse and Artusi in Seattle, this cookbook bridges Italian tradition with Pacific Northwest passion.\u003c\/p\u003e\n\u003cp\u003eChef Lane’s deep respect for Piemonte’s foodways and his expertise in handmade pasta shine through every page. The\u003ci\u003e Spinasse\u003c\/i\u003e cookbook is more than a recipe collection—it’s an invitation to cook with intention, savor every season, and experience the enduring beauty of Italian cuisine.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e* Featured Preorder books earn you an \u003ci\u003eextra \u003c\/i\u003e150 rewards points, good for $5 off a future purchase. If you're not already a member of our rewards program you can \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/pages\/reward\"\u003e\u003cb\u003elearn more about all the ways to earn points and sign up here.\u003c\/b\u003e\u003c\/a\u003e It's as simple as creating a store account.\u003c\/b\u003e\u003c\/p\u003e","brand":"SKY","offers":[{"title":"Default","offer_id":41492660879493,"sku":"Stuart Lane","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/9781510786066_aa76ea0a-09b1-4fd2-93d9-a7fe4e496887.jpg?v=1768448706"},{"product_id":"eat-like-the-rich","title":"Eat (Like) the Rich","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eThis is a Featured Preorder* for a book that will be published September 15, 2026.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003eWe're delighted that Olivia Tiedemann will sign all preorders of this book. Sorry, we cannot take personalization requests.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eThis is what the publisher tells us about this book:\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYou too can \u003cem\u003eEat (Like) the Rich\u003c\/em\u003e with over 75 damn near perfect (and perfectly decadent) recipes from former private chef and social media sensation Olivia Tiedemann.\u003c\/p\u003e\n\u003cp\u003eOlivia is not here to tell you her whole life story or share some cute memories of cooking in the kitchen with her mom. Sure, she'll give you some of that, but really, why would you be here for that anyway? You should be here to learn how to make some really good food.\u003c\/p\u003e\n\u003cp\u003eIn \u003cem\u003eEat (Like) the Rich\u003c\/em\u003e, Olivia lays down her kitchen commandments, the lessons she's learned from years working as a restaurant chef and private cook for high-end clients. She tells you which tools you need (she’d better not have to tell you why plastic is out) and what high-quality ingredients and brands are non-negotiable.\u003c\/p\u003e\n\u003cp\u003eDisagree with her recommendations? Well, too bad. Then she'll get into techniques like how to actually make a French omelet, how to make good whipped cream without killing your arms (hint: a blender), and how to make condiments you'll want to use instead of that crusty jar of mayo you've got in the back of the fridge. \u003c\/p\u003e\n\u003cp\u003eIn case you wanted to know what some of these recipes are, there's: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBreakfast Quesadillas with Corn Salsa\u003c\/li\u003e\n\u003cli\u003ePsychosis Crab Cakes\u003c\/li\u003e\n\u003cli\u003eSteak Sandwiches with Peppers, Onions, and Provolone Whiz\u003c\/li\u003e\n\u003cli\u003eSummer Lobster Salad\u003c\/li\u003e\n\u003cli\u003eNonna’s Nightmare Short Rib Lasagna\u003c\/li\u003e\n\u003cli\u003eNot Your Grandma’s Chicken Parm\u003c\/li\u003e\n\u003cli\u003eSeared Ribeye with Charred Scallion Chimichurri and Perfect Roasted Potatoes\u003c\/li\u003e\n\u003cli\u003ePan-Seared Branzino with Brown Butter Parsnip Puree and Apple Pomegranate Vierge\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnd before you ask, there are four desserts. This is not a dessert book. There are other people for that. \u003c\/p\u003e\n\u003cp\u003eBut seriously, these recipes will prepare you to cook like a private chef and \u003cem\u003eEat (Like) the Rich.\u003c\/em\u003e Olivia shares these recipes and tips with you not to get a “yes, chef” but so you can learn how to make whatever you want, whenever.\u003cbr\u003e\u003cbr\u003eHardcover. Color photographs throughout.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb id=\"docs-internal-guid-7ac6144d-7fff-af75-823b-e9363293cd42\"\u003e\u003cspan\u003e* Featured Preorder books earn you an extra 150 rewards points, good for $5 off a future purchase. 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With \u003cem\u003eCookie Queen\u003c\/em\u003e, you have an exciting and invaluable resource whether for a single good cookie recipe or for embarking on a cookie box project, a holiday activity that in recent years has risen to the level of competitive sport.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eWant to bake but not sure which cookies would go well together? This book takes a modular approach, so whether you want to make three different cookies or thirteen, picking from the different sections will give your boxes and platters variety. No need to spend a lot of time planning to figure out what will taste good and look good together. This mix and match approach is baked into the concept.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eTry recipes such as:\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTiger-Striped Sablés\u003c\/li\u003e\n\u003cli\u003eEarl Grey Shortbread with Burnt Honey Glaze\u003c\/li\u003e\n\u003cli\u003eMocha Spice Crinkles\u003c\/li\u003e\n\u003cli\u003ePiped Matcha Butter Cookies\u003c\/li\u003e\n\u003cli\u003eToasted Corn Cookies\u003c\/li\u003e\n\u003cli\u003eCaramel Stuffed Cashew Chocolate Chunk Cookies\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003eThere is no one more qualified to take you on this baking journey of joy than Susan Spungen. As food editor at Martha Stewart Living for twelve years from its founding in 1991, Susan is unmatched in her wealth of knowledge in the food world. Each year during the holiday season, Susan releases her coveted cookie content on her \u003ca href=\"https:\/\/susanality.substack.com\/\"\u003eSusanality\u003c\/a\u003e newsletter, highlighting her favorites as well as debuting new recipes. \u003cbr\u003e\u003cbr\u003eCookies are connection. Whether making them together or sharing the delicious results with others, no other food has the power to bring people together and spread as much joy as cookies can.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e* Featured Preorder books earn you an extra 150 rewards points, good for $5 off a future purchase. If you're not already a member of our rewards program you can\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/pages\/reward\"\u003e learn more about all the ways to earn points and sign up here.\u003c\/a\u003e It's as simple as creating a store account.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIf you haven’t created a website log-in already, you can do it now using the same address you used to sign up for our newsletters. \u003cbr\u003e\u003cbr\u003eOnce you’re signed in, click on Rewards in the main menu to see your points balance. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhen you’re ready to redeem them, click on the Redeem button for the amount of points you want to use. You’ll get a coupon code to use at checkout. The code will stay visible on the Rewards page until you use it.\u003c\/strong\u003e\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":41630993252485,"sku":"Susan Spungen","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/SpungenCookieQueenCover.jpg?v=1778690442"},{"product_id":"mindful-cooking-simple-recipes-for-nurturing-body-and-soul-a-plant-based-cookbook","title":"Mindful Cooking: Simple Recipes for Nurturing Body and Soul: A Plant-Based Cookbook","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThis is a Featured Preorder* for a book that will be published October 6, 2026.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003eWe're honored that Chef Ripert will sign all preordered copies of this book.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\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\u003eThree-Michelin-starred chef Eric Ripert, the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eVegetable Simple \u003c\/i\u003eand\u003ci\u003e Seafood Simple,\u003c\/i\u003e brings together his two great passions as he explores how food can bring health, joy, mindfulness, and gratitude into our daily lives, with over 75 easy and delicious plant-based recipes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShowcasing delicious, vegetable-forward dishes—from vibrant salads like \u003c\/span\u003e\u003cb\u003eRadish \u0026amp; Turnip Carpaccio with Yuzu Kosho Vinaigrette\u003c\/b\u003e\u003cspan\u003e to hearty mains like\u003c\/span\u003e\u003cb\u003e\u003cspan\u003e \u003c\/span\u003eDan Dan Noodles\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003eand \u003c\/span\u003e\u003cb\u003eEggplant Schnitzel\u003c\/b\u003e\u003cspan\u003e, from wholesome desserts like \u003c\/span\u003e\u003cb\u003eAvocado-Lime Tart\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003eto restorative juices and teas like \u003c\/span\u003e\u003cb\u003eChrysanthemum, Chamomile \u0026amp; Verbena Infusion\u003c\/b\u003e\u003cspan\u003e—\u003c\/span\u003e\u003ci\u003eMindful Cooking\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003einvites us to reevaluate the way we think about cooking and eating. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhile traveling to Buddhist monasteries across Japan and Korea, Eric Ripert witnessed an entirely different relationship with food than he had ever seen before: one rooted in reverence, sustainability, and intention. He noticed that every seed planted, every ingredient prepared, and every meal shared was infused with care and purpose. The respect for nature and the understanding of food as nourishing both body and soul resonated deeply, inviting him to reevaluate the way he approached cooking and eating.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrom that revelation came an eclectic collection of recipes, drawing from wide range of culinary inspiration, including the flavors Chef Ripert experienced on his travels in Asia and the French classics of his youth. And above all, each dish is designed to be easy, nutritious, and joyful to make—not to mention totally delectable. 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If you're not already a member of our rewards program you can\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/pages\/reward\"\u003e learn more about all the ways to earn points and sign up here.\u003c\/a\u003e It's as simple as creating a store account.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIf you haven’t created a website log-in already, you can do it now using the same address you used to sign up for our newsletters. \u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOnce you’re signed in, click on Rewards in the main menu to see your points balance. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhen you’re ready to redeem them, click on the Redeem button for the amount of points you want to use. You’ll get a coupon code to use at checkout. The code will stay visible on the Rewards page until  you use it.\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":41630999085189,"sku":"Eric Ripert","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/RipertMindulCookingCover.jpg?v=1778691442"},{"product_id":"the-world-atlas-of-wine-9th-edition","title":"The World Atlas of Wine: 9th Edition","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThis is a Featured Preorder* for a book that will be published October 6, 2026.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003eWe're delighted that Jancis Robinson will sign all preordered copies of this book.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\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\u003eA major new edition of this landmark wine book that has sold close to 5 million copies worldwide.\u003c\/p\u003e\n\u003cp\u003e\"\u003ci\u003eThe World Atlas of Wine\u003c\/i\u003e is the single most important reference book on the shelf of any wine student.\" - Eric Asimov, \u003ci\u003eNew York Times\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"Simply superb work... buy it if you like wine at all.\" - Victoria Moore, \u003ci\u003eTelegraph\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"The most useful single volume on wine ever published... If I owned only one wine book, it would be this one.\" - Andrew Jefford, \u003ci\u003eDecanter\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFew wine books can be called classic, but the first edition of \u003c\/span\u003e\u003ci\u003eThe World Atlas of Wine \u003c\/i\u003e\u003cspan\u003emade publishing history when it appeared in 1971. It is recognized by critics as the essential and most authoritative wine reference work available. This ninth edition will bring readers, both old and new, up to date with the world of wine.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eTo reflect all the changes in the global wine scene since the last edition in 2019, new maps have been added to the wealth of superb cartography in the book. The text has been given a complete overhaul to address the topics of most vital interest to today's wine-growers and drinkers including the impact of climate change and the sustainability initiatives.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWith beautiful photography throughout, Hugh Johnson and Jancis Robinson, the world's most respected wine-writing duo, working with esteemed maps editor Julia Harding, have once again joined forces to create a classic that no wine lover can afford to be without.\u003cbr\u003e\u003cbr\u003eHardcover. 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But hospitality, by definition, involves at least two people; where is the advice for guests?\u003cbr\u003e\u003cbr\u003eCulinary expert and perennial\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eTop Chef\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ejudge Gail Simmons is something of a professional on the subject. As a tastemaker and lifestyle authority, she is invited to countless social events running the gamut from world-class fine dining and international affairs to neighborhood potlucks. Through it all, she knows that for any gathering to be a success, guests must rise to the occasion and actively embrace their role.\u003cbr\u003e\u003cbr\u003eIn\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eGuesting\u003c\/i\u003e, Gail unpacks the reciprocal nature of this relationship and explores the sometimes-tricky choreography that governs its dance. She also shares her essential tenets of guesting, and proven strategies for navigating any social situation (yes, even assigned seating). From dinner parties to weddings, religious observances to restaurants,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eGuesting\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eguides readers through all types of “get-togethers” with confidence and grace. It also connects the vital role guesting plays in our wellbeing and the integrity of our collective culture, at a moment when technology and the temptation for short-term comfort have diminished our inherent need to create—and maintain—human relationships.\u003cbr\u003e\u003cbr\u003eAnd since any good guest knows that bringing something to the table is always the right move, Gail shares ideas and recipes for thoughtful store-bought contributions, homemade food gifts, and favorite dishes to share with a crowd. Whether you’re visiting an old friend, going out for dinner, or attending a milestone celebration, Gail has the answers and inspiration to help. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eHardcover. Color illustrations throughout.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e* Featured Preorder books earn you an extra 150 rewards points, good for $5 off a future purchase. If you're not already a member of our rewards program you can\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/pages\/reward\"\u003e learn more about all the ways to earn points and sign up here.\u003c\/a\u003e It's as simple as creating a store account.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/div\u003e","brand":"MPS","offers":[{"title":"Default Title","offer_id":41736043692165,"sku":"Gail Simmons","price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/SimmonsGuestingCover.jpg?v=1782473113"},{"product_id":"pierogi-an-american-story-of-polish-food","title":"Pierogi: An American Story of Polish Food","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThis is a Featured Preorder* for a book that will be published August 25, 2026.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e\u003cem\u003eThis is what the publisher tells us about this book:\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eToday, pierogi are the most recognizable Polish food in the United States and a symbol of Polish American identity. How did this humble dish attain such lofty status?\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAnna D. Jaroszyńska-Kirchmann explores the surprising history of pierogi, tracing how Polish cuisine evolved in the multiethnic landscape of the United States. When Polish immigrants crossed the ocean, they brought with them their traditional cuisine, which came to signify enduring attachment to homeland, family, religion, and culture. In time, they as well as new generations and new immigrant waves gradually transformed Polish American culinary culture, reflecting food trends and changes in the United States, Poland, and the world.\u003cbr\u003e\u003cbr\u003ePierogi takes readers into the kitchens where Polish American families, friends, and community organizations carry on the custom of cooking and eating together. Jaroszyńska-Kirchmann highlights small- and large-scale pierogi producers who adapted traditional dishes for the US market and food celebrities who mainstreamed them, and she traces the symbolic representation of pierogi in popular culture.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eShe also shares personal stories, from her family’s resourcefulness in communist-era Poland facing near-constant food shortages to her experiences as an immigrant to the United States in the 1980s. Drawing on sources from historical and recent cookbooks to interviews with Polish American entrepreneurs and community members, this book offers new insights for anyone interested in East Central European and American foodways.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAnna D. Jaroszyńska-Kirchmann is Distinguished Professor of History and CSU Professor Emerita at Eastern Connecticut State University. 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If you're not already a member of our rewards program you can\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/pages\/reward\"\u003e learn more about all the ways to earn points and sign up here.\u003c\/a\u003e It's as simple as creating a store account.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIf you haven’t created a website log-in already, you can do it now using the same address you used to sign up for our newsletters. \u003cbr\u003e\u003cbr\u003eOnce you’re signed in, click on Rewards in the main menu to see your points balance. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhen you’re ready to redeem them, click on the Redeem button for the amount of points you want to use. You’ll get a coupon code to use at checkout. The code will stay visible on the Rewards page until you use it.\u003c\/strong\u003e\u003cb id=\"docs-internal-guid-d9861a38-7fff-95d2-0b6a-aeafe9a8c17b\"\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"UCOL","offers":[{"title":"Default Title","offer_id":41741675790469,"sku":"Anna D. 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Today, Jews everywhere prepare some version of the recipe each week for Sabbath lunch.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn this richly researched book, Jewish food expert Joel Haber explores the history of this iconic dish, using it to celebrate Jewish uniqueness and peoplehood. He begins in ancient Mesopotamia with the earliest known Shabbat stew, then follows the recipe through each new place where Jews settled, showing how it adapted to local ingredients, climates, tastes and cooking fashions. In doing so, he traces the routes of Jewish migration and reveals how the dish reveals Jewish culture across the globe. Reflecting the Jewish communities that created it, the kaleidoscopic Shabbat stew is endlessly diverse and exists in dozens of regional forms.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eEntertaining and informative, this vivid culinary journey will appeal to food-loving readers interested in the cultural significance of Jewish cuisine, as well as the wider story of the Jewish people. The book also contains 30 recipes and is illustrated throughout.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eForeword by Adeena Sussman.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eHardcover. Illustrations throughout.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e* Featured Preorder books earn you an extra 150 rewards points, good for $5 off a future purchase. If you're not already a member of our rewards program you can\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/pages\/reward\"\u003e learn more about all the ways to earn points and sign up here.\u003c\/a\u003e It's as simple as creating a store account.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cstrong\u003eIf you haven’t created a website log-in already, you can do it now using the same address you used to sign up for our newsletters. \u003cbr\u003e\u003cbr\u003eOnce you’re signed in, click on Rewards in the main menu to see your points balance. \u003cbr\u003e\u003c\/strong\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhen you’re ready to redeem them, click on the Redeem button for the amount of points you want to use. You’ll get a coupon code to use at checkout. The code will stay visible on the Rewards page until you use it.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cb id=\"docs-internal-guid-d3e64802-7fff-758e-af75-2482bd976e62\"\u003e\u003c\/b\u003e\n\u003c\/div\u003e","brand":"CASE","offers":[{"title":"Default Title","offer_id":41741931413637,"sku":"Joel Haber","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/Cholentcover.jpg?v=1783007715"},{"product_id":"the-dessert-table-100-joyful-jewish-sweets","title":"The Dessert Table: 100 Joyful Jewish Sweets","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThis is a Featured Preorder* for a book that will be published September 1, 2026.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003eWe're delighted that Leah Koenig will sign all preordered copies of this book.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003e\u003cstrong\u003eThis is what the publisher tells us about this book:\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eA celebration of classic and creative Jewish desserts from around the world by the author of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/portico\"\u003e\u003cem\u003ePortico\u003c\/em\u003e\u003c\/a\u003e.\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe dessert table is the star of any Jewish gathering: sprinkle cookies and honey cake, airy meringues and flaky rugelach, sweets brimming with tender apples and bright pops of pomegranate. Eager to bring a little extra sweetness to all our tables, Leah Koenig takes us on a delightful tour through the 2,000-year-old tradition of Jewish sweets.\u003c\/p\u003e\n\u003cp\u003eShe shares recipes and stories from historic Jewish communities in Venice, Syria, and Curaçao; home bakers from Hungary and Poland; and up-and-coming diaspora bakeries across the United States. Her 100 all-new recipes include creative takes on familiar favorites, like Chai-Spiced Cheesecake or Chocolate Turtle Babka, and bring lesser-known gems to the conversation, such as a lush Orange and Almond Cake and Fluffy Apricot Jam Doughnuts inspired by Hungarian fánk.\u003c\/p\u003e\n\u003cp\u003eBeloved for her well-researched storytelling and clear, encouraging directions born from her own kitchen, Koenig energizes the dessert canon as no one else can.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e* Featured Preorder books earn you an extra 150 rewards points, good for $5 off a future purchase. If you're not already a member of our rewards program you can\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/pages\/reward\"\u003e learn more about all the ways to earn points and sign up here.\u003c\/a\u003e It's as simple as creating a store account.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIf you haven’t created a website log-in already, you can do it now using the same address you used to sign up for our newsletters. \u003cbr\u003e\u003cbr\u003eOnce you’re signed in, click on Rewards in the main menu to see your points balance. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhen you’re ready to redeem them, click on the Redeem button for the amount of points you want to use. You’ll get a coupon code to use at checkout. The code will stay visible on the Rewards page until you use it.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"WWN","offers":[{"title":"Default Title","offer_id":41741987545221,"sku":"Leah Koenig","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/KoenigTheDessertTableCover.jpg?v=1782933475"},{"product_id":"delicate-pastry-60-recipes-for-step-by-step-learning","title":"Delicate Pastry: 60 Recipes for Step-by-Step Learning","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb id=\"docs-internal-guid-24c510b5-7fff-78a6-0c70-ea4f732c2bcb\"\u003e\u003cspan\u003eThis is a Featured Preorder* for a book that will be published September 3, 2026.\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan\u003e\u003cem\u003eDelicate Pastry\u003c\/em\u003e is a translation from French of \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/la-delicate-patisserie\"\u003ethis book.\u003c\/a\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThis attractive collection of contemporary pastries, plated desserts, showpieces, and sweet snacks is the work of of a Parisian pastry chef who worked in some of the city's great restaurants before opening her own shop, Delicatasserie.\u003c\/p\u003e\n\u003cp\u003eNina Metayer's career includes time in the pastry kitchens of Le Meurice and Le Grand Restaurant de Jean-Francois Piege. She seems equally at home with classics such as babka and\u003cspan\u003e \u003c\/span\u003e\u003cem\u003etarte citron \u003c\/em\u003eas she is with a galette intricately decorated to resemble the great window of Notre-Dame or the floral masterpiece of lemon sponge, cassis confit, and deep rose-tinted white chocolate ganache which graces the cover of this book.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eLa Delicate Patisserie\u003c\/em\u003e captures the spirit of one of today's creative young French pastry minds while offering the instruction necessary to execute her ideas far from the banks of the Seine.\u003cbr\u003e\u003cbr\u003eHardcover. Color photographs throughout.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e* Featured Preorder books earn you an extra 150 rewards points, good for $5 off a future purchase. If you're not already a member of our rewards program you can\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/pages\/reward\"\u003e learn more about all the ways to earn points and sign up here.\u003c\/a\u003e It's as simple as creating a store account.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIf you haven’t created a website log-in already, you can do it now using the same address you used to sign up for our newsletters. \u003cbr\u003e\u003cbr\u003eOnce you’re signed in, click on Rewards in the main menu to see your points balance. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhen you’re ready to redeem them, click on the Redeem button for the amount of points you want to use. You’ll get a coupon code to use at checkout. The code will stay visible on the Rewards page until you use it.\u003c\/strong\u003e\u003c\/p\u003e","brand":"CASE","offers":[{"title":"Default Title","offer_id":41742002520197,"sku":"Nina Métayer","price":49.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/MetayerDelicateCover.jpg?v=1782936608"},{"product_id":"cheesy-50-boards-recipes-from-fondue-poutine-to-grilled-cheese-cheesecake","title":"Cheesy: 50 Boards \u0026 Recipes, from Fondue \u0026 Poutine to Grilled Cheese \u0026 Cheesecake","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThis is a Featured Preorder* for a book that will be published September 8, 2026.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003eWe're delighted that Farideh Sadeghin will sign all preordered copies of this book.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e\u003cem\u003eThis is what the publisher tells us about this book:\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCheese lovers rejoice! This delicious celebration of the world’s greatest ingredient includes 50 irresistible recipes and guidance for savoring it at its very best.\u003c\/p\u003e\n\u003cp\u003e“Reading \u003ci\u003eCheesy\u003c\/i\u003e feels like cooking with your funniest friend, who also happens to be a total pro. Full of fresh ideas and irresistible combinations, every page makes you want to pour a drink, melt something, and call your friends over.”\u003c\/p\u003e\n\u003cp\u003e—Yasmin Khan, author of \u003ci\u003eThe Saffron Tales\u003c\/i\u003e, \u003ci\u003eZaitoun\u003c\/i\u003e, and \u003ci\u003eRipe Figs\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eAs cheese enthusiasts, we always want more ideas for how to serve it and cook with it. And why not enjoy each of your favorite cheeses at its seasonal best? This book is your delicious guide to picking the freshest wedge or perfectly matured wheel, pairing it with peak produce, and living your best cheese life.\u003c\/p\u003e\n\u003cp\u003eArranged by season, each chapter contains a wealth of cheese-forward recipes, from gloriously gooey favorites—like variations of mac and cheese, nachos, grilled cheese, and fried mozzarella balls—to more artisanal plates and a unique cheese board for each season, along with fun extras like easy recipes for homemade accoutrements for serving alongside cheese.\u003c\/p\u003e\n\u003cp\u003eDiscover masterful but approachable recipes, including:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAsiago and Kimchi Biscuits with Gochujang Butter\u003c\/li\u003e\n\u003cli\u003eBeet and Ricotta Gnocchi\u003c\/li\u003e\n\u003cli\u003eFresh Herb Poutine\u003c\/li\u003e\n\u003cli\u003eShaved Fennel and Citrus Salad with Ricotta Salata\u003c\/li\u003e\n\u003cli\u003eMiso and Lemon Cacio e Pepe\u003c\/li\u003e\n\u003cli\u003eBlack Sesame Basque Cheesecake with Brownie Crust\u003c\/li\u003e\n\u003cli\u003eGrilled Vegetable and Halloumi Salad\u003c\/li\u003e\n\u003cli\u003eMascarpone and Pistachio Tart\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePerfectly flavored by author Farideh Sadeghin’s passionate flair and expert guidance,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eCheesy\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eoffers an endless feast of temptation. It features mouthwatering photographs throughout and educational additions like a breakdown of cheese types, where to shop for and how best to store it, notes on pairings, a tour of cheese knives, suggestions on vegan cheeses, and much more.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e* Featured Preorder books earn you an extra 150 rewards points, good for $5 off a future purchase. If you're not already a member of our rewards program you can\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/pages\/reward\"\u003e learn more about all the ways to earn points and sign up here.\u003c\/a\u003e It's as simple as creating a store account.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIf you haven’t created a website log-in already, you can do it now using the same address you used to sign up for our newsletters. \u003cbr\u003e\u003cbr\u003eOnce you’re signed in, click on Rewards in the main menu to see your points balance. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhen you’re ready to redeem them, click on the Redeem button for the amount of points you want to use. You’ll get a coupon code to use at checkout. 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But her journey from absolute beginner to\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eTop Chef\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003efan-favorite didn't start until she was well into her twenties with two careers— accounting and modeling —already behind her. Away from home and missing the Southern flavors she grew up with, she took to the kitchen and began to experiment, master, and perfect. \u003cbr\u003e\u003cbr\u003eNow, as a multi-cookbook author and guest judge on multiple baking competitions, Carla is ready to share all her baking knowledge that will guide you whether you're a novice baker or an expert one.\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eCarla Bakes\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eis filled with over 80 recipes for baking savory and sweet goods rooted in her Southern traditions and inspired by her world travels.  Carla brings her joy and playfulness to every recipe, showing you just how much fun it is to bake and bring your own twists to new recipes, including:\u003cbr\u003e\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003ebreakfast treats like\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eSorghum Flour Drop Biscuits\u003c\/b\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eCrisp Sweet Corn Waffles\u003c\/b\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eSavory Clafoutis with Tomatoes, Goat Cheese, and Smoky Tomato Curd\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003ecookies like\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eNut Butter Puffed Cereal Treats\u003c\/b\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eSouthern Pecan Crinkle Baklava\u003c\/b\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eShortbread Cookie Canvas\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003epastries like\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eGiant Frosted Strawberry Pop Tart\u003c\/b\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eSweet Po-Punkin Pie\u003c\/b\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eHam \u0026amp; Cheese Paris-Brest\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003ecakes like\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eDouble Chocolate Oat Flour Snack Cake\u003c\/b\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eLemon Meringue Cake\u003c\/b\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eFairytale Forest Party Cake\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eyeasted goods like\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eHot Cross Milk Buns with Port- and Hibiscus-Soaked Fruit\u003c\/b\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eButternut Squash Beignets with Spiced Sugar\u003c\/b\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eChocolate Focaccia\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eIf you've ever felt intimidated by baking, set those fears aside. 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If you're not already a member of our rewards program you can\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/pages\/reward\"\u003e learn more about all the ways to earn points and sign up here.\u003c\/a\u003e It's as simple as creating a store account.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cstrong\u003eIf you haven’t created a website log-in already, you can do it now using the same address you used to sign up for our newsletters. \u003cbr\u003e\u003cbr\u003eOnce you’re signed in, click on Rewards in the main menu to see your points balance. \u003cbr\u003e\u003c\/strong\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhen you’re ready to redeem them, click on the Redeem button for the amount of points you want to use. You’ll get a coupon code to use at checkout. 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Color photographs throughout.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e* Featured Preorder books earn you an extra 150 rewards points, good for $5 off a future purchase. If you're not already a member of our rewards program you can\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/pages\/reward\"\u003e learn more about all the ways to earn points and sign up here.\u003c\/a\u003e It's as simple as creating a store account.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIf you haven’t created a website log-in already, you can do it now using the same address you used to sign up for our newsletters. \u003cbr\u003e\u003cbr\u003eOnce you’re signed in, click on Rewards in the main menu to see your points balance. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhen you’re ready to redeem them, click on the Redeem button for the amount of points you want to use. You’ll get a coupon code to use at checkout. 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Along the way, surprising histories emerge: mezcal’s possible Filipino roots, German investment in Mexican coffee, and the transnational origins of iconic beers.\u003cbr\u003e\u003cbr\u003eBlending cultural history with insights into ingredients, production, and technology, Stevens shows that every drink tells a story—of botany, innovation, and tradition. As global demand for Mexican beverages continues to grow, this book provides essential context for understanding their origins, evolution, and cultural significance.\u003cbr\u003e\u003cbr\u003eN. C. Stevens is a journalist and writer specializing in food and beverage culture, with a focus on culinary traditions embedded into the fabric of community and culture. Drawing on interdisciplinary research across history, anthropology, and gastronomy, Stevens explores how everyday consumables reflect deeper stories of migration, trade, and cultural identity. 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These 100 recipes deepen your understanding of how fire, earth, air, and water improve your kitchen techniques and the flavor of your meals.\u003c\/p\u003e\n\u003cp\u003eBuilding on the science-forward thinking of \u003ci\u003eThe Flavor Equation\u003c\/i\u003e and the accessibility of his award-winning \u003ci\u003eVeg-Table\u003c\/i\u003e, Nik Sharma’s latest cookbook brings fascinating technical know-how to exciting everyday recipes. In these pages, Sharma explores the four powerful elements of nature and their profound influence on how we cook, delving into such topics and dishes as:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFire: How caramelization deepens the flavor of Caramelized Shallot and Feta-Labneh Dip\u003c\/li\u003e\n\u003cli\u003eEarth: How salt's minerality brings crispness to Salt-Baked New Potatoes with Gochujang Vinaigrette\u003c\/li\u003e\n\u003cli\u003eAir: Why drying out cookie dough results in perfect Extra Rich Chocolate-Cinnamon Crinkle Cookies\u003c\/li\u003e\n\u003cli\u003eWater: Why sous vide is the best way to cook a hearty, tender loaf of Icelandic Rye Bread\u003c\/li\u003e\n\u003cli\u003eAnd much more.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith more than 150 evocative photographs and 20+ infographics that simplify scientific principles for visual learners, this is a beautiful, foundation-building reference book for home cooks who approach their meals with a hunger for knowledge and big flavor.\u003c\/p\u003e\n\u003cp\u003eNik Sharma is an accomplished chef and cookbook author.\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eVeg-Table\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ewon the 2024 Golden Poppy Award and was named a Best Cookbook of the Year by NPR,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Los Angeles Times\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eEpicurious\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eVice\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFood Network\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eGood Housekeeping\u003c\/i\u003e, and more. His previous books,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Flavor Equation\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSeason\u003c\/i\u003e, were also named to multiple Best Cookbook lists, including\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eEater\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eForbes\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSaveur\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBon Appetit\u003c\/i\u003e, Food52,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe San Francisco Chronicle\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Los Angeles Times\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Boston Globe\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Chicago Tribune\u003c\/i\u003e, CNN Travel, and many others.\u003c\/p\u003e\n\u003cp\u003eThis book packs big flavor while remaining highly cookable. From the basics like how to make your own Hot Honey, Homemade Set Yogurt, and Cultured Butter to mastering more complex dishes such as Eggplant, Burrata, and Mozzarella Pitadinas; Steak with Porcini-Thyme Sauce; and Cinnamon Churro Ice Cream with Dulce de Leche, these recipes help you achieve spectacular, complex flavors.\u003c\/p\u003e\n\u003cp\u003eAs a former molecular biologist, Sharma wants you to eat delicious food while understanding\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ehow\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eyou made it happen—so you can make it again! 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Color photographs throughout. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e* Featured Preorder books earn you an extra 150 rewards points, good for $5 off a future purchase. If you're not already a member of our rewards program you can\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/pages\/reward\"\u003e learn more about all the ways to earn points and sign up here.\u003c\/a\u003e It's as simple as creating a store account.\u003c\/strong\u003e\u003c\/p\u003e","brand":"CHR","offers":[{"title":"Default Title","offer_id":41751035478149,"sku":"Nik Sharma","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/sharma_cover.jpg?v=1783442370"},{"product_id":"bistro-french-food-and-wine-for-every-occasion","title":"Bistro: French Food and Wine for Every Occasion","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThis is a Featured Preorder* for a book that will be published September 22, 2026.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e\u003cem\u003eThis is what the publisher tells us about this book:\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA massive, gorgeously produced celebration of classic French bistro food and drink by one of the most influential French writers of modern time.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe bistro. The counter, the conviviality, the house classics to eat at any hour. A true French institution. In\u003c\/span\u003e\u003ci\u003e Bistro\u003c\/i\u003e\u003cspan\u003e, Paris's most famous bistrotier, Stéphane Reynaud, shares 250 recipes to enjoy and 100 wines to accompany them. Be transported from the counter to the fishmonger's bench, to the butcher, to the dessert window.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRecipe chapters include:\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- The counter: croissants, tarte aux oignons, sardines escabéche\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- The fishmonger's bench: creamed mussels, whelks with miso mayo\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- Entrées: terrines, soups, endive and olive salad, salmon gravlax, scallops and bacon\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- Dish of the day: Lyon sausage, pork and duck cassoulet, stuffed tomatoes, confit garlic potatoes\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- Fresh from fishing: tuna with sweet potatoes, marinated sea bream, salmon A massive, gorgeously produced celebration of classic French bistro food and drink by one of the most influential French writers of modern time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover. Color photographs throughout. \u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eThis is a translation of \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/bistrotier\" style=\"color: rgb(43, 0, 255);\"\u003e\u003cem\u003eBistrotier\u003c\/em\u003e\u003c\/a\u003e.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb id=\"docs-internal-guid-541c45f6-7fff-40f4-0a60-f36fec717f87\"\u003e* Featured Preorder books earn you an extra 150 rewards points, good for $5 off a future purchase. If you're not already a member of our rewards program you can\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/pages\/reward\"\u003e learn more about all the ways to earn points and sign up here.\u003c\/a\u003e It's as simple as creating a store account.\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"MBZ","offers":[{"title":"Default Title","offer_id":41751048650885,"sku":"Stéphane Reynaud","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/reynaud_cover.jpg?v=1783444413"},{"product_id":"saint-peter-chapter-verse-the-making-of-sydney-s-legendary-seafood-restaurant","title":"Saint Peter: Chapter \u0026 Verse: The Making of Sydney’s Legendary Seafood Restaurant","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThis is a Featured Preorder* for a book that will be published September 22, 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eThis is what the publisher tells us about this book:\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eA landmark work from chef Josh Niland,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSaint Peter: Chapter \u0026amp; Verse\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ecaptures the philosophy, craft and evolution of his celebrated seafood restaurant through expansive essays and over 100 defining recipes. Blending story, technique and world-class cookery, it offers an unprecedented look inside one of the most influential kitchens of its generation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003eIn 2026, Saint Peter marks a decade at the forefront of global dining – a restaurant that has quietly but decisively reshaped the way we think about fish. In\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSaint Peter: Chapter \u0026amp; Verse\u003c\/i\u003e, Josh Niland brings that world to the page for the first time: a landmark work that captures the philosophy, precision and daily rhythm of one of the most original kitchens of its generation.\u003c\/p\u003e\n\u003cp\u003eStructured around three expansive essays and over 100 defining recipes, the book moves between story and craft – tracing the evolution of the restaurant, articulating Niland’s revolutionary whole fish approach, and offering a rare, deeply considered look at the mechanics of service. Recipes are presented as ‘verses’, interwoven through the narrative, spanning everything from foundational preparations to the dishes that have defined Saint Peter’s menus, including its most iconic and unexpected creations.\u003c\/p\u003e\n\u003cp\u003eAt its core is a singular philosophy: that every fish deserves to be treated with rigour, intelligence and respect. From dry-ageing and butchery to cooking and presentation, Niland’s work expands the possibilities of seafood in ways that are both technically groundbreaking and deeply thoughtful. This is not simply about sustainability, but about unlocking flavor, texture and potential at every stage.\u003c\/p\u003e\n\u003cp\u003ePhotographed by David Loftus and produced as a richly layered, design-led object,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSaint Peter: Chapter \u0026amp; Verse\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis both a document of a restaurant at its peak and a lasting contribution to the global conversation around cooking. It is a book for chefs, serious home cooks and anyone interested in the intersection of craft, creativity and hospitality – a definitive statement from one of the most important voices in food today.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb id=\"docs-internal-guid-dc8c0f24-7fff-0b44-384d-76e3865ea854\"\u003e\u003cspan\u003e* Featured Preorder books earn you an extra 150 rewards points, good for $5 off a future purchase. If you're not already a member of our rewards program you can\u003c\/span\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/pages\/reward\"\u003e\u003cspan\u003e learn more about all the ways to earn points and sign up here.\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e It's as simple as creating a store account.\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"HGUS","offers":[{"title":"Default Title","offer_id":41751408214149,"sku":"Josh Niland","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/niland_cover_5996afe2-b7ad-470c-a7ef-4bec4ea87dba.jpg?v=1783449925"},{"product_id":"happy-snacking-dont-die-foraging-and-vegan-recipes-with-black-forager","title":"Happy Snacking, Don't Die!: Foraging and Vegan Recipes with Black Forager","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThis is a Featured Preorder* for a book that will be published September 22, 2026.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e\u003cem\u003eThis is what the publisher tells us about this book:\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAlexis Nikole Nelson, best known to millions of fans as Black Forager, invites you on an adventure to discover the delicious and wild foods hiding in plain sight. Alexis captivates people with her joyful enthusiasm and deep knowledge of foraging and inspires them to explore the bounty of their own backyards, parks, and trails, and now she does the same in her eagerly awaited first book.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eHappy Snacking, Don’t Die!\u003c\/i\u003e\u003cspan\u003e is a one-of-a-kind collection of recipes and foraging wisdom that teaches you how to turn common plants, flowers, and fungi into yummy, plant-based meals. This unique work is almost like two books in one—foraging plant guide and vegan cookbook—organized by season to guide you through a year of appetizing discoveries. In spring, you’ll learn to pickle Magnolia flowers and turn Japanese Knotweed into a refreshing granita. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSummer is for frying up Milkweed Buds, making Juneberry Hand Pies, and crafting Rosewater Baklava. 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Color photographs throughout. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e* Featured Preorder books earn you an extra 150 rewards points, good for $5 off a future purchase. If you're not already a member of our rewards program you can\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/pages\/reward\"\u003e learn more about all the ways to earn points and sign up here.\u003c\/a\u003e It's as simple as creating a store account.\u003c\/strong\u003e\u003c\/p\u003e","brand":"SSN","offers":[{"title":"Default Title","offer_id":41751435772037,"sku":"Alexis Nikole Nelson","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/nelson_cover.jpg?v=1783452547"},{"product_id":"cha-chaan-teng-comfort-food-from-hong-kongs-iconic-diners","title":"Cha Chaan Teng: Comfort Food from Hong Kong's Iconic Diners","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThis is a Featured Preorder* for a book that will be published October 27, 2026.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eWe're pleased that Lucas Sin will sign all preorders of this book.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e\u003cem\u003eThis is what the publisher tells us about this book:\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChef, writer, culinary educator, and \u003ci\u003eFood \u0026amp; Wine \u003c\/i\u003eBest New Chef, 2021, Lucas Sin writes his debut cookbook on Hong Kong-style comfort food.\u003c\/p\u003e\n\u003cp\u003eThe \u003cem\u003echa chaan teng\u003c\/em\u003e—Hong Kong's iconic neighborhood diner—is where the city has always fed itself. 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They were part of the dynamic process of the cosmos, like the five elements and the constant flux of yin and yang. A chef was a kind of magician, someone able to harness the virtues of the five tastes and combine them harmoniously in a dish, observing the Chinese philosophy that good health and pleasure are inseparable when it comes to food.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eYou don’t need to be a Chinese cook to find inspiration in the Chinese arts of flavor. With a few core seasonings, flavor combinations and techniques, you can conjure up delicious dishes from whatever ingredients you have to hand, whether seasonal treats from a farmers’ market, specialist produce or basic vegetables from a supermarket. These recipes – which celebrate the Chinese philosophy that good health and pleasure are inseparable when it comes to food – will show you how to celebrate the irresistible flavors of China in your own kitchen.\u003c\/span\u003e\u003cbr\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e* Featured Preorder books earn you an extra 150 rewards points, good for $5 off a future purchase. If you're not already a member of our rewards program you can\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/pages\/reward\"\u003e learn more about all the ways to earn points and sign up here.\u003c\/a\u003e It's as simple as creating a store account.\u003c\/strong\u003e\u003c\/p\u003e","brand":"WWN","offers":[{"title":"Default Title","offer_id":41754292191365,"sku":"Fuchsia Dunlop","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/Dunlop_cover_d7989a6b-260d-4db2-b1fb-cbb3f314e869.jpg?v=1783547710"},{"product_id":"mory-sacko-a-cooks-journey","title":"Mory Sacko: A Cook's Journey","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThis is a Featured Preorder* for a book that will be published October 20, 2026.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e\u003cem\u003eThis is what the publisher tells us about this book:\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRecipes and stories from Michelin-starred chef Mory Sacko, who draws on his African heritage, passion for Japan, and French culinary education to create a cuisine distinctly his own\u003c\/p\u003e\n\u003cp\u003eMory Sacko is one of France’s most famous young chefs and a rising star in global gastronomy. His distinctive cooking style, on view at his Paris restaurant, Mosuke, might best be described as a subtle conversation between West and Central Africa, France, and Japan, combining French produce, techniques, and aesthetics with African recipes and Japanese seasoning.\u003c\/p\u003e\n\u003cp\u003eIn his debut cookbook, Sacko presents more than 60 recipes featuring his favorite ingredients, such as sweet potato, peanuts, scallops, and seaweed. Organized seasonally, the recipes are introduced with an image of their star component and accompanied by text that explores what makes the ingredient essential to Sacko’s cooking. These recipes include some of Sacko’s most acclaimed signature dishes, including his reinterpretation of chicken yassa and his much-loved \u003ci\u003epepe soup\u003c\/i\u003e. Sacko describes his culinary techniques and methods, offering aspiring and professional chefs insight into the workings of his award-winning kitchen.\u003c\/p\u003e\n\u003cp\u003eSacko’s deep appreciation for hospitality and warmth shine through in the book’s personal essays, which delve into his cooking philosophy and values, his origins and career path, and the sources of his inspiration. At MoSuke, one of the things Sacko values most is making his guests feel welcomed, which he does by personally greeting them each night at his restaurant, as if it were his home. This intimate, beautifully photographed book offers a similar experience: an invitation to experience the chef’s remarkable cuisine, and a window into the mind of one of today’s most exciting culinary creators.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover. Color photographs throughout. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e* Featured Preorder books earn you an extra 150 rewards points, good for $5 off a future purchase. If you're not already a member of our rewards program you can\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/pages\/reward\"\u003e learn more about all the ways to earn points and sign up here.\u003c\/a\u003e It's as simple as creating a store account.\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"PHAI","offers":[{"title":"Default Title","offer_id":41756993978501,"sku":"Mory Sacko","price":59.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/MorySackoCover.jpg?v=1783617580"},{"product_id":"singlethread-a-seasonal-approach-to-intentional-cooking-farming-and-hospitality","title":"SingleThread: A Seasonal Approach to Intentional Cooking, Farming, and Hospitality","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThis is a Featured Preorder* for a book that will be published October 27, 2026.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e\u003cem\u003eThis is what the publisher tells us about this book:\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe long-awaited book from SingleThread, the three-Michelin-starred restaurant, farm, and inn leading a global conversation about seasonality, locality, and sustainability in fine dining.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAt SingleThread, each meal tells the story of the day. Each menu, and every dish on it, is designed to reflect that specific moment in time and to showcase the ingredients grown on the SingleThread farm. But the approach taken by Kyle and Katina Connaughton (SingleThread’s chef and farmer co-founders) does not end with a simple commitment to seasonality and locality. Instead, it involves a nuanced, considered approach that balances this celebration of local ingredients with a holistic view of what constitutes good food systems—including the need to support artisans, preserve the expertise developed by generations of specialists, and develop climate-resilient approaches to farming and other forms of food production.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cem\u003eSingleThread\u003c\/em\u003e offers a deep dive into what truly seasonal cooking looks like and into the mindful approach Kyle and Katina take to every aspect of their work, from their warm hospitality to the meticulous design philosophy behind the restaurant and inn. With stunning photography and intricate illustrations, the book offers a tour of the farm and restaurant while also delving into the team’s unique agricultural methods, the techniques and recipes used in the SingleThread kitchen, the way the farm and kitchen teams coordinate on a daily basis, their philosophy of hospitality, the importance of their relationships with other producers and artisans—and the unique love story that started with two teenagers at a punk show and grew into the partnership that made all of this possible in the first place.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003eHardcover. Color photographs throughout. 400 pages.\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e* Featured Preorder books earn you an extra 150 rewards points, good for $5 off a future purchase. If you're not already a member of our rewards program you can\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/pages\/reward\"\u003e learn more about all the ways to earn points and sign up here.\u003c\/a\u003e It's as simple as creating a store account.\u003c\/strong\u003e\u003c\/p\u003e","brand":"DK","offers":[{"title":"Default Title","offer_id":41757036380293,"sku":"Kyle Connaughton and Katina Connaughton","price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/Singlethreadcover.jpg?v=1783619379"},{"product_id":"an-alphabet-for-gourmets","title":"An Alphabet for Gourmets","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThis is a Featured Preorder* for a book that will be published October 20, 2026.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\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\u003e\u003ci\u003eAn Alphabet for Gourmets\u003c\/i\u003e\u003cspan\u003e is MFK Fisher at her most playful and approachable. Still obsessed with the far corners of the food world and the depths of why we eat the things we do, this classic collection has a lightness and ease about it that make it the perfect companion for readers curious about the depths of MFK Fisher and eager to explore the waters.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn \u003ci\u003eAn Alphabet for Gourmets\u003c\/i\u003e, M.F.K. Fisher creates a wide-ranging, whimsical, and profound miscellany of food that moves readers from \u003ci\u003eA\u003c\/i\u003e (for dining alone) to \u003ci\u003eZ\u003c\/i\u003e (zakuski, the classic accompaniments to a shot of Russian vodka), traversing a broad swath of human history, taste, and sensation along the way. Fisher’s mercurial, searching prose and her inimitable sense of the unique and idiosyncratic aspects of our daily fare are on radiant display in this abecedary of flavor, sense, and history.\u003c\/p\u003e\n\u003cp\u003eWith a new introduction by Ruby Tandoh.\u003c\/p\u003e\n\u003cp\u003ePaperback.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThis is one of five early M.F.K. Fisher books republished with new covers and new introductions in the fall of 2026. The others are:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/consider-the-oyster-1\" style=\"color: rgb(43, 0, 255);\"\u003eConsider the Oyster\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/the-gastronomical-me\" style=\"color: rgb(43, 0, 255);\"\u003eThe Gastronomical Me\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/how-to-cook-a-wolf\" style=\"color: rgb(43, 0, 255);\"\u003eHow to Cook a Wolf\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/serve-it-forth\" style=\"color: rgb(43, 0, 255);\"\u003eServe it Forth\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e* Featured Preorder books earn you an extra 150 rewards points, good for $5 off a future purchase. If you're not already a member of our rewards program you can\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/pages\/reward\"\u003e learn more about all the ways to earn points and sign up here.\u003c\/a\u003e It's as simple as creating a store account.\u003c\/strong\u003e\u003c\/p\u003e","brand":"MPS","offers":[{"title":"Default Title","offer_id":41757198581893,"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\/files\/MFK.jpg?v=1783626076"},{"product_id":"how-to-cook-a-wolf","title":"How To Cook a Wolf","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThis is a Featured Preorder* for a book that will be published October 20, 2026.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003e\u003cstrong\u003eThis is what the publisher tells us about this book:\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv\u003eA practical, culinary, and philosophical guide on how to eke out joy and delight in difficult times,\u003c\/div\u003e\n\u003cdiv\u003eThere is perhaps no other book that speaks so powerfully to hunger and its pangs and to the ingenuity of those who seek to cook their way out of its snapping jaws. Originally written in the depths of World War II and then revised in the shadow of the Cold War,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eHow to Cook a Wolf\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eis at turns both haunting and ennobling—a study in finding joy and delectation in a world being deprived of both.\u003c\/div\u003e\n\u003cdiv\u003eRather than succumb to the predations of the wolf—and the wolf is hunger, and the wolf is adversity and scarcity—M.F.K. Fisher enjoins her readers to raise a bulwark against precarity and to find deliciousness in unaccustomed places. And even when the table can only be sparely supplied, there will at least be the feast of writing, memories, and wisdom that this classic on hunger and feasting provides.\u003c\/div\u003e\n\u003cdiv\u003eWith a new introduction by Tamar Adler.\u003c\/div\u003e\n\u003cdiv\u003ePaperback.\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThis is one of five early M.F.K. Fisher books republished with new covers and new introductions in the fall of 2026. The others are:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/an-alphabet-for-gourmets\" style=\"color: rgb(43, 0, 255);\"\u003eAn Alphabet for Gourmets\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/consider-the-oyster-1\" style=\"color: rgb(43, 0, 255);\"\u003eConsider the Oyster\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/the-gastronomical-me\" style=\"color: rgb(43, 0, 255);\"\u003eThe Gastronomical Me\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/serve-it-forth\" style=\"color: rgb(43, 0, 255);\"\u003eServe it Forth\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cb id=\"docs-internal-guid-0b282c42-7fff-1a16-755c-492022169b4c\"\u003e\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e* Featured Preorder books earn you an extra 150 rewards points, good for $5 off a future purchase. If you're not already a member of our rewards program you can\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/pages\/reward\"\u003e learn more about all the ways to earn points and sign up here.\u003c\/a\u003e It's as simple as creating a store account.\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"MPS","offers":[{"title":"Default Title","offer_id":41757199958149,"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\/files\/MFK2.jpg?v=1783626773"},{"product_id":"the-gastronomical-me","title":"The Gastronomical Me","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThis is a Featured Preorder* for a book that will be published October 20, 2026.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003e\u003cstrong\u003eThis is what the publisher tells us about this book:\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv\u003eThe sentimental and culinary education of M.F.K. Fisher.\u003c\/div\u003e\n\u003cdiv\u003eIn 1929, a newly married M.F.K. Fisher embarked on a journey that would change her life. In\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Gastronomical Me\u003c\/i\u003e, readers get a firsthand look at the travels that formed the culinary education of one of our greatest modern food writers and thinkers. As the twenty-one-year-old Fisher and her husband made their way through France—and then much farther afield—a whole new world of flavors and experiences opened up to her.\u003c\/div\u003e\n\u003cdiv\u003eHer account of the meals she shared along the way, and the eccentric characters she met, unfolds against the backdrop of mounting pre-war tensions and her own growing awareness of how food would soon become her life’s work. In these profound, deeply observed reports from her first forays into the world, Fisher created a foundational modern story of travel, food, and self-discovery that influences and inspires readers and writers alike even today.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWith a new introduction by Alison Roman.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003ePaperback.\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003eThis is one of five early M.F.K. Fisher books republished with new covers and new introductions in the fall of 2026. The others are:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/an-alphabet-for-gourmets\" style=\"color: rgb(43, 0, 255);\"\u003eAn Alphabet for Gourmets\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/consider-the-oyster-1\" style=\"color: rgb(43, 0, 255);\"\u003eConsider the Oyster\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/how-to-cook-a-wolf\" style=\"color: rgb(43, 0, 255);\"\u003eHow to Cook a Wolf\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/serve-it-forth\" style=\"color: rgb(43, 0, 255);\"\u003eServe it Forth\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/serve-it-forth\" style=\"color: rgb(43, 0, 255);\"\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e* Featured Preorder books earn you an extra 150 rewards points, good for $5 off a future purchase. If you're not already a member of our rewards program you can\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/pages\/reward\"\u003e learn more about all the ways to earn points and sign up here.\u003c\/a\u003e It's as simple as creating a store account.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"MPS","offers":[{"title":"Default Title","offer_id":41757203824773,"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\/files\/MFK3.jpg?v=1783627497"},{"product_id":"the-plum-village-cookbook-simple-plant-based-recipes-for-mindful-living-from-the-zen-monastery-of-thich-nhat-hanh","title":"The Plum Village Cookbook: Simple Plant-Based Recipes for Mindful Living from the Zen Monastery of Thich Nhat Hanh","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThis is a Featured Preorder* for a book that will be published October 20, 2026.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\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\u003eOver 100 delicious, lusciously photographed vegan recipes for mindful living from the internationally renowned retreat center Plum Village in France\u003cstrong\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003cbr\u003eOffering a unique blend of mindfulness and culinary creativity inspired by the teachings of Thich Nhat Hanh and the serene lifestyle of Plum Village, this is a must-have for those who seek harmony in both food and life.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eThe Plum Village Cookbook \u003c\/i\u003egives aspiring mindful chefs all they need to recreate the mouthwatering, nourishing dishes from the famed French retreat center, where 40,000 people go annually to learn how to meditate and live mindfully. Beginning with wholesome breakfasts and presenting all the highlights of a retreat day, the collection spans: \u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eColorful dishes from around the world selected by the monks and nuns of Plum Village, reflecting the rich cultural diversity of this international tradition\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eVegan Vietnamese favorites:\u003cspan\u003e \u003c\/span\u003e\u003ci\u003epho\u003c\/i\u003e, incredible soups, tofu \"charcuterie,\" spring rolls, summer rolls,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ebanh xeo\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ecrepes, and more\u003c\/li\u003e\n\u003cli\u003ePlant-based recipes from France and other European countries: buckwheat pancakes,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003epommes de terre sarladaise,\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eand divine pizza\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBursting with veggies, the recipes in the book are easy to prepare and perfect for busy people wishing to slow down and savor their food mindfully.\u003cbr\u003e\u003cbr\u003eThe book also offers contemplative practices and meditations for mindful cooking, eating, and even washing the dishes to bring peace, calm, and joy to your everyday table.\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e* Featured Preorder books earn you an extra 150 rewards points, good for $5 off a future purchase. If you're not already a member of our rewards program you can\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/pages\/reward\"\u003e learn more about all the ways to earn points and sign up here.\u003c\/a\u003e It's as simple as creating a store account.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIf you haven’t created a website log-in already, you can do it now using the same address you used to sign up for our newsletters. \u003cbr\u003e\u003cbr\u003eOnce you’re signed in, click on Rewards in the main menu to see your points balance. \u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhen you’re ready to redeem them, click on the Redeem button for the amount of points you want to use. You’ll get a coupon code to use at checkout. The code will stay visible on the Rewards page until you use it.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":41757208871045,"sku":"Thich Nhat Hanh and The Plum Village Community","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/PVillage.jpg?v=1783627974"},{"product_id":"preppy-kitchen-everyday-baking-because-its-always-time-for-dessert","title":"Preppy Kitchen Everyday Baking: Because It's Always Time for Dessert","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThis is a Featured Preorder* for a book that will be published October 13, 2026.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eJohn Kanell will sign all preorders. He is happy to personalize copies.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\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\u003eThese recipes are designed for everyday baking—easy to start, hard to resist, and always worth it.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou can make these recipes on a weeknight or on a whim: one-bowl cakes, muffins and quick breads, cookies and bars, and cakes that \u003c\/span\u003e\u003ci\u003elook\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eimpressive but demand little time or technique. \u003c\/span\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003cspan\u003e bestselling author John Kanell has developed them just the way he does for his online baking destination \u003ca href=\"https:\/\/preppykitchen.com\/meet-john\/\"\u003ePreppy Kitchen.\u003c\/a\u003e You won’t need special tools beyond a stand mixer or hand mixer, and for ingredients—just basic pantry staples. Think butter, flour, sugar, and other supermarket items. Nothing fancy.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eDesigned to fit into busy days, these recipes make it easy to bake just because. Or, if you need something for any occasion they fit the bill, whether a breakfast or bake sale, a party or potluck, or simply because you \u003c\/span\u003e\u003ci\u003ereally\u003c\/i\u003e\u003cspan\u003e need a snack from scratch.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e- \u003c\/span\u003e\u003cb\u003eBreakfast Bakes\u003c\/b\u003e\u003cspan\u003e: Rum Raisin Cinnamon Rolls, Biscuits Three Ways, Berry-Orange Turnovers\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- \u003c\/span\u003e\u003cb\u003eMuffins, Quick Breads, and Yeasted Breads\u003c\/b\u003e\u003cspan\u003e: Grapefruit Poppy Seed Muffins, English Muffins, Buttermilk Dinner Rolls\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- \u003c\/span\u003e\u003cb\u003eCookies, Brownies, and Bars\u003c\/b\u003e\u003cspan\u003e: Cherry Pie Bars, German Chocolate Brownies, Pumpkin Spice Snickerdoodles\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- \u003c\/span\u003e\u003cb\u003eCakes\u003c\/b\u003e\u003cspan\u003e: Angel Food Loaf Cake, Classic Swiss Roll, Coconut Sheet Cake\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- \u003c\/span\u003e\u003cb\u003eAir-Fryer Sweets\u003c\/b\u003e\u003cspan\u003e: Apple Crumb Cake, Triple Chocolate Lava Cakes\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- \u003c\/span\u003e\u003cb\u003ePies, Tarts, and Make-Ahead Desserts:\u003c\/b\u003e\u003cspan\u003e Limoncello Meringue Pie, Pear and Buttered Rum Crisp, Vanilla Bean Semifreddo\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eA former math and science teacher, John brings his superpowers of clarity and consistency to every page so that bakers both new and experienced can bake with confidence and delight.\u003cbr\u003e\u003cbr\u003eHardcover. Color photographs throughout.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb id=\"docs-internal-guid-b90eccb5-7fff-756a-4fa6-3c177daec7d6\"\u003e* Featured Preorder books earn you an extra 150 rewards points, good for $5 off a future purchase. If you're not already a member of our rewards program you can\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/pages\/reward\"\u003e learn more about all the ways to earn points and sign up here.\u003c\/a\u003e It's as simple as creating a store account.\u003c\/b\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"SSN","offers":[{"title":"Default Title","offer_id":41758434492549,"sku":"John Kanell","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/KanellPreppyBakingCover.jpg?v=1783697175"},{"product_id":"contradictory-cookbooks-print-protest-and-feminism-in-womens-community-cookbooks","title":"Contradictory Cookbooks: Print, Protest, and Feminism in Women's Community Cookbooks","description":"\u003cdiv\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThis is a Featured Preorder* for a book that will be published November 1, 2026.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e\u003cem\u003eThis is what the publisher tells us about this book:\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003eHow a surprising set of diverse women used cookbooks to bridge seemingly contradictory aspects of their lives and effect change.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003ci\u003eContradictory Cookbooks\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eoffers a historical exploration of how women merged their voluntary, professional, and political interests through DIY cookbook publishing. Although cookbooks are often associated with the domestic and traditional, Barth reveals that the production of community cookbooks in the second half of the twentieth century was increasingly taken up by working women, women involved in student and civil rights movements, and women fighting for the cause of second-wave feminism. Barth reveals why, at a time that perhaps seems surprising and unlikely, women from a broad range of backgrounds and interest groups produced these culinary texts.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eDrawing on hundreds of American community cookbooks as well as archival research from American women’s organizations,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eContradictory Cookbooks\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eargues that through the production and sale of fundraising cookbooks, women found a means to bridge sometimes contradictory aspects of their lives.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEllen Barth is a research and teaching associate at the University of Münster, where she earned her doctorate in English Philology. Her work centers on book studies, women’s book history, second-wave feminist print culture, and the role of women’s clubs in American publishing and literary history. She has published research on the topics of feminist craftivism and menstrual activism. Originally from the United States, she now resides in Germany.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003ePaperback with black and white archival images. \u003c\/p\u003e\n\u003cstrong\u003e* Featured Preorder books earn you an extra 150 rewards points, good for $5 off a future purchase. If you're not already a member of our rewards program you can\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/pages\/reward\"\u003e learn more about all the ways to earn points and sign up here.\u003c\/a\u003e It's as simple as creating a store account.\u003c\/strong\u003e\u003cb\u003e\u003cb id=\"docs-internal-guid-863743db-7fff-8ba4-2aaf-b25053a29e86\"\u003e\u003c\/b\u003e\u003c\/b\u003e\u003cb id=\"docs-internal-guid-7d5ae186-7fff-3d77-facc-b286b855b3a2\"\u003e\u003c\/b\u003e\n\u003c\/div\u003e","brand":"UGA","offers":[{"title":"Default Title","offer_id":41762973548677,"sku":"Ellen Barth","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/barth_cover.jpg?v=1783959568"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/collections\/McFadden9781579659561_39a70.jpg?v=1669737331","url":"https:\/\/www.kitchenartsandletters.com\/collections\/pre-order.oembed?page=3","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}