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And nearly every one of us can benefit from a few reminders now and then.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover. Line drawings.\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":34812457910405,"sku":"Louis Eguaras \u0026 Matthew Frederick","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Eguaras.jpg?v=1742237553"},{"product_id":"agrumes-c","title":"Agrumes","description":"\u003cp\u003eThis handsome book on citrus fruits and their uses is the result of a collaboration between Anne-Sophie Pic and the scientists at a citrus conservatory on the coast of Corsica. Featuring botanical and historical information on 130 citrus varieties and recipes from Pic and chefs such as Yannick Alléno, Pierre Hermé, Jean-François Píège, and David Toutain, it's a remarkable combination of reference and inspiration.\u003c\/p\u003e\n\u003cp\u003eWith entries for fruits that range from bergamot and citron to sudachi and yuzu, supported by 170 contemporary photos and reproductions of 30 antique botanical plates, \u003cem\u003eAgrumes \u003c\/em\u003ealso features 80 recipes. Perhaps surprisingly, the majority of the recipes are savory, showcasing citrus's affinity for many fresh vegetables, but also for game and seafood. Among the recipes: lobster with kumquat confit; white asparagus with fresh almonds and grapefruit; carrots with orangeflowers.\u003c\/p\u003e\n\u003cp\u003eThere are plenty of sweet courses as well, including a lime cake with calamondin orange cream; bitter orange frozen soufflé; and a tangelo floating island with coffee praliné.\u003c\/p\u003e\n\u003cp\u003eLe Conservatories des Agrumes de San Giuliano is a 60-year-old research station on Corsica which maintains more than 1000 varieties of citrus in the interests of biodiversity. Maintained and staffed by agencies of the French government, it is the largest citrus repository in the Mediterranean. Anne-Sophie Pic holds six Michelin stars between her three restaurants, including the three-star Maison Pic in Valence.\u003c\/p\u003e\n\u003cp\u003eThis is a large format book, 10 x 13½, fully bound in cloth. It comes in a slipcase and includes a separate recipe pamphlet for kitchen use. 480 pages.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs and illustrations throughout. \u003cstrong\u003eIn French\u003c\/strong\u003e.  \u003c\/p\u003e","brand":"FSMP","offers":[{"title":"Default Title","offer_id":34812460630149,"sku":"Anne-Sophie Pic et Le Conservatories des Agrumes de San Giuliano en Corse","price":198.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/PicAgrumesCover-1.jpg?v=1625950230"},{"product_id":"al-dente-a-history-of-food-in-italy-c","title":"Al Dente: A History of Food in Italy","description":"\u003cp\u003e\u003cem\u003eHere is what the publisher tells us about this book:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePasta, pizza, parmesan cheese – we have Italy to thank for some of our favourite foods. Home to a dazzling array of wines, cheeses, breads, vegetables and salamis, Italy has become a mecca for foodies. Outside Italy, cities around the world are home to Michelin-starred Italian restaurants and television chefs extol the virtues of Italian cuisine, presenting it as a model of fresh and healthy eating. Taking readers across the country’s regions and beyond, \u003c\/span\u003e\u003ci\u003eAl Dente\u003c\/i\u003e\u003cspan\u003e explores how Italy’s cuisines became what they are today.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFor centuries, southern Mediterranean countries such as Italy fought against food scarcity, wars, invasions and an unfavourable agricultural environment. Lacking meat and dairy, Italy developed foodways that depended on grains, legumes and vegetables until a stronger economy in the late 1950s allowed the majority of Italians to afford a more diverse diet. The last half century has seen new packaging, conservation techniques, industrial mass production and more sophisticated systems of transportation and distribution, bringing about profound changes in how the country’s population thinks about food.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIncluding historical recipes for delicious Italian dishes to enjoy alongside a glass of crisp Chianti,\u003c\/span\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eAl Dente\u003c\/i\u003e\u003cspan\u003e is a fascinating history of what is perhaps the world’s favorite cuisine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover. Color photos and illustrations throughout.\u003c\/span\u003e\u003c\/p\u003e","brand":"REAK","offers":[{"title":"Default Title","offer_id":34812460662917,"sku":"Fabio Parasecoli","price":39.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/parasecoli_9781780232768_252b4.jpg?v=1742237565"},{"product_id":"beyond-bratwurst-a-history-of-food-in-germany-c","title":"Beyond Bratwurst: A History of Food in Germany","description":"\u003cp\u003eAlthough trained as a chef and sommelier, Heinzelmann has become a self-taught food historian and a regular contributor to \u003cem\u003eSlow Food\u003c\/em\u003e and \u003cem\u003eGastronomica\u003c\/em\u003e. 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This volume covers livestock other than cattle.\u003c\/p\u003e\n\u003cp\u003eIn addition to very well-documented step-by-step photographs of butchering activities from stunning and bleeding to boning shanks, Danforth offers detailed advice on equipment and its maintenance, portioning, and even tying of roasts. His slaughter guidelines draw on the work of Temple Grandin, the noted livestock behaviorist, who provides the foreword to the \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/butchering-beef-the-comprehensive-photographic-guide-to-humane-slaughtering-and-p\"\u003ebeef volume\u003c\/a\u003e. Great resources.\u003c\/p\u003e\n\u003cp\u003ePaperback. Color photographs throughout.\u003c\/p\u003e","brand":"WORG","offers":[{"title":"Default Title","offer_id":34812482322565,"sku":"Adam Danforth","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/DanforthPoultry.jpg?v=1626815900"},{"product_id":"butchering-poultry-rabbit-lamb-goat-pork-the-comprehensive-photographic-guide-t-c","title":"Butchering Poultry Rabbit Lamb Goat Pork: The Comprehensive Photographic Guide (Hardcover)","description":"\u003cstyle type=\"text\/css\" data-mce-fragment=\"1\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Danforth, who supplemented studies at SUNY Cobleskill’s meat-processing program with work at Marlow and Daughters in Brooklyn, has produced a pair of extremely strong guides to the humane slaughter and careful butchering of the most commonly eaten animals in the United States. In addition to very well-documented step-by-step photographs of butchering activities from stunning and bleeding to boning shanks, Danforth offers detailed advice on equipment and its maintenance, portioning, and even tying of roasts. His slaughter guidelines draw on the work of Temple Grandin, the noted livestock behaviorist, who provides the foreword to the beef volume. Great resources.\\r\\rPaperback. Color photographs throughout.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eDanforth, who supplemented studies at SUNY Cobleskill’s meat-processing program with work at Marlow and Daughters in Brooklyn, has produced a pair of extremely strong guides to the humane slaughter and careful butchering of the most commonly eaten animals in the United States. In addition to very well-documented step-by-step photographs of butchering activities from stunning and bleeding to boning shanks, Danforth offers detailed advice on equipment and its maintenance, portioning, and even tying of roasts. His slaughter guidelines draw on the work of Temple Grandin, the noted livestock behaviorist, who provides the foreword to the beef volume. Great resources. Paperback. Color photographs throughout.\u003c\/span\u003e","brand":"WORG","offers":[{"title":"Default Title","offer_id":34812482355333,"sku":"Adam Danforth","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/DanforthBeef.jpg?v=1625259550"},{"product_id":"complete-robuchon-the-french-home-cooking-for-the-way-we-live-now-800-recipes-c","title":"The Complete Robuchon: French Home Cooking for the Way We Live Now, 800 Recipes","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003eThis is what the publisher tells us about the book:\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAn incomparable culinary treasury: the definitive guide to French cooking for the way we live now, from the man the \u003c\/span\u003e\u003ci\u003eGault Millau\u003c\/i\u003e\u003cspan\u003e guide has proclaimed “Chef of the Century.”\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eJoël Robuchon’s restaurant empire stretches from Paris to New York, Las Vegas to Tokyo, London to Hong Kong. He holds more Michelin stars than any other chef. Now this great master gives us his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eHere are more than 800 precise, easy-to-follow, step-by-step recipes, including Robuchon’s updated versions of great classics—Pot-au-Feu, Sole Meunière, Cherry Custard Tart—as well as dozens of less well-known but equally scrumptious salads, roasts, gratins, and stews. Here, too, are a surprising variety of regional specialties (star turns like Aristide Couteaux’s variation on Hare Royale) and such essential favorites as scrambled eggs. Emphasizing quality ingredients and the brilliant but simple marriage of candid flavors—the genius for which he is rightly celebrated—Robuchon encourages the beginner with jargon-free, impeccable instructions in technique, while offering the practiced cook exciting paths for experimentation.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eThe Complete Robuchon\u003c\/i\u003e\u003cspan\u003e is a book to be consulted again and again, a magnificent resource no kitchen should be without.\u003c\/span\u003e\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":34812493725829,"sku":"Joël Robuchon","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/9780307267191_90b2f.jpg?v=1696085071"},{"product_id":"delicioso-a-history-of-food-in-spain-c","title":"Delicioso: A History of Food in Spain","description":"\u003cp\u003e\u003cem\u003eHere is what the publisher tells us about this book:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSpanish cuisine is a melting-pot of cultures, flavours and ingredients: Greek and Roman, Jewish, Moorish and Middle Eastern. It has been enriched by its climate, geology and spectacular topography, which have encouraged a variety of regional food traditions and ‘Cocinas’, such as Basque, Galician, Castilian, Andalusian and Catalan. It has been shaped by the country’s complex history, as foreign occupations brought religious and cultural influences that determined what people ate and still eat. It has continually evolved with the arrival of new ideas and foodstuffs from Italy, France and the Americas, including cocoa, potatoes, tomatoes, beans, and chilli peppers.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis is the first book in English to trace the history of the food of Spain from antiquity to the present day. From the use of pork fat and olive oil to the Spanish passion for aubergines and pomegranates, María José Sevilla skilfully weaves together the history of Spanish cuisine, the circumstances affecting its development and characteristics, and the country’s changing relationship to food and cookery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover. 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Within a few pages one can learn the physiological differences between summer and winter melons, discover the flavor components in common herbs, and walk through the Japanese katsuobushi process for fish preservation. McGee’s work is cited regularly in countless other books: he’s that indispensable.\u003c\/p\u003e\n\u003cp\u003eCloth. Line-drawings, charts. 883 pages.  \u003c\/p\u003e","brand":"SCR","offers":[{"title":"Default Title","offer_id":34812573450373,"sku":"Harold Mcgee","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/McGee_9780684800011.jpg?v=1645701664"},{"product_id":"paris-for-food-lovers-p","title":"Paris for Food Lovers","description":"\u003cp\u003eWhat began as a set of notes for her friends, written by a Swedish journalist who winters in Paris, became this friendly guide to the \u003cem\u003eonzième. \u003c\/em\u003eAs a regular visitor who does not, as she puts it, bring her holiday wallet, she focuses on neighborhood joints and affordability. These are the kind of places one imagines a Parisian best friend would take one for a casual meal.\u003c\/p\u003e\n\u003cp\u003eEntries run toward the brief, but make it clear why a place is of note: \"The place consists of little more than two tables and [the owner's] rockstar status means you must sometimes fight hard to get a seat at them. When you luck out you can snack on cold cuts and antipasti and drink Camille's well-chosen wines.\"\u003c\/p\u003e\n\u003cp\u003eSide bars include dining tips from local residents, pointers on ordering in a place where no one speaks your language, and notes on grocery shopping. There are also occasional notes on lovely neighborhood parks and other elements likely to appeal to visitors.\u003c\/p\u003e\n\u003cp\u003eThe intensity of focus almost entirely on one neighborhood means almost everyone other than a resident of the 11th will find things here that they have not previously encountered.\u003c\/p\u003e\n\u003cp\u003ePaperback. Color and black-and-white photos throughout.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eSee also in this series \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/tokyo-for-food-lovers-p\" data-mce-href=\"https:\/\/www.kitchenartsandletters.com\/products\/tokyo-for-food-lovers-p\"\u003eTokyo for Food Lovers\u003c\/a\u003e \u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003eand \u003c\/span\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/rome-for-food-lovers-p\"\u003e\u003cem data-mce-fragment=\"1\"\u003eRome for Food Lovers\u003c\/em\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"HGUS","offers":[{"title":"Default Title","offer_id":34812576858245,"sku":"Elin Unnes","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/UnnesParis.jpg?v=1625950401"},{"product_id":"pasta-pane-vino-deep-travels-through-italys-food-cultureb","title":"Pasta Pane Vino: Deep Travels Through Italy's Food Culture","description":"This tour of Italian food culture is the worthy successor to Matt Goulding's two earlier books sprung from James Beard Award-winning\u003ca href=\"http:\/\/roadsandkingdoms.com\/\"\u003e roadsandkingdoms.com\u003c\/a\u003e. Focusing his explorations on eight locations (Rome, Puglia, Bologna, Sicily, Naples, Sardinia, Piedmont, and Lake Como), Goulding is interested in the people who prepare traditional foods, be they baristas or bakers, chefs or cheesemakers, \u003cem\u003enonne\u003c\/em\u003e or guys named Nino. His recounting of a debate among Bolognese women about the proper way to make \u003cem\u003eragù \u003c\/em\u003eis nearly worth the price of the book alone, and throughout the country he finds many other people, similarly passionate about the elements of their everyday meals.\n\nHardcover. Color photographs throughout.","brand":"HAR","offers":[{"title":"Default Title","offer_id":34812577415301,"sku":"Matt Goulding","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/GouldingPastaCover.jpg?v=1625950402"},{"product_id":"peppers-of-the-americas","title":"Peppers of the Americas","description":"\u003cp\u003eWinner of the James Beard Foundation’s Book of the Year award for\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eLa Gran Cocina Latina\u003c\/em\u003e, Maricel Presilla is both a restaurant chef and a cultural historian. Her handsome new book combines botanical rigor, culinary insight, and historical curiosity.\u003c\/p\u003e\n\u003cp\u003eWith entries for more than 170 peppers cultivated throughout the Western Hemisphere, Presilla details varieties such as\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eaji aribibi gusano\u003c\/em\u003e, a creamy white Bolivian pepper “intense enough for a single pod to flavor a full pot of food;”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ebonda ma Jacques\u003c\/em\u003e, used in Martinique and Guadaloupe with an “herbal, fruity aroma;” and\u003cspan\u003e \u003c\/span\u003e\u003cem\u003echile cobán\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003efrom Guatemala, which is typically dried and “very hot with a tart undertone and… subtle notes of menthol.”\u003c\/p\u003e\n\u003cp\u003eNearly every pepper is photographed, and Presilla’s entries describe flavor and appearance as well as traditional uses and name variants. She includes chapters on basic cultivation and preservation, as well an attractive smattering of recipes illustrating the diverse range of flavors found in peppers.\u003c\/p\u003e\n\u003cp\u003eColor photographs throughout. Hardcover.\u003c\/p\u003e","brand":"TSP","offers":[{"title":"Default Title","offer_id":34812579479685,"sku":"Maricel E. Presilla","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/PresillaPeppers.jpg?v=1625950406"},{"product_id":"photography-of-modernist-cuisine-c","title":"The Photography of Modernist Cuisine","description":"\u003cp\u003eTheir technical virtuosity aside, one of the most remarkable aspects of \u003cem\u003eModernist Cuisine\u003c\/em\u003e and \u003cem\u003eModernist Cuisine at Home\u003c\/em\u003e was the spectacular photography, which made use of innovative techniques and unusual equipment and expressed Nathan Myhrvold’s food-industry-outsider aesthetic ideals.\u003c\/p\u003e\n\u003cp\u003eMyhrvold’s introduction here makes it clear that, as with the food in his earlier books, he was willing to challenge all assumptions. And in 300 very large format (13 ¼ by 17 ¾ inches) pages, the photographic results are gripping.\u003c\/p\u003e\n\u003cp\u003eNearly fifty pages are devoted to the discussion of the equipment and editing software used, providing examples of lighting setups, the ways in which the astonishing cutaway shots were obtained, and the strategies for composing multiple shots into a single startling final image.\u003c\/p\u003e\n\u003cp\u003eThis is fascinating and highly revealing. And\u003cspan data-mce-fragment=\"1\"\u003e—\u003c\/span\u003eoh yes\u003cspan data-mce-fragment=\"1\"\u003e—\u003c\/span\u003ebeautiful.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.  \u003c\/p\u003e","brand":"SMP","offers":[{"title":"Default Title","offer_id":34812580561029,"sku":"Nathan Myhrvold","price":120.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/MyhrvoldPhoto.jpg?v=1625950407"},{"product_id":"proceedings-from-the-first-annual-wild-and-seedling-pomological-exhibition","title":"Proceedings from the First Annual Wild \u0026 Seedling Pomological Exhibition","description":"\u003cp\u003eIn the first of what promises to be an enduring gathering, in the fall of 2019, 126 wild apples and pears—those which came from trees grown from seed, rather than propagated via grafting as all orchard varieties much be—were presented at the First Annual Wild \u0026amp; Seedling Pomological Exhibition, held in Ashfield, MA. Those who gathered there or sent in their discoveries, sought to revive apple exhibitions at which fruit explorers in the 19th and early 20th century showed off varieties they had found growing in fields, alleyways, compost heaps, or crevasses in stone walls.\u003c\/p\u003e\n\n\u003cp\u003ePresented here are 69 of the fruits submitted,  handsomely photographed and described in close detail. The entries address where the fruit was found and by whom, its size, shape, and color, skin texture and thickness, stem length, interior cavity, and other botanical characteristics. Notes on flavor, texture, and keeping qualities are also provided, along with suggested use, such as for cider, eating, or cooking.\u003c\/p\u003e\n\n\u003cp\u003eAlongside the businesslike descriptions, there is an undertone of gritty enchantment, from the dramatic names (Burning Church, Bus Stop Ruby, Screaching Weasel) to the sites of their discovery (\"growing next to a pond,\" \"in the parking lot of a contracting company,\" \"near at hospital at 6,300-foot elevation.\"). Many states and provinces are represented, but the Northeastern US predominates for this first collection, with the likes of Nevada, Oregon, and Virginia contributing as well.\u003c\/p\u003e\n\n\u003cp\u003eFascinating.\u003c\/p\u003e\n\n\u003cp\u003ePaperback. Color photographs throughout. 80 pages.\u003c\/p\u003e","brand":"SMP","offers":[{"title":"Default Title","offer_id":34812585050245,"sku":"Matt Kaminsky","price":26.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Kaminsky.jpg?v=1625950414"},{"product_id":"rome-for-food-lovers-p","title":"Rome for Food Lovers","description":"\u003cp\u003ePeter Loewe, a Swedish food journalist, has lived in Rome for more than 30 years. Here he offers a guide to the places he knows and admires, paying particular attention to those he feels get overlooked on popular websites. (Similarly, he avoids any places starred by Michelin).\u003c\/p\u003e\n\u003cp\u003eWith chapters on trattorias, restaurants, pizzerias, wine bars, cafes, gelaterias, and food shops, Loewe seeks to cover as much of the city as possible, inspired in good part by his conviction that \"many of the best, and above all most authentic eateries, lie outside the city center. Roman culinary traditions and family recipes are better preserved\" there. Loewe's entries are vivid, full of local characters, and rounded out with tips about best times to dine to beat crushes of neighborhood residents.\u003c\/p\u003e\n\u003cp\u003ePaperback, Color and black-and-white photos throughout.\u003c\/p\u003e\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eSee also in this series \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/tokyo-for-food-lovers-p\"\u003eTokyo for Food Lovers\u003c\/a\u003e \u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003eand \u003c\/span\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/paris-for-food-lovers-p\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/www.kitchenartsandletters.com\/products\/paris-for-food-lovers-p\"\u003e\u003cem data-mce-fragment=\"1\"\u003eParis for Food Lovers\u003c\/em\u003e\u003c\/a\u003e.\u003c\/p\u003e","brand":"HGUS","offers":[{"title":"Default Title","offer_id":34812591440005,"sku":"Peter Loewe","price":19.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/LoeweRome.jpg?v=1625950421"},{"product_id":"scent-of-a-table-p","title":"Scent of a Table","description":"\u003cp\u003eImported from South Korea, this is a dazzling collection of table setting, floral, and party decoration ideas that will be a boon for caterers, banqueting managers, and anyone else responsible for planning and staging sophisticated dining events.\u003c\/p\u003e\n\n\u003cp\u003eAn accomplished florist with nearly 40 years' experience, the author has created table designs for clients including Michelin at the Seoul Food Festival and at other international exhibitions. She has also worked extensively on more intimate scales for an array of bridal showers, birthday celebrations, holiday dinners, and other festivities. There is often a poetic simplicity in her arrangements, which are gorgeously photographed for this lavishly produced oversize book.\u003c\/p\u003e\n\n\u003cp\u003eColor photographs throughout. 352 pages; 10 1\/8 x 11 3\/4. Paperback with vellum jacket.\u003c\/p\u003e","brand":"JSMP","offers":[{"title":"Default Title","offer_id":34812594716805,"sku":"Kwang Hee Lee","price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/SCENT-OF-A-TABLE-cover.jpg?v=1625950429"},{"product_id":"spice-companion-the-a-guide-to-the-world-of-spices-c","title":"The Spice Companion: A Guide to the World of Spices","description":"Sercarz's NYC shop La Boîte is a paradise of spices and herbs, known not only for the quality of its goods but for the proprietor's gift for creating remarkable blends which are sought out by the city's leading cooks and restaurants. This handsome guide to spices (and herbs, despite the title) is eye-opening even for experienced cooks who will find \u003cem\u003eajowan\u003c\/em\u003e right before Aleppo pepper, \u003cem\u003emahlab\u003c\/em\u003e right before marjoram, and \u003cem\u003ezedoary \u003c\/em\u003eand \u003cem\u003ezuta \u003c\/em\u003ebringing up the pack.\n\nBeautifully photographed and designed, \u003cem\u003eThe Spice Companion\u003c\/em\u003e stands apart from other reference books because of Sercarz's ability to evoke flavors in comparisons which can be by turns earthy and poetic. His recommendations for use include not only suggested blends with other herbs and spices but also such fundamentals as whether toasting is beneficial, what sorts of dishes might be enlivened by judicious use, and how the flavorings are used in their traditional cultures. It's easy to fantasize about putting so many of his suggestions to use.\n\nColor photographs throughout. Hardcover.\n\n ","brand":"CWN","offers":[{"title":"Default Title","offer_id":34812603039877,"sku":"Sercarz Lior Lev","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Sercarz.jpg?v=1626126646"},{"product_id":"tokyo-for-food-lovers-p","title":"Tokyo for Food Lovers","description":"\u003cp\u003e\"An alternative title to this book,\" Jonas Cramby writes, \"\"could have been \u003cem\u003eA social phobic's guide to the most difficult to understand foodie city\u003c\/em\u003e.\" He is \"a nervous and paranoid traveler who detests not knowing how you're supposed to behave in every single situation.\"\u003c\/p\u003e\n\u003cp\u003eAnd accordingly much of this book is devoted to exploring the idioms and etiquettes of Tokyo's many specialized restaurant scenes, as well as to identifying places that represent the best current manifestations thereof. Chapters cover establishments devoted to:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRamen and tsukemen\u003c\/li\u003e\n\u003cli\u003eUdon, soba \u0026amp; tempura\u003c\/li\u003e\n\u003cli\u003eYakiniku\u003c\/li\u003e\n\u003cli\u003eYakitori \u0026amp; yakiton\u003c\/li\u003e\n\u003cli\u003eJapanese curry\u003c\/li\u003e\n\u003cli\u003eGyoza \u0026amp; biru\u003c\/li\u003e\n\u003cli\u003eTonkatsu\u003c\/li\u003e\n\u003cli\u003eSushi\u003c\/li\u003e\n\u003cli\u003eIzakaya\u003c\/li\u003e\n\u003cli\u003eFast food \u0026amp; sweet treats\u003c\/li\u003e\n\u003cli\u003eCoffee \u0026amp; tea\u003c\/li\u003e\n\u003cli\u003eCraft beer, natural wine \u0026amp; sake\u003c\/li\u003e\n\u003cli\u003eJapanese bars\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eCramby's writing is laced with contemporary pop culture references and comparisons to other establishments in places such as New York and Paris, which makes it a poor choice for someone who does not share those touchstones.\u003c\/p\u003e\n\u003cp\u003eBut it's vividly written and captures the energy of the parts of the city's food scene he seeks to cover.\u003c\/p\u003e\n\u003cp\u003ePaperback. Color and black-and-white photos throughout.\u003c\/p\u003e\n\u003cp\u003eSee also in this series \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/rome-for-food-lovers-p\"\u003e\u003cem\u003eRome for Food Lovers\u003c\/em\u003e\u003c\/a\u003e and \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/paris-for-food-lovers-p\"\u003e\u003cem\u003eParis for Food Lovers\u003c\/em\u003e\u003c\/a\u003e.\u003c\/p\u003e","brand":"HGUS","offers":[{"title":"Default Title","offer_id":34812612804741,"sku":"Jonas Cramby","price":19.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Cramby.jpg?v=1626126661"},{"product_id":"vegetarian-flavor-bible-the-c","title":"The Vegetarian Flavor Bible","description":"\u003cp data-mce-fragment=\"1\"\u003eSince the appearance of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/the-flavor-bible\/\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/kitchenartsandletters.com\/product\/the-flavor-bible\/\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThe Flavor Bible\u003c\/em\u003e\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ein 2008, that book has become persistently popular among our customers who develop their own dishes, professional and home cooks alike. As a guide to pairing ingredients and seasonings, it has no real peer. And now Page, co-author of that book, has adapted the same approach to a specifically vegetarian context, drawing on the insights of a panel of expert cooks, chefs, and other food authorities that includes Terence Brennan of NYC’s Picholine, Josiah Citrin of Mélisse in Los Angeles, bestselling authors Mollie Katzen and Deborah Madison, and a host of others. Throughout there are examples of inspired vegetarian dishes from some of the country’s leading restaurants, including Daniel, The French Laundry, and Topolobampo. A great resource for any cook looking for better vegetable eating.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"LTB","offers":[{"title":"Default Title","offer_id":34812617621637,"sku":"Karen Page","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Page_cef5abf5-e192-4a57-8c38-5bc0f0f36d49.jpg?v=1626814201"},{"product_id":"what-to-drink-with-what-you-eat-c","title":"What to Drink With What You Eat","description":"\"The definitive guide to pairing food with wine, beer, spirits, coffee, tea--even water-- based on expert advice from America's best sommeliers.\"\n\nDornenburg and Page have long been hailed as our go-to experts on bringing flavors together in the most enjoyable and creative ways through their books, including \u003cem\u003eCulinary Artistry\u003c\/em\u003e, \u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/the-flavor-bible\/\"\u003e\u003cem\u003eThe Flavor Bible\u003c\/em\u003e\u003c\/a\u003e, and Karen's latest \u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/kitchen-creativity\/\"\u003e\u003cem\u003eKitchen Creativity\u003c\/em\u003e\u003c\/a\u003e. In \u003cem\u003eWhat to Drink with What You Eat,\u003c\/em\u003e the practical food\/ingredient and flavor based approach their followers have grown to rely on is augmented with the wisdom of food and drink professionals from some of the best restaurants in the US.\n\nThis is a practical and infinitely usable guide to exploring the seemingly-complex world of food and beverage pairing based on what you really eat.\n\nHardcover. Color and black and white photography.\n\n ","brand":"LTB","offers":[{"title":"Default Title","offer_id":34812620374149,"sku":"Andrew Dornenberg and Karen Page","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/DornenburgPage-Cover.jpg?v=1626126677"},{"product_id":"bakery-design","title":"Bakery Design","description":"\u003cp\u003e\u003cem\u003eBakery Design\u003c\/em\u003e showcases the most current and innovative trends in architecture and design, using examples from more than 50 bakeries worldwide. Acknowledging the need to play to current social media trends, the book emphasizes visual edginess and distinctive environments. For each featured bakery—locations range from Singapore to Greece to Poland to Beirut to the United States—there are several dazzling color photographs, architectural drawings, and a description of the client's and the designer's motives and concepts. Anyone interested in design—either as an interior designer, a contractor, or a bakery owner—will find no shortage of ideas here. On-trend design elements like railroad tile, exposed brick, and living walls appear alongside many new ideas—entirely stainless steel seating areas, thousands of magenta dowels hanging from the ceiling, strategically located mirrors that rotate throughout the day to reflect products and customers alike. It's worth noting that \u003cem\u003eBakery Design\u003c\/em\u003e does not contain any back-of-the-house concepts. Its emphasis on front-of-house design means that the ideas it showcases could be just as easily used in cafes, restaurants, and bars. While we'll continue to search for books featuring innovative production area layouts and concepts \u003cem\u003eBakery Design\u003c\/em\u003e is a valuable resource and addictively browseable.\u003c\/p\u003e\n\u003cp\u003ePaperback. Color photographs throughout.    \u003c\/p\u003e","brand":"ANTC","offers":[{"title":"Default Title","offer_id":34812692267141,"sku":"Images Publishing","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/BakeryDesign.jpg?v=1626126691"},{"product_id":"bullipedia-coffee-sapiens-innovation-through-understanding","title":"Bullipedia: Coffee Sapiens: Innovation Through Understanding (Signed Edition)","description":"\u003cp data-mce-fragment=\"1\"\u003eThe first English-language volume in what promises to be a 17-book exploration of food and drink, \u003cem data-mce-fragment=\"1\"\u003eCoffee Sapiens\u003c\/em\u003e is a reference work that reexamines and sometimes upends—Adrià-style— standard wisdom on coffee history, cultivation and harvest, preparation, consumption, and even the set-up and operation of coffee bars and other businesses.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAt more than 700 pages, \u003cem data-mce-fragment=\"1\"\u003eCoffee Sapiens \u003c\/em\u003eincludes a wealth of photographs, drawings, and charts which help elucidate everything from the botanical relationships of different cultivars to various types of commercial roasting machines. Exacting recipes explore the preparation of the various drinks most popular in Europe, the Americas, and Australia and classify them according to a range of factors, including their complexity, the time of day they are typically served, and even the types of establishments where they are most common. There are also several chapters devoted to the creation and operation of appealing and successful coffee establishments.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWe've never seen this book's equal.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover. Color photographs throughout. 13 x 9. 704 pages. 1000 photographs.\u003c\/p\u003e","brand":"PHAI","offers":[{"title":"Default Title","offer_id":34812695969925,"sku":"Bullipedia","price":130.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/CoffeeSapiens-196x280.jpg?v=1626715742"},{"product_id":"kitchen-creativity-unlocking-culinary-genius-with-wisdom-inspiration-and-ide","title":"Kitchen Creativity: Unlocking Culinary Genius--with Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs","description":"Karen Page is the co-author of the indispensable \u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/the-flavor-bible\/\"\u003e\u003cem\u003eFlavor Bible\u003c\/em\u003e\u003c\/a\u003e, a powerful resource for anyone who loves to improvise in the kitchen. Here, in \u003cem\u003eKitchen Creativity\u003c\/em\u003e, she explores how culinary professionals, who call upon their imagination daily, keep their inspiration fresh and their intuition keen as they create and refine recipes.\n\nWorking with input from chefs ranging from Michael Anthony and Amanda Cohen to Ana Sortun and Michael Voltaggio, Page has identified a three-step process that describes how anyone committed to the work can become more ingenious. There are more than 400 pages of examples from leading restaurants, stories of hard-won triumphs, and apparent moments of serendipity that were created by careful groundwork. Remarkably useful for professionals as well as those who like to cook without recipes.\n\nColor photographs throughout by Page’s husband and longtime collaborator Andrew Dornenberg.\n\nHardcover.\n\n ","brand":"LTB","offers":[{"title":"Default Title","offer_id":34812718874757,"sku":"Karen Page","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/PAGE.jpg?v=1626126718"},{"product_id":"where-chefs-eat-a-guide-to-chefs-favorite-restaurants","title":"Where Chefs Eat: A Guide to Chefs' Favorite Restaurants","description":"\u003cp data-mce-fragment=\"1\"\u003eIt has been two years since the appearance of the original edition of this guide to the favorite restaurants of chefs from around the world. Now it has been updated and expanded to include contributions from some 600 professionals, including David Chang, the Roca brothers, Yotam Ottolenghi, Massimiliano Alajmo, Pierre Koffman, and Michel Troisgros. The restaurants range from top-tier dining establishments to neighborhood dives; descriptions are generally brief and to the point, sometimes singling out just one particular dish. A fine useful book, but be aware that the chefs are offering up places they frequent, so coverage tends to be limited to communities with large populations or that are near gastronomic centers. At 976 pages, this is jam-packed with information for culinary travelers.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover. Maps.\u003c\/p\u003e","brand":"PHAI","offers":[{"title":"Default Title","offer_id":34812778643589,"sku":"Joe Warwick, Joshua David Stein, Natascha Mirosch \u0026 Evelyn Chen","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/7101IgPC23L.jpg?v=1626815651"},{"product_id":"wines-of-the-french-alps-savoie-bugey-and-beyond-with-local-food-and-travel-ti","title":"Wines of the French Alps: Savoie, Bugey and Beyond With Local Food and Travel Tips","description":"\u003cp\u003eAlthough they were once scarce outside France, wines from the country's Alpine regions are increasingly becoming available elsewhere. Following on the model of her \u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/jura-wine\/\"\u003eJura Wine\u003c\/a\u003e, Wink Lorch offers here an authoritative and personal guide to French Alpine wines and the regions in which they are produced: Savoie, Isère, Bugey, Le Diois, and Haute-Alpes.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWines of the French Alps\u003c\/em\u003e begins with brief overview of each region's character and history, then discourses broadly on factors of climate and geology, as well as favored grapes, many of which are not cultivated anywhere else in the world.\u003c\/p\u003e\n\u003cp\u003eProfiles of 120 different producers follow, selected with an eye to those who export, who favor organic production, or whose market presence is strongest. Throughout this section there are maps which help clarify the position of the vineyards relative to significant geographic features.\u003c\/p\u003e\n\u003cp\u003eAnd finally, Lorch provides a selective guide to regional foods (the cheeses, the cheeses!), and a pithy selection of notable hotels and restaurants. This is a charming and detailed resource, clearly written with an intimate knowledge of places as well as the people who are producing the wines.\u003c\/p\u003e\n\u003cp\u003ePaperback. Color photographs throughout.\u003c\/p\u003e","brand":"Wink Lorch","offers":[{"title":"Default Title","offer_id":34812779561093,"sku":"Wink Lorch","price":42.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/lORCH-1.jpg?v=1626126680"},{"product_id":"adventurous-foodie-700-foods-you-should-try-from-around-the-world","title":"The Adventurous Foodie: 700 Foods You Should Try from Around the World","description":"\u003cem\u003eThis is what the publisher tells us:\u003c\/em\u003e\n\u003cdiv id=\"desc_summary0789327759-content\" class=\"expandContent\"\u003e\n\n\u003cspan class=\"src-ems\"\u003eAlexandre Stern has compiled a veritable “bucket list” of foods to try at least once in life. Bringing together gastronomy, discovery, and travel, this geographically organized journey highlights more than 700 culinary specialties spanning five continents.\u003c\/span\u003e\n\nThere is much food trivia and history to ponder: the common carrot originated in Afghanistan, while fish sperm is prized in Japan. \u003cem\u003eBaba au rhum\u003c\/em\u003e—famed as a refined masterpiece of upscale French patisserie—was invented in Poland as a humble, rumless cake. Closer to home, we learn that New England lobster, now a luxury, was once considered fit only for the poor.\n\nOrganized alphabetically by continent and country, this is an engaging tour of the world’s pantry from soup to nuts, including fruits, vegetables, spices, breads and baked goods, seafood, meats, dairy, drinks, and much more. Highly browsable, this is an inspirational guide to new tastes and culinary adventures.\n\n\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\"\u003e\n\u003cdiv class=\"column icon-glasses-icon iconSVG enhancedGlasses\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"desc_contributorbio0789327759-content\" class=\"expandContent\"\u003eAlexandre Stern is a member of the prestigious Collége Culinaire de France, an association of France’s top culinary professionals.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003eHardcover. 632 pages.\u003c\/div\u003e","brand":"RIZ","offers":[{"title":"Default Title","offer_id":39264757907589,"sku":"Alexandre Stern","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/SternAdventurous.jpg?v=1626126786"},{"product_id":"gifts-of-the-gods-a-history-of-food-in-greece","title":"Gifts of the Gods: A History of Food in Greece","description":"\u003cp\u003e\u003cem\u003eHere is what the publisher tells us about this book:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhat do we think about when we think of Greek food? For many, it is the meze and traditional plates of a typical Greek island taverna from summer holidays or from Greek restaurants at home. This book takes us into and beyond the taverna to offer us a unique, comprehensive history of the foods of Greece.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAndrew and Rachel Dalby discuss how the land was first settled, what was grown, and how certain fruits, herbs and vegetables came to be identified. Moving through prehistorical and classical Greece, and the Roman, Byzantine and Ottoman empires, they explore the variety of Greek foods among communities outside the national borders as well as the food culture of the regions and islands of Greece itself. Through a synthesis of modern Greek food, with all that it owes to Christianity and to Greeks of the diaspora, they lead us into a discussion of Greek hospitality.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eGreek food is brimming with thousands of centuries of history, lore and culture. With many superb illustrations, and traditional recipes that blend historical and modern flavours, Gifts of the Gods is a fine account of this rich and ancient cuisine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover. 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It examines the use of less familiar ingredients such as chestnuts, couscous and oysters, French food in literature and film, the influence of France’s overseas territories on the shape of French cuisine today, and includes historical recipes for readers to try at home.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover. Color photographs and illustrations throughout.\u003c\/span\u003e\u003c\/p\u003e","brand":"REAK","offers":[{"title":"Default Title","offer_id":39306242490501,"sku":"Maryann Tebben","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/tebben_9781789143324_99a91.jpg?v=1645892696"},{"product_id":"276-edible-wild-plants-of-the-united-states-and-canada-berries-roots-nuts-greens-flowers-and-seeds","title":"276 Edible Wild Plants of the United States and Canada: Berries, Roots, Nuts, Greens, Flowers, and Seeds","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003eHere is what the publisher tells us:\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"expandContent\" id=\"desc_summary1641702427-content\"\u003e\n\u003cp\u003eThe most exhaustive edible wild plants reference book to cover the US and Canada, featuring over 800 full-color photos. Self-sufficiency expert Caleb Warnock shares his expertise on living off the land in 2\u003ci\u003e76 Edible Wild Plants of the United States and Canada\u003c\/i\u003e.\u003c\/p\u003e\n\u003cp\u003ePacked with over 800 photographs of over 250 wild berries, roots, nuts, greens, and flowers, this valuable reference will show you which plants are edible, where to find them, how to prepare them, and how to avoid poisonous look-alikes. With a focus on plants found throughout the United States and Canada, it’s the most exhaustive reference book of its kind!\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCaleb Warnock is the popular author of \u003cem\u003eForgotten Skills of Self-Sufficiency, The Art of Baking with Natural Yeast, Backyard Winter Gardening For All Climates, More Forgotten Skills, Trouble’s On The Menu,\u003c\/em\u003e and the \u003cem\u003eBackyard Renaissance Collection\u003c\/em\u003e. He is the owner of SeedRenaissance.com and blogs at CalebWarnock.blogspot.com, where you will find a link to join his email list to learn more about forgotten skills.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eFlexibind. Color photographs throughout.\u003cbr\u003e\n\u003c\/div\u003e","brand":"FAM","offers":[{"title":"Default Title","offer_id":39325576626309,"sku":"Caleb Warnock","price":24.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Warnock.jpg?v=1626126795"},{"product_id":"the-chefs-garden-a-modern-guide-to-common-and-unusual-vegetables-with-recipes","title":"The Chef's Garden: A Modern Guide to Common and Unusual Vegetables--with Recipes","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFor a limited time we have signed bookplates from Jamie Simpson.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOn the Ohio farmland his family has owned for some seventy years, Lee Jones raises heirloom vegetables for chefs and restaurants. Jones’s dedication to quality, and his willingness to listen to and anticipate the needs of chefs, have made The Chef’s Garden one of the country’s premier suppliers of produce.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn this 600+ page reference work, Jones discusses more than 500 commercially grown edible plants, from herbs and flowers to stems, stalks, roots, and seeds. He notes the qualities of important varieties, including how to select, store, clean, and prepare everything from chrysanthemum greens and cactus pads to radishes, Red Zeppelin onions, and rutabagas. There are color photographs to aid in identification, and sidebars often address using parts of the plant that might traditionally be headed for the compost heap.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThroughout the book there are recipes by Jamie Simpson, executive chef of The Culinary Vegetable Institute, an arm of The Chef’s Garden which develops and showcases recipes for the huge range of produce. So for anyone stumped by how to use garlic root nests, wondering how to incorporate fresh herbs into a cocktail menu, or seeking a fresh way to serve radishes beautifully, here is very practical and useful insight.\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAn important tool for any professional kitchen.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":39354275889285,"sku":"Farmer Lee Jones with Kristin Donnelly","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Jones.jpg?v=1626814490"},{"product_id":"will-write-for-food-pursue-your-passion-and-bring-home-the-dough-writing-recipes-cookbooks-blogs-and-more","title":"Will Write for Food (4th Edition): Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs, and More (4th Edition, Revised and Updated)","description":"\u003cp data-mce-fragment=\"1\"\u003esuccessful food bloggers and freelance writers?\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNoted journalist and writing instructor Dianne Jacob draws on more than 20 years of experience to teach you how to take your passion from the plate to the page. With tips for crafting your best work, getting published, and turning your passion into a profession, Jacob will teach you about making a name for yourself based on the quality of your writing.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhether you’ve been writing for years or are just starting out, this updated edition of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eWill Write for Food\u003c\/i\u003e offers what you need to know to succeed and thrive, including:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eA new chapter on how to create a strong voice for your writing\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eDiverse voices on the changing landscape of food writing\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHow to self-publish\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBuilding a social media following, with photography tips\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eThe keys to successful freelancing for publications and websites\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eEngaging, provocative writing exercises to get the juices flowing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePaperback.\u003c\/p\u003e","brand":"HBG","offers":[{"title":"Default Title","offer_id":39405882998917,"sku":"Dianne Jacob","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/jacob_10ed1201-1044-4a00-80f5-d85e03b5bc16.jpg?v=1626815215"},{"product_id":"1-000-foods-to-eat-before-you-die-a-food-lovers-life-list-paperback","title":"1,000 Foods to Eat Before You Die: A Food Lover's Life List (Paperback)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMimi Sheraton’s \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eNew York Times\u003c\/span\u003e\u003c\/i\u003e \u003ca href=\"https:\/\/www.nytimes.com\/2023\/04\/06\/dining\/mimi-sheraton-dead.html?searchResultPosition=2\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eobituary\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e reports that the trailblazing writer ate more than 21,000 restaurant meals across nearly fifty countries in her decades-long career. So there are few better people to advise on the most worthwhile dishes to pursue in one’s lifetime.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eDespite the clickbait-y title, this is most certainly not a predictable or uninspired list. Every dish featured includes background information, personal commentary, advice on where to get it, and further reading suggestions. Even if you don’t make it around the world to try \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eeverything\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e, the oysters of Locmariaquer, Jamaican Blue Mountain coffee, and Nyonya's Peranakan delicacies can be enjoyed vicariously here.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA word of warning, the type is painfully small. Even those with young eyes will be reaching for dollar store glasses after a few dozen pages. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003ePaperback. Color photographs throughout.\u003c\/span\u003e\u003c\/p\u003e","brand":"WOR","offers":[{"title":"Default Title","offer_id":39514826702981,"sku":"Mimi Sheraton","price":27.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/91Mq1BbSpDL.jpg?v=1631566561"},{"product_id":"cabbage-and-caviar-a-history-of-food-in-russia","title":"Cabbage and Caviar: A History of Food in Russia","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003eHere is what the publisher tells us about this book:\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen people think of Russian food they generally think either of opulent luxury, signified above all by caviar, or of poverty and hunger – of cabbage and potatoes and porridge. Both of these visions have a basis in reality, but both of them are incomplete. The history of food and drink in Russia includes hunger and it includes plenty, it includes scarcity and, for some, at least, abundance. It includes dishes that came out of the northern, forested regions and ones that incorporate foods from the wider Russian Empire and later from the Soviet Union. \u003c\/span\u003e\u003ci\u003eCabbage and Caviar\u003c\/i\u003e\u003cspan\u003e places Russian food and drink in the context of Russian history, and shows off the incredible (and largely unknown) variety of Russian food.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover. Color photos and illustrations throughout.\u003c\/span\u003e\u003c\/p\u003e","brand":"UCHI","offers":[{"title":"Default Title","offer_id":39550287282309,"sku":"Alison K. 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It's easy to lose oneself in this book.\u003c\/p\u003e\n\u003cp\u003eHardcover. Black-and-white photos; color insert.\u003c\/p\u003e","brand":"UOX","offers":[{"title":"Default Title","offer_id":39582841110661,"sku":"edited by David Wondrich with Noah Rothbaum","price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Wondrich_9780199311132_ba706.jpg?v=1636041918"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/collections\/USDA9781733622042_376fb.jpg?v=1627228434","url":"https:\/\/www.kitchenartsandletters.com\/collections\/reference-1.oembed?page=4","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}