{"title":"Signed Books","description":"Signed cookbooks and signed culinary memoirs are wonderful additions to your library. We are honored when authors visit the store to sign their books because we love the chance to talk with them and learn even more about their work. When that isn't possible, we work with publishers to get books signed even before they reach our store, or to provide you with an autographed bookplate to go inside your copy.","products":[{"product_id":"book-on-pie-the-everything-you-need-to-know-to-bake-perfect-pies","title":"The Book on Pie: Everything You Need to Know to Bake Perfect Pies","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eFor a limited time we have bookplates signed by\u003cspan\u003e \u003c\/span\u003eErin Jeanne McDowell.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eErin McDowell, a contributor to\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe New York Times\u003c\/em\u003e, Food52.com, and the host of classes for Food Network Kitchen, is serious about crust. She offers more than 20 different crusts—from all butter and gluten-free to crusts made with polenta, crushed cookies, coconut, and meringue—and 25 more variations on those crusts. And she also arms you with the information you need to adapt any crust you make by changing the fat or tweaking the mixing method.\u003c\/p\u003e\n\u003cp\u003eFear of crust conquered, you’re ready for the fillings. In chapters on fruit pies, custard pies, cream, chiffon and cold-set pies, as well as savory pies, McDowell provides you with unassailable standards (apple, rhubarb, pumpkin, banana cream) and ingenious new ideas. You might try a deep-dish berry cobbler pie, because who says you can’t have two desserts in one? Or perhaps the white chocolate-peppermint pie. Her striped citrus pie layers blood orange curd, grapefruit curd, and tangerine curd to add zest to any winter meal. And a beautiful red onion tarte Tatin makes for a stunning vegetable side.\u003c\/p\u003e\n\u003cp\u003eMarvelously helpful and tempting.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"HMC","offers":[{"title":"Default Title","offer_id":34812478849157,"sku":"Erin Jeanne McDowell","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/McDowellPie.jpg?v=1625950253"},{"product_id":"cooking-gene-the-a-journey-through-african-american-culinary-history-in-the-ol-p","title":"The Cooking Gene: A Journey Through African American Culinary History in the Old South (paperback)","description":"\u003cp\u003e\u003cstrong\u003eFor a limited time we have bookplates signed by Michael Twitty.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMichael Twitty embarks on this family memoir and exploration of race in American cooking, particularly Southern cooking, knowing that “heads will shake,” over nearly every detail of the story he uncovers.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eA culinary historian whose work includes a residency at Colonial Williamsburg, Twitty has ancestors who were white as well as black, and he does not shy away from the painful, dismaying particulars of how the second were and continue to be treated by the first.\u003c\/p\u003e\n\u003cp\u003eInstead of a polemic, however, he has produced a moving, detail-rich, and evocative account that stretches back more than 300 years, pointing out contributions that have been lost, elided, or erased in conversations about where American food comes from.\u003c\/p\u003e\n\u003cp\u003eIt’s a powerful testament to the way that food—how it is raised, prepared, and eaten—is enmeshed in culture and daily living.\u003c\/p\u003e\n\u003cp\u003eWe’re confident that \u003cem\u003eThe Cooking Gene\u003c\/em\u003e will inspire and be cited by scholars, as well as Americans who care about their country’s past, for decades to come. You can read an interview with Michael Twitty on the Smithsonian website \u003ca href=\"http:\/\/www.smithsonianmag.com\/arts-culture\/food-historian-reckons-black-roots-southern-food-180964285\/\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eColor photographic insert. Paperback.  \u003c\/p\u003e","brand":"AMIS","offers":[{"title":"Default Title","offer_id":34812495691909,"sku":"Michael W. 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In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook \u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/season-big-flavors-beautiful-food\/\"\u003e\u003cem\u003eSeason\u003c\/em\u003e\u003c\/a\u003e, guides home cooks on an exploration of flavor in more than 100 recipes.\u003c\/p\u003e\n\u003cp\u003e• Provides inspiration and knowledge to both home cooks and seasoned chefs\u003c\/p\u003e\n\u003cp\u003e• An in-depth exploration into the science of taste\u003c\/p\u003e\n\u003cp\u003e• Features Nik Sharma's evocative, trademark photography style\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe Flavor Equation\u003c\/em\u003e is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Soba Noodles with Mushrooms and Walnut Sauce, and Richness: Coconut Milk Cake.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"CHR","offers":[{"title":"Default Title","offer_id":34812515385477,"sku":"Nik Sharma","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/SharmaFlavor.jpg?v=1625950301"},{"product_id":"from-the-oven-to-the-table-simple-dishes-that-look-after-themselves-c","title":"From the Oven to the Table, Simple Dishes That Look After Themselves","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eFor a limited time we have bookplates signed by Diana Henry.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA few minutes of prep work on your part, and then you can let your oven do the rest of the work of creating enticing, flavorful dinners. Smart and inspiring, \u003cem\u003eFrom the Oven to the Table\u003c\/em\u003e is packed with fresh ideas for weeknight cooking. As James Beard Award-winner Diana Henry says, “I love the alchemy that takes place behind that door. It’s astonishing how heat, on its own—without you directing it or supervising very much—can turn simple ingredients into a meal.” Because Diana Henry has, in the words of Nigella Lawson, \"a genius for flavors,\" \u003cem\u003eFrom the Oven to the Table\u003c\/em\u003e helps you prepare meals that are completely different from everyone else's easy-to-make recipes. Imagine enjoying vegetable and grain dishes like:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOregano-roasted eggplants with anchovy and chili sauce\u003c\/li\u003e\n\u003cli\u003eBaked rice with green olives, orange, feta cheese and dill\u003c\/li\u003e\n\u003cli\u003eCumin-roasted string beans and tomatoes with tahini and cilantro\u003c\/li\u003e\n\u003c\/ul\u003e\nChicken dishes like:\n\u003cul\u003e\n\u003cli\u003eChicken thighs with miso, sweet potatoes, and scallions\u003c\/li\u003e\n\u003cli\u003eChicken and rice with coconut, green chilies, cilantro, and lime\u003c\/li\u003e\n\u003cli\u003eChicken with cauliflower and 'nduja sausage\u003c\/li\u003e\n\u003c\/ul\u003e\nMeat dishes like:\n\u003cul\u003e\n\u003cli\u003eSteak with soy-ginger butter\u003c\/li\u003e\n\u003cli\u003eThyme-roasted lamb chops\u003c\/li\u003e\n\u003cli\u003eRoast pork with crushed grapes\u003c\/li\u003e\n\u003c\/ul\u003e\nPlus fish dishes, plenty of side dishes, and loads of vibrant, flavorful sauces that you can borrow to use on anything you like. A beloved national treasure in the UK, Diana Henry is a longtime columnist for \u003cem\u003eThe Telegraph. \u003c\/em\u003eShe has written eleven previous cookbooks and earned abundant and unreserved praise from cooks, including Yotam Ottolenghi, who said, “I would eat anything Diana Henry cooks.” She has not been a household name in the US; instead she has been a sort of secret weapon for American cooks who have discovered her and deployed her culinary imagination to enhance their own reputations. She is also universally praised for the quality of her writing, which Melissa Clark in \u003cem\u003eThe New York Times\u003c\/em\u003e called, \"luminous and evocative... the kind of prose that makes you want to run immediately into the kitchen to have your way with some figs. And when you get there, you discover that none of her recipes are fussy, and all of them work. To be accessible, reliable and still thrilling is a very rare achievement indeed.\" Hardcover. Color photographs throughout.","brand":"MBZ","offers":[{"title":"Default Title","offer_id":34812523446405,"sku":"Diana Henry","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/HenryOvenCover.jpg?v=1625950313"},{"product_id":"german-jewish-cookbook-the-recipes-and-history-of-a-cuisine-c","title":"The German-Jewish Cookbook: Recipes and History of a Cuisine","description":"\u003cp\u003e\u003cstrong\u003eFor a limited time we have copies signed by Gabrielle \u0026amp; Sonya Gropman.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWritten by a mother-daughter team, this is the first German Jewish cookbook in over a century.\u003c\/p\u003e\n\u003cp\u003eThe recipes included are from life in Germany before WWII that were adapted by refugees as they settled in new homes. Some of these recipes are contributed by friends and family of the authors. 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Hardcover.  \u003cbr\u003e\u003c\/p\u003e","brand":"UBRN","offers":[{"title":"Default Title","offer_id":34812525510789,"sku":"Gabrielle \u0026 Sonya Gropman","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/GROPMAN.jpg?v=1625950316"},{"product_id":"my-life-as-a-wife-love-liquor-and-what-to-do-about-other-women-p","title":"OP: My Life as a Wife: Love, Liquor, and What to Do About the Other Women","description":"\u003cp\u003e\u003cem\u003eTimewell Press, London, 2008. Hardcover. Very Good Minus. Signed first printing.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThere may be no better sell for this memoir by British food writer Elisabeth Luard (1941– ) than its subtitle: \u003cem\u003eLove, Liquor and What to Do About the Other Women\u003c\/em\u003e. But then there are her opening lines: “This is the story of my life as a wife. Or how to stay married for forty years without actually murdering your husband. A love story.”\u003cbr\u003e \u003cbr\u003eTo provide some context, Elisabeth Longmore married Nicholas Luard (1937–2004) at just 21. It was love at first sight, and how could it not be? The latter was a handsome, principled, sporty, funny intellectual who was adored by all who knew him. But he was also a lifetime alcoholic and philanderer. The book begins with his obituary.\u003c\/p\u003e\n\u003cp\u003eLuard’s writing is vividly beautiful, acerbic, and heartbreaking. Food and cooking is always there in the background and, at times, reveals itself as a means of asserting control. “Food does what I tell it to do. Nothing else in my life has ever done that.”\u003c\/p\u003e\n\u003cp\u003eOur copy is a \u003cstrong\u003esigned first printing\u003c\/strong\u003e, Very Good Minus. The first quarter of the book block is lightly rippled due to liquid damage, though not showing any staining. Hardcover.\u003c\/p\u003e","brand":"KNOP","offers":[{"title":"Default Title","offer_id":34812566339717,"sku":"Elisabeth Luard","price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/luard_my_life_as_a_wife.jpg?v=1754503803"},{"product_id":"nerd-baker-extraordinary-recipes-stories-and-baking-adventures-from-a-true-oven","title":"Nerd Baker: Extraordinary Recipes, Stories \u0026 Baking Adventures from a True Oven Geek","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #054966;\"\u003e\u003cstrong\u003eWe're delighted to offer signed copies of this book while supplies last!\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFood writer and cooking teacher Christopher Tan—author of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/way-of-the-kueh-the\/\" data-mce-fragment=\"1\"\u003eThe Way of Kueh\u003c\/a\u003e— busts the world of home baking wide open, with unique recipes, stories and detailed knead-to-know advice from the deepest corners of a true oven nerd’s mind. And he does so from the perspective of a well-traveled resident of Singapore.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCenturies of cultural intersection are apparent here as Tan showcases bread with Portuguese roots on one page and Japanese melon curry buns on another. There are tarts from the Philippines, Thai sausage rolls, and meat-filled buns from Samoa.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eExplore over 60 breads, cakes, cookies and dishes inspired by his life, travels and food obsessions. Geek out with him over ‘intelligent’ black rice cake, homemade Pocky, the tangled histories of puff pastry and a breathtaking luncheon meat extravaganza. Learn how to make Banhmiclairs, smoked cloud cookies, bundt cake with built-in frosting and much more.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEnergetic, intelligent, and inspiring.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFlexibind. Color photographs throughout.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMeasurements are chiefly by weight and in metric.\u003c\/strong\u003e\u003c\/p\u003e","brand":"EPIG","offers":[{"title":"Default Title","offer_id":34812567814277,"sku":"Christopher Tan","price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/TanNerd.jpg?v=1624549772"},{"product_id":"quick-and-simple","title":"Quick \u0026 Simple","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eFor a limited time we have bookplates signed by Jacques Pepin.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eFew cooks make people as comfortable in the kitchen as the legendary Jacques Pepin, and this new collection of smart, uncomplicated recipes demonstrates why.\u003c\/p\u003e\n\u003cp\u003eIt certainly helps that Pepin is at ease in many cuisines, allowing him to adapt from all kinds of home cooking; French, Italian, Spanish, Russian, and American influences are easy to find. There's a chicken in vinegar with garlic and tomato sauce from Lyon, a salad of mozzarella and cilantro, a pair of cheesy calzones, and the likes of a raspberry gratin for dessert.\u003c\/p\u003e\n\u003cp\u003ePepin's own paintings appear on the cover and throughout the book, supplemented by photographs of many of finished dishes, taken by his longtime collaborator Tom Hopkins.\u003c\/p\u003e\n\u003cp\u003eHardcover.\u003c\/p\u003e","brand":"HMC","offers":[{"title":"Default Title","offer_id":34812586393733,"sku":"Jacques Pepin","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/PepinQuick.jpg?v=1624549865"},{"product_id":"unforgettable-the-bold-flavors-of-paula-wolferts-renegade-lige-c","title":"Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life","description":"\u003cp\u003e\u003cstrong\u003eFor a limited time we have bookplates signed by Emily Kaiser Thelin and Paula Wolfert.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/em\u003eThis is the second edition of \u003cem\u003eUnforgettable, \u003c\/em\u003ereleased by Grand Central Life \u0026amp; Style. 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In many ways hers is the story of America's growing awareness of Mediterranean food, though Wolfert, with her emphasis on traditional techniques and foodways, was never the popularizer who managed to exploit all the opportunities. She was always more likely to wonder what was being eaten in a remote valley than to sing the praises of a resort chef or slap her name on a line of olive oil. \u003cem\u003eUnforgettable\u003c\/em\u003e does a remarkable job of enticing us to cook as Wolfert has cooked, with a sense of adventure and a desire to understand where a dish comes from and why it is made the way it is made. 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Sought after as a co-author for many cookbooks, she has also written her own popular books, \u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/small-victories-2\/\"\u003eSmall Victories\u003c\/a\u003e and \u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/now-again\/\"\u003eNow \u0026amp; Again\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eNow, in \u003cem\u003eSimply Julia,\u003c\/em\u003e she demonstrates all over again why people like her cooking and her approach so much. The book is rich with friendly stories, good ideas, and flavorful food without attitude.\u003c\/p\u003e\n\u003cp\u003eInspired by memories of her dad's Tex-Mex meatloaf, she offers a meatball version that cooks faster and works better as leftovers. Craving a muffuletta sandwich but not so interested in processed meat, she created a vegetarian version that gets much of its flavor impact from pickled iceberg lettuce. She turns the everything bagel into a handpie, and sweetens the cream cheese frosting on her carrot cake with maple syrup for some extra depth.\u003c\/p\u003e\n\u003cp\u003eThroughout the book, Turshen's family and friends are everywhere as sources of inspiration, and this is the kind of smart, satisfying home cooking we'd all probably like to share with those same people in our own lives.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.  \u003c\/p\u003e","brand":"HAR","offers":[{"title":"Default Title","offer_id":39253150597253,"sku":"Julia Turshen","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/TurshenSimply.jpg?v=1614793143"},{"product_id":"the-arabesque-table","title":"The Arabesque Table","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003eFor a limited time we have bookplates signed by Reem Kassis.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe Arabesque Table\u003c\/em\u003e takes inspiration from the traditional food of the Arab world, weaving Reem Kassis’s cultural knowledge with her contemporary interpretations of an ancient, remarkably diverse cuisine.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eShe opens up the world of Arabic cooking today, presenting a mosaic of 130 delicious, accessible home recipes — from simple salads to flavorful mains and fragrant desserts. Organized by primary ingredient, her narratives formed by her experiences and influences bring the dishes to life, as does the book’s vivid photography.\u003c\/p\u003e\n\u003cp\u003e“\u003cem\u003eThe Arabesque Table\u003c\/em\u003e sees food, recipes, and stories as part of the on-going conversation (and feast!) between cultures and their cuisines. Reem’s book is full to the brim with dishes rooted in tradition but that creatively (and deliciously!) transcend it. It is wonderful!” – Yotam Ottolenghi\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"PHAI","offers":[{"title":"Default Title","offer_id":39294629871749,"sku":"Reem Kassis","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/KassisArabesque.jpg?v=1625242076"},{"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":"grains-for-every-season-rethinking-our-way-with-grains","title":"Grains for Every Season: Rethinking our Way with Grains","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eFor a limited time we have bookplates signed by Joshua McFadden.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom the author of the remarkably popular and imaginative \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/six-seasons-a-new-way-with-vegetables-c\"\u003eSix Seasons\u003c\/a\u003e, a James Beard Award-winner, comes a similarly bold approach to using grains such as barley, farro, quinoa, rye, and wild rice.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJoshua McFadden, who runs three restaurants in Portland, Oregon, as well as a nearby farm, demystifies using whole grains with the goal of helping \"you to realize that it doesn't take a lot of effort to incorporate them into your cooking life.... nutty, toasty, chewy, all easy to love\"\u003c\/p\u003e\n\u003cp\u003eAmong those things which are easy to love: roasted butternut squash maple millet bread; quinoa and watermelon salad with pistachios and spicy pickled peppers; beef and swiss chard soup with spelt; grated carrot salad with peanuts, raisins, and wheat berries. And for a child-pleasing, party crowd-satisfying nibble: super-crisp flatbread that tastes like Cheez-Its but involves no industrial chemicals.\u003c\/p\u003e\n\u003cp\u003eBold and fun.\u003c\/p\u003e\n\u003cp\u003e Hardcover. Color illustrations throughout.\u003c\/p\u003e","brand":"WORA","offers":[{"title":"Default Title","offer_id":39466629693573,"sku":"Joshua McFadden with Martha Holmberg","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/McFadden9781579659561_39a70.jpg?v=1626371762"},{"product_id":"grist-a-practical-guide-to-cooking-grains-beans-seeds-and-legumes","title":"Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eFor a limited time we have bookplates signed by Abra Berens.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAmong the pleasures of a well-written cookbook are discovering an author who writes with authority, enthusiasm, and a sense of practicality laced with a willingness to be adventurous.\u003c\/p\u003e\n\u003cp\u003eAbra Berens, who is also the author of a popular vegetable book, \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/ruffage-a-practical-guide-to-vegetables\"\u003eRuffage\u003c\/a\u003e, deftly addresses grains, seeds, beans, and other legumes in this 400+ page book. Most recipes come with suggestions for variations that further demonstrate the versatility of these staple foods.\u003c\/p\u003e\n\u003cp\u003eRecipes are arranged by core ingredient, with each chapter opening with information on basic cooking times and water ratios, signs of doneness, place of origin, yield, and so forth. Berens also addresses issues of cultivation, particularly from the standpoint of small farmers (an occupation she once held).\u003c\/p\u003e\n\u003cp\u003eYou'll likely find ways of using these foods that you have never tried: oats served in the style of French panisse, pan fried and topped with a mint-almond relish; marinated split pea salad; barley with roasted parsnips, endive, and mornay sauce; wheat berries with cucumber and parsley, dressed with pickle brine.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThere is years of good cooking in this book.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"CHR","offers":[{"title":"Default Title","offer_id":39495138869381,"sku":"Abra Berens","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/berens1_72fac63f-0ccc-460a-9e32-af3e8ad1312c.jpg?v=1628959114"},{"product_id":"one-tin-bakes-easy-foolproof-cakes-traybakes-bars-and-bites-from-gluten-free-to-vegan-and-beyond","title":"One Tin Bakes Easy: Foolproof Cakes, Traybakes, Bars and Bites from Gluten-Free to Vegan and Beyond","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eFor a limited time we have bookplates signed by Edd Kimber.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAs with its predecessor, \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/one-tin-bakes-sweet-and-simple-traybakes-pies-bars-and-buns\"\u003eOne Tin Bakes\u003c\/a\u003e, every bake herein can be made in a 9 x 13-inch tin or pan, with tips on scaling the recipe for an 8 x 8 pan, or even a loaf pan where practical.\u003c\/p\u003e\n\u003cp\u003eThe original book never struck us as \u003cem\u003enot\u003c\/em\u003e being easy, but in this new collection of 70 recipes, Edd Kimber, the first-ever winner of The Great British Bake-Off, puts extra emphasis on simplicity.\u003c\/p\u003e\n\u003cp\u003eYou wouldn't really know it from a short list of sample recipes, which sound as if you've gone all out for the friends you're sharing with: blueberry sour cream bars; rhubarb and cardamom cake with brown butter streusel; chocolate mousse tart; summer mango tiramisu.\u003c\/p\u003e\n\u003cp\u003eFresh and practical.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"HBG","offers":[{"title":"Default Title","offer_id":39495147978885,"sku":"Edd Kimber","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/kimber1_e956f688-67c6-4370-92ce-4ce0ed9ecb7e.jpg?v=1628960465"},{"product_id":"liguria-the-cookbook-recipes-from-the-italian-riviera","title":"Liguria: The Cookbook : Recipes from the Italian Riviera","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eFor a limited time we have bookplates signed by Laurel Evans.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRegional Italian cookbooks seem to fall into ruts. Or at least their publishers do. For a few years, Tuscan books are ubiquitous. Then Sicilian books replace them. A few years later, Venetian books surge, then Roman.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOddly, Liguria, which is home to the stored Cinque Terre cities featured in countless travel articles, has been the subject of very few books in English\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAmerican Laurel Evans has been exploring Ligurian food for 15 years, connected by marriage to the region and its people and customs.  She's interested in the ways that individual cooks personalize recipes, and what the dishes say about history and tradition.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEvans offers well-known Ligurian dishes such as pesto and focaccia, but she also includes distinctive preparations that have not become so familiar to American readers, from \u003cem\u003ebrandacujin, \u003c\/em\u003ea cousin of \u003cem\u003ebacalao\u003c\/em\u003e and \u003cem\u003ebrandade, \u003c\/em\u003eand pasta stuffed with foraged greens to an artichoke pie and an olive-oil shortbread.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA refreshing entry in the Italian category.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover. Color photography throughout.\u003c\/p\u003e","brand":"RIZ","offers":[{"title":"Default Title","offer_id":39495172292741,"sku":"Laurel Evans","price":17.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/evans1.jpg?v=1628970310"},{"product_id":"modernist-cuisine-7th-edition","title":"Modernist Cuisine (7th edition)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eFor a limited time we have a bookplate signed by Nathan Myhrvold and Francisco Migoya.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eModernist Cuisine: The Art and Science of Cooking\u003c\/em\u003e is a revolutionary treatment of cooking that pushes the boundaries of culinary arts.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWinner of the 2012 James Beard Award for Cookbook of the Year, inducted into the Gourmand Cookbook Hall of Fame, and named one of the best cookbooks of the century by the\u003cem data-mce-fragment=\"1\"\u003e New Yorker, \u003c\/em\u003eits six volumes comprising 2,438 pages explore the history of cuisine and explain the science of cooking in a way that’s accessible to both \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/collections\/chefs-restaurants\"\u003eprofessional chefs\u003c\/a\u003e and home cooks.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCreated by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science with careful attention to practicality and applicability in the kitchen. 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Color photographs throughout.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"CHR","offers":[{"title":"Default Title","offer_id":39661848395909,"sku":"Cathy Barrow","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Barrow_9781797210551_8aa67.jpg?v=1643215871"},{"product_id":"the-man-who-ate-too-much","title":"The Man Who Ate Too Much: The Life of James Beard (Paperback)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003ci\u003eFor a limited time we have\u003cspan\u003e \u003c\/span\u003ebookplates\u003cspan\u003e \u003c\/span\u003esigned by John Birdsall.\u003c\/i\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis careful, insightful biography of James Beard reaffirms his place as one of the great forces that shaped twentieth-century American cooking. 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Her version of \u003cem\u003edukkah\u003c\/em\u003e, a spice mix that originated in Egypt, incorporates cocoa nibs.  To her baklava rolls she adds hazelnut praline. And her \u003cem\u003eshawarma mexiciyya\u003c\/em\u003e connects the Arab technique of marinated, spit-cooked meat to the \u003cem\u003eal pastor\u003c\/em\u003e method of Mexican cooking.\u003c\/p\u003e\n\u003cp\u003eTraditional foods predominate, though, their names rendered in Arabic script and Romanized as well as presented descriptively in English. Not surprisingly, her breads chapter is substantial and thorough.\u003c\/p\u003e\n\u003cp\u003eYou're in the hands of a serious cook with \u003cem\u003eArabiyya, \u003c\/em\u003eand Assil's approach assumes you are interested in the most flavorful version of a dish, not necessarily the quickest. Think of this as a book to spend serious time with.\u003c\/p\u003e\n\u003cp\u003eHardcover. 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She cites Tolstoy as readily as accounts of the development of masonry stoves in peasant cottages, and reproduces paintings, photographs, cartoons, and other visuals to provide context.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cem\u003eThe Kingdom of Rye\u003c\/em\u003e invites you to explore a land where there were once cookbooks devoted solely to using leftover black bread, where Soviet-era citizens spent hours every day in their quests for groceries, where hospitality was so central to life that it was almost a devotional act.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003c\/span\u003e\u003cspan style=\"color: #000000;\"\u003eHardcover. Black-and-white illustrations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"UCAL","offers":[{"title":"Default Title","offer_id":39674818560133,"sku":"Darra Goldstein","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Goldstein_9780520383890_e2c0b.jpg?v=1644428362"},{"product_id":"korean-american-food-that-tastes-like-home","title":"Korean American: Food That Tastes Like Home","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eFor a limited time we have copies signed by Eric Kim.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003eKorean American\u003c\/em\u003e is appealing in so many ways, it's hard to know just where to begin. Eric Kim, the son of Korean immigrants who was raised in Atlanta, writes movingly of the contrasts between his mother's home cooking and the food he encountered—and eventually began to cook—from other traditions.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn a book full of compelling recipes, he uses headnotes and chapter openings to capture the tensions and inspired intersections between cultures. Those jalapeños he sometimes calls for are not traditionally Korean, but they are what was available to his family when they immigrated to a city without any Korean grocers, so they became part of their Korean American cooking. Where his father adored American A.1. sauce on steaks, Eric bastes his in gochujang butter.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eStories and insights aside, this book is full of interesting, appealing food: creamy bucatini with roasted seaweed; an ox bone noodle soup called \u003cem\u003eseolleongtang\u003c\/em\u003e served with scallion gremolata; sheet-pan bibimbap; a pear galette with salted cinnamon whipped cream.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTo be clear: if you're looking for traditional Korean cooking as practiced in Korea, this is not the book for you. But if you're intrigued by the evolution and adaptation of a transplanted culinary culture, you'll be greatly rewarded.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover. Color photographs throughout.\u003cem data-mce-fragment=\"1\"\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":39674854965381,"sku":"Eric Kim","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/kim_9780593233498_2992d.jpg?v=1644430263"},{"product_id":"early-jewish-cookbooks-essays-on-the-history-of-hungarian-jewish-gastronomy-1","title":"Early Jewish Cookbooks: Essays on the History of Hungarian Jewish Gastronomy","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #2b00ff;\"\u003eWe're delighted to offer signed copies of this book for a limited time.\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHere is what the publisher is telling us about this book:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe seven essays in this volume focus such previously unexplored subjects as the world's first cookbook printed in Hebrew letters, published in 1854, and a wonderful 19th-century Jewish cookbook, which in addition to its Hungarian edition was also published in Dutch in Rotterdam.\u003c\/p\u003e\n\u003cp\u003eThe author entertainingly reconstructs the history of \u003cem\u003ebólesz\u003c\/em\u003e, a legendary yeast pastry that was the specialty of a famous, but long defunct Jewish coffeehouse in Pest, and includes the modernized recipe of this distant relative of cinnamon rolls. Koerner also tells the history of the first Jewish bookstore in Hungary (founded as early as in 1765!) and examines the influence of Jewish cuisine on non-Jewish food.\u003c\/p\u003e\n\u003cp\u003eIn this volume Andras Koerner explores key issues of Hungarian Jewish culinary culture in greater detail and more scholarly manner than what space restrictions permitted in his previous work\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/jewish-cuisine-in-hungary\"\u003e\u003cem\u003eJewish Cuisine in Hungary: A Cultural History\u003c\/em\u003e\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ewhich received the prestigious National Jewish Book Award in 2020. The current essays confirm the extent to which Hungarian Jewry was part of the Jewish life and culture of the Central European region before their almost total language shift by the turn of the 20th century.\u003c\/p\u003e\n\u003cp\u003eAndrás Koerner was born in 1940 in Budapest. After receiving his degree in architecture he worked for several years as an architect. In 1967, he moved to the United States, where he continued the same career. 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Though he has often encountered obdurate pushback from many directions, Twitty responds with thoughtful, human accounts of acceptance, insight, and historical continuity that have been overlooked in many other accounts.\u003c\/p\u003e\n\u003cp\u003eTwitty is a passionate writer. There are times when you can see him winding himself up to take on a particularly blinkered viewpoint. But throughout this book he is also demonstrating a remarkable ability to center himself in his faith, to connect with people, and to be a storyteller of uncommon gifts.\u003c\/p\u003e\n\u003cp\u003eThere are more than sixty recipes included, Twitty's own or provided by the people whose stories he tells. He offers c\u003cem\u003eachopa,\u003c\/em\u003e a stew from the Cape Verde islands, as a Shabbat stew or replacement for cholent, and Louisiana-style latkes, as well as menu ideas for Shabbat and holiday dinners.\u003c\/p\u003e\n\u003cp\u003eHardcover.\u003c\/p\u003e","brand":"HAR","offers":[{"title":"Default Title","offer_id":39674933969029,"sku":"Michael W. 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But her family's recipes are more than that marriage: \"They tie into the larger story about cultural transformation and the weakening of the cord that binds subsequent generations.\"\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThrough recipes and stories, Williams, the founder of the Southern Food and Beverage Museum in New Orleans, traces that cultural interaction and transformation, revealing Sicilian contributions to the city's culinary landscape. Some are instantly recognizable, like the olive salad that is essential on a muffuletta sandwich. Others may be more idiosyncratically a part of William's family, but they nevertheless capture the interplay between cultures, such as the pimento cheese pasta.\u003c\/p\u003e\n\u003cp\u003eThough this is not a flashy book\u003cspan data-mce-fragment=\"1\"\u003e—most photographs are black-and-white family portraits rather than platters of food—it is an enlightening and charming one that preserves valuable culinary history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover. b\u0026amp;w photos.\u003c\/span\u003e\u003c\/p\u003e","brand":"ULSU","offers":[{"title":"Default Title","offer_id":39674938949765,"sku":"Elizabeth M. 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Now Fanny Singer tells her own story, intimately interwoven with that of her famous mother, in this captivating book.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eShort, evocative chapters capture the relationship between the two women: affectionate, complex, forthright. And as Fanny tells her stories of growing into her own person, we see her understanding of her mother evolve, even as Alice is herself continuing to grow as a person. In settings as diverse as the kitchen in Waters' Berkeley home, a farm in Sonoma County, Domaine Tempier in Provence, a market in Oaxaca, and Cambridge in England, Singer paints deft portraits of her mother and herself, along with the host of other people integral to their lives together. Beautiful photographs throughout the book capture the two women in their recent lives.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMany chapters conclude with a relevant recipe, usually calling for the simplest, freshest ingredients, as one would expect in the Chez Panisse tradition. The food is not grand, but carries with it the promise of being very, very good: a garlicky noodle soup; grilled mussels, deconstructed Niçoise salad; sweet potatoes with lime and cilantro; fruit galette.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIf you need a heartwarming and welcome distraction,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eAlways Home\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewill be there for you.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePaperback. Black-and-white photographs throughout.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":39680618365061,"sku":"Fanny Singer","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/SInger_bc7f4997-e008-4d78-b331-6c9738dc3229.jpg?v=1645641684"},{"product_id":"food52-simply-genius-recipes","title":"Food52 Simply Genius: Recipes for Beginners, Busy Cooks \u0026 Curious People","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWe're delighted to offer a bookplate signed by Kristen Miglore.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePractical everyday recipes and kitchen tips gathered from beloved cookbooks and popular blogs have been the hallmark of Kristen Miglore's Genius series for Food52.com. Building on the success of \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/food-52-genius-recipes-100-recipes-that-will-change-the-way-you-cook-c\"\u003eGenius Recipes\u003c\/a\u003e and \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/food-52-genius-desserts-100-recipes-that-will-change-the-way-you-bakeh\"\u003eGenius Desserts\u003c\/a\u003e, Miglore focuses here on the simplest, most satisfying discoveries she has made.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn chapters dedicated to specific types of meals, from weekday breakfasts and pantry dinners to lunches and hands-off dinners, along with side dishes and desserts, she offers revelation after revelation, such as:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e15-second creamy scrambled eggs\u003c\/li\u003e\n\u003cli\u003eno-knead foccacia\u003c\/li\u003e\n\u003cli\u003emiso-infused cacio e pepe\u003c\/li\u003e\n\u003cli\u003ewhite wine-simmered collard greens with oven-dried tomatoes\u003c\/li\u003e\n\u003cli\u003erice pancakes with ham \u0026amp; tomato-basil sauce\u003c\/li\u003e\n\u003cli\u003epeach galette\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNot every recipe cooks quickly, but they don't require fuss and tending. And it's wonderful to see that while Miglore has her eye on a wide range of contemporary cooks\u003cspan data-mce-fragment=\"1\"\u003e—part of the fun of her Genius books is discovering new people—\u003c\/span\u003eshe is also very aware of ideas from the likes of venerable writers such as Leah Chase, Jacques Pépin,  and Sally Schneider.\u003c\/p\u003e\n\u003cp\u003eIt's hard to resist the eye-opening possibilities this simple book presents. If you don't know what to buy for that cook who already seems to have every cookbook, this is one book that will be used.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":39762612289669,"sku":"Kristen Miglore","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/MIglore_9780399582943_6cbcf.jpg?v=1653223561"},{"product_id":"diasporican","title":"Diasporican: A Puerto Rican Cookbook","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eFor a limited time we have bookplates signed by Illyanna Maisonet. \u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn Illyana Maisonet’s compelling account, the food of Puerto Ricans outside Puerto Rico has its own identity, inseparable from its roots on the island and just as clearly a part of wherever it is those cooks are living now.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eHer bracing and frank book\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e—not a good choice for those who are shy about four-letter words or anticolonial politics—includes both recipes from the island’s different regions as well as her own Dungeness crab \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eguanimes\u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e, little dumplings that reflect her upbringing in California. There’s a Puerto Rican-inflected version of Laotian laab that comes from a certain time in Maisonet’s life, and a rolled cake known a\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003es brazo gitano\u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e that swaps Sacramento Valley cherries for guava.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eCertain core recipes do appear: \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003elechón\u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e, for instance, the spitted pig roasted over an open fire, is very well documented. And \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003epasteles, \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eusing a dough made from tropical tubers and bananas, though when it comes to wrapping them, Maisonet’s headnotes provide a clear example of how, as she says, “Puerto Ricans don’t tend to be cerebral about their food but rather emotional.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eRather than a systematic attempt to survey the Puerto Rican diaspora, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eDiasporican \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003euses Maisonet’s family, friends, and acquaintances to capture a representative diversity, a kind of synecdoche in which the experiences of hard-working cooks and their stories bring to life the cooking of millions who have left the island. There is no attempt to be definitive so much as a demonstration that there are many other stories left to be told.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eHardcover. Color photographs throughout.\u003c\/span\u003e\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":39775174328453,"sku":"Illyanna Maisonet","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Maisonet_9781984859761_cfecf.jpg?v=1654340881"},{"product_id":"whats-for-dessert","title":"What's for Dessert","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eFor a limited time we have bookplates signed by Claire Saffitz.\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eWith an emphasis on recipes that don’t require fancy equipment (no stand mixers necessary) \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eWhat’s for Dessert \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eenhances Claire Saffitz’s reputation as a baker who combines serious interest in flavor with an experienced baker’s practicality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eHer statement of “Recipe Principles” emphasizes ideas like only employing techniques which are central to a recipe: if she has you making a caramel, that caramel is fundamental to the taste and texture of the finished dessert, not a showy extra.  Conversely, if an extra step produces a remarkably better result, Saffitz includes it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eOn the printed page, the recipes sometimes look daunting, but in most cases it’s because Saffitz breaks the stages of preparation down into clearly labeled steps that often include explanations of why she asks you to toss the blackberries in flour or the risks of overbeating egg whites for a meringue cake.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe desserts themselves range from simple and nostalgic marbled sheet cakes to imaginative inventions such as a no-bake lime and coconut custard, creamy rice pudding with candied kumquats, polenta and pistachio pound cake,  and quince and pineapple jam tart.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eFull-color photographs showcase the desserts in high-contrast, color-saturated style that is either retro or very contemporary, depending on your age. It’s worth noting that type is on the small side, and some sidebar text is printed in colors that may require you to squint to read.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eStill, very interesting and fresh.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eHardcover. Color photographs throughout.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":39775181799557,"sku":"Claire Saffitz","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Saffitz_9781984826985_af3bc.jpg?v=1654347678"},{"product_id":"savory-baking","title":"Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between","description":"\u003cp\u003e\u003cstrong\u003eFor a limited time we have bookplates signed by Erin Jeanne McDowell.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhile sugar has its pleasures, savory baked goods can satisfy at any meal of the day. Erin Jeanne McDowell makes this fully clear in this toothsome, occasionally adventurous, and wide-ranging book.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFrom versatile staples that work at any meal, such as cornbread and biscuits, to savory versions of things which are usually sweet, such as bundt cake and pull-apart buns, McDowell has thorough, detailed recipes. Many are supported by step-by-step photo sequences such as the one that demonstrates how to shape scallion pancakes so the scallions stay inside.\u003c\/p\u003e\n\u003cp\u003eThe savory baking world which McDowell explores is big. Among the enticing recipes we saw were pizza-flavored babka, French onion muffins, broccoli rabe and sausage galette, ham and cheese quickbread, pan-fried mushroom dumplings, shredded chicken empanadas, and cacio e pepe foccacia.\u003c\/p\u003e\n\u003cp\u003eThere are a few sweeter recipes dropped in for contrast, but the savory goodies are the real pleasure here.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"HAR","offers":[{"title":"Default Title","offer_id":39775907086469,"sku":"Erin Jeanne McDowell","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/9780358671404_bd75e.jpg?v=1654548101"},{"product_id":"a-sense-of-place","title":"A Sense of Place: A Journey Around Scotland's Whisky","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eFor a limited time we have bookplates signed by Dave Broom.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\u003eA personal journey exploring Scotch whisky through its terroir, including the land, weather, history, craft and culture that feeds and enhances the whisky itself\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn this beautifully crafted narrative, award-winning writer Dave Broom examines Scotch whisky from the point of view of its terroir - the land, weather, history, craft and culture that feed and enhance the whisky itself. Travelling around his native Scotland and visiting distilleries from Islay and Harris to Orkney and Speyside, Dave explores the whiskies made there and the elements in their distilling, and locality, which make them what they are. Along the way he tells the story of whisky's history and considers what whisky is now, and where it is going. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWith stunning specially commissioned photography by Christina Kernohan, \u003c\/span\u003e\u003ci\u003eA Sense of Place\u003c\/i\u003e\u003cspan\u003e will enhance and deepen every whisky drinker's understanding of just what is in their glass.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv id=\"popModal_inner\" class=\"defaultModalInnerStyle\"\u003e\n\u003cdiv\u003e\n\u003cdiv id=\"titleModalMain\" class=\"column\"\u003e\n\u003cdiv\u003e\n\u003cdiv id=\"titleContentArea\" class=\"columnSpaced\"\u003e\n\u003cdiv id=\"modal_1_1631959174-content\" class=\"expandModalContent\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover. Color photographs throughout.\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e","brand":"HBG","offers":[{"title":"Default Title","offer_id":39776552222853,"sku":"Dave Broom","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/9781784726713_9c205.jpg?v=1654621192"},{"product_id":"op-alices-restaurant-cookbook","title":"OP: Alice's Restaurant Cookbook","description":"\u003cp\u003e\u003cem\u003eRandom House, 1969. Hardcover. Very Good. Signed first printing.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIt might be a bit of a stretch to call this a celebrity cookbook, but its existence at all can certainly be attributed to one. In 1966 folk-singer Arlo Guthrie began performing an 18 minute-long funny, bluesy Vietnam War protest song called Alice’s Restaurant. The song was an immediate hit, and Guthrie continued to perform it regularly, finally recording in 1967.\u003c\/p\u003e\n\u003cp\u003eThe song inspired a 1969 film by the same name and further launched the real life Alice and her (by then shuttered) restaurant, The Back Room, into the public eye. The proceeds enabled her to open a new take-out spot. Naturally, a cookbook followed.\u003c\/p\u003e\n\u003cp\u003eIllustrated with Brock’s own drawings and photographic stills from the movie, it is a vibrant, humorous, and quirky book. The recipes almost seem beside the point for something so steeped in the cultural zeitgeist of the late 1960s, but they are cohesive and intentional, leaning heavily Italian and Eastern European. This is hearty diner fare, nothing fussy or precious here.\u003c\/p\u003e\n\u003cp\u003eBrock says in her “word to the wise”: “Please feel free to make any changes you wish: more, less, or different. When I don’t specify the amount of a particular ingredient, that means it’s up to you. And when I say season with whatever you’re in the mood for, I mean exactly that.”\u003c\/p\u003e\n\u003cp\u003eOurs is a \u003cstrong\u003efirst printing signed\u003c\/strong\u003e by Alice Brock in Very Good condition. The jacket is clipped and bears a large grease stain, though that is only visible from the interior. Otherwise, chipping and wear to the jacket. Also present is the very scarce original 33 ½ R.P.M. record—pressed on film-coated paper and still attached to the back endsheet—on which Guthrie and Brock introduce the book in two tracks of banter between them. Fantastic for a nostalgic flower child. \u003c\/p\u003e","brand":"KNOP","offers":[{"title":"Default Title","offer_id":39824130801797,"sku":"Alice May Brock","price":425.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/brock_alicesrestaurant.jpg?v=1733333296"},{"product_id":"ballymaloe-desserts-iconic-recipes-and-stories-from-ireland","title":"Ballymaloe Desserts: Iconic Recipes and Stories from Ireland","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eFor a limited time we have copies signed by JR Ryall.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBallymaloe, the renowned hotel, restaurant, and cooking school in County Cork is at once Irish and of the wider world, and in this handsome book, JR Ryall, pastry chef at Ballymaloe House, shares his careful recipes for elegantly presented plated desserts, entremets, custards, set creams, puddings, petits fours, pastries, and frozen desserts.\u003c\/p\u003e\n\u003cp\u003eThere are moments when \u003cem\u003eBallymaloe Desserts\u003c\/em\u003e seems to be happily old-fashioned, with the likes of an ice cream bombe, crepes suzette, or a sherry trifle. And we cannot say that we are overwhelmed by the number of books offering a compote of green gooseberries and elderflower, so that quality is rather charming.\u003c\/p\u003e\n\u003cp\u003eThen along comes a twist like wild blackberry sorbet flavored with geranium leaves or pears poached with saffron and cardamom (introduced by Madhur Jaffrey when she taught at the the cooking school). Are they, or the blood oranges in caramel sauce particularly Irish? \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePerhaps not. But in Ryall's hands they seem to be doing very well in Ireland.\u003c\/p\u003e\n\u003cp\u003eBest suited for pastry professionals and seasoned home bakers.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"PHAI","offers":[{"title":"Default Title","offer_id":39899707048069,"sku":"JR Ryall","price":59.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Ryall_BallymaloeDesserts.jpg?v=1664813504"},{"product_id":"the-kitchen-whisperers-cooking-with-the-wisdom-of-our-friends-paperback","title":"The Kitchen Whisperers : Cooking with the Wisdom of Our Friends (paperback)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFor a limited time we have bookplates signed by Dorothy Kalins.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDorothy Kalins has been involved in an impressive range of food publishing projects, from the founding of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eSaveur\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003emagazine to the development of books by esteemed and popular authors like David Tanis, Michael Solomonov, and Michael Anthony.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAs important as she has been to so many cooks, here she humbly pays tribute to those from whom she has learned. 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He left Virginia, where his family had lived for generations, and settled in southeastern Pennsylvania. There his descendants, Chris Scott among them, grew up eating not only the food they had brought north with them, but the chicken corn soup, potato dumplings, pot pies, and other Amish specialties of their neighbors who had thickly settled the area.\u003c\/p\u003e\n\u003cp\u003eThe Amish soul food in \u003cem\u003eHomage\u003c\/em\u003e is very much the results of Scott's own creative insight. Though it is inspired by and draws on his immediate family's own cooking, it is also informed by his own long career as a culinary professional. And whatever you might think you know about either cuisine separately, in Scott's hands something new emerges.\u003c\/p\u003e\n\u003cp\u003eTake for example his rhubarb chow-chow, or his green tomato confit. His \"city mouse\" scrapple is thickened with buckwheat instead of cornmeal, and he makes a boiled peanut hummus enriched with ham hocks. His neckbone dumplings speak to a resourcefulness in both traditions, and red velvet cornmeal madeleines demonstrate that the wider world is also a source for inspiration.\u003c\/p\u003e\n\u003cp\u003eInsightful and inspiring for anyone interested in the manifold ways American culinary history continues to evolved.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"CHR","offers":[{"title":"Default Title","offer_id":39905916780677,"sku":"Chris Scott","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/9781797207742_3528c.jpg?v=1663620932"},{"product_id":"unreasonable-hospitality","title":"Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect","description":"\u003cp\u003e\u003cstrong\u003eWe are pleased to offer copies signed by Will Guidara.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHow does the GM of a Michelin 3-star restaurant think about hospitality? Will Guidara, who led the front of the house team at Eleven Madison Park and The NoMad, believes passionately that the best businesses, restaurants or otherwise, dedicate themselves to exceeding expectations at a level that no customer can predict.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eUnreasonable Hospitality\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e is Guidara’s guide for any business with customers, luxury or not, that wants to grow and be recognized for what they do. 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She has an eye for cooks and vendors who love their local food, whether it's a sandwich from the streets of Palermo stuffed with lungs and spleen, or a caramelized onion-filled puff pastry from Catania.\u003c\/p\u003e\n\u003cp\u003eFrom Cagliari in Sardinia she offers a dish of pickled fish with walnuts, and from Linosa, situated between Tunisia and Malta, she presents almond-crusted baked swordfish. The caper leaf salad comes from Pantelleria, and the flourless \u003cem\u003etorta caprese\u003c\/em\u003e will work for anyone who loves chocolate and avoids gluten.\u003c\/p\u003e\n\u003cp\u003eA welcome addition to the literature.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"Katie Parla","offers":[{"title":"Default Title","offer_id":40018083676293,"sku":"Katie Parla","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Parla_FoodsOfTheItalianIslands.jpg?v=1668205192"},{"product_id":"products-sephard","title":"Sephardi: Recipes of the Jews of Spain and the Diaspora, from the 13th Century to Today (Paperback)","description":"\u003cp\u003e\u003cstrong\u003eFor a limited time we have copies signed by \u003cspan\u003eHélène Jawhara Piñer.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eA scholar specializing in the culinary history of medieval Spain, Hélène Jawhara Piñer has drawn on an impressive array of original sources to reconstruct the cooking of Jews in Spain before their expulsion in 1492. From there, she addresses both the cooking of families who remained in Spain as ostensible converts, as well as those who scattered to places as disparate as Mexico, Brazil, Morocco, Italy, and the lands of the Ottoman Empire, including Greece.\u003c\/p\u003e\n\u003cp\u003eAlthough this is first and foremost a cookbook, each recipe is supported by an ample headnote citing its source or inspiration, as well as its place in the culture of the region from which it hails. Whether she’s offering a challah recipe adapted from the text of a 13th century Spanish cookbook (reproduced in translation) or meals for breaking the Yom Kippur fast from 17th century Mexico, \u003cspan\u003ePiñer\u003c\/span\u003e creates a fascinating portrait of the adaptation and growth of a culinary culture.\u003c\/p\u003e\n\u003cp\u003ePaperback. Color photographs throughout.\u003c\/p\u003e","brand":"IPS","offers":[{"title":"Default Title","offer_id":40042555244677,"sku":"Hélène Jawhara Piñer","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/91qeuE0TlWL.jpg?v=1670266295"},{"product_id":"pulp","title":"Pulp: A Practical Guide to Cooking with Fruit","description":"\u003cp\u003e\u003cb\u003eFor a limited time we have bookplates \u003c\/b\u003e\u003cb\u003esigned by Abra Berens\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn this imaginative and generous book about cooking and baking with fruit, Abra Berens expands the ways you can use fruit in your kitchen. If you want simple strawberry shortcake or pork chops with applesauce, look elsewhere. This is a book about doing new things with fruit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBerens is a restaurant chef and former farmer in Michigan, where they really grow fruit well, and her comfort with everything from apricots to rhubarb is evident. Following an extensive collection of core recipes for crusts, doughs, syrups and other components which she deploys elsewhere in the book, Berens arranges her recipes by type of fruit, and then within each chapter according to whether the fruit is served raw, cooked\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e—might be grilled, roasted, stewed, poached, or baked—\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e or preserved.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSome fruits get their own chapter e.g.,(blueberries, cherries,quince), while others are grouped, as in the chapter on drupelet berries: raspberries, blackberries, and mulberries). Not only will you become botanically savvy enough to drop “drupelet berries” into your conversation, you’ll also be able to prepare the likes of:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eRoast chicken with rosemary poached apples\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eButtermlk pork tenderloin with grilled cherry salad\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003ePan-roasted parsnips with grape sauce and pecans\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eGinger honey cake with pears and whipped sour cream\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eBlintzes with roasted plums and hazelnuts\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFresh and interesting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHardcover. Color photographs throughout.\u003c\/span\u003e\u003c\/p\u003e","brand":"CHR","offers":[{"title":"Default Title","offer_id":40086974300293,"sku":"Abra Berens","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Berens_Cover.jpg?v=1674675913"},{"product_id":"crying-in-h-mart-a-memoir-paperback","title":"Crying in H Mart: A Memoir (Paperback)","description":"\u003cdiv data-mce-fragment=\"1\" class=\"woocommerce-tabs wc-tabs-wrapper container tabbed-content\"\u003e\u003cstrong\u003eFor a limited time we have bookplates signed by Michelle Zauner.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"woocommerce-tabs wc-tabs-wrapper container tabbed-content\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"woocommerce-tabs wc-tabs-wrapper container tabbed-content\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"tab-panels\"\u003e\n\u003cdiv data-mce-fragment=\"1\" aria-labelledby=\"tab-title-description\" role=\"tabpanel\" id=\"tab-description\" class=\"woocommerce-Tabs-panel woocommerce-Tabs-panel--description panel entry-content active\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNews that her mother was terminally ill brought Michelle Zauner—who had been building a following as a musician under the name Japanese Breakfast—back to her childhood home in Oregon. As she recounts in this frank memoir, it was the beginning of a long process of picking up the lost threads of her heritage as the daughter of a Korean immigrant.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e“Food was how my mother expressed her love,” Zauner notes. It was a constant in their relationship, but not a panacea for the conflicts between them, some of them the inevitable tensions between parent and child, and others the result of differences in dreams and fears.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eCrying in H Mart\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis inextricably tied to the Korean culture of Zauner’s mother and Zauner’s own Korean-American experience. But Zauner’s grief, detailed here with vivid spareness, is also universally human, whether she’s trying to recreate the food her mother made for her by watching a YouTube video, visiting a restaurant in Seoul, or “sobbing by the dry goods, asking myself, am I even Korean any more if there’s no one left to call and ask which brand of seaweed we used to buy.”\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePaperback.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":40174568079493,"sku":"Michelle Zauner","price":17.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Zauner9780525657743_1ef7e__600_b2204f2e-754b-459f-bd80-4736386701a0.jpg?v=1679937085"},{"product_id":"err-urban-rustic-thai","title":"Err: Urban Rustic Thai","description":"\u003cp\u003e\u003cstrong\u003eFor a limited time we have copies signed by the authors*\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eImported from Thailand, this book is self-published by chefs Duangporn (Bo) Songvisava and Dylan Jones and features \"the Thai food we wanted to eat when we were drinking with our mates.\"\u003c\/p\u003e\n\u003cp\u003eSongvisava and Jones were featured on Netflix The Chef's Table series for their restaurant Bo.lan, which had earned a Michelin star.  The food at their second restaurant, Err\u003cspan data-mce-fragment=\"1\"\u003e—the word is slang meaning, roughly, \u003cem\u003eyeah\u003c\/em\u003e!—\u003c\/span\u003eis less refined and heartier, and captures a late-night, street food vibe that's long on flavor and on the use of ingredients you would not commonly find in a fine dining restaurant.\u003c\/p\u003e\n\u003cp\u003eAmong the recipes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFermented pork sausage\u003c\/li\u003e\n\u003cli\u003eGrilled pork neck\u003c\/li\u003e\n\u003cli\u003eThai-style arancini filled with fermented fish\u003c\/li\u003e\n\u003cli\u003eMussels with Thai herbs\u003c\/li\u003e\n\u003cli\u003eWatermelon seed salad with ginger, chiles, and lime leaves\u003c\/li\u003e\n\u003cli\u003eSteamed egg custard with braised pork and eggplant\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eEnergetically designed, the book is \u003cstrong\u003ebilingual in English and Thai\u003c\/strong\u003e. The authors' voice is fun-loving, irreverent, and emphatic, which adds to the sense of vibrancy created by photographs of not only the food of Bangkok street and market scenes.\u003c\/p\u003e\n\u003cp\u003eA glossary of terms elaborates on specialty ingredients and a few techniques, and the authors at times transliterate some Thai words differently than they commonly are; this is in order to help English speakers sound more like native speakers. For instance, the dish which shows up on many menus as \u003cem\u003epad Thai\u003c\/em\u003e they call \u003cem\u003ephat\u003c\/em\u003e \u003cem\u003eThai\u003c\/em\u003e—and insist that it's not what they're serving anyway.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBilingual in English and Thai\u003c\/strong\u003e\u003cspan\u003e. Hardcover. Color photographs throughout.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e*Each book is signed with an message of some kind and we have not seen the same one repeated in any of the books we have received—which is taking much more care than many authors do when they sign.  Some books are signed by each chef, using different colors of ink, and in other cases it appears one of the chefs has signed for both. Please let us choose which copy you get.\u003c\/span\u003e\u003c\/p\u003e","brand":"Err Bangkok","offers":[{"title":"Default Title","offer_id":40175971762309,"sku":"Duangporn (Bo) Songvisava and Dylan Jones","price":85.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Songvisava_ErrCover.jpg?v=1680034687"},{"product_id":"holy-food","title":"Holy Food: How Cults, Communes, and Religious Movements Influenced What We Eat—An American History","description":"\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003eFor a limited time we have bookplates signed by Christina Ward.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e“It is the outliers in mainstream society who have outsized influence on the future,” Christina Ward notes at the beginning of this exploration of the relationship between religious movements and what Americans eat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSweeping across centuries and continents to provide context for movements as varied as the Puritans and the Nation of Islam, \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHoly Food\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e documents the many ways people have employed food to establish identity and to separate themselves from those with different beliefs. Many of those ideas have in turn become part of mainstream American culture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn some cases, like the Rappite Harmonists of Pennsylvania, the rules were simple and practical, focused on providing hearty, inexpensive meals for families who worked farms. For the Peoples Temple founded by Jim Jones, food was a means of attracting followers to a movement that was egalitarian and apocalyptic.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAs Ward demonstrates, by no means were all relationships wacky, coercive, or deceptive. But the centrality of food to people’s lives meant that again and again–especially in a country that was inventing itself repeatedly over centuries–new ideas about religion came with new ideas about eating and drinking.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWard provides sample recipes published by adherents of many of the movement she cites, from a Shaker apple pie and a tangerine cabbage with onion French dressing developed by the San Francisco Zen Center’s Tassajara Retreat to Rosicrucian potassium broth and the Flying Spaghetti Monster Holy Noodles of the Pastafarians.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA fascinating exploration of the American soul and table.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003ePaperback. Black-and-white photos.\u003c\/span\u003e\u003c\/p\u003e","brand":"GCNS","offers":[{"title":"Default Title","offer_id":40226761769093,"sku":"Christina Ward","price":32.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/Ward_HolyFood.jpg?v=1686604687"},{"product_id":"we-are-what-we-eat-paperback","title":"We Are What We Eat: A Slow Food Manifesto (paperback)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFor a limited time we have bookplates signed by Alice Waters.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEarly on in this book, Alice Waters asks, “What good is what we’re doing at Chez Panisse and other places if it’s not making a deeper impact, if it’s not penetrating the culture at large?”\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eWe Are What We Eat\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis a call to action by a legendary chef, who has long been at the forefront of the movement toward sustainable agriculture. In truth, she argues for a food culture in general that does not elevate speed, convenience, and cheapness above all other qualities.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAn important blow against this way of thinking is to reconnect people to the process of making good things: “Once you can’t imagine how things are made, you are free to have an utter fantasy that everything can and should be cheap.”\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA crisp and thoughtful distillation of a lifetime’s advocacy.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePaperback.\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":40228896407685,"sku":"Alice Waters with Bob Carrau and Cristina Mueller","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/Waters_WeArePaper.jpg?v=1686939394"},{"product_id":"made-in-taiwan","title":"Made in Taiwan: Recipes and Stories from the Island Nation","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cb data-mce-fragment=\"1\"\u003eFor a limited time we have bookplates signed by Clarissa Wei.\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eResolute in its conviction that Taiwanese food is a distinct national cuisine, \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eMade in Taiwan\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e supports that idea with cultural context, history, and recipes that reflect many layers of influence over centuries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eClarissa Wei, born and raised in the US by immigrant Taiwanese parents but now a journalist based in Taipei, writes with Ivy Chen, a Taiwan-born culinary instructor. Through a variety of means they reveal regional differences within the country, distinguish the practices of indigenous cooks from later arrivals, and tell the stories of many Taiwanese cooks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSeafood is a common ingredient, as are sweet potatoes which thrive in the island’s subtropical climate. Street foods are beloved, and sweetness creeps into many dishes, especially in the south of the country.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAmong the dishes which stood out for us:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003ePeddler noodles, made with homemade noodles, shrimp, pork belly, garlic, and bean sprouts\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eFried mackerel thick soup\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eSmoked betel leaf pork sausage\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003ePreserved daikon omelet\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eSun cake (“a lard-infused dessert stuffed with maltose sugar”)\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eWei and Chen provide very detailed recipes, often supported by step-by-step photos, and ingredient measurements are in both Imperial and metric systems. All recipes are rendered in English with Mandarin and Taiwanese characters and transliterations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eHardcover. Color photographs throughout.\u003c\/span\u003e\u003c\/p\u003e","brand":"SSN","offers":[{"title":"Default Title","offer_id":40230164693125,"sku":"Clarissa Wei with Ivy Chen","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/Wei_Cover.jpg?v=1687383050"},{"product_id":"koshersoul-paperback","title":"Koshersoul (Paperback)","description":"\u003cp\u003e\u003cstrong\u003eFor a limited time we have bookplates signed by Michael Twitty.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhat does it mean to be Black and Jewish, particularly in the world of food?\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMichael Twitty began exploring this question in his James Beard Award-winning \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/cooking-gene-the-a-journey-through-african-american-culinary-history-in-the-ol-p\"\u003e\u003cem\u003eThe Cooking Gene\u003c\/em\u003e\u003c\/a\u003e, in which he also wrote about the ramifications of being Southern, and gay—an abundance of overlapping identities which were fully his own, even if others who shared them did not always understand.\u003c\/p\u003e\n\u003cp\u003eIn \u003cem\u003eKoshersoul\u003c\/em\u003e, he makes it abundantly clear through not only his own story but those of many others, that these are not mutually exclusive concepts. Though he has often encountered obdurate pushback from many directions, Twitty responds with thoughtful, human accounts of acceptance, insight, and historical continuity that have been overlooked in many other accounts.\u003c\/p\u003e\n\u003cp\u003eTwitty is a passionate writer. There are times when you can see him winding himself up to take on a particularly blinkered viewpoint. But throughout this book he is also demonstrating a remarkable ability to center himself in his faith, to connect with people, and to be a storyteller of uncommon gifts.\u003c\/p\u003e\n\u003cp\u003eThere are more than sixty recipes included, Twitty's own or provided by the people whose stories he tells. He offers c\u003cem\u003eachopa,\u003c\/em\u003e a stew from the Cape Verde islands, as a Shabbat stew or replacement for cholent, and Louisiana-style latkes, as well as menu ideas for Shabbat and holiday dinners.\u003c\/p\u003e\n\u003cp\u003ePaperback.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"HAR","offers":[{"title":"Default Title","offer_id":40246282944645,"sku":"Michael W. Twitty","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/TwittyPB_Cover.jpg?v=1690384900"},{"product_id":"sharing-yerba-mate-how-south-americas-most-popular-drink-defined-a-region","title":"Sharing Yerba Mate: How South America's Most Popular Drink Defined a Region","description":"\u003cp\u003e\u003cstrong\u003eFor a limited time we have copies signed by Rebekah Pite.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHere is what the publisher tells us about this book:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA world of history in a cup of tea\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDrinking yerba mate is a daily, communal ritual that has brought together South Americans for some five centuries. In lively prose and with vivid illustrations, Rebekah E. Pite explores how this Indigenous infusion, made from the naturally caffeinated leaves of a local holly tree, became one of the most distinctive and widely consumed beverages in the region. Latin American food and commodity studies have focused on consumption in the global north, but Pite tells the story of yerba mate in South America, illuminating dynamic and exploitative circuits of production, promotion, and consumption. Ideas about who should harvest and serve yerba mate, along with visions of the archetypical mate drinker, persisted and were transformed alongside the shifting politics of class, race, and gender.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis global history takes us from the colonial Rio de la Plata to the top yerba-consuming and producing nations of Argentina, Brazil, Paraguay, and Uruguay, with excursions to Chile, the Middle East, Europe, and the United States, where yerba mate is now sold as a \"superfood.\" For readers eager to understand South America and its unique drink, \u003c\/span\u003e\u003ci\u003eSharing Yerba Mate\u003c\/i\u003e\u003cspan\u003e is an essential text that delves into an everyday ritual to expose systems of power and the taste of belonging.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaperback. Black and white illustrations, maps, graphs.\u003c\/span\u003e\u003c\/p\u003e","brand":"UNC","offers":[{"title":"Default Title","offer_id":40307222315141,"sku":"Rebekah E. Pite","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/Pite_Cover.jpg?v=1696868027"},{"product_id":"beatrix-bakes-another-slice","title":"Beatrix Bakes: Another Slice","description":"\u003cp dir=\"ltr\"\u003e\u003cem\u003e\u003cstrong\u003eFor a limited time, we have bookplates signed by Natalie Paull!\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe second book from Australian baker Natalie Paull demonstrates the same combination of rigor and imagination which made her earlier \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/beatrix-bakes\"\u003eBeatrix Bakes\u003c\/a\u003e a hit with serious bakers. (Who is Beatrix, you ask? Beatrix is the feminine form of “beater,” that essential baker’s tool.)\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf you’re wondering if you are a serious baker yet, we’d say that Paull is very happy to support you in that ambition. The book is rich with advice on technique and ingredients. Even simple recipes look long because instruction is abundant.\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThere’s a section called “cake coaching,” and another called “caramel control.” And a chapter entitled “Day-off baking projects” for those times when you really want to immerse yourself in making chocolate prune babka or sumac blackberry shortcakes with kefir cream.\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor days with less time on your hands, you’ll have plenty of other options. For example:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eSalty sweet lime crisp sandwich cookies\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eVanilla malted milk custard tart\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eHazelnut layer cake with roasted cherries\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eApricot, pineapple, and vanilla jam\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eFresh, with very little that we have seen before.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMeasurements are by weight (metric and Imperial).\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHardcover. Color photographs throughout.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"CHR","offers":[{"title":"Default Title","offer_id":40418904604805,"sku":"Natalie Paull","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/Paull_Cover.jpg?v=1705093385"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/collections\/BourdainWorld.jpg?v=1701806650","url":"https:\/\/www.kitchenartsandletters.com\/collections\/signed-books.oembed?page=5","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}