{"title":"Americas","description":"","products":[{"product_id":"child-lydia-maria-the-american-frugal-housewife-dedicated-to-those-who-are-not-ashamed-of-economy","title":"The American Frugal Housewife: Dedicated to Those Who Are Not Ashamed of Economy (Mrs. Child [Lydia Maria])","description":"\u003cp\u003e\u003cspan\u003e130 pp. Original cloth-backed printed boards. 29th Edition. NY: Samuel S. \u0026amp; William Wood, 1844. Title page cites as 29th edition, while cover states 27th. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eStrong emphasis on thrift and self-reliance; offers suggestions for the frugal life in general, as well as for thrifty cooking. Rubbing to extremities, discoloration to covers \u0026amp; some interior faint dampstaining; front free endpaper lacking, rear free endpaper lacking lower 1\/4, thus good only, but a scarce and important work. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e(6)\u003c\/span\u003e\u003c\/p\u003e","brand":"Cellar Books - Providence","offers":[{"title":"Default Title","offer_id":15306969317494,"sku":"","price":200.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/vintage_book_americanfrugalhousewife.jpg?v=1530480732"},{"product_id":"denise-clifton-tables-from-the-rubble-how-the-restaurants-that-arose-after-the-great-quake-of-1906-still-feed-san-francisco-today","title":"Tables From the Rubble: How the Restaurants That Arose After the Great Quake of 1906 Still Feed San Francisco Today (Denise Clifton)","description":"\u003cdiv id=\"bookDescription_feature_div\" class=\"celwidget\" data-feature-name=\"bookDescription\" data-csa-c-type=\"widget\" data-csa-c-content-id=\"bookDescription\" data-csa-c-slot-id=\"bookDescription_feature_div\" data-csa-c-asin=\"098827471X\" data-csa-c-is-in-initial-active-row=\"false\" data-csa-c-id=\"x83pz3-l7fd2k-su6euy-u7pfr5\" data-cel-widget=\"bookDescription_feature_div\" data-mce-fragment=\"1\"\u003e\n\u003cdiv data-a-expander-name=\"book_description_expander\" data-a-expander-collapsed-height=\"140\" class=\"a-expander-collapsed-height a-row a-expander-container a-spacing-base a-expander-partial-collapse-container\" data-mce-fragment=\"1\"\u003e\n\u003cdiv aria-expanded=\"false\" class=\"a-expander-content a-expander-partial-collapse-content\" data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eTABLES FROM THE RUBBLE transports readers to San Francisco in the years just after the Great Earthquake of 1906. Amid the ruins, restaurants rose to feed the hungry and lead the recovery. Today, a handful of the restaurants that opened in those boom years remain – some still serving customers in the same spaces where they first opened, offering food and drinks with a direct link to a century-old past. TABLES FROM THE RUBBLE tells the stories of restaurants like Swan Oyster Depot, Liguria Bakery, Comstock Saloon, the Palace Hotel, the House of Shields, John’s Grill and Schroeder’s. And it follows the journey of Chinatown’s Sam Wo, which was saved by the hard work of one family and an entire community committed to the historic restaurant’s legacy.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":17825744388214,"sku":"","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/71VGM-A2QML._SL1360.jpg?v=1768605772"},{"product_id":"nopalito-a-mexican-kitchen-by-gonzalo-guzman-stacy-adimando","title":"Nopalito: A Mexican Kitchen (Gonzalo Guzmán, Stacy Adimando)","description":"\u003cspan\u003eThe true spirit, roots, and flavors of regional Mexican cooking—from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--come alive in this cookbook from Gonzalo Guzman, head chef at San Francisco restaurant Nopalito. Inspired by food straight from the sea and the land, Guzman transforms simple ingredients, such as masa and chiles, into bright and flavor-packed dishes. \u003c\/span\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":18002655674486,"sku":"","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/811O7rMHK1L._SL1200.jpg?v=1768605578"},{"product_id":"1-free-author-event-sat-march-2-elisa-callow-the-urban-forager-culinary-exploring-cooking-on-l-a-s-eastside-3-00-4-00-p-m","title":"Mississippi Vegan: Recipes and Stories from a Southern Boy's Heart (Timothy Pakron)","description":"\u003cp type=\"cite\"\u003e\u003cspan\u003eInspired by the landscape and flavors of his childhood on the Mississippi Gulf Coast, Timothy Pakron found his heart, soul, and calling in cooking the Cajun, Creole, and southern classics of his youth. In his debut cookbook, he shares 125 plant-based recipes, all of which substitute ingredients without sacrificing depth of flavor and reveal the secret tradition of veganism in Southern cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp type=\"cite\"\u003e \u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":22176722223222,"sku":"","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/Mississippi.jpg?v=1549761315"},{"product_id":"maricel-e-presilla-peppers-of-the-americas-the-remarkable-capsicums-that-forever-changed-flavor","title":"Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor (Maricel E. Presilla)","description":"\u003cp\u003eA beautiful culinary and ethnobotanical survey of the punch-packing ingredient central to today's multi-cultural palate, with more than 40 pan-Latin recipes from a three-time James Beard Award-winning author and chef-restaurateur.\u003c\/p\u003e\n\u003cp\u003eFrom piquillos and shishitos to padrons and poblanos, the popularity of culinary peppers (and pepper-based condiments, such as Sriracha and the Korean condiment gochujang) continue to grow as more consumers try new varieties and discover the known health benefits of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eCapsicum,\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003ethe genus to which all peppers belong. This stunning visual reference to peppers now seen on menus, in markets, and beyond, showcases nearly 200 varieties (with physical description, tasting notes, uses for cooks, and beautiful botanical portraits for each). Following the cook's gallery of varieties, more than 40 on-trend Latin recipes for spice blends, salsas, sauces, salads, vegetables, soups, and main dishes highlight the big flavors and taste-enhancing capabilities of peppers.\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":22331185725558,"sku":"","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/A1DpyccXNkL.jpg?v=1551135647"},{"product_id":"kennedy-diana-recipes-from-the-regional-cooks-of-mexico","title":"(*NEW ARRIVAL*) (Mexican) Kennedy, Diana. Recipes from the Regional Cooks of Mexico.","description":"\u003cp\u003eIllus. from drawings. Jacket. First Edition. NY: Harper \u0026amp; Row, [1978].\u003c\/p\u003e\n\u003cp\u003eA scarce first edition of Kennedy's third cookbook, with impeccably researched recipes from various regions of Mexico. Kennedy includes historical and cultural context with each recipe, making her a hugely valued resource in the field of Mexican cookery. \u003c\/p\u003e\n\u003cp\u003eChipping to jacket spine head; foxing to some interior pages, otherwise very good and increasingly scarce.\u003c\/p\u003e","brand":"Eric Hoffner","offers":[{"title":"Default Title","offer_id":22425141870710,"sku":"","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/912PynRpphL.jpg?v=1552937783"},{"product_id":"enrique-olvera-luis-arellano-gonzalo-gout-and-daniela-soto-ines-tu-casa-mi-casa-mexican-recipes-for-the-home-cook","title":"Tu Casa Mi Casa: Mexican Recipes for the Home Cook (Enrique Olvera, Luis Arellano, Gonzalo Gout, Daniela Soto-Ines)","description":"\u003cspan\u003eEnrique Olvera is a leading talent on the gastronomic stage, reinventing the cuisine of his native Mexico to global acclaim – yet his true passion is Mexican home cooking. \u003c\/span\u003e\u003cem\u003eTu Casa Mi Casa\u003c\/em\u003e\u003cspan\u003e is Mexico City\/New York-based Olvera's ode to the kitchens of his homeland. He shares 100 of the recipes close to his heart – the core collection of basic Mexican dishes – and encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico.\u003c\/span\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":22430518542454,"sku":"","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/81Xrb9Y_GFL._SL1500.jpg?v=1781380730"},{"product_id":"free-author-event-thurs-may-2-gabriela-camara-my-mexico-city-kitchen-recipes-and-convictions-6-30-7-30-p-m","title":"My Mexico City Kitchen: Recipes and Convictions (Gabriela Cámara)","description":"\u003cp\u003e\u003cspan\u003eInnovative chef and owner of Contramar and Cala, Gabriela Cámara shares 150 recipes for her vibrant, simple, and sophisticated contemporary Mexican cooking. Inspired by the flavors, ingredients, and flair of culinary and cultural center Mexico City, Gabriela Cámara's style of fresh-first, vegetable-forward, legume-loving, and seafood-centric Mexican cooking is a siren call to home cooks who crave delicious recipes they can make with confidence and regularity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":22528763822198,"sku":"","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/919TRrlVFXL.jpg?v=1559757962"},{"product_id":"mexican-pardo-alejandro-el-verdadero-practico-manual-para-las-familias","title":"(Mexican) Pardo, Alejandro. El Verdadero Practico: Manual para las Familias.","description":"\u003cp\u003e[2], 250 pp. (missing last page of index). Illus. from photographs, drawings, and ads for Mexican food companies. 16.5x11.5 cm (6½x4½\"), cloth-backed red boards lettered in gilt. México: c. 1910.\u003c\/p\u003e\n\u003cp\u003eRare early 20th century illustrated Mexican cookbook. The author mixes recipes of the European haute cuisine with the more traditional Mexican dishes; some recipes include: sopa de totopos o tortillas delgadas, huevos en molito, pollo risueño, flan, yemitas acarameladas, tocinitos del clielo, mazapán, salsa española, etc. Alejandro Pardo was born in Spain and studied culinary arts in Europe at the Cordon Bleu in Paris and the Escuela de Artes y Oficios in Madrid.  Upon immigrating to Mexico City around 1912, he founded one of the first cooking academies in Mexico City, where he instructed the wives and daughters of the upper and middle classes in fine European cuisine. Owner's signature with date of 1912 to front free endpaper. An important early 20th c. Mexican cookbook, with emphasis on salsas and techniques. Recipes include asado de cabrito, pollitos mascota, gallina con arroz. sopa de pescado familiar, pastelitos de jeringa de chocolate, etc. About half the recipes are for pastries and sweets.\u003c\/p\u003e\n\u003cp\u003eAccording to Juli McLoone at U.T. San Antonio, \"\u003cem data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAlejandro Pardo was born in Spain and studied culinary arts in Europe at the Cordon Bleu in Paris and the Esquela de Artes y Oficios in Madrid.  Upon immigrating to Mexico City around 1912, he founded one of the first cooking academies in Mexico City, where he instructed the wives and daughters of the upper and middle classes in fine European cuisine...\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ePardo keeps his title’s implicit promise to provide \u003c\/span\u003eel verdadero práctico\u003cspan data-mce-fragment=\"1\"\u003e or “practical truth.”  Rather than providing hundred of recipes and variants, \u003c\/span\u003eEl Verdadero Práctico \u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eis organized into short chapters, with titles like “Mis 12 mejores sopas,” “Mis 12 salsas mejores,” “Mis 6 mejores sopas secas,” and so on.  The cookbook includes recipes suitable for everyday cooking and for more elaborate meals.  In the second part of the cookbook, Pardo includes a lists of courses suitable for dinner and supper, the order of service for each; instructions for properly setting a table, serving wine; and several suitable menus to serve a party of eight.\u003c\/em\u003e\" \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFair condition with rubbing to extremities, fraying to cloth at spine ends, contents shaken, some internal stains and occasional pencil marks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e(1)\u003c\/span\u003e\u003c\/p\u003e","brand":"Omnivore Books on Food","offers":[{"title":"Default Title","offer_id":22565440422006,"sku":"","price":225.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/Pardo.jpg?v=1555968020"},{"product_id":"free-author-event-sun-june-9-caleb-zigas-leticia-landa-and-the-women-of-la-cocina-we-are-la-cocina-recipes-in-pursuit-of-the-american-dream-3-00-4-00-p-m","title":"We Are La Cocina: Recipes in Pursuit of the American Dream (Caleb Zigas, Leticia Landa, the women of La Cocina)","description":"\u003cp\u003e\u003cspan\u003eHere, in La Cocina's first cookbook, more than 50 successful La Cocina entrepreneurs share their inspiring narratives - and their global recipes. 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And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader.\u003c\/p\u003e\n\u003cp\u003eIn \u003cem\u003eSouth\u003c\/em\u003e, Brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and corn bread. Recipes can be mixed and matched to make a meal or eaten on their own. Taken together, they make up the essential elements of Southern cuisine, from fried green tomatoes to smoked baby back ribs and from tomato okra stew to biscuits.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Hachette","offers":[{"title":"Default Title","offer_id":29528664539254,"sku":"","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/91EMW6galtL.jpg?v=1568320080"},{"product_id":"free-author-event-sat-nov-16-whitney-otawka-the-saltwater-table-recipes-from-the-coastal-south-3-00-p-m","title":"The Saltwater Table: Recipes from the Coastal South (Whitney Otawka)","description":"\u003cp\u003e\u003cspan\u003eWhitney Otawka is the award-winning chef of Greyfield, a celebrated Carnegie-built inn located on Cumberland Island, Georgia—a magical and remote barrier island that has been left undeveloped as a National Seashore. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCumberland Island and the exceptional local ingredients to be found there are Otawka’s muse, inspiring her to celebrate the beloved food found along the Southeast coast. Offering a modern perspective on southern flavors with a strong emphasis on vegetables and fresh ingredients, the book contains 125 approachable and flavorful recipes.\u003c\/span\u003e\u003c\/p\u003e","brand":"Abrams","offers":[{"title":"Default Title","offer_id":30287085994124,"sku":"","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/71gjREahm_L.jpg?v=1569868997"},{"product_id":"free-author-event-thurs-dec-12-toni-tipton-martin-jubilee-recipes-from-two-centuries-of-african-american-cooking-a-cookbook-6-30-p-m","title":"Jubilee: Recipes from Two Centuries of African-American Cooking (Toni Tipton-Martin)","description":"\u003cp\u003e\u003cspan\u003eToni Tipton-Martin, the first African-American food editor of a daily American newspaper, is the author of the James Beard Award-winning \u003cem\u003eThe Jemima Code,\u003c\/em\u003e a history of African-American cooking found in--and between--the lines of three centuries' worth of African-American cookbooks. 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But it's really a showstopper, designed to be enjoyed with a crew of people you love. For some of us, the mere idea of pozole puts us in a good mood.\"  —Steve Sando, author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Rancho Gordo Pozole Book\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eBased on years of cooking, studying, and enjoying pozole in all its forms, Steve Sando guides us through the fascinating history and ingredients of this iconic dish. 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Newton, MA: Phillips Publishers, [1953].\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eA collection of New England recipes from the early 19th century, such as cream of tartar biscuits, apple fritters, flannel cakes, green corn pudding, Boston baked beans, roast spare ribs, etc. Fine in very good, scarce original box.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e(118)\u003c\/div\u003e","brand":"Omnivore Books on Food","offers":[{"title":"Default Title","offer_id":31251949191308,"sku":"","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/American_recipes.jpg?v=1574630427"},{"product_id":"new-orleans-scott-natalie-vivian-mirations-and-miracles-of-mandy","title":"Mirations and Miracles of Mandy (Natalie Vivian Scott)","description":"\u003cp\u003eFlexible pictorial boards illustrated by Olive Leonhardt. 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This is a classic Louisiana cookbook, with recipes for turtle soup de famille, oyster soup Louisiane, gumbo z'herbes, gold tip gumbo, Creole trout marguery, cold red fish barataria, candied yams, pilaff, etc. Darkening to extremities of covers, chipping along front joint and a bit to cover edges, else about very good.\u003c\/p\u003e\n\u003cp\u003e(10)\u003c\/p\u003e","brand":"Anne Ritching","offers":[{"title":"Default Title","offer_id":31364345135244,"sku":"","price":250.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/Mandy.jpg?v=1576631242"},{"product_id":"guatemala-amalia-moreno-damgaard-amalias-guatemalan-kitchen","title":"Amalia's Guatemalan Kitchen (Amalia Moreno-Damgaard)","description":"\u003cp\u003e\u003cspan\u003eAmalia Moreno-Damgaard, a Guatemalan-American chef classically educated in the French culinary tradition, shares 170 of her favorite Guatemalan recipes for every occasion in her first cookbook aimed at home cooks. 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No, not \"Do you like to cook?,\" to which I now answer, \"This would be a very depressing job if I hated cooking.\" Customers often wonder what my favorite cookbook is, and my answer is consistent:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cem\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"il\"\u003eZuni\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"il\"\u003eCafe\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eCookbook\u003c\/em\u003e\u003c\/strong\u003e. The author, Judy Rodgers, tells you why you're doing what you're doing in the kitchen in a poetic yet concise way. Looking it over again recently, as Paula toiled away making the pappa al pomodoro (p.164), I thought more deeply about what makes this the best cookbook ever written. The answer is, it offers the keys to cooking. Not only does one learn why they're doing something (example: store a whole chicken uncovered in your fridge for two days before roasting it, so the skin will crisp up perfectly), but they learn the science - the alchemy - behind it. \u003c\/p\u003e\n\u003cp\u003eTake Rodgers' advice on \"\u003cstrong\u003esweating\u003c\/strong\u003e,\" (from the recipe for that\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003epappa al pomodoro\u003c\/strong\u003e) which makes a food like tomatoes release and then cook in its own moisture. She writes, \"\u003cem\u003eSweating is most efficiently accomplished by crowding the food in a straight-sided pan, which restricts evaporation (using a deeper pot or covering it will restrict it further), and cooking over low heat. That way the cell walls slowly collapse and expel moisture, which falls back on them, preventing the sugars from caramelizing and fats or proteins from coloring. The liquid becomes part of the cooking medium...Sweating is generally a quiet operation; if the food is whispering, or worse, hissing, the moisture is probably evaporating too rapidly...\u003c\/em\u003e\" This is knowledge I can now apply to any cookbook, and it helps me understand why I want to crowd the pan if I want to sweat something. But her voice is singular. To describe the \u003cem\u003esound\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ethe food should make during cooking is where the poetry comes in, and these kinds of anecdotes are found throughout the book. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eA personal memory: back in 2009, I had no idea how to contact Ms. Rodgers to ask her to come give a talk at Omnivore, so I hand-wrote her a letter. She graciously answered, and came to speak at the shop; her cooking wisdom was a huge loss to the world when she died of cancer in 2013. We are lucky to have her cookbook, and if it's not in your kitchen, consider adding it.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Norton","offers":[{"title":"Default Title","offer_id":32810529685644,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/51GND5CmFOL.jpg?v=1584821031"},{"product_id":"bryant-terry-afro-vegan-farm-fresh-african-caribbean-and-southern-flavors-remixed","title":"Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed (Bryant Terry)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eIn\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eAfro-Vegan\u003c\/i\u003e, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eBlending African, Carribean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish \u003c\/span\u003e\u003ci\u003eirio\u003c\/i\u003e\u003cspan\u003e, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. 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The dramatic experience of dining in the sweeping atrium, where films screen nightly, still enchant visitors 18 years later. Now, for the first time, chef-owners Gayle Pirie and John Clark share the best from their distinctive North African, California-Mediterranean menu.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFeaturing 125 signature dishes, the book spans Pirie and Clark’s award-winning brunch favorites like Champagne Omelet and Persian Bloody Mary, cocktail hour with Lavender Baked Goat Cheese in Fig Leaves, and dinner fare including a Five-Spice Duck Breast with Cassis Sauce and Madras Curry Fried Chicken with Spiced Honey, alongside instructions for how to blend spice staples like Ras el Hanout. 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He tells those tales and more in this unique cookbook, including the story of his last name, which was changed during the immigration of his family and eventually reclaimed as the original name for his restaurant, Mister Jiu's.\u003cbr\u003e\u003cbr\u003eInstead of the usual tools of modern fine dining in this country, Mister Jiu's relies mostly on Chinese equipment and methods, like woks, chopsticks, steam, smoking over open wood fires, and blanching in oil. The result is a menu grounded in Chinese tradition but also unbounded by borders. In this unique cookbook, Jew gives us spins on classic recipes like Sizzling Rice Soup, Orange Chicken Wings, and Liberty Roast Duck to interesting takes on Crispy Pork Sui Yok, Squid Ink Wontons, and Banana Black Sesame Pie, and of course an entire chapter devoted to dumplings and entertaining.\u003c\/p\u003e\n\u003cp\u003eBeginning with the fundamentals of Chinese cooking and then moving into master class recipes, both occasional and more experienced cooks will benefit from Jew's intrepid tricks. Through 100 moving and evocative photographs of finished dishes as well as atmospheric shots of Chinatown, Jew shares an intimate look down the alleyways, above the tourist shops, and into the kitchens of Chinatown's residents as they live and continue to thrive in the Chinatown that changed the flavor of America.\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":34419143999650,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/91ALNGyvMAL.jpg?v=1593641422"},{"product_id":"edna-lewis-in-pursuit-of-flavor-the-beloved-classic-cookbook-from-the-acclaimed-author-of-the-taste-of-country-cooking","title":"In Pursuit of Flavor: The Beloved Classic Cookbook from the Acclaimed Author of The Taste of Country Cooking (Edna Lewis)","description":"\u003cp\u003e\u003cb\u003eThe classic cookbook from “the first lady of Southern cooking” (NPR), featuring a new foreword by Mashama Bailey, star of Netflix documentary series\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eChef’s Table\u003c\/i\u003e.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eDecades before cornbread, shrimp and grits, and peach cobbler were mainstays on menus everywhere, Edna Lewis was pioneering the celebration of seasonal food as a distinctly American cuisine.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eIn this James Beard Foundation Cookbook Hall of Fame-inducted cookbook, Miss Lewis (as she was almost universally known) shares the recipes of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after emancipation, as well as those that made her one of the most revered American chefs of all time. Interspersed throughout are personal anecdotes, cooking insights, notes on important Southern ingredients, and personally developed techniques for maximizing flavor.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAcross six charmingly illustrated chapters—From the Gardens and Orchards; From the Farmyard; From the Lakes, Steams, and Oceans; For the Cupboard; From the Bread Oven and Griddle; and The Taste of Old-fashioned Desserts—encompassing almost 200 recipes, Miss Lewis captures the spirit of the South. From Whipped Cornmeal with Okra; Pan-Braised Spareribs; and Benne Seed Biscuits to Thirteen-Bean Soup; Pumpkin with Sautéed Onions and Herbs; a Salad of Whole Tomatoes Garnished with Green Beans and Scallions; and Raspberry Pie Garnished with Whipped Cream, \u003c\/span\u003e\u003ci\u003eIn Pursuit of Flavor\u003c\/i\u003e\u003cspan\u003e is a modern classic and a timeless compendium of Southern cooking at its very best.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":34548710047906,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/9120jw7hjwL.jpg?v=1591205040"},{"product_id":"pre-order-esteban-castillo-chicano-eats-recipes-from-my-mexican-american-kitchen","title":"Chicano Eats: Recipes from My Mexican-American Kitchen (Esteban Castillo)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eEsteban Castillo grew up in Santa Ana, California, where more than three-quarters of the population is Latino. 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It is Mexican food that bisects borders and uses a group of traditional ingredients—chiles, beans, tortillas, corn, and tomatillos—and techniques while boldly incorporating many exciting new twists, local ingredients, and influences from other cultures and regions in the United States.\u003c\/p\u003e","brand":"Harper Collins","offers":[{"title":"Default Title","offer_id":34616388190370,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/chicanoeats.jpg?v=1591716135"},{"product_id":"amy-c-evans-martha-hall-foose-a-good-meal-is-hard-to-find-storied-recipes-from-the-deep-south","title":"A Good Meal Is Hard to Find: Storied Recipes from the Deep South (Amy C. 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Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites.\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":35198962565282,"sku":"","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/sioux.jpg?v=1595024740"},{"product_id":"sara-deseran-tacolicious-festive-recipes-for-tacos-snacks-cocktails-and-more","title":"Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More (Sara Deseran)","description":"A collection of recipes for fun, accessible taqueria fare—including colorful salsas, tasty snacks, irresistible cocktails, and of course tacos galore—from the wildly popular San Francisco restaurants and acclaimed Ferry Plaza Farmer's Market food stand, Tacolicious.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eTacos may be the most universally loved, happy-making food on earth. After all, who can say no to a juicy, spicy Chile verde taco; a decadently deep-fried Baja-style fish taco; or a gloriously porky Carnitas taco? At Tacolicious, the San Francisco Bay Area’s most popular Mexican restaurant, tacos are a way of life. And now, in this hotly anticipated cookbook, co-owner Sara Deseran shares all of the restaurant’s tortilla-wrapped secrets. Whether you’re seeking quick and easy weeknight meals or inspiration for a fabulous fiesta, \u003c\/span\u003e\u003ci\u003eTacolicious\u003c\/i\u003e\u003cspan\u003e has you covered. With recipes for showstopping salsas, crave-worthy snacks, cocktails and mocktails, and, of course, tacos galore, this festive collection is chock-full of real Mexican flavor—with a delicious California twist.\u003c\/span\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":35256969920674,"sku":"","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/91FS0YU8TXL.jpg?v=1595293256"},{"product_id":"jessica-b-harris-high-on-the-hog-a-culinary-journey-from-africa-to-america","title":"High on the Hog: A Culinary Journey from Africa to America (Jessica B. Harris)","description":"\u003cp\u003eNow a Netflix series hosted by \u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/omnivorebooks.myshopify.com\/products\/magazine-whetstone-magazine-volume-007?_pos=1\u0026amp;_sid=ae2d39c04\u0026amp;_ss=r\" style=\"color: #ff2a00;\" target=\"_blank\"\u003eWhetstone Magazine\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e's Stephen Satterfield — featured in the New York Times \u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.nytimes.com\/2021\/05\/17\/dining\/osayi-endolyn-high-on-the-hog.html\" style=\"color: #ff2a00; text-decoration: underline;\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e and \u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.nytimes.com\/2021\/05\/17\/dining\/high-on-the-hog-netflix.html?action=click\u0026amp;module=RelatedLinks\u0026amp;pgtype=Article\" style=\"color: #ff2a00; text-decoration: underline;\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfrican American cuisine, taking the reader on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, \u003c\/span\u003e\u003ci\u003eHigh on the Hog\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. 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Evan and Sarah Rich execute casual Californian fare with fine-dining precision, interweaving the pair's hometown influences (New Jersey and Louisiana) and a bevy of global influences along the way.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFull-color photographs and a textured cover with foil stamping capture the rustic elegance of the food and the restaurant, while 85 meticulously tested recipes span salads, vegetables, meat and fish, sweets, drinks, and the pasta dishes that send diners into raptures. This is inspired, innovative cooking for those who want to set a rich table at home.\u003c\/span\u003e\u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":35295395446946,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/91dBAJJB6uL.jpg?v=1595458593"},{"product_id":"latin-america-maricel-presilla-gran-cocina-latina-the-food-of-latin-america","title":"Gran Cocina Latina: The Food of Latin America (Maricel Presilla)","description":"\u003cp\u003e\u003cem\u003eGran Cocina Latina\u003c\/em\u003e\u003cspan\u003e unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume it gives home cooks, armchair travelers, and curious chefs the first comprehensive collection of recipes from this region. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAn inquisitive historian and a successful restaurateur, Maricel E. Presilla has spent more than thirty years visiting each country personally. She’s gathered more than 500 recipes for the full range of dishes, from the foundational adobos and sofritos to empanadas and tamales to ceviches and moles to sancocho and desserts such as flan and tres leches cake. Detailed equipment notes, drink and serving suggestions, and color photographs of finished dishes are also included. \u003c\/span\u003e\u003c\/p\u003e","brand":"Norton","offers":[{"title":"Default Title","offer_id":35451628093602,"sku":"","price":49.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/bar_b39af8af-3438-44ee-9c6a-15a73ab59078.jpg?v=1596234085"},{"product_id":"professional-thomas-keller-ad-hoc-at-home","title":"Ad Hoc at Home (Thomas Keller) *Signed*","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eBookplate signed by Thomas Keller mounted inside!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003cem\u003eAd Hoc at Home\u003c\/em\u003e\u003cspan\u003e—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. 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