{"title":"Chefs \u0026 Restaurants","description":"\u003cp\u003eBrowse our Chefs \u0026amp; Restaurants collection. New Arrival.\u003c\/p\u003e","products":[{"product_id":"big-heart-little-stove-bringing-home-meals-moments-from-the-lost-kitchen-erin-french","title":"Big Heart Little Stove: Bringing Home Meals \u0026 Moments from The Lost Kitchen (Erin French)","description":"\u003cp\u003e\u003cspan\u003eWith dishes pulled from French’s family recipe box and the menu at The Lost Kitchen, ranging from irresistible nibbles like Pecorino Puffs and Gram’s Clam Dip; to luscious soups like Golden Tomato \u0026amp; Peach and Potato \u0026amp; Lentil with Bacon and Herbs; to heaping platters of family-style salads and sides like Peach \u0026amp; Blackberry Salad and Green Beans with Sage, Garlic, and Breadcrumbs; to show-stopping main courses like Pickle-Brined Roast Chicken and Wednesday Night Fish Fry; to French’s favorite all-purpose kitchen staples like Kitchen Sink Pesto and Floral Vinegar, this cookbook has all the tools you need for assembling a seamlessly special meal.\u003cbr\u003e\u003cbr\u003eTo round things out, there are beverages to sip as dinner comes off the stove (Fresh Fruit Shrubs, Slush Puppies) and desserts to make your guests feel truly looked after (Salted Caramel Custards, Roasted Peach Pie with Almond and Fennel). 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Full of warmth and spirit, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBig Heart Little Stove\u003c\/span\u003e\u003cspan\u003e will show you how to create more joy and connection around your table.\u003c\/span\u003e\u003c\/p\u003e","brand":"MPS","offers":[{"title":"Default Title","offer_id":48295195902110,"sku":"krn1789747889715","price":29.26,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/big-heart-little-stove-bringing-home-meals-moments-from-the-lost-kitchen-erin-fr_1.jpg?v=1789747894"},{"product_id":"between-two-waters-heritage-landscape-and-the-modern-cook-pam-brunton","title":"Between Two Waters: Heritage, landscape and the modern cook (Pam Brunton)","description":"\u003cp\u003e\u003cstrong\u003eAmerican Edition\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhen world-class chef Pam first opened Inver, her restaurant on the shores of Loch Fyne, she set out to discover what makes 'modern Scottish food' - or if it even existed. This book traces Pam's journey to answer that question and in doing so reveals what we can all gather from our culinary heritage. Part memoir, part manifesto on the future of feeding the world and a feminist critique of the food business, it documents the difficult early days of her now multiple award-winning restaurant, reflecting on how the immersive experience of 'destination restaurants' can both help and hinder our understanding of wider land and food culture.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrom the soil to the kitchen, \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eBetween Two Waters\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e interrogates the influences on what we eat: capitalism, colonialism and gender, as well as our own personal and cultural histories. 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These transportive images are intentionally spare, leaving the viewer room to layer on their own meaning and draw connections to their own memories of a place, of a time, of an atmosphere.\u003cbr\u003e\u003cbr\u003eFeaturing an eclectic mix of 100 restaurants—from Moro to The River Café and Honey \u0026amp; Co—this charming collection of drawings is accompanied by interviews with the owners, chefs, and loyal patrons of these much-loved restaurants.\u003c\/span\u003e\u003c\/p\u003e","brand":"Book Outlet","offers":[{"title":"Default Title","offer_id":48295197540510,"sku":"rsp1789747904794","price":20.35,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/a-taste-of-london-the-restaurants-and-pubs-behind-a-global-culinary-capital-john_1.jpg?v=1789747933"},{"product_id":"lucky-peach-guts","title":"Lucky Peach. Guts","description":"\u003cp\u003e64 pp. Edited by Chris Ying. Illus. with photographs \u0026amp; drawings. Pictorial wrappers. First Edition. [Copenhagen: MAD Symposium, 2013].\u003c\/p\u003e\n\u003cp\u003eWith a lineup curated by David Chang and the team of Lucky Peach, guests and speakers at the 3rd MAD Symposium (GUTS) in Copenhagen (led by Rene Redzepi) shared visceral stories of strength, persistence, risk-taking, and embracing failure. Guided by the simple belief that people interested in food might benefit from pushing to learn more, speakers braved the challenge of reflecting on the stories and ideas that most don’t typically dare or get the opportunity to tell.\u003c\/p\u003e\n\u003cp\u003eWritings about offal herein include the words of Peter Freed, Alex Atala, Margot Henderson, Michael Twitty, Martha Payne, and more. 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Recipes are characterised by their simplicity and seasonality, including Spiced Pancakes with Poached Rhubarb \u0026amp; Raspberry for breakfast, BBQ Bavette \u0026amp; Courgettes with Sriracha Aioli for lunch, Braised Squid in Red wine with Fennel \u0026amp; Samphire for Dinner, Blood Orange, Cardamom \u0026amp; Olive Oil Cake for dessert and an array of drinks and seasonal preserves – this is an inspirational collection of stunning dishes.\u003c\/p\u003e\n\u003cp\u003eIn the best traditions of chefs like Alice Waters, Stephanie Alexander, and Judy Rodgers, Anna’s passion for food, ingredients and the place she calls home shine through in her writing. Based in the northeast of England, Anna’s restaurants, and her food, are thoughtful, unique and compelling. As well as celebrating the joys and challenges of restaurant life, Service perfectly captures a key moment in modern British cooking and eating.\u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":48295202259102,"sku":"rtj1789748080383","price":32.76,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/service-one-day-in-a-restaurant-over-150-recipes-to-cook-at-home-anna-hedworth_1.jpg?v=1789748084"},{"product_id":"my-cambodia-a-khmer-cookbook-nite-yun-tien-nguyen-signed","title":"My Cambodia: A Khmer Cookbook (Nite Yun, Tien Nguyen) *Signed*","description":"\u003cp\u003e\u003cb\u003eCelebrate Khmer and Cambodian American cuisine with award-winning chef and restaurateur Nite Yun, featuring over 100 recipes for her favorite dishes.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKhmer recipes and culinary techniques are traditionally passed orally from generation to generation, and in \u003ci\u003eMy Cambodia\u003c\/i\u003e, Nite takes special care to preserve these dishes. Filled with the historical context of Cambodia’s Golden Era, cultural fun facts like the rules of rice, and introspective anecdotes on using food as a tool to connect with community\u003ci\u003e, My Cambodia\u003c\/i\u003e aims to make Khmer American cuisine accessible to all.\u003cbr\u003e\u003cbr\u003eWith recipes organized by different times and places throughout Nite's life, this cookbook takes you on a journey from her childhood in Stockton, California to Cambodia to Nite's popular Bay Area restaurants Nyum Bai and Lunette. Discover her take on dishes such as \u003cb\u003eKuy Teav Phnom Penh\u003c\/b\u003e, the fragrant pork and noodle soup that started it all for Nite; \u003cb\u003eNom Pachok Somlar Khmer\u003c\/b\u003e, a delicate, rustic chowder filled with rice noodles; and\u003cb\u003e Amok\u003c\/b\u003e, fish tucked into an aromatic mixture of kroeung and coconut milk and steamed until it puffs up like a souffle. For dessert, try the decadent \u003cb\u003eNom Kong\u003c\/b\u003e, donuts glazed in palm sugar and topped with sesame seeds.\u003c\/span\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":48295218970782,"sku":"vwt1789748266672","price":24.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/my-cambodia-a-khmer-cookbook-nite-yun-tien-nguyen-signed_1.jpg?v=1789748272"},{"product_id":"the-king-cookbook-annie-shi-clare-de-boer-jess-shadbolt","title":"The King Cookbook (Annie Shi, Clare de Boer, Jess Shadbolt)","description":"\u003cp\u003e\u003cspan\u003eAt King, each day begins with a large sheet of parchment paper that will bear the markings of a new menu. The framework never changes but the offerings, cocktails and dishes inspired by Southern France and Italy, refresh and rekindle. Now, mirroring a meal at its intimate New York restaurant, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cem\u003eThe King Cookbook\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eshares over 120 of its best-loved recipes, culled from years of daily-changing menus.\u003cbr\u003e\u003cbr\u003eJust as owners Clare de Boer, Jess Shadbolt, and Annie Shi welcome guests to King, this collection starts with fizzy cocktails and nibbles like panisse, their signature fried ribbons of chickpea batter. Plays on cartas di musica, the Sicilian flatbread, give way to starters, soups, and salads, which in turn prepare appetites for pastas, mains, and contorni, vegetable sides. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThroughout, whimsically illustrated step-by-step sequences detail how to recreate King's cult-favorite fresh pasta; the butchering of a rabbit; the perfect searing of a steak. Dessert highlights hits like King's flourless chocolate cake and classic Eton Mess, followed by variations of rich ice cream custards and bright sorbets. To finish, four seasonal, celebratory menus tie everything together, summing up the King purpose: to feast simply and lavishly.\u003c\/span\u003e\u003c\/p\u003e","brand":"MPS","offers":[{"title":"Default Title","offer_id":48295219986590,"sku":"tbu1789748327809","price":26.79,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/the-king-cookbook-annie-shi-clare-de-boer-jess-shadbolt_1.jpg?v=1789748331"},{"product_id":"the-lost-kitchen-volume-2-big-heart-little-stove-erin-french-signed","title":"The Lost Kitchen Volume 2: Big Heart Little Stove (Erin French) *Signed*","description":"\u003cp\u003e\u003cstrong\u003eSigned copies will be available after our author event with Erin on October 20. Please let us know in the notes section at check out if you'd like to wait for a signed copy (and if you'd like it personalized) and we'll ship it after the event!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWith dishes pulled from French’s family recipe box and the menu at The Lost Kitchen, ranging from irresistible nibbles like Pecorino Puffs and Gram’s Clam Dip; to luscious soups like Golden Tomato \u0026amp; Peach and Potato \u0026amp; Lentil with Bacon and Herbs; to heaping platters of family-style salads and sides like Peach \u0026amp; Blackberry Salad and Green Beans with Sage, Garlic, and Breadcrumbs; to show-stopping main courses like Pickle-Brined Roast Chicken and Wednesday Night Fish Fry; to French’s favorite all-purpose kitchen staples like Kitchen Sink Pesto and Floral Vinegar, this cookbook has all the tools you need for assembling a seamlessly special meal.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eTo round things out, there are beverages to sip as dinner comes off the stove (Fresh Fruit Shrubs, Slush Puppies) and desserts to make your guests feel truly looked after (Salted Caramel Custards, Roasted Peach Pie with Almond and Fennel). 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With a dish for every shape, sauce, mood, and timeline, Vetri demystifies the process of “marrying” pasta and sauce into one harmonious dish, creating your own flavor combinations, and pairing different pastas and sauces. Vetri shares both weeknight classics and popular pastas from his restaurants, adapting his methods so home cooks can experience these acclaimed dishes in their own kitchens, with chapters including:\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eVegetable Pasta\u003c\/span\u003e\u003cspan\u003e: Pici Pomodoro; Garganelli with Corn and Scallions; Spinach Gnocchi with Brown Butter and Shaved Ricotta Salata\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eSeafood Pasta:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003ePaccheri with Clams and Charred Lemon Brodo; Troccoli with Shrimp and Ginger Chili Crisp; Scallop Raviolo with Champagne \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003ePoultry and Game Pasta:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eTagliolini with Chicken Liver Ragu; Pumpernickel Papparadelle with Duck Ragu\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003ePork Pasta:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eRigatoni with Fiorella Sausage Ragu; Spaghetti alla Chitarra with Basil, Poppy Seed, and Proscuitto\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eBeef and Lamb Pasta\u003c\/span\u003e\u003cspan\u003e: Francobolli with Short Ribs and Celery Root; Orecchiette with Lamb Merguez and Fiore Sardo\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eVetri guides you through the foundations of making fresh pasta with a chapter devoted to pasta doughs and shapes like pappardelle and orecchiette, including QR codes that link to easy-to-follow technique videos. With 90 stunning photographs, \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eThe Pasta Book\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e includes ideas to level up or simplify every recipe, so you can choose the pasta adventure you crave.\u003c\/span\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":48295235747998,"sku":"pma1789748544137","price":28.88,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/the-pasta-book-recipes-techniques-inspiration-marc-vetri-david-joachim-signed_1.jpg?v=1789748548"},{"product_id":"breaking-the-rules-a-fresh-take-on-italian-classics-joe-sasto-thea-baumann","title":"Breaking the Rules: A Fresh Take on Italian Classics (Joe Sasto, Thea Baumann)","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eA bold,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003efun, and\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003edaring collection of recipes that break the rules of Italian cooking from\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eTop Chef\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eFood Network star\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eJoe Sasto.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eIt’s time to ditch the same boring recipes and get creative in the kitchen. Known for his signature curled mustache and dynamic presence on shows like Bravo’s \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eTop Chef\u003c\/span\u003e\u003cspan\u003e and Food Network’s \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eTournament of Champions\u003c\/span\u003e\u003cspan\u003e, Joe Sasto brings his culinary expertise and passion for pasta to your kitchen. \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eBreaking the Rules\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e is a celebration of Italian cuisine, reimagined with Joe’s unique flair, playfulness, and creativity.\u003cbr\u003e\u003cbr\u003eDive into a world of pasta with step-by-step techniques that guide you through creating dishes in all forms, shapes, and sizes. 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Images of past family proprietors, lists of distinguished guests from the silver screen, aviation, nobility, sports, music, and more.\u003c\/p\u003e\n\u003cp\u003eAbout fine.\u003c\/p\u003e\n\u003cp\u003e134\u003c\/p\u003e","brand":"Celia","offers":[{"title":"Default Title","offer_id":48295270285470,"sku":"foc1789749557426","price":25.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/new-arrival-new-orleans-souvenir-du-restaurant-antoine_1.jpg?v=1789749562"},{"product_id":"farm-market-healdsburg-liza-gershman","title":"Farm + Market: Healdsburg (Liza Gershman)","description":"\u003cp data-rte-preserve-empty=\"true\" class=\"preFade fadeIn\"\u003e\u003cem\u003eFarm + Market: Healdsburg, \u003c\/em\u003eby Liza Gershman (author\/photographer), in partnership with the Friends of the Healdsburg Farmers’ Market, 501c-3, and the Healdsburg Certified Farmers’ Market, celebrates the agrarian traditions and culinary history of the region.\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" class=\"preFade fadeIn\"\u003eWith a foreword by Melissa Yanc, James Beard–recognized chef of Quail \u0026amp; Condor, and an afterword by \u003cem\u003eDuskie Estes\u003c\/em\u003e, James Beard–recognized chef of Black Pig Meat Co., this collection brings together recipes from 40 James Beard and Michelin-recognized chefs and restaurants, including SingleThread, Barndiva, Charlie Palmer, Domenica Catelli, and more.\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" class=\"preFade fadeIn\"\u003eThoughtfully curated and deeply rooted in craft, seasonality, and ingredient-driven cooking, these pages reflect the artistry and intention behind some of today’s most celebrated kitchens—offering readers an intimate glimpse into the chefs and farms shaping the modern culinary landscape.\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" class=\"preFade fadeIn\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eFarm + Market Healdsburg\u003c\/em\u003e\u003cspan\u003e is more than a collection of recipes—it’s a celebration of the town’s vibrant farms, community, and culinary traditions. Created in partnership with the Healdsburg Certified Farmers’ Market and the Friends of the Healdsburg Farmers’ Market (501-c3), and brought to life by author and photographer Liza Gershman, a Sonoma County native and Healdsburg local, this book celebrates our heritage, community, and honors the people and flavors that make Healdsburg’s food and agriculture special.\u003c\/span\u003e\u003c\/p\u003e","brand":"Friends of Healdsburg Farmer's Market","offers":[{"title":"Default Title","offer_id":48295271891102,"sku":"zgl1789749690910","price":32.64,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/farm-market-healdsburg-liza-gershman_1.png?v=1789749695"},{"product_id":"the-whole-beast-nose-to-tail-eating-fergus-henderson","title":"The Whole Beast: Nose to Tail Eating (Fergus Henderson)","description":"\u003cp\u003e\u003cstrong\u003ePaperback edition.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eThe Whole Beast: Nose to Tail Eating\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e is a certified \"foodie\" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat \"on the wild side\" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHere are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, \"Nose to Tail Eating\" -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream.\u003c\/span\u003e\u003c\/p\u003e","brand":"Book Outlet","offers":[{"title":"Default Title","offer_id":48295277101214,"sku":"vvu1789749877895","price":15.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/the-whole-beast-nose-to-tail-eating-fergus-henderson_1.jpg?v=1789749881"},{"product_id":"pre-order-essentially-basque-bringing-spanish-cooking-home-ryan-bartlow-laurie-woolever","title":"*Pre-order* Essentially Basque: Bringing Spanish Cooking Home (Ryan Bartlow, Laurie Woolever)","description":"\u003cp\u003e\u003cstrong\u003eExpected October 13, 2026. Available for pre-order now!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eEssentially Basque\u003c\/span\u003e\u003c\/em\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003eis a comprehensive cookbook from expert chef Ryan Bartlow and longtime Anthony Bourdain collaborator and food writer Laurie Woolever that spans the entire Basque region in Spain, a destination that is beloved by the food world for its fresh produce, delicious dishes, and more\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Basque country, nestled between Spain and France, is legendary among chefs for its vibrant markets, deep culinary traditions, and a culture that prizes eating well. From rustic tavern fare to the refined techniques of Michelin-starred kitchens, it’s a place where food is a way of life.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRyan Bartlow spent his formative years cooking at Akelarre, a three Michelin-starred restaurant in San Sebastián, while living above a humble village tavern where croquetas, txuleta steaks, and simple red wine became his daily sustenance. Those experiences shaped him as a cook and continue to inspire his menus today at his acclaimed New York restaurants Ernesto’s and Bartolo.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith just a handful of simple ingredients―potatoes, olive oil, eggs, shrimp, tomatoes, garlic―plus a few easily sourced Spanish staples like piquillo peppers, tinned fish, and paprika, Bartlow shows how to create dishes that are at once rustic and refined. Recipes include croquetas de jamón with creamy centers and crisp exteriors; the classic tortilla de patatas, custardy and tender; gildas, the iconic pintxo of anchovies, peppers, and olives; and the silkiest crème caramel you’ve ever tasted.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eApproachable and deeply flavorful, these are recipes designed for real home kitchens―no foams, no screaming-hot pans, no tricks, just food meant to be eaten with wine, cider, sherry, or beer among friends, family, or on your own while dreaming of San Sebastián. Alongside the recipes are thoughtful menus, plating tips, cocktail recipes, and a guide to the best Spanish products, Bartlow also includes a travel guide for those who want to explore the Basque country firsthand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBringing together Bartlow’s most trusted recipes and techniques and the storytelling of Laurie Woolever―longtime collaborator of Anthony Bourdain―\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eEssentially Basque\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e captures the spirit of Spanish culture and distills one of the world’s most celebrated food regions into dishes any home cook can master\u003c\/span\u003e\u003c\/p\u003e","brand":"Abrams","offers":[{"title":"Default Title","offer_id":48295277723806,"sku":"yjk1789749900081","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/pre-order-essentially-basque-bringing-spanish-cooking-home-ryan-bartlow-laurie-w_1.jpg?v=1789749904"},{"product_id":"pre-order-librae-third-culture-recipes-from-a-cult-new-york-bakery-dona-murad","title":"*Pre-order* Librae: Third-culture Recipes from a Cult New York Bakery (Dona Murad)","description":"\u003cp\u003e\u003cstrong\u003eExpected September 22, 2026. Available for pre-order now!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFrom the Middle East to the East Village, Librae Bakery celebrates Bahraini flavors and Danish techniques in a city of unparalleled energy: New York.\u003cbr\u003e\u003cbr\u003eWith its genre-bending methods, inspired flavor combinations – and so much butter – this debut cookbook from the cult New York bakery includes extraordinary recipes to make at home. Showcasing what makes the bakery so special, you’ll find chapters for Buns, Babkas, Breads, Croissants, Scones and Cakes, and Cookies. And the theme throughout is flavor.\u003cbr\u003e\u003cbr\u003eSweet and savory favorites include the likes of Feta and Hot Honey Scrolls; Roasted Apricot and Za’atar Sourdough; Shakshuka Focaccia; Loomi and Lemon Curd Babka; Rose and Pistachio Croissants; and Tahini Chocolate Cookies.\u003cbr\u003e\u003cbr\u003eFrom simple bakes to detailed step-by-steps for perfectly laminated layers, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eLibrae\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eshares a wide-ranging collection of delicious creations from Bahrain and beyond for every baker’s kitchen.\u003c\/span\u003e\u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":48295278379166,"sku":"vii1789749933725","price":28.81,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/pre-order-librae-third-culture-recipes-from-a-cult-new-york-bakery-dona-murad_1.jpg?v=1789749938"},{"product_id":"pre-order-trinity-the-cookbook-adam-byatt","title":"*Pre-order* Trinity: The Cookbook (Adam Byatt)","description":"\u003cp\u003e\u003cstrong\u003eExpected October 27, 2026. 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Beautifully photographed, wittily illustrated and with recipes for all tastes and occasions, \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eTrinity: The Cookbook\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e is an extraordinarily cheerful place to visit. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRight from the opening pages the cork pops and you are there as the day-long feast begins, with the book’s sections moving through morning, lunch, afternoon, dinner and late-night. You might choose freshly baked crisp-edged Madeleines for elevenses or, for lunch, the signature Semi-smoked Salmon, Beurre Blanc and Pickled Cucumber. Why not round off the evening with Trinity’s famous Tarte Tatin, a glisteningly caramelised centrepiece of pure indulgence? There's even a special section featuring festive dishes for Christmas. \u003c\/span\u003e\u003cspan\u003eCosily embedded within the back cover is\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eThe Trinity Repertoire\u003c\/span\u003e\u003cspan\u003e, a mini-bible encompassing short, fun recipes for everyday cooking, the award-winning Trinity way: a multitude of easily achievable dishes to make for a happy home, from sauces to soups and biscuits to cakes, and everything in between. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eConstantly insightful and ultimately inspiring, \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eTrinity: The Cookbook\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e\u003cem\u003e \u003c\/em\u003eis an expression of devotion to the crafts of excellent cookery and exceptional service. 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In \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eSaint Peter: Chapter \u0026amp; Verse\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, Josh Niland brings that world to the page for the first time: a landmark work that captures the philosophy, precision and daily rhythm of one of the most original kitchens of its generation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eStructured around three expansive essays and over 100 defining recipes, the book moves between story and craft – tracing the evolution of the restaurant, articulating Niland’s revolutionary whole fish approach, and offering a rare, deeply considered look at the mechanics of service. Recipes are presented as ‘verses’, interwoven through the narrative, spanning everything from foundational preparations to the dishes that have defined Saint Peter’s menus, including its most iconic and unexpected creations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt its core is a singular philosophy: that every fish deserves to be treated with rigor, intelligence and respect. From dry-aging and butchery to cooking and presentation, Niland’s work expands the possibilities of seafood in ways that are both technically groundbreaking and deeply thoughtful. 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In his debut book, Jad returns to the dishes and memories that shaped his life in Beirut and beyond, celebrating Lebanese food as it is truly lived and eaten.\u003c\/p\u003e\n\u003cp\u003eFeaturing 84 authentic recipes from his family’s kitchen in Lebanon and his award-winning restaurant Lebnani in Surrey, the book reveals secret spice blends, time-honoured techniques and beloved family dishes that bring people together around the table.\u003c\/p\u003e\n\u003cp\u003eChapters echo the rhythm of daily life - Lebanese Mornings, Mezza at Home, Tabkha (everyday meals), Mashawi (grills), Sandwiche (street wraps), Helweyet (sweets) and Namlieh (the pantry) - reflecting the meals and moments that shape Lebanese identity. 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A keen admirer of Japan, we find echoes in his relationship with nature, celebrated throughout the seasons in the kitchen as well as in the ingredients featured in the Auberge. Art has also touched him since childhood and discreetly permeates the premises and dishes.\u003c\/p\u003e\n\u003cp\u003eOn the menu, frog mousse sits alongside a veal shank from Marrakech. Marc Haeberlin shares 65 intimate recipes, imbued with his Alsatian ties, which demonstrate his immense expertise and his art of sharing his knowledge. Laurent Dupont's magnificent photographs weave harmonious and timeless links between the river and the Inn, nature and food, small family stories and the great culinary history.\u003c\/p\u003e","brand":"Casemate","offers":[{"title":"Default Title","offer_id":48295340408990,"sku":"zlr1789750474583","price":43.76,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/lauberge-de-lill-au-fil-de-leau-english-edition-marc-haeberlin_1.jpg?v=1789750478"},{"product_id":"professional-diane-forley-catherine-young-the-anatomy-of-a-dish","title":"(Professional) Diane Forley \u0026 Catherine Young. 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His recipes, from his Paris restaurant l'Archestrate, are included herein.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNear fine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e(102)\u003c\/span\u003e\u003c\/p\u003e","brand":"Friends of SF Library","offers":[{"title":"Default Title","offer_id":48295359873182,"sku":"cve1789750799583","price":36.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/new-arrival-french-alain-senderens-with-eventhia-senderens-the-three-star-recipe_1.jpg?v=1789750803"},{"product_id":"pre-order-salty-not-sweet-a-life-in-the-food-world-florence-fabricant","title":"*Pre-order* Salty, Not Sweet: A Life in the Food World (Florence Fabricant)","description":"\u003cp\u003e\u003cstrong\u003eExpected October 6, 2026. 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Her earliest experiences, of pickle barrels in the Bronx and pre-theater dinners with her parents, laid the foundation for a life and unexpected career that would span the globe while always finding a home and heartbeat within the dining scene of New York. 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Throughout, Fabricant gives readers a peek behind the curtain of her own singular tastes and preferences, as well as her wide-ranging travels, experiences with some of the food world’s brightest stars and bold-faced names, the ever-evolving landscape of food in New York, and her own extraordinary life and partnership with her husband of more than 60 years, Richard Fabricant. An accomplished cook, she punctuates each chapter with a relevant recipe. \u003cbr\u003e\u003cbr\u003eThis recounting of a singular life and career will speak to readers in love with food, New York, and the alchemy of a truly great dining experience, beautifully recounted by someone with a palate developed over decades of precise and enthusiastic eating and reportage.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hachette","offers":[{"title":"Default Title","offer_id":48295360331934,"sku":"iad1789750816248","price":23.68,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/pre-order-salty-not-sweet-a-life-in-the-food-world-florence-fabricant_1.jpg?v=1789750822"},{"product_id":"pre-order-all-hours-crazy-good-food-for-whatever-whenever-kwame-onwuachi-joshua-david-stein","title":"*Pre-order* All Hours: Crazy Good Food for Whatever, Whenever (Kwame Onwuachi, Joshua David Stein)","description":"\u003cp\u003e\u003cstrong\u003eExpected September 22, 2026. 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Once a symbol of amusement and light, it has in recent years become a beacon of culinary excellence. Over the past five years, twenty-five Michelin-starred restaurants and chefs from all over the world have brought their artistry to The Pagoda — each for a shorter period, each re-imagining the space through their own vision of fine dining.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe Pagoda\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e tells this story through text, photography, recipes, and behind-the-scenes insights, capturing how chefs transform architecture and atmosphere into edible experience. Alongside menu creation, craftsmanship, and the history of Tivoli’s gastronomy, the book unfolds a dialogue between past and present — between playful nostalgia and modern precision. 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After culinary school, they honed their skills in some of Europe’s top kitchens—from Gordon Ramsay in London to Pure C in Cadzand. Today, they’ve combined their Italian roots and culinary know-how in Pastology—a bold, and totally unfiltered community for pasta lovers who don’t play by the rules. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn their highly anticipated debut cookbook, the pasta masters guide you from flour to fork. No shortcuts, no compromises – just pure, al dente perfection. You’ll discover all the inside tricks and techniques for making pasta the traditional way—egg-based, eggless, filled. Next up are Bruna and Emanuele’s signature dishes, split into 20 timeless Italian recipes and 25 daring modern creations. Short on time? A handful of speedy sauces will even turn store-bought pasta into something unforgettable. Furthermore, you’ll find clever tips, cheeky stories, and jaw-dropping food photography. 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Perched on the 28th floor of the Oostende SKY Tower ONE, Dimitri Proost has been dazzling guests since May 2024. After a classical training and an in-depth exploration of Japanese cuisine, his santoku knife pointed him toward a new horizon on the Belgian coast.\u003cbr\u003e\u003cbr\u003eHaut's pure cuisine seeks out and celebrates the essence of every ingredient, with the bounty of the North Sea forming the foundation of its gastronomic repertoire. The exquisite and expansive menu unfolds as a total experience, with every dish aspiring to signature status. 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Each book features authentic recipes from local chefs, cooks, and food influencers, offering a true taste of the culture, traditions, and community that define each destination.\u003cbr\u003e\u003cbr\u003eAlongside step-by-step instructions for restaurant dishes, iconic street foods, and home-style comforts, contributors share personal stories and insider recommendations of their favourite eateries highlighted as map locations ― making every meal a journey into the city’s heart.\u003cbr\u003e\u003cbr\u003eThe series also spotlights local produce, markets, and beverages, encouraging readers to discover the flavours that make each place unique. Designed for home cooks and curious food lovers alike, \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eParis: CITIx60 Recipes\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e captures the spirit of the original guides to deliver an immersive culinary experience that connects you to the soul of a city without leaving home. 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