{"title":"New Books","description":"\u003cp\u003eBrowse our New Books collection. Best Price.\u003c\/p\u003e","products":[{"product_id":"100-afternoon-sweets-with-snacking-cakes-brownies-blondies-and-more-sarah-kieffer","title":"100 Afternoon Sweets: With Snacking Cakes, Brownies, Blondies, and More (Sarah Kieffer)","description":"\u003cp\u003e\u003cb\u003eFrom Sarah Kieffer, the beloved baker behind\u003cspan\u003e \u003c\/span\u003e\u003ci\u003e100 Cookies\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003e100 Morning Treats\u003c\/i\u003e, and the popular\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eVanilla Bean Blog\u003c\/i\u003e, here are 100 recipes for the most crave-able p.m. pick-me-ups.  \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eSarah Kieffer’s pan-banging cookie technique became a viral sensation, leading to her bestselling debut cookbook, \u003c\/span\u003e\u003ci\u003e100 Cookies\u003c\/i\u003e\u003cspan\u003e. 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In \u003c\/span\u003e\u003ci\u003eAgak Agak\u003c\/i\u003e\u003cspan\u003e, Shu Han Lee encapsulates this approach to cooking by sharing delicious recipes that bring punchy Singaporean flavors to simple home cooking, whilst encouraging you to use these recipes as inspiration to create other dishes.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eTry classic and modern recipes such as Kaya Toast with Half-Boiled Eggs, Nasi Goreng, 8-hour Ox Cheek Rendang, Green Beans with Turmeric and Toasted Coconut, Chilli Crab Spaghetti, Mum’s Steamed Pumpkin Rice, Pandan Swiss Roll and Black Sticky Rice Pudding with Rhubarb, amongst others.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWith tips and tricks, \u003c\/span\u003e\u003ci\u003eAgak Agak\u003c\/i\u003e\u003cspan\u003e shares more than Singaporean recipes perfect for home cooks, it shares a fun, fresh and creative way of cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":48295181910174,"sku":"hik1789747668301","price":27.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/agak-agak-everyday-recipes-from-singapore-shu-han-lee_1.png?v=1789747680"},{"product_id":"breaking-bao-88-bakes-and-snacks-from-asia-and-beyond-clarice-lam-signed","title":"Breaking Bao: 88 Bakes and Snacks from Asia and Beyond (Clarice Lam) *Signed*","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eFrom acclaimed pastry chef Clarice Lam: a visually sumptuous pan-Asian baking book exploring an umami-rich array of baked goods, confections, and savory snacks.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eBreaking Bao\u003c\/i\u003e\u003cspan\u003e is a culinary journey bridging gaps between Asian flavors and global techniques. 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For home cooks looking to expand their repertories, these projects range from simple cookies and flavored popcorn snacks to lavish mille feuille and laminated pastries. 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Covering all the categories of the baking universe—from English Muffins to Glazed Pumpkin Pie Bars, Gummy Bears to Crème Brulée —these are recipes designed to empower home bakers to have fun in the kitchen and to dispel all baking misconceptions: \u003c\/span\u003e\u003ci\u003eI don’t have enough time, I don’t have the right ingredients, I don’t have a standing mixer,\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eand\u003c\/span\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eI’m a terrible baker\u003c\/i\u003e\u003cspan\u003e. That means no fancy ingredients or equipment are required—and modifications are very much allowed! 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This is a hauntingly honest, and at times heartbreaking, memoir with the smell, taste, and preparation of food at its heart.\u003cbr\u003e\u003cbr\u003eFrom late night baking as a route back to Ukraine to capturing the beauty of Uzbek porcelain, and from the troublesome nature of food and art in Poland to the magic of cloudberries, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCold Kitchen\u003c\/span\u003e\u003cspan\u003e celebrates the importance of curiosity and of feeling at home in the world.\u003c\/span\u003e\u003c\/p\u003e","brand":"MPS","offers":[{"title":"Default Title","offer_id":48295197507742,"sku":"qhh1789747923852","price":19.31,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/cold-kitchen-a-year-of-culinary-travels-caroline-eden_1.jpg?v=1789747927"},{"product_id":"buddha-jumps-over-the-wall-and-other-curiously-named-classic-chinese-dishes-a-graphic-cookbook26-rec","title":"Buddha Jumps Over the Wall, and Other Curiously Named Classic Chinese Dishes: A Graphic Cookbook―26 Recipes \u0026 Stories (Ying Chang Compestine and Vivian Truong)","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eExplore the unique nomenclature of traditional Chinese dishes through folklore, personal storytelling, and 26 easy-to-cook recipes in this entertaining graphic novel cookbook, perfect for lovers of comics and food.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eStorytelling is one of the most universal and collaborative components in every culture. 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Import. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv id=\"product-description-short-1183\" class=\"description-short\"\u003e\n\u003cp\u003e\u003cstrong\u003eChristophe Felder and Camille Lesecq offer us 70 recipes featuring flaky, brioche, braided, rolled, chocolate-filled, fruit-filled, praline-infused, crispy, and melt-in-the-mouth delights.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"products-accordion\" id=\"accordion\" role=\"tablist\" aria-multiselectable=\"true\"\u003e\n\u003cdiv class=\"card\" id=\"description\"\u003e\n\u003cdiv id=\"collapsedescription\" class=\"collapse in\" role=\"tabpanel\" aria-labelledby=\"headingdescription\" aria-expanded=\"true\"\u003e\n\u003cdiv class=\"card-block\"\u003e\n\u003cdiv class=\"product-description\"\u003e\n\u003cp\u003ePain au chocolat after school. Brioche on a Sunday morning. That sudden craving in front of a bakery. A palmier, slowly savored. Mini croissants devoured too quickly. We all have a pastry that satisfies our sudden or daily desires.\u003c\/p\u003e\n\u003cp\u003eStarting with basic recipes (croissant dough, brioche dough, Danish dough...), they present a variety of delicious creations, each step-by-step photographed, allowing you to easily prepare your own pastries at home and fill your kitchen with the irresistible aroma of a bakery.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Vilbo","offers":[{"title":"Default Title","offer_id":48295228866718,"sku":"zpe1789748419662","price":53.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/delicious-viennoiseries-70-puff-pastry-and-brioche-recipes-cristophe-felder-cami_1.jpg?v=1789748447"},{"product_id":"cuban-cocktails-100-classic-and-modern-drinks-ravi-derossi-jane-danger-alla-lapushchik","title":"Cuban Cocktails: 100 Classic and Modern Drinks (Ravi DeRossi, Jane Danger, Alla Lapushchik)","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eThe co-owner of one of America's best cocktail bars brings craft mixology to tropical drinks in a new, enticing way.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eFrom the renowned Cuban rum bar Cienfuegos—owned by the co-owner of Death \u0026amp; Co., named Best American Cocktail Bar at Tales of the Cocktail® in 2010—comes this spirited collection of 100 recipes that celebrate Cuba’s rich history and culture. It features timeless classics, such as the Cuba Libre, El Floridita Daiquirí, and Mojito; a bevy of punch recipes to share with friends and family; new takes on familiar favorites, such as the Isla Tea, Por Avion, and Rum Old Fashioned; and modern craft concoctions, including the Havana Harbor Special, Imperial Fizz, and One Hundred Fires. But \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cem\u003eCuban Cocktails\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eoffers more than just a collection of delectable recipes. It captures the tropical elegance and unfiltered energy of old Cuba, brimming with beautiful, evocative images of the drinks and the places where they came to life. 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There’s no better way to use up abundant summer zucchini than in \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSpaghetti alla Nerano\u003c\/span\u003e\u003cspan\u003e, a dish that encapsulates the beautiful simplicity of Italian cooking. In the fall, turn to a comforting \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eBaked Tagliolini with Prosciutto\u003c\/span\u003e\u003cspan\u003e, a luxurious yet uncomplicated baked pasta beloved by Mimi’s kids. When mandarins and clementines are at their peak in December, pair them with \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eWhite Chocolate Chip and Pistachio Cookies\u003c\/span\u003e\u003cspan\u003e, made with the very best Sicilian pistachios, for a terrific afternoon snack.\u003cbr\u003e\u003cbr\u003eWith recipes spanning antipasti, primi, secondi, and dolci, you can tuck into a rustic countryside dish on a weeknight or build a special occasion menu to delight your friends. Featuring 150 photographs shot by Mimi's husband, Oddur Thorisson, \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eA Kitchen in Italy\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e brings Mimi’s Italian secrets to your dinner table.\u003c\/span\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":48295235420318,"sku":"jvy1789748529950","price":26.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/a-kitchen-in-italy-a-year-of-family-meals-and-celebrations-from-our-home-mimi-th_1.jpg?v=1789748534"},{"product_id":"dobre-dobre-baking-from-poland-and-beyond-laurel-kratochvila-malgosia-minta","title":"Dobre Dobre: Baking from Poland and Beyond (Laurel Kratochvila, Malgosia Minta)","description":"\u003cp\u003e\u003cspan\u003ePoland’s distinctive baking culture is a product of its rich and complicated history, from the World Wars to the rise of Communism to the cultural exchange that inevitably happens to a country with seven neighbors and endless migration. Step into the Polish piekarnia (bakery) and be greeted by an abundance of tiny cookies and rugelach, decorative layer cakes and cheesecakes, sweet yeast buns and danishes, and hearty rye breads and sourdough loaves.\u003cbr\u003e\u003cbr\u003eIn this repertoire-expanding baking book, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eAmerican-born, Berlin-based baker and 2023 James Beard Award finalist\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eLaurel Kratochvila brings you more than\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003e120 familiar and inventive treasures—innovative recipes of her own and from pioneering Polish bakers\u003c\/span\u003e\u003cspan\u003e, including:\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\u003eHorseradish, Beet, and Summer Greens Bialys\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eSunflower Rye Loaf\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003ePlum Butter Carnival Donuts  \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eRano Piekarnia’s Summer Bilberry Buns\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eChocolate and Whipped Cream Warsaw Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eKarpatka (Cream and Choux Cake)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eSoft Iced Toruń Gingerbread\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eRose and Almond Jewel Rugelach\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eTwisted Krakow Bagels\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eSauerkraut and Mushroom Rolls\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eAnd much more.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eVivid storytelling and fascinating historical details illuminate each recipe’s significance:\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eIf you want to start a fight with a French person, tell them that baba au rhum is Polish. In the eighteenth century, while exiled in France, Polish King Stanislaw I sent a dry babka back to the kitchen, spurring his pastry chef to soak it in sweetened alcohol to everyone’s delight—and thus, the emblematic French dessert was born in a Polish court.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eBeautiful photography makes it feel as if you're right there\u003c\/span\u003e\u003cspan\u003e beside Laurel, stepping into a warm bakery on a cold winter's day, picking baskets of wild bilberries in July, and biting into a soft yeasted bun, jammy strawberries oozing down your chin.\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e Cheesecakes, wafer cookies, gingerbread, country loaves\u003c\/span\u003e\u003cspan\u003e: These recipes aren't just for those curious about the new wave of Polish bakeries or nostalgic for the old-world treats or Jewish delights of their childhood—they're for any home baker looking to fill their cookie jars and bread boxes with inspiration.\u003c\/span\u003e\u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":48295236960414,"sku":"iwd1789748621612","price":23.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/dobre-dobre-baking-from-poland-and-beyond-laurel-kratochvila-malgosia-minta_1.jpg?v=1789748627"},{"product_id":"beyond-baking-plant-based-baking-for-a-new-era-philip-khoury","title":"Beyond Baking: Plant-based Baking for a New Era (Philip Khoury)","description":"\u003cp\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eBeyond Baking\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e is an evolution in pastry from award-winning pastry chef Philip Khoury – an exploration of how far baking can go when it’s guided by flavor, process, and purpose, rather than tradition alone.\u003cbr\u003e\u003cbr\u003eThese recipes are the result of years of rethinking everything – what gives structure, what builds richness, what creates lift and tenderness – without relying on eggs, dairy, or highly processed alternatives. Instead, they use familiar, natural ingredients to achieve results that feel completely fresh: croissants that shatter, cakes that stay tender for days, savoury pies that could hold their own in any bakery window.\u003cbr\u003e\u003cbr\u003eInside, you’ll find easier bakes like Peanut Butter Choc Chop Cookies and Light Fruit Cake, showstoppers like Pistachio and Raspberry Cream Dream and Muscovado Medovic and a dedicated chapter on laminated pastries featuring Croissants, Almond Pain au Chocolat, and other sweet risen treats like glazed Doughnuts and Pistachio Babka. The savoury chapter brings deeply satisfying options like Corn-ish Pasties, Sausy Roll and Nightshade Quiche, all made with technical care and zero shortcuts.\u003cbr\u003e\u003cbr\u003eFoundational techniques are clearly explained in The Plantry, and select new recipes include QR code tutorials to walk you through every fold, mix, and proof. 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Now in paperback.\u003c\/b\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e“There is more history in a bowl of pasta than in the Colosseum,” writes Andreas Viestad in \u003c\/span\u003e\u003ci\u003eDinner in Rome\u003c\/i\u003e\u003cspan\u003e. From the table of a classic Roman restaurant, Viestad takes us on a fascinating culinary exploration of the Eternal City and global civilization. Food, he argues, is history’s secret driving force. Viestad finds deeper meanings in his meal: He uses the bread that begins his dinner to trace the origins of wheat and its role in Rome’s rise as well as its downfall. With his fried artichoke antipasto, he explains olive oil’s part in the religious conflict of sixteenth-century Europe. And, from his sorbet dessert, he recounts how lemons featured in the history of the Mafia in the nineteenth century and how the hunger for sugar fueled the slave trade. Viestad’s dinner may be local, but his story is universal. His “culinary archaeology” is an entertaining, flavorful journey across the dinner table and time. Readers will never look at spaghetti carbonara the same way again.\u003c\/span\u003e\u003c\/p\u003e","brand":"Chicago Distribution Center","offers":[{"title":"Default Title","offer_id":48295237484702,"sku":"bph1789748634657","price":11.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/dinner-in-rome-a-history-of-the-world-in-one-meal-andreas-viestad_1.jpg?v=1789748639"},{"product_id":"a-little-of-what-you-fancy-irresistible-small-batch-bakes-dee-omole","title":"A Little of What You Fancy: Irresistible Small-batch Bakes (Dee Omole)","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eImpressive small-batch bakes, which are a breeze to make.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eA Little of What You Fancy\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e showcases creative baking recipes that are tailored for smaller portions. From marbled cookies to swiss roll cake to crème brûlée Basque cheesecake, there are a variety of cakes, bakes and dessert recipes that only require minimal effort.\u003cbr\u003e \u003cbr\u003eMade using basic equipment and accessible ingredients, Dee Omole’s elegant style combines diverse flavors in intriguing ways. These treats are all easy enough for a mid-week treat for one, but special enough to serve as a dinner party treat.\u003cbr\u003e \u003cbr\u003eWith easy-to-follow instructions,\u003cem\u003e \u003c\/em\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eA Little of What You Fancy\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e is full of achievable and indulgent bakes to satisfy your cravings—and with little to no waste (or leftovers!). 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Each page includes bilingual captions in English and Thai. Our board books are perfect gifts for readers ages 0-5.\u003c\/span\u003e\u003cspan class=\"author-d-4z65zz66zl57z75zyiz66zfr2fz87zwz89znuj6z89zd6z67zz65zq8z73zz79zz65zz89z47z69zxz89zz77zz84zfkz84zz76zz76zz69znz81zz84zv\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e","brand":"Faire","offers":[{"title":"Default Title","offer_id":48295246495902,"sku":"izy1789748879777","price":7.93,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/big-cities-little-foodies-bangkok-cheryl-yau-chepusova-isabel-foo_1.png?v=1789748888"},{"product_id":"chocolat-la-maison","title":"CHOCOLAT (La Maison)","description":"\u003cp\u003e\u003cstrong\u003eNOTE: This book is in French\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eUne oeuvre absolument magistrale, fruit de plusieurs années de travail. 480 pages dont 220 iconographies (reportage photographique à l'atelier à Voiron et dans les plantations, photographies des recettes, planches botaniques, gravures, tableaux, cartes postales et cartes géographiques anciennes).\u003c\/p\u003e\n\u003cp\u003e6 grands chapitres: qu'est-ce qu'un chocolatier ? le cacaoyer; les cultures anciennes du cacao; aux sources des grands terroirs américains; la mondialisation du cacao et enfin du cacao au chocolat.\u003c\/p\u003e\n\u003cp\u003e80 recettes (illustrations au coeur du livre + cahier de recettes indépendant dans le coffret) dont 30 recettes BONNAT + 5 techniques spécifiques chocolat et 50 recettes de 22 chefs \/ amis chocolatiers-pâtissiers invités (parmi lesquels Jean Sulpice (l'Auberge du Père Bise), Guillaime Monjuré (Palégrié), Christophe Paucod (Tokyo), Alain Caron (Amsterdam), Mathias Merle (Radicelles à Annonay), Anthony Bonnet (La Cour des Loges à Lyon), Philippe Bernachon, Patrick Roger, Jean-Paul Hévin, Sébastien Bouillet, Arnaud Larher, Sharon Heinrich...)\u003c\/p\u003e\n\u003cp\u003e--\u003c\/p\u003e\n\u003cp\u003eAn absolutely masterful work, the fruit of several years of labor. 480 pages, including 220 illustrations (photographic reportage from the workshop in Voiron and on the plantations, photographs of recipes, botanical plates, engravings, paintings, postcards, and antique maps).\u003c\/p\u003e\n\u003cp\u003eSix main chapters: What is a chocolatier? 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Mochi, mooncakes, dorayaki, bubble tea, cashew shortbread, ube cake, matcha green tea cookies, black sesame panna cotta, Indian rice pudding, banana fritters… Discover the sweet flavors of Asia!\u003c\/p\u003e","brand":"Librairie Gourmande","offers":[{"title":"Default Title","offer_id":48295250264222,"sku":"eck1789749002408","price":72.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/asie-sucree-100-douceurs-et-patisseries-bernard-laurance_1.jpg?v=1789749008"},{"product_id":"challah-for-shabbat-tonight-sara-holly-ackerman-alona-millgram","title":"Challah for Shabbat Tonight (Sara Holly Ackerman, Alona Millgram)","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eThis sweet, rhyming, beautifully illustrated picture book celebrates Jewish joy and intergenerational love as it follows a girl and her grandmother preparing for Shabbat dinner by baking traditional challah from scratch.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA little girl and her grandmother spend Friday afternoon preparing for Shabbat by making challah.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn hours full of laughter and love, they mix the ingredients, braid the dough, let it rise, and set the table, and finally, enjoy a scrumptious family dinner and the bread they made together.\u003cbr\u003e\u003cbr\u003eTold through Sara Holly Ackerman’s musical, rhyming verse and Alona Millgram’s rich, whimsical art, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eChallah for Shabbat Tonight\u003c\/span\u003e\u003cspan\u003e will warm readers’ hearts and fill their bellies as they celebrate Jewish joy, familial love, and kitchen magic.\u003cbr\u003e\u003cbr\u003eA challah recipe is included in the back for those who want to bake along.\u003c\/span\u003e\u003c\/p\u003e","brand":"Book Outlet","offers":[{"title":"Default Title","offer_id":48295250985118,"sku":"jlc1789749042302","price":13.86,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/challah-for-shabbat-tonight-sara-holly-ackerman-alona-millgram_1.jpg?v=1789749046"},{"product_id":"craquage-60-recettes-de-pur-plaisir-sebastien-bouillet-philippe-toinard-caroline-faccioli","title":"Craquage: 60 recettes de pur plaisir (Sébastien Bouillet, Philippe Toinard, Caroline Faccioli)","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003eNOTE: This book is written in French\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eL’odeur d’un flan vanille en train de dorer, une pâte qui croustille, la douceur de la glace vanille de votre enfance, la tarte aux pommes de mamie du dimanche, des cookies fondants-géants, le saucisson brioché des grandes tablées, une focaccia parfumée pour l’apéro… La liste des plaisirs qui disparaissent plus vite qu’ils ne se découpent est longue ! 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With Chetna Makan's newest book, you can make flavorful Indian dishes with five simple ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eChetna's 5 Ingredient Indian\u003c\/span\u003e\u003c\/em\u003e combines bold flavors and straightforward cooking methods, allowing you to enjoy delicious Indian cuisine with minimal fuss. You'll be amazed at what you can do with just five ingredients.\u003c\/p\u003e\n\u003cp\u003eFrom salads, dals and curries to snacks and desserts, these recipes are quick, simple and suited to every taste. You'll find:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"a-text-bold\"\u003eSpice blends\u003c\/span\u003e such as Chaat Masala and Tandoori Masala to build the foundations of your meals\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"a-text-bold\"\u003eDals\u003c\/span\u003e such as Palak Dal (Spinach Lentils) and Whole Masoor Dal (Brown Lentils)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"a-text-bold\"\u003eSnacks\u003c\/span\u003e such as Masala Papad and Sev (Gram Flour Noodles)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"a-text-bold\"\u003eMain meals \u003c\/span\u003esuch as Cod Fish Curry and Tandoori Murg (Roast Chicken)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eEntertain friends and family with these effortless yet impressive that bring a taste of India into your home.\u003c\/p\u003e","brand":"Hachette","offers":[{"title":"Default Title","offer_id":48295257112734,"sku":"xhi1789749247361","price":23.09,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/chetnas-5-ingredient-indian-delicious-recipes-made-easy-chetna-makan_1.jpg?v=1789749251"},{"product_id":"dinner-with-darwin-food-drink-and-evolution-jonathan-silvertown","title":"Dinner with Darwin: Food, Drink, and Evolution (Jonathan Silvertown)","description":"\u003cp\u003e\u003cspan\u003eWhat do eggs, flour, and milk have in common? They form the basis of waffles, of course, but these staples of breakfast bounty also share an evolutionary function: eggs, seeds (from which we derive flour by grinding), and milk have each evolved to nourish offspring. Indeed, ponder the genesis of your breakfast, lunch, or dinner, and you’ll soon realize that everything we eat and drink has an evolutionary history. In \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eDinner with Darwin\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, join Jonathan Silvertown for a multicourse meal of evolutionary gastronomy, a tantalizing tour of human taste that helps us to understand the origins of our diets and the foods that have been central to them for millennia—from spices to spirits.\u003cbr\u003e\u003cbr\u003eA delectable concoction of coevolution and cookery, gut microbiomes and microherbs, and both the chicken \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eand\u003c\/span\u003e\u003cspan\u003e its egg, \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eDinner with Darwin\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e reveals that our shopping lists, recipe cards, and restaurant menus don’t just contain the ingredients for culinary delight. They also tell a fascinating story about natural selection and its influence on our plates—and palates. Digging deeper, Silvertown’s repast includes entrées into GMOs and hybrids, and looks at the science of our sensory interactions with foods and cooking—the sights, aromas, and tastes we experience in our kitchens and dining rooms. As is the wont of any true chef, Silvertown packs his menu with eclectic components, dishing on everything from Charles Darwin’s intestinal maladies to taste bud anatomy and turducken.\u003cbr\u003e\u003cbr\u003eOur evolutionary relationship with food and drink stretches from the days of cooking cave dwellers to contemporary crêperies and beyond, and \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eDinner with Darwin\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e serves up scintillating insight into the entire, awesome span. This feast of soup, science, and human society is one to savor. With a wit as dry as a fine pinot noir and a cache of evolutionary knowledge as vast as the most discerning connoisseur’s wine cellar, Silvertown whets our appetites—and leaves us hungry for more.\u003c\/span\u003e\u003c\/p\u003e","brand":"Chicago Distribution Center","offers":[{"title":"Default Title","offer_id":48295260225694,"sku":"gdl1789749283551","price":18.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/dinner-with-darwin-food-drink-and-evolution-jonathan-silvertown_1.jpg?v=1789749287"},{"product_id":"pre-order-georgia-the-cookbook-meriko-gubeladze-benjamin-kemper","title":"*Pre-order* Georgia: The Cookbook (Meriko Gubeladze, Benjamin Kemper)","description":"\u003cp\u003e\u003cstrong\u003eExpected October 6, 2026. Available for pre-order now!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eA culinary journey through the country of Georgia told through essays, cultural commentary, breathtaking photography, and over 75 show-stopping recipes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eGeorgia\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e\u003cem\u003e \u003c\/em\u003eis a transportive and mouthwatering journey into Georgian food with evocative photography shot on location. At the crossroads of Europe and Asia along the Silk Road, the Caucasus nation fascinates food lovers because it fuses flavors and techniques from East and West―while keeping an identity all its own. On a single table, you might find khinkali, or soup dumplings, served alongside a Mediterranean-esque tomato cucumber salad and clay-oven breads reminiscent of naan. \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eGeorgia\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e\u003cem\u003e \u003c\/em\u003efeatures familiar favorites like khachapuri, kharcho, and tolmas, as well as lesser-known regional delights like kalia, a pomegranate chicken stew. No Georgian feast would be complete without desserts including; think gozinaki, caramelized honey walnut squares, and shakarlama, almond butter cookies scented with cardamom. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eGeorgia\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e\u003cem\u003e \u003c\/em\u003eis an invitation to explore the terrain and culinary traditions of a vibrant, deeply rooted culture.  \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\"\u003eOn-location photography from Georgia\u003c\/span\u003e\u003cspan\u003e ― Breathtaking imagery photography that transports you to one of the world's most visually stunning and culinarily rich countries\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eYour passport to the next big food destination\u003c\/span\u003e\u003cspan\u003e ― Georgia is capturing the attention of chefs and food lovers worldwide, and this is the definitive guide\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eWritten by a celebrated Tbilisi chef and an acclaimed travel writer\u003c\/span\u003e\u003cspan\u003e ― Authentic recipes and cultural storytelling from authors who have spent decades eating, studying and championing this cuisine\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":48295271301278,"sku":"wxo1789749629306","price":24.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/pre-order-georgia-the-cookbook-meriko-gubeladze-benjamin-kemper_1.jpg?v=1789749632"},{"product_id":"a-spirited-guide-to-vermouth-jack-adair-bevan","title":"A Spirited Guide to Vermouth (Jack Adair Bevan)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eVermouth is currently experiencing a revival, and we can't seem to get enough of it. In \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eA Spirited Guide to Vermouth\u003c\/span\u003e\u003cspan\u003e, Jack Adair Bevan celebrates this versatile drink and its botanicals, drawing out vermouth's history and its delicate herbal flavours with recipes for cocktails, and some food to accompany them\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eAs an award-winning food and drink writer, and one of the first restaurateurs to make his own vermouth, Jack Adair Bevan is the perfect guide through vermouth's rich history and recent resurgence. 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His secret is simple: the most exciting wines come from real people in real places – not brands.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhether you’re after something intriguing for friends or an easy-going bottle for a Sunday lunch that drifts into the afternoon, Dan will help you choose wines that are delicious, distinctive, and better value than you might expect.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLove rosé? He’ll take you beyond Whispering Angel to bottles with real character and none of the cliché. 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The treats in this book encompass classics like Baked Alaska and bold inventions like the Raindrop Cake, each brought to life in Kelsey Oseid’s mouthwatering illustrations. You’ll learn the histories behind pavlova and maple syrup pie and get tips for finding the best éclair or getting the most out of your boba tea order.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA handy checklist at the back of the book is waiting for you to start collecting delicious experiences. Through the medium of dessert, expand your cultural horizons, create good memories with friends and family, and above all, enjoy the sweeter side of life.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":48295278477470,"sku":"qws1789749941792","price":13.37,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/pre-order-dessert-club-how-to-find-and-taste-sensational-global-sweets-diane-bor_1.jpg?v=1789749945"},{"product_id":"pre-order-lozhka-comforting-recipes-of-soup-stew-and-solace-from-eastern-europe-alissa-timoshkina","title":"*Pre-order* Lozhka: Comforting Recipes of Soup, Stew, and Solace from Eastern Europe (Alissa Timoshkina)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eExpected October 20, 2026. 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With its vibrant, vegetable-forward approach and layers of smoky, tangy and creamy flavour, \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eLozhka\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e brings the spirit of Eastern European cooking into the modern kitchen while honouring the traditions behind it. 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This ninth edition will bring readers, both old and new, up to date with the world of wine.\u003cbr\u003e\u003cbr\u003eTo reflect all the changes in the global wine scene since the last edition in 2019, new maps have been added to the wealth of superb cartography in the book. The text has been given a complete overhaul to address the topics of most vital interest to today's wine-growers and drinkers including the impact of climate change and the sustainability initiatives.\u003cbr\u003e\u003cbr\u003eWith beautiful photography throughout, Hugh Johnson and Jancis Robinson, the world's most respected wine-writing duo, working with esteemed maps editor Julia Harding, have once again joined forces to create a classic that no wine lover can afford to be without.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hachette","offers":[{"title":"Default Title","offer_id":48295284179102,"sku":"ydb1789750015804","price":48.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/pre-order-the-world-atlas-of-wine-9th-edition-hugh-johnson-jancis-robinson-julia_1.jpg?v=1789750021"},{"product_id":"baked-to-perfection-katarina-cermelj","title":"Baked to Perfection (Katarina Cermelj)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFrom proper crusty bread, pillowy soft cinnamon rolls and glorious layered cakes to fudgy brownies, incredibly flaky rough puff pastry and delicate patisserie – everything that once seemed impossible to make gluten-free can now be baked by you.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eBaked to Perfection\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e begins with a thorough look at the gluten-free baking basics: how different gluten-free flours behave, which store-bought blends work best, and how to mix your own to suit your needs. Covering cakes, brownies, cookies, pastry and bread in turn, Katarina shares the best techniques for the recipes in that chapter, and each recipe is accompanied by expert tips, useful scientific explanations and occasional step-by-step photography to help you achieve gluten-free perfection.\u003cbr\u003e\u003cbr\u003eRecipes include classic bakes like\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003esuper-moist chocolate cake, caramel apple pie and chocolate chip cookies, the softest, chewiest bread, including crusty artisan loaves, baguettes, brioche burger buns and soda bread, and mouth-watering showstoppers like toasted marshmallow brownies, coffee cream puffs and strawberries + cream tart\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Omnivore Books on Food","offers":[{"title":"Default Title","offer_id":48295287750814,"sku":"cho1789750117859","price":22.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/baked-to-perfection-katarina-cermelj_1.jpg?v=1789750124"},{"product_id":"pre-order-the-ultimate-guide-to-sourdough-james-morton","title":"*Pre-order* The Ultimate Guide to Sourdough (James Morton)","description":"\u003cp\u003e\u003cstrong\u003eExpected October 13, 2026. Available for pre-order now! \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eThe world has gone crazy for sourdough – and with good reason. Once you learn the basics it’s easy, economical, healthy, and very satisfying.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cem\u003eThe Ultimate Guide to Sourdough\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003etells you everything you need to know about making delicious, nutritious, gut-friendly breads. From how to create a starter, troubleshooting tips, key ingredients, and the basics of hydration, to kneading, shaping, rising and baking, Dr James Morton explains how to achieve the perfect crust and crumb every single time.\u003cbr\u003e\u003cbr\u003ePacked with more than 50 recipes for loaves, rolls, baguettes, bagels, buns and more, and with step-by-step photos guiding you through all the techniques, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Ultimate Guide to Sourdough\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eis the foolproof guide to making world-class bread at home.\u003c\/span\u003e\u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":48295288766622,"sku":"jhr1789750171009","price":31.92,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/pre-order-the-ultimate-guide-to-sourdough-james-morton_1.jpg?v=1789750175"},{"product_id":"pre-order-short-and-sweet-75-simple-recipes-to-bake-without-a-stand-mixer-dan-langan","title":"*Pre-order* Short and Sweet: 75 Simple Recipes to Bake Without a Stand Mixer (Dan Langan)","description":"\u003cp\u003e\u003cstrong\u003eExpected October 6, 2026. 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Dan shares streamlined classic confections such as melt-in-your-mouth \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eButter Sprinkle Cookies\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eStrawberry Shortcakes\u003c\/span\u003e\u003cspan\u003e, whose light and airy texture comes from adding egg to the biscuit dough. He has creative twists like \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eDark Chocolate Cheesecake Brownies\u003c\/span\u003e\u003cspan\u003e, where thin crackly brownie crust meets rich vanilla-y swirls, and even chilled delights, like \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eRuby Raspberry Sherbet\u003c\/span\u003e\u003cspan\u003e, smooth and soft thanks to a touch of honey. 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Candy-maker extraordinaire Jami Curl breaks down candy making into its most precise and foolproof steps. No guess work, no expensive equipment, just the best possible ingredients and stop-you-in-your-tracks-brilliant flavor combinations. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCurl begins with the foundations of candy; how to create delicious syrups, purees, and “magic dusts” that are the building blocks for making lollipops, caramels, marshmallows, and gummy candy. But even more ingeniously, these syrups, purees, and magic dusts can be used to make a myriad of other sweet confections such as Strawberry Cream Soda, Peanut Butter Hot Fudge, Marshmallow Brownies, and Popcorn Ice Cream. And what to do with all your homemade candy? 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It is also a celebration of Somalia’s rich culinary history. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eY\u003c\/span\u003e\u003cspan\u003eou will find the modern versions of the old dishes like Bariid Iskukaris, Fur-Fur, Sanuunad, Gashiisho, Garowkaris, Kalaankal, Madhaafan Dish, Sixniga Boosaaso, Iskudar, Galamudo, Kalluun Solan, Kalluun Hogasan, Doolshe Woqooyi, and Doolshaha Hiiraan, to name a few. Many of the recipes in this book are those eaten in a communal setting where family, friends, and even the occasional wandering stranger joins to share in the delights of their bounty. \u003c\/span\u003e\u003cspan\u003eAll are always welcome in a Somali table. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe ingredients also reflect the recipes of nomadic people, farmers, and fisher communities of Somalia. If you enjoy trying different gastronomic delights and want to take your palate to the heights of deliciousness, \u003cem\u003eCookery of Somali Style Habka Cunto-Karinta Somaaliyeed \u003c\/em\u003eis for you. I hope you enjoy this cookbook of traditional Somali cookery with some modern twists.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":48295294468254,"sku":"xcu1789750279201","price":24.39,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/a-cookery-of-somali-style-habka-cunto-karinta-soomaaliyeed-asha-mohamud-guled_1.jpg?v=1789750306"},{"product_id":"pre-order-gluten-free-bakes-over-80-cakes-breads-and-treats-made-easy-melanie-persson","title":"*Pre-order* Gluten Free Bakes: Over 80 Cakes, Breads and Treats Made Easy (Melanie Persson)","description":"\u003cp\u003e\u003cstrong\u003eExpected October 20, 2026. Available for pre-order now!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eThe Very Hungry Celiac’s\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003e\u003cem\u003eGluten-Free Bakes\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eis the highly anticipated follow-up to\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eGluten-Free Feasts\u003c\/span\u003e\u003c\/em\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003eby bestselling author Mel Persson. This indulgent collection of sweet and savory bakes proves that gluten-free baking can be just as delicious and satisfying as traditional baking. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganized into chapters such as \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBiscuits, Cookies \u0026amp; Brownies\u003c\/span\u003e\u003cspan\u003e (think gooey butterscotch blondies, classic choc chip cookies, and tiramisu cookies), \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCakes\u003c\/span\u003e\u003cspan\u003e (including lemon meringue cake, red velvet cake, and Japanese purin cake), \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ePastries\u003c\/span\u003e\u003cspan\u003e (from buttery almond croissants to rich pasteis de nata and caramel éclairs), and \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBreads \u0026amp; Buns\u003c\/span\u003e\u003cspan\u003e (featuring rustic baguettes, jalapeño cheddar loaf, and chocolate babka), this book is packed with mouthwatering recipes. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhether you're a seasoned baker or just starting your gluten-free journey, Mel’s clear, meticulously tested recipes ensure incredible texture and flavor every time. 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Available for pre-order now!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eA richly woven portrait of Bordeaux―its wines, wine makers, and châteaux―pairing Peter Aaron’s photographs from 1969 and 2024 with Jane Anson’s wine expertise to illuminate the region’s dramatic evolution over the past 50 years\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eBordeaux Chronicle\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e presents a deeply evocative portrait of the world’s most celebrated wine region through the lens of photographer Peter Aaron and the authoritative perspective of writer Jane Anson. When Aaron first traveled to Bordeaux in 1969―introduced through his father, Sam Aaron of Sherry-Lehmann, and commissioned by wine entrepreneur Alexis Lichine―he encountered a landscape dramatically different from the polished, internationally renowned destination known today. His early images depict a quiet, work-centered Bordeaux defined by weathered cellars, family-run châteaux, and an agricultural rhythm largely untouched by global tourism. These photographs capture a viticultural world rooted in tradition, modest architecture, and the lived experiences of multigenerational winemaking families.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMore than 50 years later, Aaron returned to revisit the estates he had documented decades earlier. In place of the understated rural backdrop of 1969, he discovered a revitalized Bordeaux marked by architecturally ambitious châteaux, expanded vineyards, cutting-edge wine-making facilities, and a flourishing international presence. His contemporary photographs―juxtaposed with those from his original journey―reveal not only the region’s aesthetic and technological transformation but also its continued regard for heritage, craftsmanship, and terroir. The visual dialogue underscores the dynamism of Bordeaux while honoring its enduring cultural identity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJane Anson’s accompanying text provides essential context and interpretation, illuminating the social, environmental, and economic forces that have shaped Bordeaux’s evolution across five decades. With unparalleled expertise, she examines the region’s estates, appellations, and wine-making families, offering a narrative that is both historically rich and grounded in contemporary scholarship. 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From hand-rolled galettes and freshly caught langoustines to cider chicken with a modern twist, this book brings together the full breadth of Breton cuisine with stories about people, places and rituals. Atmospheric photography and vivid writing make it the ultimate culinary travel companion for lovers of France – and for all those who are about to fall for it.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":48295300137118,"sku":"vov1789750403460","price":40.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/a-taste-of-brittany-places-of-longing-original-recipes-and-insider-tips-verena-m_1.jpg?v=1789750408"},{"product_id":"pre-order-kyoto-farm-to-table-viola-gaskell","title":"*Pre-order* Kyoto Farm to Table (Viola Gaskell)","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eExpected November 10, 2026. Available for pre-order now!\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eKyoto Farm to Table\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003eprovides an inside look at the restaurateurs, chefs, farmers, fishermen, and tofu makers who are enriching Kyoto’s foodscape with local,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eshizen shoku\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e(naturally grown) sustainable food.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhile modern Japan relies heavily on imports and prizes aesthetic perfection, the visionaries featured in \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eKyoto Farm to Table\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e are reinvigorating the deep culinary and agricultural roots of the old capital. Known for its \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eKyoyasai\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e(Kyoto-specific vegetables), its pure water, and as the nexus of Japanese culture, Kyoto is just the place to preserve \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ewashoku\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e(Japanese culinary tradition) for future generations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAuthor and photographer Viola Gaskell and Japanese food writer Momoko Nakamura interviewed more than 30 producers and restaurateurs who go against the grain to perpetuate a lifestyle that is kind to the body and kind to the earth. For some, the choice was spurred by time abroad, for others it was a direct reaction to the Fukushima nuclear disaster. Internationally, appreciation for sustainable food is growing, and Kyoto has much to offer this global community as conscientious farmers and chefs set the course for a new direction for Japanese food that harkens back to its \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eshizen shoku\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eorigins that predate the Second World War. 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Also featuring more than 35 delicious recipes for creating cocktails and desserts with your cold brew coffee, from Espresso Martini and Cold Brew Negroni to Coffee Chocolate Tart and Coffee French Toast, this is a must-have for brewing beginners and small-batch artisans alike.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis new and updated edition features sections on coffee and sustainability, the effect of coffee on our mental and physical wellbeing, and alternative uses for coffee grounds, as well extra recipes like Cold Brew Pickle and Bulletproof Coffee.\u003c\/span\u003e\u003c\/p\u003e","brand":"Book Outlet","offers":[{"title":"Default Title","offer_id":48295339327646,"sku":"dkj1789750444036","price":13.59,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/cold-brew-coffee-techniques-recipes-cocktails-chloe-callow_1.jpg?v=1789750447"},{"product_id":"dhoop-issue-4-hyperlocal","title":"Dhoop Issue 4: Hyperlocal","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWith the fourth issue of dhoop, we wanted to explore food through the lens of places and places through the food that defines them. During this journey, the term hyperlocal presented itself through literature, pop culture, media, reels, and branding terminology — it was everywhere. Did we know what it exactly meant? No. Do we know what it means now? Not completely. Well, in this case, defining is only part of the objective because defining it limits how we understand it, how we view the world, and how we imagine. What if we deconstruct the term and what it has come to mean, and remake it in our own way? \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThrough this issue, hyperlocal took different meanings:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHoithem writes about Wai Wai and its integration into the cuisine of Manipur, highlighting the bizarre ways in which a product can become specific to the identity of a cuisine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDona, a tea sommelier from Assam, nudges us to think of the spectrum of tea culture beyond the milky version we all love and consume, and challenges us to stop and evaluate how certain commodities have more specific meanings for communities. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDeepa Reddy, also known as Paticheri, pushes the cafes and French-tainted backdrops away to reveal Pondicherry’s greens.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePriyadarshini transports us back in time – through her Begun’er Raita – to her South Kolkata home, recognising the four walls of her family home as a place of its own where food and meanings were created. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFurther up, close to the eastern border, in Bangladesh, Ishita Dey opens a big box of mangoes to tell us what it means on both sides of the border, blurring the man-made mango boundaries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSpeaking of man-made, who decided what is local to a place? Can only native, indigenous things be local? If origin doesn’t make something truly hyperlocal, what does? Could it be the destination? Indigenisation? Re-territorialisation? Or, naturalisation? Is local something you are born with, or is it something you simply become? Anushka Mukherjee challenges us to think about what it means to eat locally and how it might not be as straightforward as one might think. Reading her piece might leave you with more questions than answers (but in a good way!). And while we complicate the idea of hyperlocal, some things are novel, wacky, and simply delicious – like Banana and Beef, as Meenakshi takes you on a trip to Poonithura. We travel to Kayalpatnam and Madurai with Sumaiya and Arun, Delhi with Varun, Adilabad with Bollu, Mumbai and London with Snehal, many cities with Divya, whilst drinking Panjabi beverages with Pearl, briefly taking a detour to Mysore, and crossing parts of Kashmir and Gujarat with Vrinda and Anushka.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe are travelling to a lot of places throughout this issue, but all I can say for sure is that it doesn’t end here, because there are so many stops that we have yet to explore. So, could there be a sequel to hyperlocal? Maybe…\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e------------------\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePages: 112\u003cbr\u003eDimension: 6.625\" x 9.25\"\u003cbr\u003eCover: Xtella 300 gsm \u003cbr\u003eInside: Xtella 128 gsm\u003c\/span\u003e\u003c\/p\u003e","brand":"Rini Singh","offers":[{"title":"Default Title","offer_id":48295340081310,"sku":"nbu1789750453209","price":15.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/dhoop-issue-4-hyperlocal_1.png?v=1789750457"}],"url":"https:\/\/velvetdrapeclad.shop\/collections\/new-books.oembed","provider":"My Store","version":"1.0","type":"link"}