{"title":"Cookbook","description":"","products":[{"product_id":"margaritaville-the-cookbook-relaxed-recipes-for-a-taste-of-paradise","title":"Margaritaville: The Cookbook: Relaxed Recipes For a Taste of Paradise Hardcover - Written by Carlo Sernaglia, Julia Turshen, Jimmy Buffett (Foreword)","description":"\u003cp\u003e\u003cstrong\u003eProduct details\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003ePublisher: St. Martin's Press (May 1 2018)\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eLanguage : English\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eHardcover : 352 pages\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eISBN-10 : 1250151651\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eISBN-13 : 978-1250151650\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eItem Weight : 1.37 kg\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eDimensions : 21.18 x 2.77 x 26.42 cm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWarm sun, cool drink, and nowhere to be? that’s Margaritaville! It’s a celebration of relaxation and an invitation to enjoy good food and good company. Margaritaville: The Cookbook is filled with recipes that bring the flavor of island living and the spirit of Jimmy Buffett's iconic song straight into your home.\u003c\/p\u003e\n\u003cp\u003eThe first official cookbook from the beloved world of Margaritaville features laid-back favorites like the explosively good Volcano Nachos and the heaven-on-earth-with-an-onion-slice Cheeseburger in Paradise, alongside more sophisticated options that will wow your guests (Coho Salmon in Lemongrass-Miso Broth, anyone?). With its combination of recipes, stories, and gorgeous full-color food and lifestyle photographs throughout, it is sure to put you in a Margaritaville state of mind!\u003c\/p\u003e\n\u003cp\u003eMargaritaville isn’t confined to a single spot on the map -- the recipes draw inspiration from around the world, from Jerk Chicken to Tuna Poke with Plantain Chips and Jimmy’s Jammin’ Jambalaya. And we've got you all covered, from family-friendly Aloha Hotdogs to drool-worthy Vegetarian Burgers.\u003c\/p\u003e\n\u003cp\u003eIt's 5 o'clock somewhere and no vacation is complete without a cocktail?preferably a margarita, of course! Margaritaville: The Cookbook is loaded with drink recipes to inspire your blissful island cocktail hour?from Jimmy's Perfect Margarita and Paradise Palomas to Cajun Bloody Mary's and the quintessential Key West Coconut and Lime Frozen Margarita.\u003c\/p\u003e\n\u003ch3\u003eAbout the Author\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003eChef \u003cstrong\u003eCARLO SERNAGLIA\u003c\/strong\u003e is Margaritaville’s great catch. With his law degree in one hand and a Lionfish spear in the other, Chef Carlo chose to follow his heart to the ocean and to the kitchen. Carlo’s passion for cooking led him through Italy, Venezuela, and Florida before arriving on the shores of Margaritaville. Now as the brand’s Concept Chef, Carlo brings his appetite for fresh ingredients, bold flavors, and memorable meals to Margaritaville recipes, menus, and guests.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eJulia Turshen\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eis the author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFeed the Resistance\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSmall Victories\u003c\/i\u003e, named one of the Best Cookbooks of Fall 2016 by\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe New York Times.\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eShe has written for\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eVogue\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBon Appétit\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSaveur\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSELF, The Washington Post\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eT Magazine,\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Wall Street Journal\u003c\/i\u003e. She lives in the Hudson Valley with her wife, dogs, and cat.\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Best Book Store","offers":[{"title":"New","offer_id":37584720330913,"sku":"BBSNIJ9781250151650","price":40.38,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/Margritaville.png?v=1612757119"},{"product_id":"magnolia-table-a-collection-of-recipes-for-gathering-hardcover-written-by-joanna-gaines-marah-stets","title":"Magnolia Table: A Collection of Recipes for Gathering Hardcover - Written by Joanna Gaines, Marah Stets","description":"\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePublisher: William Morrow Cookbooks; Illustrated edition (April 24 2018)\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eLanguage : English\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eHardcover : 336 pages\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eISBN-10 : 0062863428\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eISBN-13 : 978-0062820150\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eItem Weight : 1.19 kg\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eDimensions : 25.4 x 20.32 x 3.81 cm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e#1\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNew York Times\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eBestseller\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eMagnolia Table\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis infused with Joanna Gaines' warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple's new Waco restaurant, Magnolia Table.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJo believes there's no better way to celebrate family and friendship than through the art of togetherness, celebrating tradition, and sharing a great meal.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eMagnolia Table\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eincludes 125 classic recipes—from breakfast, lunch, and dinner to small plates, snacks, and desserts—presenting a modern selection of American classics and personal family favorites. 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Inside\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eMagnolia Table\u003c\/em\u003e, you'll find recipes the whole family will enjoy, such as:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eChicken Pot Pie\u003c\/li\u003e\n\u003cli\u003eChocolate Chip Cookies\u003c\/li\u003e\n\u003cli\u003eAsparagus and Fontina Quiche\u003c\/li\u003e\n\u003cli\u003eBrussels Sprouts with Crispy Bacon, Toasted Pecans, and Balsamic Reduction\u003c\/li\u003e\n\u003cli\u003ePeach Caprese\u003c\/li\u003e\n\u003cli\u003eOvernight French Toast\u003c\/li\u003e\n\u003cli\u003eWhite Cheddar Bisque\u003c\/li\u003e\n\u003cli\u003eFried Chicken with Sticky Poppy Seed Jam\u003c\/li\u003e\n\u003cli\u003eLemon Pie\u003c\/li\u003e\n\u003cli\u003eMac and Cheese\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFull of personal stories and beautiful photos,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eMagnolia Table\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis an invitation to share a seat at the table with Joanna Gaines and her family.\u003c\/p\u003e\n\u003ch3\u003eAbout the Author\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cp\u003eJoanna Gaines is the cofounder of Magnolia, a home and lifestyle brand based in Waco, Texas, which she started with her husband, Chip Gaines, in 2003. 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Ottolenghi lives in London, where he owns an eponymous group of restaurants and a high-end restaurant, Nopi.\u003c\/div\u003e","brand":"Best Book Store","offers":[{"title":"New","offer_id":41306590052513,"sku":"BBSNIJ9780449017036","price":39.9,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/OttolenghiSimple.jpg?v=1638596367"},{"product_id":"champagne-boxed-book-map-set-the-essential-guide-to-the-wines-producers-and-terroirs-of-the-iconic-region-hardcover-by-peter-liem","title":"Champagne [Boxed Book \u0026 Map Set]: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region Hardcover by Peter Liem","description":"\u003cp\u003e\u003cstrong\u003eProduct details\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePublisher ‏ : ‎ Ten Speed Press; Illustrated edition (Oct. 10 2017)\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eLanguage ‏ : ‎ English\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eHardcover ‏ : ‎ 328 pages\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eISBN-10 ‏ : ‎ 1607748428\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eISBN-13 ‏ : ‎ 9781607748427\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eItem weight ‏ : ‎ 2.27 kg\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eDimensions ‏ : ‎ 21.34 x 6.35 x 26.92 cm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb data-mce-fragment=\"1\"\u003eWinner of the 2018 James Beard Foundation Cookbook Award in \"Reference, History, Scholarship\"\u003cbr data-mce-fragment=\"1\"\u003eWinner of the 2017 André Simon Drink Book Award\u003cbr data-mce-fragment=\"1\"\u003eWinner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for \"Wine, Beer \u0026amp; Spirits\"\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFrom Peter Liem, the lauded expert behind the top-rated online resource ChampagneGuide.net, comes this groundbreaking guide to the modern wines of Champagne--a region that in recent years has undergone one of the most dramatic transformations in the wine-growing world. This luxurious box set includes a pullout tray with a complete set of seven vintage vineyard maps by Louis Larmat, a rare and indispensable resource that beautifully documents the region’s terroirs. With extensive grower and vintner profiles, as well as a fascinating look at Champagne’s history and lore, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eChampagne\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e explores this legendary wine as never before.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout the Author\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cstrong\u003ePETER LIEM\u003c\/strong\u003e is an American wine writer and the author of ChampagneGuide.net. Following nearly a decade in the wine trade, he was a senior editor, critic, and tasting director for\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eWine \u0026amp; Spirits\u003c\/i\u003e, and his writings on sherry, champagne, and other wines have also appeared in publications such as\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe World of Fine Wine\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Art of Eating,\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe San Francisco Chronicle.\u003c\/i\u003e\n\u003c\/div\u003e","brand":"Best Book Store","offers":[{"title":"New","offer_id":41315856482465,"sku":"BBSNIJ9781607748427","price":118.8,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/Champagne.jpg?v=1638725976"},{"product_id":"love-and-lemons-simple-feel-good-food-125-plant-focused-meals-to-enjoy-now-or-make-ahead-hardcover-by-jeanine-donofrio","title":"Love and Lemons: Simple Feel Good Food: 125 Plant-Focused Meals to Enjoy Now or Make Ahead Hardcover by Jeanine Donofrio","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003ePublisher ‏ : ‎ \u003c\/span\u003e Penguin Canada (April 25 2023) \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eLanguage ‏ : ‎ \u003c\/span\u003e English \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eHardcover ‏ : ‎ \u003c\/span\u003e 272 pages \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-10 ‏ : ‎ \u003c\/span\u003e 0735242461 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-13 ‏ : ‎ \u003c\/span\u003e 9780735242463 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eItem weight ‏ : ‎ \u003c\/span\u003e 1.1 kg \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎ \u003c\/span\u003e 21.06 x 2.72 x 26.21 cm\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"item-description\"\u003e\n\u003cdiv class=\"\"\u003e\n\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003e\u003ci\u003eLove and Lemons\u003c\/i\u003e is back with make-now and make-ahead vegetarian recipes for every kind of cook.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eOver the years, Jeanine Donofrio’s wildly popular \u003ci\u003eLove and Lemons\u003c\/i\u003e recipes and her bestselling books have become the go-to gold standard for incredibly simple, deeply flavorful, and nourishing vegetarian meals. From the feedback she’s gotten from her enormously engaged online community, she’s sussed out that her fans all love her fast, veggie-first approach to recipes that fit into their busy lives and make them feel good. But they also fall into two camps of homecooks: those who keep a folder of go-to recipes they can easily make right now, and those who like to plan ahead. \u003ci\u003eLove and Lemons: Simple Feel-Good Food\u003c\/i\u003e caters to both (\u003ci\u003eand\u003c\/i\u003e those of us who toggle back and forth).\u003cbr\u003e\u003cbr\u003eEach chapter—Breakfasts, Salads, Soups and Stews, Dinners, and Desserts—is divided into two parts: one for recipes you can make with minimal prep and ingredients and the second for food you can prepare ahead of time, like the perfect lasagna (with ideas for changing up the layers) and packable salads. Every recipe is supplemented by Jeanine’s trusted tips and flow charts that offer easy visuals on how to mix and match ingredients for fresh, must-eaes, whether you’re reusing ingredients or not. With recipes for Eat-the-Rainbow Blender Soups, a Mix-and-Match Tahini Cookies section, charts for satisfying grain bowls, and 3-in-1 recipes (three dinner dishes to make with one whole vegetable), \u003ci\u003eLove and Lemons: Simple Feel-Good Food\u003c\/i\u003e is a treasure trove of inspiring and \u003ci\u003eeasy\u003c\/i\u003e ways to get delicious food on the table.\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eJEANINE DONOFRIO\u003c\/strong\u003e is the voice of Love and Lemons, the blog and inspiration behind her first two cookbooks, The Love and Lemons Cookbook and Love and Lemons Every Day. She creates the recipes; her husband, Jack Mathews, helps taste-test; and together they photograph the food in their Chicago kitchen. Jeanine's goal is to inspire her readers to get creative with vegetables, whether they're vegan, gluten-free, or just love good food. A two-time Saveur magazine blog award-winner, Jeanine has been featured in Bon Appétit, The New York Times, People, and others.\u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43018185605281,"sku":"BBSNIJ9780735242463","price":38.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9780735242463.jpg?v=1683403037"},{"product_id":"in-my-kitchen-a-collection-of-new-and-favorite-vegetarian-recipes-a-cookbook-hardcover-by-deborah-madison","title":"In My Kitchen: A Collection of New and Favorite Vegetarian Recipes [A Cookbook] Hardcover by Deborah Madison","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003ePublisher ‏ : ‎ \u003c\/span\u003e Ten Speed Press; Illustrated edition (March 28 2017) \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eLanguage ‏ : ‎ \u003c\/span\u003e English \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eHardcover ‏ : ‎ \u003c\/span\u003e 296 pages \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-10 ‏ : ‎ \u003c\/span\u003e 0399578889 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-13 ‏ : ‎ \u003c\/span\u003e 9780399578885 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eItem weight ‏ : ‎ \u003c\/span\u003e 1.21 kg \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎ \u003c\/span\u003e 19.3 x 3.3 x 25.65 cm\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"item-description\"\u003e\n\u003cdiv class=\"\"\u003e\n\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\n\u003cp\u003e\u003cb\u003e\u003cb\u003eFinalist for the 2018 James Beard Foundation Book Awards for \"Vegetable-Focused Cooking\" category\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eFrom the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eDeborah Madison's newest book shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eIn My Kitchen\u003c\/i\u003e is a vegetable-forward cookbook organized alphabetically and featuring recipes like Roasted Jerusalem Artichoke Soup with Sunflower Sprouts; Fennel Shaved with Tarragon and Walnuts; and Olive Oil, Almond, and Blood Orange Cake. With dozens of tips for building onto, scaling back, and creating menus around, Deborah's recipes have a modular quality that makes them particularly easy to use.\u003c\/p\u003e\n\u003cp\u003ePerfect for both weeknight dinners and special occasions, this book will delight longtime fans and newcomers to Madison--and anyone who loves fresh, flavorful cooking. Filled with Deborah’s writerly, evocative prose, this book is not just the go-to kitchen reference for vegetable-focused cooking, but also a book with which to curl up and enjoy reading. Lavishly photographed, with an approachable, intimate package, this is the must-have collection of modern vegetarian recipes from a beloved authority.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eDEBORAH MADISON\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e is revered for bringing vegetarian cooking to a wide audience, including non-vegetarians, and is a bestselling author, with book sales of more than 1.2 million copies. She is the award-winning author of 13 cookbooks, including\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e New Vegetarian Cooking for Everyone \u003c\/span\u003e\u003cspan\u003eand \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eVegetable Literacy\u003c\/span\u003e\u003cspan\u003e. Deborah is well known for her simple, seasonal, vegetable-based cooking. She got her start in the San Francisco Bay Area at Chez Panisse before opening Greens. In 1994, Madison received the M.F.K. Fisher Mid-Career Award from Les Dames d'Escoffier and in 2016 she was inducted into the James Beard Foundation Cookbook Hall of Fame.\u003c\/span\u003e\n\u003c\/div\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43020386730145,"sku":"BBSNIJ9780399578885","price":40.38,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9780399578885.jpg?v=1683639162"},{"product_id":"vegetable-literacy-cooking-and-gardening-with-twelve-families-from-the-edible-plant-kingdom-with-over-300-deliciously-simple-recipes-a-cookbook-hardcover-by-deborah-madison","title":"Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes [A Cookbook] Hardcover by Deborah Madison","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003ePublisher ‏ : ‎ \u003c\/span\u003e Ten Speed Press; Illustrated edition (March 12 2013) \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eLanguage ‏ : ‎ \u003c\/span\u003e English \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eHardcover ‏ : ‎ \u003c\/span\u003e 416 pages \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-10 ‏ : ‎ \u003c\/span\u003e 1607741911 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-13 ‏ : ‎ \u003c\/span\u003e 9781607741916 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eItem weight ‏ : ‎ \u003c\/span\u003e 1.87 kg \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎ \u003c\/span\u003e 23.85 x 3.38 x 26.16 cm \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cdiv class=\"item-description\"\u003e\n\u003cdiv class=\"\"\u003e\n\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003eIn her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of \u003ci\u003eVegetarian Cooking for Everyone\u003c\/i\u003e, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light.\u003cbr\u003e \u003cbr\u003e\u003c\/b\u003eFor over three decades, Deborah Madison has been at the vanguard of the vegetarian cooking movement, authoring classic books on the subject and emboldening millions of readers to cook simple, elegant, plant-based food.\u003cbr\u003e\u003cbr\u003eThis groundbreaking new cookbook is Madison’s crowning achievement: a celebration of the diversity of the plant kingdom, and an exploration of the fascinating relationships between vegetables, edible flowers, herbs, and familiar wild plants within the same botanical families.\u003cbr\u003e\u003cbr\u003e Destined to become the new standard reference for cooking vegetables, \u003ci\u003eVegetable Literacy\u003c\/i\u003e shows cooks that, because of their shared characteristics, vegetables within the same family can be used interchangeably in cooking. It presents an entirely new way of looking at vegetables, drawing on Madison’s deep knowledge of cooking, gardening, and botany. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, lovage, and caraway come from the umbellifer family makes it clear why they’re such good matches for carrots, also a member of that family. With more than 300 classic and exquisitely simple recipes, Madison brings this wealth of information together in dishes that highlight a world of complementary flavors. Griddled Artichokes with Tarragon Mayonnaise, Tomato Soup and Cilantro with Black Quinoa, Tuscan Kale Salad with Slivered Brussels Sprouts and Sesame Dressing, Kohlrabi Slaw with Frizzy Mustard Greens, and Fresh Peas with Sage on Baked Ricotta showcase combinations that are simultaneously familiar and revelatory.\u003cbr\u003e\u003cbr\u003eInspiring improvisation in the kitchen and curiosity in the garden, \u003ci\u003eVegetable Literacy\u003c\/i\u003e—an unparalleled look at culinary vegetables and plants—will forever change the way we eat and cook.\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eDEBORAH MADISON\u003c\/strong\u003e is the author of eleven cookbooks and is well known for her simple, seasonal, vegetable-based cooking. She got her start in the San Francisco Bay Area at Chez Panisse before opening Greens, and has lived in New Mexico for the last twenty years. In addition to writing and teaching, she has served on the boards of Slow Food International Biodiversiy Committee, the Seed Savers Exchange, and the Southwest Grassfed Livestock Alliance, among others. She is actively involved in issues of biodiversity, gardening, and sustainable agriculture.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43020388303009,"sku":"BBSNIJ9781607741916","price":43.7,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9781607741916.jpg?v=1683639663"},{"product_id":"this-cant-be-tofu-75-recipes-to-cook-something-you-never-thought-you-would-and-love-every-bite-a-cookbook-paperback-by-deborah-madison","title":"This Can't Be Tofu!: 75 Recipes to Cook Something You Never Thought You Would--and Love Every Bite [A Cookbook] Paperback by Deborah Madison","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003ePublisher ‏ : ‎ \u003c\/span\u003e Ten Speed Press; Illustrated edition (April 18 2000) \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eLanguage ‏ : ‎ \u003c\/span\u003e English \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003ePaperback ‏ : ‎ \u003c\/span\u003e 144 pages \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-10 ‏ : ‎ \u003c\/span\u003e 0767904192 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-13 ‏ : ‎ \u003c\/span\u003e 9780767904193 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eItem weight ‏ : ‎ \u003c\/span\u003e 204 g \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎ \u003c\/span\u003e 20.32 x 1.02 x 20.83 cm\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"item-description\"\u003e\n\u003cdiv class=\"\"\u003e\n\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003eOne taste and you'll say, \"This can't be tofu!\" But it is.... \u003cbr\u003e \u003cbr\u003eNutritionists, doctors, and food authorities everywhere are telling us to eat more tofu. It's an excellent source of high-quality protein and calcium. It contains no cholesterol and is very low in calories and saturated fat. So why don't we eat more tofu? Because for too long tofu has been used as a substitute for other ingredients. Why turn tofu into a beef substitute in a burger, or pass it off as \"cheese\" in lasagna, when it is delicious on its own? \u003cbr\u003e \u003cbr\u003eNow, in \u003cb\u003eThis Can't Be Tofu!\u003c\/b\u003e, award-winning and bestselling author of \u003cb\u003eVegetarian Cooking for Everyone\u003c\/b\u003e Deborah Madison shows how to make tofu taste great and be the star attraction in 75 stir-fries, sautés, and other dishes. Pan-Seared Tofu with Garlic, Ginger, and Chives, Vietnamese Spring Rolls, Curried Tofu Triangles with Peas, and Pineapple and Tofu Fried Rice are just some of the innovative recipes in this inspired collection.\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cp\u003e\u003cstrong\u003eDeborah Madison\u003c\/strong\u003e is the author of 14 cookbooks and countless articles on food, cooking, and farming. She is revered for bringing vegetarian cooking to a wide audience, including non-vegetarians, via Greens restaurant and her cookbooks. A bestselling author, her first cookbook was The Greens Cookbook and her latest two books are The New Vegetarian Cooking for Everyone and Vegetable Literacy, which was awarded both a James Beard award and an IACP award.\u003c\/p\u003e\n\u003cp\u003eWell-known for her seasonal, vegetable-based cooking, Deborah got her start in the San Francisco Bay Area at Chez Panisse before opening Greens at Fort Mason. In 1996, she received the M.F.K. Fisher Mid-Career Award from Les Dames d'Escoffier and in 2016 she was inducted into the James Beard Foundation Cookbook Hall of Fame. In between she has received many awards from both the IACP (including Cookbook of the Year, twice) and James Beard awards (including Who's Who in American Food and Wine).\u003c\/p\u003e\n\u003cp\u003eDeborah has lived in Rome, Ireland, San Francisco and New Mexico, where she presently resides. She has an office for writing, a small kitchen, and a large garden for growing food and flowers. She is also passionate about her farmers market, which she once managed and still uses weekly. A small Labradoodle takes her on long walks every day. Her latest book, which will be released in March, 2017, is called In My Kitchen.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43020388532385,"sku":"BBSNIJ9780767904193","price":23.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9780767904193.jpg?v=1683639694"},{"product_id":"local-flavors-cooking-and-eating-from-americas-farmers-markets-a-cookbook-paperback-by-deborah-madison","title":"Local Flavors: Cooking and Eating from America's Farmers' Markets [A Cookbook] Paperback by Deborah Madison","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003ePublisher ‏ : ‎ \u003c\/span\u003e Ten Speed Press; Illustrated edition (May 13 2008) \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eLanguage ‏ : ‎ \u003c\/span\u003e English \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003ePaperback ‏ : ‎ \u003c\/span\u003e 432 pages \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-10 ‏ : ‎ \u003c\/span\u003e 0767929497 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-13 ‏ : ‎ \u003c\/span\u003e 9780767929493 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eItem weight ‏ : ‎ \u003c\/span\u003e 1.19 kg \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎ \u003c\/span\u003e 20.07 x 2.03 x 25.1 cm\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"item-description\"\u003e\n\u003cdiv class=\"\"\u003e\n\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003eFirst published in hardcover in 2002, \u003ci\u003eLocal Flavors\u003c\/i\u003e was a book ahead of its time. Now, imported food scares and a countrywide infatuation with fresh, local, organic produce has caught up with this groundbreaking cookbook, available for the first time in paperback.\u003cbr\u003e\u003cbr\u003eDeborah Madison celebrates the glories of the farmers’ markets of America in a richly illustrated collection of seasonal recipes for a profusion of produce grown coast to coast. As more and more people shun industrially produced foods and instead choose to go local and organic, this is the ideal cookbook to capitalize on a major and growing trend.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eLocal Flavors\u003c\/b\u003e emphasizes seasonal, regional ingredients found in farmers’ markets and roadside farm stands and awakens the reader to the real joy of making a direct connection with the food we eat and the person who grows it. Deborah Madison’s 350 full-flavored recipes and accompanying menus include dishes as diverse as Pea and Spinach Soup with Coconut Milk; Rustic Onion Tart with Walnuts; Risotto with Sorrel; Mustard Greens Braised with Ginger, Cilantro, and Rice; Poached Chicken with Leeks and Salsa Verde; Soy Glazed Sweet Potatoes; Cherry Apricot Crisp; and Plum Kuchen with Crushed Walnut Topping.\u003cbr\u003e\u003cbr\u003eCovering markets around the country from Vermont to Hawaii, Deborah Madison reveals the astonishing range of produce and other foods available and the sheer pleasure of shopping for them. A celebration of farmers and their bounty, \u003cb\u003eLocal Flavors\u003c\/b\u003e is a must-have cookbook for anyone who loves fresh, seasonal food simply and imaginatively prepared.\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cp\u003e\u003cstrong\u003eDeborah Madison\u003c\/strong\u003e is the author of 14 cookbooks and countless articles on food, cooking, and farming. She is revered for bringing vegetarian cooking to a wide audience, including non-vegetarians, via Greens restaurant and her cookbooks. A bestselling author, her first cookbook was The Greens Cookbook and her latest two books are The New Vegetarian Cooking for Everyone and Vegetable Literacy, which was awarded both a James Beard award and an IACP award.\u003c\/p\u003e\n\u003cp\u003eWell-known for her seasonal, vegetable-based cooking, Deborah got her start in the San Francisco Bay Area at Chez Panisse before opening Greens at Fort Mason. In 1996, she received the M.F.K. Fisher Mid-Career Award from Les Dames d'Escoffier and in 2016 she was inducted into the James Beard Foundation Cookbook Hall of Fame. In between she has received many awards from both the IACP (including Cookbook of the Year, twice) and James Beard awards (including Who's Who in American Food and Wine).\u003c\/p\u003e\n\u003cp\u003eDeborah has lived in Rome, Ireland, San Francisco and New Mexico, where she presently resides. She has an office for writing, a small kitchen, and a large garden for growing food and flowers. She is also passionate about her farmers market, which she once managed and still uses weekly. A small Labradoodle takes her on long walks every day. Her latest book, which will be released in March, 2017, is called In My Kitchen.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43020389122209,"sku":"BBSNIJ9780767929493","price":28.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9780767929493.jpg?v=1683639755"},{"product_id":"the-new-vegetarian-cooking-for-everyone-a-cookbook-hardcover-by-deborah-madison","title":"The New Vegetarian Cooking for Everyone: [A Cookbook] Hardcover by Deborah Madison","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003ePublisher ‏ : ‎ \u003c\/span\u003e Ten Speed Press; Revised edition (March 11 2014) \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eLanguage ‏ : ‎ \u003c\/span\u003e English \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eHardcover ‏ : ‎ \u003c\/span\u003e 672 pages \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-10 ‏ : ‎ \u003c\/span\u003e 1607745534 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-13 ‏ : ‎ \u003c\/span\u003e 9781607745532 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eItem weight ‏ : ‎ \u003c\/span\u003e 1.53 kg \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎ \u003c\/span\u003e 21.36 x 4.88 x 26.11 cm\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"item-description\"\u003e\n\u003cdiv class=\"\"\u003e\n\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003e\u003cb\u003eA fully revised and expanded edition of the most comprehensive vegetarian cookbook ever published, from America’s leading authority on vegetarian cooking.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003c\/b\u003eWhat Julia Child is to French cooking, Deborah Madison is to vegetarian cooking—a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style.\u003cbr\u003e\u003cbr\u003eOriginally published in 1997, Deborah Madison’s \u003ci\u003eVegetarian Cooking for Everyone\u003c\/i\u003e was both ahead of its time and an instant classic. It has endured as one of the world’s most popular vegetarian cookbooks, winning both a James Beard Foundation award and the IACP Julia Child Cookbook of the Year Award. \u003cbr\u003e\u003cbr\u003eNow, \u003ci\u003eThe New Vegetarian Cooking for Everyone \u003c\/i\u003epicks up where that culinary legacy left off, with more than 1,600 classic and exquisitely simple recipes for home cooks, including a new introduction, more than 200 new recipes, and comprehensive, updated information on vegetarian and vegan ingredients.\u003cbr\u003e\u003cbr\u003eA treasure from a truly exceptional culinary voice, \u003ci\u003eThe New Vegetarian Cooking for Everyone\u003c\/i\u003e is not just for vegetarians and vegans—it’s for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately.  \u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan\u003e\u003cstrong\u003eDEBORAH MADISON\u003c\/strong\u003e is revered for bringing vegetarian cooking to a wide audience, including non-vegetarians, and is a bestselling author, with book sales of more than 1.2 million copies. She is the award-winning author of 13 cookbooks, including\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e New Vegetarian Cooking for Everyone \u003c\/span\u003e\u003cspan\u003eand \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eVegetable Literacy\u003c\/span\u003e\u003cspan\u003e. Deborah is well known for her simple, seasonal, vegetable-based cooking. She got her start in the San Francisco Bay Area at Chez Panisse before opening Greens. In 1994, Madison received the M.F.K. Fisher Mid-Career Award from Les Dames d'Escoffier and in 2016 she was inducted into the James Beard Foundation Cookbook Hall of Fame.\u003c\/span\u003e\n\u003c\/div\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43020389253281,"sku":"BBSNIJ9781607745532","price":43.7,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9781607745532.jpg?v=1683639785"},{"product_id":"spelt-cakes-cookies-breads-meals-from-the-good-grain-hardcover-by-roger-saul","title":"Spelt: Cakes, cookies, breads \u0026 meals from the good grain Hardcover by Roger Saul","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003ePublisher ‏ : ‎ \u003c\/span\u003e Watkins Publishing (Nov. 24 2020) \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eLanguage ‏ : ‎ \u003c\/span\u003e English \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eHardcover ‏ : ‎ \u003c\/span\u003e 176 pages \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-10 ‏ : ‎ \u003c\/span\u003e 1848992297 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-13 ‏ : ‎ \u003c\/span\u003e 9781848992290 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eItem weight ‏ : ‎ \u003c\/span\u003e 726 g \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎ \u003c\/span\u003e 19.76 x 1.98 x 24.92 cm \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cdiv class=\"item-description\"\u003e\n\u003cdiv class=\"\"\u003e\n\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003eA sensational bread cookbook devoted to the grain-of-the-moment—spelt—written by an expert in this wholesome, delicious, and versatile ingredient.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eSpelt is becoming the go-to grain due to its nutritional benefits. The Romans called spelt their “Marching Grain” because of its high energy content. It is generally higher in protein, easier to digest, and has a much broader spectrum of nutrients than our modern inbred wheat. What’s more, it contains plant lignans, which are thought to help prevent various diseases and ailments, including bowel cancer, heart disease, and asthma.\u003cbr\u003e\u003cbr\u003eOnce widely grown in Europe, and used in the Bronze Age, spelt is a versatile grain, as well as being super-healthy. Flick through the book and you’ll find delicious recipes for pearled spelt—which is perfect for Beet, Goat Cheese, Hazelnut and Dill Salad, for example—or Moroccan-spiced Lamb “Speltotto”. Try delicious, light breads with a sweet and nutty flavor, an upside-down Summer Raspberry Cake and Spelt Cookies that will turn out like a dream, or even a fantastic Farmhouse Granola with low GI\/slow release carbs. Spelt is a bundle of good things in one simple grain—and here you’ll find a variety of mouth-watering ways to enjoy it.\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp class=\"author_summary\"\u003e\u003cstrong\u003eRoger Saul,\u003c\/strong\u003e the founder of British designer label Mulberry, owns Sharpham Park, an organic farm in Somerset. The estate produces a wide range of spelt products and these are sold throughout England and Wales and through supermarkets, including Sainsbury’s and Asda. They have just launched the website greatbritishspeltrecipes.com, in association with Bowel Cancer UK, with support from numerous A-list chefs, including Hugh Fearnley-Whittingstall and Yotam Ottolenghi.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e UK\u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43024092201121,"sku":"BBSNIJ9781848992290","price":45.6,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9781848992290.jpg?v=1683846167"},{"product_id":"french-brasserie-cookbook-paperback-by-daniel-galmiche","title":"French Brasserie Cookbook Paperback by Daniel Galmiche","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003ePublisher ‏ : ‎ \u003c\/span\u003e Nourish (Feb. 23 2021) \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eLanguage ‏ : ‎ \u003c\/span\u003e English \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003ePaperback ‏ : ‎ \u003c\/span\u003e 208 pages \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-10 ‏ : ‎ \u003c\/span\u003e 1848992912 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-13 ‏ : ‎ \u003c\/span\u003e 9781848992917 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eItem weight ‏ : ‎ \u003c\/span\u003e 369 g \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎ \u003c\/span\u003e 19.25 x 1.88 x 27.03 cm \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cdiv class=\"item-description\"\u003e\n\u003cdiv class=\"\"\u003e\n\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003eWhat it is that we love so much about food in a French brasserie? Is it the delicious, time-honoured dishes cooked to perfection? Or the fresh, local ingredients and regional recipes? Or is it that most of these recipes started life in the home? Perhaps this is why they have such a special place in our hearts. In French Brasserie Cookbook, top chef Daniel Galmiche brings us a superb collection of 100 classic brasserie recipes with a modern Mediterranean twist. A committed champion of French food and cookery, and someone who is passionate about making home cooking approachable, Daniel gives us irresistible recipes for starters, mains, side dishes and desserts - all based on the classic principles that characterise brasserie cooking: regional recipes, local ingredients and homely, comforting flavours. Try his aromatic Roast Leg of Lamb with Garlic \u0026amp; Lavender, for example, the delicious Grilled Fillet of Sea Bass with Caramelised Lemon \u0026amp; Basil Oil or the wonderful Wild Mushroom \u0026amp; Herb Risotto, followed by a mouth-watering Raspberry Clafoutis, Tarte Tatin with Rosemary \u0026amp; Toasted Almonds or Orange Souffle Pancakes.\u003cbr\u003eVibrant with the mesmerisingly diverse tastes and aromas of France, this brilliant book shows you how to create fresh, contemporary French flavours in your own kitchen.\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp class=\"author_summary\"\u003e\u003cstrong\u003eDaniel Galmiche\u003c\/strong\u003e has gained or retained prestigious Michelin stars at four of Britain’s top restaurants. ’The king of contemporary French cooking’, he trained under the tutelage of Michel Roux and regularly appears on TV including Saturday Kitchen with James Martin, Home Cooking with Rachel Allen and the Good Food Channel’s Market Kitchen. Daniel, of The Vineyard in Stockcross, Berkshire, has recently been awarded the Relais \u0026amp; Chateaux Rising Chef Trophy 2011 award. And he has also been chosen as the face of Panasonic’s new microwave\/convection\/grill oven.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e UK\u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43024164946081,"sku":"BBSNIJ9781848992917","price":25.6,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/files\/Screenshot2023-05-11215820.png?v=1683856713"},{"product_id":"birds-a-smithsonian-coloring-book-paperback-by-smithsonian-institution","title":"Birds: A Smithsonian Coloring Book Paperback by Smithsonian Institution","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003ePublisher ‏ : ‎ \u003c\/span\u003e IDW Publishing (May 25 2021) \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eLanguage ‏ : ‎ \u003c\/span\u003e English \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003ePaperback ‏ : ‎ \u003c\/span\u003e 80 pages \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-10 ‏ : ‎ \u003c\/span\u003e 1684058236 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-13 ‏ : ‎ \u003c\/span\u003e 9781684058235 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eItem weight ‏ : ‎ \u003c\/span\u003e 535 g \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎ \u003c\/span\u003e 25.1 x 0.99 x 25.1 cm \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cdiv class=\"item-description\"\u003e\n\u003cdiv class=\"\"\u003e\n\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003eA lush world of birds and the environments they inhabit -- ready for you to color! Smithsonian's National Zoo \u0026amp; Conservation Biology Institute presents a fascinating new coloring book that provides an up close and personal tour through a vibrant range of birds.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWith this meticulously illustrated coloring book, avian fans of all ages can explore the wonder of these feathered animals, the terrain in which they make their homes, and the many unique aspects of each species that makes it a vivid addition to the National Zoo and Conservation Biology Institute collections. \u003cbr\u003e\u003cbr\u003eGuided by experts from The Smithsonian and brought to life by \u003cb\u003eRachel Curtis\u003c\/b\u003e (\u003ci\u003eDinosaurs: A Smithsonian Coloring Book\u003c\/i\u003e). These rich pen and ink illustrations invite you to step into captivating scenes featuring the blue crane, red knot, brown kiwi, Guam kingfisher, and many more. Fans of birds, coloring books, and aviary migration will find an enchanting realm to unlock with their own creativity.\u003cbr\u003e \u003cbr\u003eEach page of \u003ci\u003eBirds: A Smithsonian Coloring Book\u003c\/i\u003e not only stands alone as a work of art, but is also accompanied by brief and fascinating insights from the museum's avian experts about each bird and its world, ensuring that time spent coloring is also time spent learning. \u003cbr\u003e \u003cbr\u003eThis book's deluxe ivory paper allows for a variety of artistic media like pen, pencil, or even watercolor, to ensure your creative vision comes to life just the way you want--and lasts for years to come.\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp class=\"author_summary\"\u003e\u003cb\u003eSmithsonian’s National Zoo \u0026amp; Conservation Biology Institute\u003c\/b\u003e plays a leading role in the Smithsonian’s global efforts to save wildlife species from extinction and train future generations of conservationists, spearheading research programs at their headquarters in Front Royal, Virginia, the Smithsonian’s National Zoo in Washington, D.C., and at field research stations and training sites worldwide. SCBI scientists tackle some of today’s most complex conservation challenges by applying and sharing what they learn about animal behavior and reproduction, ecology, genetics, migration and conservation sustainability.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eRachel Curtis \u003c\/b\u003egrew up drawing and painting from a young age leading to a lifetime of having far, far too many art supplies. She uses these to make pictures of a great variety of things, from very small to very big. She grew up in Alberta, just a couple hours drive from Dinosaur Provincial Park. You can find her online at www.instagram.com\/catinspats\/ (or the same on twitter) where she does occasionally draw cats in spats.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e Washington, D.C.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Hometown:\u003c\/b\u003e Washington, D.C.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eRachel Curtis \u003c\/b\u003egrew up drawing and painting from a young age leading to a lifetime of having far, far too many art supplies. She uses these to make pictures of a great variety of things, from very small to very big. She grew up in Alberta, just a couple hours drive from Dinosaur Provincial Park. You can find her online at www.instagram.com\/catinspats\/ (or the same on twitter) where she does occasionally draw cats in spats.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eIllustrator Residence:\u003c\/b\u003e Alberta, Canada\u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43024167436449,"sku":"BBSNIJ9781684058235","price":22.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9781684058235.jpg?v=1683853531"},{"product_id":"beat-cancer-kitchen-deliciously-simple-plant-based-anticancer-recipes-hardcover-by-chris-wark","title":"Beat Cancer Kitchen: Deliciously Simple Plant-Based Anticancer Recipes Hardcover by Chris Wark","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003ePublisher ‏ : ‎ \u003c\/span\u003e Hay House Inc. (Nov. 16 2021) \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eLanguage ‏ : ‎ \u003c\/span\u003e English \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eHardcover ‏ : ‎ \u003c\/span\u003e 256 pages \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-10 ‏ : ‎ \u003c\/span\u003e 1401961967 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-13 ‏ : ‎ \u003c\/span\u003e 9781401961961 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eItem weight ‏ : ‎ \u003c\/span\u003e 755 g \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎ \u003c\/span\u003e 19.2 x 1.85 x 23.98 cm \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cdiv class=\"item-description\"\u003e\n\u003cdiv class=\"\"\u003e\n\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003e125+ recipes for prevention and healing\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eSupply your body with an abundance of life-giving nutrients to repair, regenerate, detoxify, and heal, all while providing the comfort that all good food should. Following the success of \u003ci\u003eChris Beat Cancer\u003c\/i\u003e, Chris Wark and his wife, Micah, share whole-food, plant-based recipes that appeal to the whole family, whether you are healing from cancer, actively eating a diet to prevent it, or simply seeking a healthy lifestyle for you and your loved ones.\u003cbr\u003e\u003cbr\u003eFruits, vegetables, mushrooms, nuts, seeds, legumes, whole grains, herbs, and spices are the foundational ingredients of Chris's anticancer diet. Complete with tips for diet optimization, this cookbook will get you in the Beat Cancer Mindset and guide you onto the road to wellness.\u003cbr\u003e\u003cbr\u003eInside you will find:\u003cbr\u003e· easy-to-make nutrient-rich recipes for healing,\u003cbr\u003e· family-friendly recipes for prevention and overall health,\u003cbr\u003e· full-color photos of each recipe, and\u003cbr\u003e· salad, juice, smoothie, soup, side, veggie bowl, breakfast, lunch, dinner, and dessert recipes galore!\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp class=\"author_summary\"\u003e\u003cb\u003eChris Wark\u003c\/b\u003e is the \u003ci\u003eWall Street Journal \u003c\/i\u003ebest-selling author of \u003ci\u003eChris Beat Cancer\u003c\/i\u003e and a speaker, patient advocate, and wellness crusader. He was diagnosed with stage III colon cancer in 2003 at 26 years old. He had surgery, but instead of chemotherapy, he used nutrition and natural therapies to heal himself. Chris was featured in the award-winning documentary film \u003ci\u003eThe C Word\u003c\/i\u003e and inspires countless people to take control of their health and reverse disease with a radical transformation of diet and lifestyle.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e Memphis, TN\u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43024191357089,"sku":"BBSNIJ9781401961961","price":37.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9781401961961.jpg?v=1683855612"},{"product_id":"cook-it-wild-sensational-prep-ahead-meals-for-camping-cabins-and-the-great-outdoors-hardcover-by-chris-nuttall-smith","title":"Cook It Wild: Sensational Prep-Ahead Meals for Camping, Cabins, and the Great Outdoors Hardcover by Chris Nuttall-Smith","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003ePublisher ‏ : ‎ \u003c\/span\u003e Penguin Canada (May 9 2023) \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eLanguage ‏ : ‎ \u003c\/span\u003e English \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eHardcover ‏ : ‎ \u003c\/span\u003e 240 pages \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-10 ‏ : ‎ \u003c\/span\u003e 0735245134 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-13 ‏ : ‎ \u003c\/span\u003e 9780735245136 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eItem weight ‏ : ‎ \u003c\/span\u003e 840 g \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎ \u003c\/span\u003e 19.43 x 2.44 x 23.95 cm \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eSay goodbye to ho-hum canned beans and freeze-dried camping meals. With prep-ahead recipes and field-tested advice, flavor-packed dishes suchas herby lemon chicken and fire-baked sticky buns become deliciously doable and fuss-free—whether you’re in the wilderness or your own backyard. In this game-changing camping cookbook, food writer and outdoorsman Chris Nuttall-Smith introduces an ingenious prep-ahead approach that gets most (or even all) of the cooking done before a trip ever begins. Each recipe is divided into “at home” and “at camp” sections, so on your trip, many recipes have you simply drop fully prepped ingredients into a pot or onto a grill. Just like that, you’ll be dining on showstopping Sweet-Tangy Lemon Ribs or Sizzling Cumin Lamb Kebabs paired with Puff-and-Serve Chapati. Plus, learn about the best-traveling cheeses, how to chill drinks when you don’t have ice, how to pick (and use) the right camp stove, and how to make great coffee outdoors! proves that cooks and campers of every level can have the most spectacular campfire meals. READ MORE\u003cbr\u003e\u003cbr\u003e\n\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp class=\"author_summary\"\u003e\u003cstrong\u003eCHRIS NUTTALL-SMITH\u003c\/strong\u003e is a celebrated journalist, food writer, and critic, as well as a \u003ci\u003eTop Chef Canada\u003c\/i\u003e resident judge. Chris has also served as food editor, chief restaurant critic, and dining columnist at \u003ci\u003eToronto Life\u003c\/i\u003e and national food critic for \u003ci\u003eThe Globe and Mail\u003c\/i\u003e. His writing about food and other subjects has appeared in \u003ci\u003eThe Wall Street Journal\u003c\/i\u003e,\u003ci\u003e Lucky Peach\u003c\/i\u003e, \u003ci\u003eEsquire\u003c\/i\u003e, \u003ci\u003eenRoute\u003c\/i\u003e, and \u003ci\u003eNew York\u003c\/i\u003e magazine. He lives in Toronto with his wife, Carol, and son, Cormac.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e Toronto, ON\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Hometown:\u003c\/b\u003e Canada\u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43029450424481,"sku":"BBSNIJ9780735245136","price":38.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9780735245136.jpg?v=1684291734"},{"product_id":"healthygirl-kitchen-100-plant-based-recipes-to-live-your-healthiest-life-hardcover-by-danielle-brown","title":"HealthyGirl Kitchen: 100+ Plant-Based Recipes to Live Your Healthiest Life Hardcover by Danielle Brown","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003ePublisher ‏ : ‎ \u003c\/span\u003e DK (May 16 2023) \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eLanguage ‏ : ‎ \u003c\/span\u003e English \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eHardcover ‏ : ‎ \u003c\/span\u003e 256 pages \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-10 ‏ : ‎ \u003c\/span\u003e 0744078075 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-13 ‏ : ‎ \u003c\/span\u003e 9780744078077 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eItem weight ‏ : ‎ \u003c\/span\u003e 567 g \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎ \u003c\/span\u003e 21.18 x 2.79 x 26.19 cm \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eAn accessible plant-based cookbook from a non-judgmental vegan featuring delicious and easy recipes that will make you feel your best Whether you’re a practicing vegan or just interested in trying out more plant-based meals, HealthyGirl Kitchen is the go-to cookbook for insanely easy, out-of-this-world delicious recipes that will help you become the best version of yourself. Danielle Brown is the wildly popular vegan influencer behind HealthyGirl Kitchen, having created hundreds of recipes that are simple and approachable. These recipes will show you how to make nourishing meals that are free of animal products without making you feel like you’re restricting yourself or missing out. Transitioning to a plant-based lifestyle can seem intimidating, but when you’re in the HealthyGirl Kitchen, plant-based eating doesn’t have to be complicated. Danielle covers the entire food-prep spectrum, including: The cookbook contains over 100 plant-based recipes that are 100% vegan, refined-sugar and flour free, gluten-free optional, and ridiculously easy to prepare. Pretty soon you’ll be savoring these fresh meals and telling your healthy besties all about it. READ MORE\u003cbr\u003e\u003cbr\u003e\n\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp class=\"author_summary\"\u003e\u003cb\u003eDanielle Brown\u003c\/b\u003e is the founder and CEO of the wildly popular plant-based lifestyle brand, HealthyGirl Kitchen. She shares easy-to-make vegan recipes across social media with her millions of devoted followers who want to learn how to eat healthier, fall in love with cooking, and the secrets to making the best plant-based meals.\u003cbr\u003e\u003cbr\u003eFollow @healthygirlkitchen on all socials for more.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e Boca Raton, Florida\u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43030081798305,"sku":"BBSNIJ9780744078077","price":39.9,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9780744078077.jpg?v=1684329062"},{"product_id":"love-is-a-pink-cake-irresistible-bakes-for-morning-noon-and-night-hardcover-by-claire-ptak","title":"Love Is a Pink Cake: Irresistible Bakes for Morning, Noon, and Night Hardcover by Claire Ptak","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003ePublisher ‏ : ‎ \u003c\/span\u003e WW Norton (May 2 2023) \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eLanguage ‏ : ‎ \u003c\/span\u003e English \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eHardcover ‏ : ‎ \u003c\/span\u003e 288 pages \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-10 ‏ : ‎ \u003c\/span\u003e 0393541118 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-13 ‏ : ‎ \u003c\/span\u003e 9780393541113 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eItem weight ‏ : ‎ \u003c\/span\u003e 921 g \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎ \u003c\/span\u003e 17.53 x 3.05 x 25.4 cm \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eLondon’s East End meets Northern California in 75 indulgent bakes from the author of The Violet Bakery Cookbook. Renowned for the wedding cake she created for Prince Harry and Meghan Markle, Claire Ptak knows there’s nothing like a cake when it comes to expressions and celebrations of love. A Chez Panisse alum, Ptak is a Northern California native who now runs the wildly successful Violet Bakery in London. Reflecting on her upbringing and love of in-season produce, she shares 75 sweet and savory creations, including Huckleberry Basil Sugar Scones, Peaches and Cream Angel Food Cake, and a strawberry-coconut meringue cake. Her bakes are homey yet elevated, made with the best possible ingredients, so as to extract the best possible flavors. Included are gluten-free, refined sugar-free and vegan bakes, as well as the sought-after recipe for the Duke and Duchess’s lemon elderflower cake. Featuring gorgeous photographs shot in both England and California, Love is a Pink Cake is a treasure trove of inspiration for anyone eager to emulate Ptak’s unique sensibility and dreamy creations in their own kitchen.\u003cbr\u003e\u003cbr\u003e\n\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp class=\"author_summary\"\u003eA California native, \u003cb\u003eClaire Ptak\u003c\/b\u003e worked as a pastry chef for Alice Waters at Chez Panisse in Berkeley before moving to London and opening Violet Bakery in 2010. She is the author of \u003ci\u003eThe Violet Bakery Cookbook\u003c\/i\u003e.\u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43030090121377,"sku":"BBSNIJ9780393541113","price":44.65,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9780393541113.jpg?v=1684329866"},{"product_id":"ultra-processed-people-why-we-cant-stop-eating-food-that-isnt-food-hardcover-by-chris-van-tulleken","title":"Ultra-Processed People: Why We Can't Stop Eating Food That Isn't Food Hardcover by Chris van Tulleken","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003ePublisher ‏ : ‎ \u003c\/span\u003e Knopf Canada (May 9 2023) \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eLanguage ‏ : ‎ \u003c\/span\u003e English \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eHardcover ‏ : ‎ \u003c\/span\u003e 384 pages \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-10 ‏ : ‎ \u003c\/span\u003e 1039004911 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eISBN-13 ‏ : ‎ \u003c\/span\u003e 9781039004917 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eItem weight ‏ : ‎ \u003c\/span\u003e 580 g \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e \u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎ \u003c\/span\u003e 16.03 x 3.3 x 23.57 cm \u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cdiv class=\"item-description\"\u003e\n\u003cdiv class=\"item-description__wrapper\"\u003e\n\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003e#1 INTERNATIONAL BESTSELLER\u003cbr\u003e\u003cbr\u003eAn eye-opening investigation into the science, economics, history and production of ultra-processed food.\u003cbr\u003e\u003cbr\u003e\"If you only read one diet or nutrition book in your life, make it this one\" —Bee Wilson\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eIt's not you, it's the food.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eHow much of our daily caloric intake comes from ingesting substances that, technically speaking, do not meet traditional definitions of “food”? Chances are, if you’re eating something that came wrapped in plastic and contains a funky ingredient you don’t have in your kitchen, it's most likely—almost definitely—ultra-processed food, or UPF. More than the principal obstacle to “eating right,” UPF has been linked to metabolic disease, depression, inflammation, anxiety, and cancer, while the production, distribution, and disposal of UPF and related products globally is known to cause devastating environmental damage. At the same time, UPF represents the dominant, nigh-unavoidable food culture for millions upon millions of eaters.\u003cbr\u003e\u003cbr\u003eMedical doctor and broadcaster Chris van Tulleken has spent his career trying to reframe the conversation around eating right, balancing the hard (and sometimes shocking) facts about what we're putting into our bodies with empathy for the natural desire to keep eating what we like, have time for, and can afford. As he argues in this book, we are all participants in an experiment we didn't consent to, one to determine how to get us to buy as much ultra-processed food as possible. It’s not as simple as stumbling across the right diet trend, finding time to meal plan, or avoiding over-indulging in sugar, fat, or carbs or any other culprit. Nor is it a matter of individual will. It’s about learning to live in “the third age of eating”—defined by the overwhelming abundance of ultra-processed eating options—and arming yourself with the simple and not-so-simple facts that will help you make the choices that are right for you.\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp class=\"author_summary\"\u003e\u003cb\u003eCHRIS VAN TULLEKEN\u003c\/b\u003e has a medical degree from Oxford and a PhD in molecular virology. He is an associate professor at University College London and a practicing infectious diseases doctor. A broadcaster for children and adults on BBC television and radio, he has won two BAFTAs and lives with his wife and two daughters in London.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e London, UK\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Hometown:\u003c\/b\u003e London, UK\u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43030135537825,"sku":"BBSNIJ9781039004917","price":34.2,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9781039004917.jpg?v=1684338231"},{"product_id":"the-new-cooking-school-cookbook-hardcove-by","title":"The New Cooking School Cookbook Hardcove by","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eLanguage ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEnglish\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-10 ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e1954210124\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-13 ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e9781954210127\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eItem weight ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e2.33 kg\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eDimensions ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e21.74 x 4.83 x 28.42 cm\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cdiv class=\"item-description\"\u003e\n\u003cdiv class=\"item-description__wrapper\"\u003e\n\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003eAttend your personal culinary grad school and learn to cook your best, with 100 advanced courses full of 400+ recipes and new-school techniques given by 20 expert test-kitchen instructors.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eFinally, a cookbook written for confident home cooks ready to explore new territory and learn by cooking spectacular recipes. Travel beyond the basics into 100 engaging themed courses such as Stuffed Pasta, Pho, Grilled Salad, Koji Magic, and Soufflés.\u003cbr\u003e \u003cbr\u003eEnhance your skills and satisfy your curiosity by whipping up creamy ice cream and gelato, frying crunchy chicken, rolling out and shaping gnocchi (and gnudi) with ease, fermenting vegetables, and perfecting pastry cream to fill choux au craquelin, Boston cream pie, and bolo bao. Within the course structure, recipes are supplemented by illustrated core techniques, food science sidebars, and infographic resource pages packed with valuable behind-the-recipe information. You will confidently learn to:\u003cbr\u003e \u003cbr\u003e• make your own cheese\u003cbr\u003e• be your own butcher\u003cbr\u003e• fearlessly fry \u003cbr\u003e• bake challah, baguettes, and croissants\u003cbr\u003e• put the icing on all kinds of cakes.\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp class=\"author_summary\"\u003eAmerica’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e Boston, MA\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Hometown:\u003c\/b\u003e Boston, MA\u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43045617959073,"sku":"BBSNIJ9781954210127","price":54.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9781954210127.jpg?v=1685555424"},{"product_id":"lets-bake-over-100-recipes-for-gifting-and-sharing-hardcover-by-gail-sweeney","title":"Let's Bake: Over 100 Recipes for Gifting and Sharing Hardcover by Gail Sweeney","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePublisher ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eHatherleigh Press (June 27 2023)\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eLanguage ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEnglish\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eHardcover ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e256 pages\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-10 ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e1578269601\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-13 ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e9781578269600\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eItem weight ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e567 g\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eDimensions ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e0.1 x 0.1 x 0.1 cm\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cdiv class=\"item-description\"\u003e\n\u003cdiv class=\"item-description__wrapper\"\u003e\n\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003eOver 100 recipes of cookies, cakes, pies, and other delicious treats to gift, share, and enjoy!\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThe most satisfying part of baking is the happiness it brings to others. This spirit of giving is baked into the pages of this unique and special cookbook.\u003cbr\u003e \u003cbr\u003eFrom traditional favorites to new creations, \u003ci\u003eLet's Bake \u003c\/i\u003ewill have a bevy of options for gifting and sharing from your kitchen with additional features such as:\u003cbr\u003e\n\u003cli\u003eBest way to present what you've made at a gathering\u003c\/li\u003e\n\u003cli\u003eTips on wrapping\/packaging or gift boxing\u003c\/li\u003e\n\u003cli\u003eOccassions and celebrations best suited for certain recipes\u003c\/li\u003e\n\u003cbr\u003eFurthermore, the book itself, lavishly illustrated, makes for the perfect gift. In a world looking for more kindness and sweetness, \u003ci\u003eLet's Bake\u003c\/i\u003e has both in spades.\u003cbr\u003e \u003cbr\u003eSome of the incredible recipes specifically chosen for their ease of sharing and gifting found inside \u003ci\u003eLet's Bake\u003c\/i\u003e include:\u003cbr\u003e\n\u003cli\u003eIrish Whiskey Bread Pudding\u003c\/li\u003e\n\u003cli\u003eToffee Pecan Crunch\u003c\/li\u003e\n\u003cli\u003eMango Chocolate Tart\u003c\/li\u003e\n\u003cli\u003eEasy Chocolate Lava Cakes\u003c\/li\u003e\n\u003cli\u003e15-Layer Hazelnut Cake\u003c\/li\u003e\n\u003cli\u003eLemon Bars with Blackcurrant Jam\u003c\/li\u003e\n\u003cli\u003eDulce de Leche Alfajores\u003c\/li\u003e\n\u003cli\u003eMaple Cookies\u003c\/li\u003e\n\u003cli\u003eAnd so much more!\u003c\/li\u003e\n\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp class=\"author_summary\"\u003e\u003cb\u003eGail Sweeney\u003c\/b\u003e has been an home baker for 25 years distributing her baked goods to specialty markets, boutique stores, catering clients, restaurants, and, of course, her family and friends. Professionally, she works as a Child Psychologist, supporting children, adolescents and their families through stressful life events. She has written and directed the award-winning short documentary \u003ci\u003eA Mind of Your Own\u003c\/i\u003e about kids with learning disabilities, their struggles as well as their triumps. This is why Gail’s love for baking stems from the happiness it brings to others. Also an aspiring food photographer, her recipes have been featured in local newspapers and television.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e Toronto, Ontario\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Hometown:\u003c\/b\u003e Toronto, Ontario\u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43047819673761,"sku":"BBSNIJ9781578269600","price":28.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9781578269600.jpg?v=1685628380"},{"product_id":"pizza-pizza-pizza-over-75-recipes-for-every-flavor-every-ingredient-everybody-hardcover-by-sara-haas","title":"Pizza! Pizza! Pizza!: Over 75 Recipes for Every Flavor, Every Ingredient, Everybody Hardcover by Sara Haas","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePublisher ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eHatherleigh Press (Aug. 29 2023)\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eLanguage ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEnglish\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eHardcover ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e256 pages\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-10 ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e1578269687\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-13 ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e9781578269686\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eItem weight ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e567 g\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eDimensions ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e0.1 x 0.1 x 0.1 cm\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cdiv class=\"item-description\"\u003e\n\u003cdiv class=\"item-description__wrapper\"\u003e\n\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003eFire up the stove as \u003ci\u003ePizza! Pizza! Pizza!\u003c\/i\u003e presents over 75 amazing pizza recipes which are easy to make and delicious to boot.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eEveryone loves pizza, but many people think making it at home can be intimidating especially if you've never done it before. \u003ci\u003ePizza! Pizza! Pizza!\u003c\/i\u003e hand-holds you through all the basics with step-by-step information as well a few tips and techniques which can easily be mastered by any home cook.\u003cbr\u003e \u003cbr\u003eFrom quick and easy pizza recipes to creative and fun flavor combinations as well as veggie-forward and healthy-ish pizzas,\u003ci\u003e Pizza! Pizza! Pizza!\u003c\/i\u003e contains plenty of ideas for your next meal. Gluten-free and vegan options as well as multiple recipes for doughs and sauces makes it easy to mix and match.\u003cbr\u003e \u003cbr\u003e Some of the wonderful and delectable pizza topping ingredient combinations in the book include:\u003cbr\u003e\n\u003cli\u003eBanana peppers, shredded kale, roasted red peppers\u003c\/li\u003e\n\u003cli\u003eLemon, shaved Parm, arugula, pine nuts\u003c\/li\u003e\n\u003cli\u003eSausage, fresh basil, fontina, fennel\u003c\/li\u003e\n\u003cli\u003eGround lamb, garam masala, cilantro, cream\/yogurt\u003c\/li\u003e\n\u003cli\u003eRicotta, sweet potatoes, roasted balsamic shallots, pecans\u003c\/li\u003e\n\u003cli\u003eBok choy, garlic, scallions\u003c\/li\u003e\n\u003cli\u003eHam, jalapeno, pepperoncinis, pineapple\u003c\/li\u003e\n\u003cli\u003eSpring mix, avocado, sprouts, art hearts\u003c\/li\u003e\n\u003cli\u003eGrilled chicken - roasted red pepper\u003c\/li\u003e\n\u003cli\u003eAnd many more!\u003c\/li\u003e\n\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp class=\"author_summary\"\u003e\u003cb\u003eSara Haas RDN, LDN\u003c\/b\u003e is a food and nutrition expert with formal training in the culinary arts. She works as a freelance writer, recipe developer, media authority, public speaker, foor photographer, and consultant dietitian\/chef. Sara is a former culinary and nutrition instructor and served as a National Academy of Nutrition and Dietetics Media Spokesperson. Sara has been featured in \u003ci\u003eEating Well Magazine, Shape Magazine, Parents Magazine, USA Today, The Wall Street ​Journal, The Huffington Post, Epicurious, BabyCenter, O Magazine\u003c\/i\u003e and \u003ci\u003eToday’s Dietitian Magazine.\u003c\/i\u003e Sara also shares her love of food and nutrition on her website, SaraHaasRDN.com, and on Instagram (@cookinRD) where she posts recipes, as well as nutrition and cooking tips. She is a co-author to Fertility Foods and the author of Taco! Taco! Taco!\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e Chicago, IL\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Hometown:\u003c\/b\u003e Indianapolis, IN\u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43047828390049,"sku":"BBSNIJ9781578269686","price":28.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9781578269686.jpg?v=1685628818"},{"product_id":"blueberries-for-sal-cookbook-sweet-recipes-inspired-by-the-beloved-childrens-classic-hardcover-by-robert-mccloskey","title":"Blueberries for Sal Cookbook: Sweet Recipes Inspired by the Beloved Children's Classic Hardcover by Robert McCloskey","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\u003cstrong\u003e\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePublisher\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eClarkson Potter (June 6 2023)\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eLanguage\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEnglish\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eHardcover\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e128 pages\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-10\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e0593580400\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-13\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e9780593580400\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eItem weight\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e249 g\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eDimensions\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e14.22 x 1.75 x 18.42 cm\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003c\/ul\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cdiv class=\"item-description\"\u003e\u003cdiv class=\"item-description__wrapper\"\u003e\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003eEnjoy 30 sweet blueberry recipes in this beautifully illustrated official cookbook based on the beloved children's classic \u003ci\u003eBlueberries for Sal\u003c\/i\u003e.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWith over three million copies sold since its publication in 1948, Robert McCloskey's \u003ci\u003eBlueberries for Sal\u003c\/i\u003e has established its place in the hearts of readers worldwide. Now, for the first time, you can share Little Sal's love of blueberries with this charming cookbook of thirty family-friendly, blueberry-based recipes to enjoy, including:\u003cbr\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eClassics: \u003c\/b\u003eBlueberry Pie and Blueberry Muffins\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBreakfast Treats: \u003c\/b\u003eBerry Blue Smoothie and Blueberry Coffee Cake with Streusel\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDelicious Desserts:\u003c\/b\u003e Moose Tracks Blondies and Blueberry-Coconut Cupcakes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eFeaturing the author's original illustrations as well as new drawings inspired by the iconic images in the book, \u003ci\u003eBlueberries for Sal Cookbook\u003c\/i\u003e invites you to imagine all the ways Little Sal enjoyed her berries after that memorable day on Blueberry Hill.\u003c\/span\u003e\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\u003cp class=\"author_summary\"\u003e\n\u003cb\u003eRobert McCloskey \u003c\/b\u003e(1914-2003) wrote and illustrated some of the most honored and enduring children’s books ever published. He grew up in Hamilton, Ohio, and spent time in Boston, New York, and ultimately Maine, where he and his wife raised their two daughters. The first two-time Caldecott Medal winner, for \u003ci\u003eMake Way for Ducklings \u003c\/i\u003eand \u003ci\u003eTime of Wonder\u003c\/i\u003e, McCloskey was also awarded Caldecott Honors for \u003ci\u003eBlueberries for Sal, One Morning in Maine, \u003c\/i\u003eand \u003ci\u003eJourney Cake, Ho!\u003c\/i\u003e by Ruth Sawyer.  He was declared a Living Legend by the Library of Congress in 2000.  You can see some of his best-loved characters immortalized as statues in Boston’s Public Garden and Lentil Park in Hamilton, Ohio.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e Deer Isle, Maine\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Hometown:\u003c\/b\u003e Hamilton Ohio\r\n                            \u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43061522006177,"sku":"BBSNIJ9780593580400","price":19.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9780593580400.jpg?v=1686231533"},{"product_id":"small-fires-an-epic-in-the-kitchen-hardcover-by-rebecca-may-johnson","title":"Small Fires: An Epic in the Kitchen Hardcover by REBECCA MAY JOHNSON","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePublisher ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003ePushkin Press (June 6 2023)\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eLanguage ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEnglish\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eHardcover ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e192 pages\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-10 ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e1911590480\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-13 ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e9781911590484\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eItem weight ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e295 g\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eDimensions ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e14.17 x 2.08 x 22.35 cm\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cdiv class=\"item-description\"\u003e\n\u003cdiv class=\"item-description__wrapper\"\u003e\n\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003e“An intense, thought-provoking enquiry into the very nature of cooking.”  -- Nigella Lawson\u003cbr\u003e\u003cbr\u003e“One of the most original food books I’ve ever read, at once intelligent and sensuous, witty, provoking and truly delicious.”  -- Olivia Laing\u003cbr\u003e\u003cbr\u003eA bracingly original, revelatory debut that explores cooking and the kitchen as sources of pleasure, constraint and revolution, by a rising star in food writing\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThis joyful, revelatory work of memory and meditation both complicates and electrifies life in the kitchen.\u003cbr\u003e\u003cbr\u003eWhy do we cook? Is it just to feed ourselves and others? Or is there something more revolutionary going on?\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eSmall Fires\u003c\/i\u003e, Rebecca May Johnson reinvents cooking -- that simple act of rolling up our sleeves, wielding a knife, spattering red hot sauce on our books -- as a way of experiencing ourselves and the world. Cooking is thinking: about the liberating constraint of tying apron strings; the transformative dynamics of shared meals; the meaning of appetite and bodily pleasure; the wild subversiveness of the recipe, beyond words or control.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eSmall Fires\u003c\/i\u003e shows us the radical potential of the thing we do every day: the power of small fires burning everywhere.\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp class=\"author_summary\"\u003e\u003cstrong\u003e Rebecca May Johnson\u003c\/strong\u003e has published essays, reviews and nonfiction with \u003ci\u003eGranta\u003c\/i\u003e, \u003ci\u003eTimes Literary Supplement\u003c\/i\u003e and Daunt Books Publishing, among others, and is an editor at the trailblazing food publication \u003ci\u003eVittles\u003c\/i\u003e. \u003ci\u003eSmall Fires\u003c\/i\u003e is her first book.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e Harwich, Essex\u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43061993111713,"sku":"BBSNIJ9781911590484","price":30.4,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9781911590484.jpg?v=1686237817"},{"product_id":"agave-spirits-the-past-present-and-future-of-mezcals-hardcover-by-gary-nabhan","title":"Agave Spirits: The Past, Present, and Future of Mezcals Hardcover by Gary Nabhan","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: bold;\" class=\"a-list-item\"\u003e \u003cspan style=\"font-weight: bold;\" class=\"a-text-bold\"\u003ePublisher ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eWW Norton (May 16 2023)\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: bold;\" class=\"a-list-item\"\u003e \u003cspan style=\"font-weight: bold;\" class=\"a-text-bold\"\u003eLanguage ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEnglish\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: bold;\" class=\"a-list-item\"\u003e \u003cspan style=\"font-weight: bold;\" class=\"a-text-bold\"\u003eHardcover ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e256 pages\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: bold;\" class=\"a-list-item\"\u003e \u003cspan style=\"font-weight: bold;\" class=\"a-text-bold\"\u003eISBN-10 ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e0393867102\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: bold;\" class=\"a-list-item\"\u003e \u003cspan style=\"font-weight: bold;\" class=\"a-text-bold\"\u003eISBN-13 ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e9780393867107\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: bold;\" class=\"a-list-item\"\u003e \u003cspan style=\"font-weight: bold;\" class=\"a-text-bold\"\u003eItem weight ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e502 g\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: bold;\" class=\"a-list-item\"\u003e \u003cspan style=\"font-weight: bold;\" class=\"a-text-bold\"\u003eDimensions ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e16.26 x 2.79 x 23.62 cm\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cdiv class=\"item-description\"\u003e\n\u003cdiv class=\"item-description__wrapper\"\u003e\n\u003cdiv id=\"item-description__content\" class=\"item-description__content-wrapper\"\u003e\n\u003cspan\u003e\u003cspan\u003e\u003cb\u003eThe agave plant was never destined to become tasteless, cheap tequila.\u003c\/b\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003cp\u003eAll tequilas are mezcals; all mezcals are made from agaves; and every bottle of mezcal is the remarkable result of collaborations among agave entrepreneurs, botanists, distillers, beverage distributors, bartenders, and more. How these groups come together in this “spirits world” is the subject of this fascinating new book by the acclaimed ethnobotanist Gary Paul Nabhan and the pioneering restauranteur David Suro Pinera. Join them as they delight in the diversity of the distillate agave spirits, as they endeavor to track down the more distant kin in the family of agaves, and as, along the way, they reveal the stunning innovations that have been transforming the industry around tequilas and mezcals in recent decades.\u003c\/p\u003e\n\u003cp\u003eThe result of the authors’ fieldwork and on-the-ground interviews with \u003ci\u003emezcaleros\u003c\/i\u003e in eight Mexican states, \u003ci\u003eAgave Spirits\u003c\/i\u003e shows how traditional methods of mezcal production are inspiring a new generation of individuals, including women, both in and beyond the industry. And as they reach back into a rich, centuries-long history, Nabhan and Suro Pinera make clear that understanding the story behind a bottle of mezcal, more than any other drink, will not only reveal what lies ahead for the tradition—including its ability to adapt in the face of the climate crisis—but will also enrich the drinking experience for readers.\u003c\/p\u003e\n\u003cp\u003eEssential reading for mezcal connoisseurs and amateurs interested in unlocking the past of a delightful distillate, \u003ci\u003eAgave Spirits\u003c\/i\u003e tells the tale of the most flavorful and memorable spirits humankind has ever sipped and savored.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eFeaturing twelve illustrations by René Alejandro Hernández Tapia and indices that list common and scientific names for agave species, as well as the names of plants, animals, and domesticated agaves used in the production of distillates.\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp class=\"author_summary\"\u003e\u003cb\u003eGary Paul Nabhan\u003c\/b\u003e is a MacArthur “Genius Grant” Award–winning ethnobotanist and literary naturalist who has been recognized as a pioneer in the local food movement by Time magazine and Slow Food International. He coauthored, with Ana Guadalupe Valenzuela-Zapata, the first authoritative history of agave spirits in English, Tequila: A Natural and Cultural History. He lives in Patagonia, Arizona.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eDavid Suro Pinera\u003c\/b\u003e is a restaurateur and founder of the Tequila Interchange Project. He lives in Philadelphia, Pennsylvania.\u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43069861757089,"sku":"BBSNIJ9780393867107","price":38.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9780393867107.jpg?v=1686745347"},{"product_id":"the-pepperpot-diaries-stories-from-my-caribbean-table-hardcover-by-andi-oliver","title":"The Pepperpot Diaries: Stories From My Caribbean Table Hardcover by Andi Oliver","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\u003cstrong\u003e\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePublisher\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eDK (May 30 2023)\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eLanguage\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEnglish\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eHardcover\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e288 pages\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-10\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e0744070783\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-13\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e9780744070781\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eItem weight\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e980 g\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eDimensions\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e19.84 x 2.79 x 25.4 cm\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003c\/ul\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cdiv class=\"item-description\"\u003e\u003cdiv class=\"item-description__wrapper\"\u003e\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003eAndi Oliver’s deeply personal exploration of Caribbean food showcasing both traditional and new recipes, cherished ingredients, and vibrant flavors from across the region\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eThe ingredients we use in Caribbean cookery tell a story—and it’s a huge, swirling tale …\u003c\/b\u003e\u003cbr\u003e\u003ci\u003e \u003c\/i\u003e\u003cbr\u003e\u003ci\u003eThe Pepperpot Diaries\u003c\/i\u003e is Andi Oliver’s long-awaited first cookbook. Showcasing both traditional and new recipes, cherished ingredients and vibrant flavors from across the Caribbean, let Andi Oliver take you on an exploration of identity and heritage as she shows you how to create simple yet sensational dishes that will bring the unbeatable flavors of Caribbean cooking to your table.\u003cbr\u003e\u003cbr\u003eThe story of food captured in this book will take readers on a journey around the melting pot of cultural influences, history, and heritage that has uniquely shaped traditional and contemporary Caribbean cuisine. Through her travels in Antigua, Andi shares her deeply personal journey on reconnecting with the food she grew up eating—the flavors and ingredients that run through her heart and soul—and what the future might hold for Caribbean cooking. This book explores who we were, who we are, and where we’re going—all through the food we eat and the people we meet along the way.\u003c\/span\u003e\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\u003cp class=\"author_summary\"\u003e\n\u003cb\u003eAndi Oliver\u003c\/b\u003e is an award-winning TV chef and broadcaster. She is a regular face on our television screens as the host of the BBC’s \u003ci\u003eGreat British Menu\u003c\/i\u003e, Sky Arts \u003ci\u003eLive Book Club\u003c\/i\u003e, Channel 4’s \u003ci\u003eBeat the Chef\u003c\/i\u003e and \u003ci\u003eFood Unwrapped\u003c\/i\u003e, and as a contributing chef and host on BBC’s \u003ci\u003eSaturday Kitchen\u003c\/i\u003e. \u003cbr\u003e\u003cbr\u003eThroughout her career in the kitchen, Andi has spearheaded many successful restaurants, including The Moveable Feast and as Creative Director at The Birdcage, before launching her own kitchen at The Jackdaw and Star, a renovated pub in the heart of Homerton. Her award-winning restaurant Andi’s opened in 2016, and in 2020 Andi launched her newest food project Wadadli Kitchen, which showcases real Caribbean home cooking. Wadadli pop-ups took place throughout summer 2020, including at Somerset House and an offshoot of the Wadadli brand called One Love, created alongside Fred Siriex. This summer, Wadadli Kitchen has opened its doors to huge success in Hackney Wick, serving up Andi’s Caribbean classics. Andi recently interviewed Jessica B. Harris and Stephen Satterfield about their ground-breaking Netflix series “High on the Hog: How African American Cuisine Transformed America” at an event in partnership with The Oxford Cultural Collective and the US Embassy.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e UK\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Hometown:\u003c\/b\u003e East London, UK\r\n                            \u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43073233780897,"sku":"BBSNIJ9780744070781","price":45.6,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9780744070781.jpg?v=1686932445"},{"product_id":"white-wine-the-comprehensive-guide-to-the-50-essential-varieties-styles-hardcover-by-mike-desimone","title":"White Wine: The Comprehensive Guide to the 50 Essential Varieties \u0026 Styles Hardcover by Mike Desimone","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\u003cstrong\u003e\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePublisher\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eThe Countryman Press (May 2 2023)\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eLanguage\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEnglish\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eHardcover\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e288 pages\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-10\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e1682687848\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-13\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e9781682687840\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eItem weight\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e1.02 kg\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eDimensions\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e21.34 x 2.54 x 26.42 cm\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003c\/ul\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cdiv class=\"item-description\"\u003e\u003cdiv class=\"item-description__wrapper\"\u003e\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003eExplore the world’s most important white wines with this definitive compendium. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eDiscover the delicious world of white wine with profiles of all the must-know varieties from Albarino to Viognier and styles from Bordeaux to Vinho Verde and dive deep into popular favorites, such as Chardonnay, Pinot Grigio, Prosecco, Riesling, Sauvignon Blanc, and Sherry. Peppered with engaging facts and figures, each chapter surveys one grape or blend, featuring all-inclusive at-a-glance information that tells you what to expect in the glass, suggested food pairings, and hundreds of recommended wines, from cheerful bargains to worthy splurges. Detailed essays offer capsule histories of each variety or style, including its origins, favored growing conditions, notable countries and regions that produce it, and typical characteristics. Winemakers and other industry experts share their wisdom alongside gorgeous photography that brings the vineyards, grapes, and bottles vividly to life. Complete with a handy checklist to track the delectable wines that you taste, \u003ci\u003eWhite Wine\u003c\/i\u003e is the perfect resource to help you enjoy the best white wines in the world.\u003c\/span\u003e\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\u003cp class=\"author_summary\"\u003e\n\u003cb\u003eMike DeSimone\u003c\/b\u003e is a wine columnist for \u003ci\u003eWine Enthusiast\u003c\/i\u003e, \u003ci\u003eRobb Report\u003c\/i\u003e, and \u003ci\u003eForbes\u003c\/i\u003e and the coauthor of \u003ci\u003eRed Wine\u003c\/i\u003e, which won the Gourmand International Award for best wine book in the world. He lives in New York City and Spain.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eJeff Jenssen\u003c\/b\u003e is a wine columnist for \u003ci\u003eWine Enthusiast\u003c\/i\u003e, \u003ci\u003eRobb Report\u003c\/i\u003e, and \u003ci\u003eForbes\u003c\/i\u003e and the coauthor of \u003ci\u003eRed Wine\u003c\/i\u003e, which won the Gourmand International Award for best wine book in the world. He lives in New York City.\r\n                            \u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43075967942817,"sku":"BBSNIJ9781682687840","price":44.65,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9781682687840.jpg?v=1687201658"},{"product_id":"trap-kitchen-the-art-of-street-cocktails-hardcover-by-malachi-jenkins","title":"Trap Kitchen: The Art of Street Cocktails Hardcover by Malachi Jenkins","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\u003cstrong\u003e\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePublisher\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eKingston Imperial (May 16 2023)\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eLanguage\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEnglish\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eHardcover\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e128 pages\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-10\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e1954220529\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-13\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e9781954220522\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eItem weight\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e567 g\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eDimensions\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e19.28 x 1.73 x 24 cm\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003c\/ul\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cdiv class=\"item-description\"\u003e\u003cdiv class=\"item-description__wrapper\"\u003e\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003eForeword by Roddy Ricch\u003cbr\u003e\u003cbr\u003eThe Trap Kitchen franchise turns toward mixology with a comprehensive and creative guide to street cocktails, as this legendary culinary duo puts their spin on time-honored drinks on the go.\u003cbr\u003e\u003cbr\u003eElevate your book collection: Premium Svepa black faux leather cover, featuring intricate sculpture embossing for an exquisite, high-quality appearance.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIt’s been four years since chefs \u003cb\u003eMalachi “Spank” Jenkins\u003c\/b\u003e and \u003cb\u003eRoberto “News” Smith\u003c\/b\u003e transformed their pop-up franchise Trap Kitchen into a book series. \u003cb\u003e2018’s \u003ci\u003eTrap Kitchen: Bangin’ Recipes From Compton \u003c\/i\u003e\u003c\/b\u003ebecame a culinary favorite with \u003cb\u003e2022’s \u003ci\u003eTrap Kitchen: Mac’N All Over The World \u003c\/i\u003e\u003c\/b\u003eproving equally as impactful. The gang members turned infamous culinary duo have had a steady rise in the cooking world and are now geared to take over \u003cb\u003emixology\u003c\/b\u003e. \u003cb\u003e\u003ci\u003eTRAP KITCHEN: THE ART OF STREET COCKTAILS \u003c\/i\u003e\u003c\/b\u003etakes the time-honored culture of street cocktails and brings a \u003cb\u003eTrap Kitchen twist\u003c\/b\u003e, using favored libations and regional vernacular to create a one-of-a-kind experience.\u003cbr\u003e\u003cbr\u003eThe\u003cb\u003e pandemic\u003c\/b\u003e has only heightened the desire for \u003cb\u003edrinks on the go\u003c\/b\u003e, so \u003cb\u003e\u003ci\u003eThe Art of Street Cocktails\u003c\/i\u003e\u003c\/b\u003e provides flavorful drinks that can be \u003cb\u003emixed, matched, and bottled\u003c\/b\u003e, bringing the party \u003cb\u003eeverywhere you go\u003c\/b\u003e. \u003cb\u003e\u003ci\u003eThe Art of Street Cocktails\u003c\/i\u003e\u003c\/b\u003e \u003ci\u003e \u003c\/i\u003eincludes creative mixes like the minty, rum cocktail Hulk Smash to a pineapple coconut flavored Trap Kitchen Cocktail, a nod to Trap Kitchen’s most famous pineapple chicken dish. \u003cb\u003e\u003ci\u003eTRAP KITCHEN: THE ART OF STREET COCKTAILS \u003c\/i\u003e\u003c\/b\u003eis more than just a \u003cb\u003edrink guide for mobile mixology\u003c\/b\u003e. It’s sending a strong nod to a social, urban, and regional tradition of making new mixes for the casual cocktail fan while keeping the innovation of Trap Kitchen alive with every sip.\u003c\/span\u003e\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\u003cp class=\"author_summary\"\u003e\n\u003c\/p\u003e\u003cul\u003e\u003cli\u003e\n\u003cb\u003eMalachi Jenkins\u003c\/b\u003e and \u003cb\u003eRoberto Smith\u003c\/b\u003e are childhood friends from neighboring rival gangs, brought together by their two passions: food and girls. Today, they are the cofounders and owners of \u003cb\u003eTrap Kitchen LA.\u003c\/b\u003e The underground culinary experience was completely fueled off Instagram. Their colorful past has made them media darlings, having appeared on the \u003cb\u003e\u003ci\u003eToday\u003c\/i\u003e show, \u003ci\u003eMartha \u0026amp; Snoop’s Potluck Dinner Party\u003c\/i\u003e, \u003ci\u003eVICE\u003c\/i\u003e, Fox 11 News, and \u003ci\u003eBET\u003c\/i\u003e\u003c\/b\u003e.\u003c\/li\u003e\u003c\/ul\u003e \u003cul\u003e\u003cli\u003e\n\u003cb\u003eBrian Boykin\u003c\/b\u003e, a \u003cb\u003eDiageo\u003c\/b\u003e consultant, has more than a decade of experience in the \u003cb\u003espirits, luxury hospitality\u003c\/b\u003e, and branded entertainment industries. He’s been a driving force behind \u003cb\u003eaward-winning\u003c\/b\u003e marketing efforts for \u003cb\u003eCiroc, Ketel One, and Johnnie Walker\u003c\/b\u003e, among others.\u003c\/li\u003e\u003c\/ul\u003e\u003cbr\u003e\u003cul\u003e\u003cli\u003e\n\u003cb\u003eMaxwell Britten\u003c\/b\u003e is a hospitality executive and entrepreneur and the former Bar Director to Brooklyn’s James Beard Award Winning Maison Premiere. Maxwell is also the Project Manager for \u003cb\u003eBBD Labs\u003c\/b\u003e, Chief Cocktail Curator with \u003cb\u003eThe Auberge Resort Collection\u003c\/b\u003e and Board Advisor to \u003cb\u003eWineView\u003c\/b\u003e.\u003c\/li\u003e\u003c\/ul\u003e\u003cbr\u003e\u003cul\u003e\u003cli\u003e\n\u003cb\u003eKathy Iandoli\u003c\/b\u003e is a critically acclaimed journalist, author, award winning podcaster, and documentarian. To date, she has released more than five books, including \u003cb\u003eGod Save The Queens: The Essential History of Women in Hip-Hop\u003c\/b\u003e and \u003cb\u003eBaby Girl: Better Known As Aaliyah\u003c\/b\u003e. \u003c\/li\u003e\u003c\/ul\u003e\u003cbr\u003e\u003cul\u003e\u003cli\u003e\n\u003cb\u003eDamion Scott\u003c\/b\u003e or “MOSH” 0110 (pseudonym) is a Jamaican\/American comic book artist, writer and commercial illustrator. Scott has worked with Marvel Comics \u0026amp; DC Comics on several titles, including \u003cb\u003eBatman, Robin, Batgirl, Raven, Harley Quinn, Spider-­Man, Deadpool and Ghostrider.\u003c\/b\u003e He has  contributed graphics and designs for brands including \u003cb\u003eApple, Nike, Snoop Dogg, Steph Curry, Under Armour, Quiksilver, NEW ERA, PUMA, Brooklyn Nets, Coors Molson, POWERADE, YellowRatBastard(YRB), Duppies(Japan)\u003c\/b\u003e\n\u003c\/li\u003e\u003c\/ul\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e Atlanta, GA\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Hometown:\u003c\/b\u003e Compton, California\r\n                            ","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43076028530849,"sku":"BBSNIJ9781954220522","price":37.04,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9781954220522.jpg?v=1687207729"},{"product_id":"franklin-smoke-wood-fire-food-a-cookbook-hardcover-by-aaron-franklin","title":"Franklin Smoke: Wood. Fire. Food. [A Cookbook] Hardcover by Aaron Franklin","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\u003cstrong\u003e\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePublisher\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eTen Speed Press (May 9 2023)\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eLanguage\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEnglish\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eHardcover\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e224 pages\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-10\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e1984860488\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-13\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e9781984860484\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eItem weight\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e1.07 kg\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eDimensions\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e21.01 x 2.59 x 26.19 cm\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003c\/ul\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cdiv class=\"item-description\"\u003e\u003cdiv class=\"item-description__wrapper\"\u003e\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003eThe ultimate guide to live-fire grilling and smoking at home, with recipes that will have you cooking up meat, vegetables, fish, and more like a true Texas fire wrangler—from the James Beard Award–winning team behind the \u003ci\u003eNew York Times\u003c\/i\u003e bestseller \u003ci\u003eFranklin Barbecue.\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e Aaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire grilling and smoking in \u003ci\u003eFranklin Smoke. \u003c\/i\u003eAlong with award-winning food writer Jordan Mackay, Franklin addresses the mysterious area where smoker and grill intersect, describing when and how to best combine the two. This complete resource, which features inspiring and helpful photographs, proves that lighting a backyard fire is no big deal on a weeknight—and that you can (and should!) cook this way for fuller flavors and a deeper engagement with the elements. \u003cbr\u003e\u003cbr\u003eThe trick is in treating fire as an ingredient, not a medium. Franklin and Mackay detail strategies for executing meals over the full lifespan of a fire, employing low- and high-heat techniques as well as indirect cooking and smoking. Whether you’re an old pro looking for new tips or have just purchased your first grill or smoker, the book shares expert techniques designed for any type of backyard grill, from inexpensive kettle-style grills, Big Green Eggs, offset cookers, and hand-built fire pits.\u003cbr\u003e\u003cbr\u003eFeaturing detailed chapters on tools, techniques, and methods of grilling and smoking a variety of ingredients, \u003ci\u003eFranklin Smoke\u003c\/i\u003e answers all of your burning questions—from “How do I smoke a whole turkey?” to \"What kind of wood should I use?”—while offering delicious new ways to incorporate both fire and smoke into your everyday cooking.\u003c\/span\u003e\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\u003cp class=\"author_summary\"\u003e\r\n                                One of the most recognized names in barbecue, \u003cb\u003eAaron Franklin\u003c\/b\u003e is also the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling co-author of \u003ci\u003eFranklin Barbecue\u003c\/i\u003e and \u003ci\u003eFranklin Steak\u003c\/i\u003e. His restaurant has won every major barbecue award and been featured in magazines ranging from \u003ci\u003eGQ\u003c\/i\u003e to \u003ci\u003eBon Appétit\u003c\/i\u003e. The line to get into his Austin, Texas, hotspot is as long as ever, and the restaurant has sold out of brisket every day of its existence.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eJordan Mackay\u003c\/b\u003e is a James Beard Award–winning writer on food, wine, and spirits. His work has appeared in the \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eLos Angeles Times\u003c\/i\u003e, \u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, and \u003ci\u003eGourmet\u003c\/i\u003e, among other publications. He is the co-author of \u003ci\u003eSecrets of the Sommeliers\u003c\/i\u003e, \u003ci\u003eTwo in the Kitchen, Franklin Steak,\u003c\/i\u003e and \u003ci\u003eFranklin Barbecue\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e Austin, TX (Franklin) and Hudson Valley, NY (Mackay)\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Hometown:\u003c\/b\u003e Bryan, TX (Franklin) and Austin, TX (Mackay)\r\n                            \u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43076031971489,"sku":"BBSNIJ9781984860484","price":45.6,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9781984860484.jpg?v=1687208077"},{"product_id":"love-japan-recipes-from-our-japanese-american-kitchen-a-cookbook-hardcover-by-sawako-okochi","title":"Love Japan: Recipes from our Japanese American Kitchen [A Cookbook] Hardcover by Sawako Okochi","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\u003cstrong\u003e\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePublisher\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eTen Speed Press (May 16 2023)\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eLanguage\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEnglish\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eHardcover\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e272 pages\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-10\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e1984860526\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-13\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e9781984860521\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eItem weight\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e930 g\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eDimensions\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e19.66 x 2.74 x 23.67 cm\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003c\/ul\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cdiv class=\"item-description\"\u003e\u003cdiv class=\"item-description__wrapper\"\u003e\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003eDiscover comforting homestyle Japanese American cuisine with 100 unique, simple, and tasty recipes from the owners of the innovative Brooklyn restaurant Shalom Japan\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eSteaming sukiyaki. Pillowy, soft shokupan. Springy ramen noodles. These famed Japanese dishes, as well as modern interpretations and evolutions, are all part of \u003ci\u003eLove Japan\u003c\/i\u003e, a collection of beloved family recipes from the married owners of Brooklyn’s Shalom Japan. \u003cbr\u003e\u003cbr\u003eLike many of us, chefs Sawako Okochi and Aaron Israel lead busy lives and often find themselves short on time in the kitchen. Their secret to getting nourishing, delicious food on the table for their family? The Japanese-inspired dishes that Sawako grew up eating. While not rigid in tradition, these recipes are all rooted in the Japanese flavors and techniques taught to Sawako by her mother, with influences from Aaron’s Jewish heritage as well as the menu at Shalom Japan.   \u003cbr\u003e\u003cbr\u003eThrough years of practice in their own home and in their Brooklyn restaurant, Sawako and Aaron have distilled these recipes for maximum flavor and minimum fuss, including Japanese staples and inventive, delicious fusions like:\u003cbr\u003e\u003cbr\u003e• Karaage (Japanese Fried Chicken)\u003cbr\u003e• Smashed Cucumber and Wakame Salad\u003cbr\u003e• Roasted Cauliflower with Miso and Panko Butter\u003cbr\u003e• Hiroshima-Style Okonomiyaki with Ramen Noodles\u003cbr\u003e• Home-Style Matzoh Ball Ramen\u003cbr\u003e• Omurice (Omelet Fried Rice)\u003cbr\u003e• Slice-and-Bake Matcha Cookies\u003cbr\u003e\u003cbr\u003eThrough Love Japan's user-friendly recipes and gorgeous photography, Sawako and Aaron demonstrate that Japanese cooking can be everyday cooking—even (or especially) if you’re short on time, space, or energy. These satisfying dishes will open up a world of possibilities in your cooking routine.\u003c\/span\u003e\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\u003cp class=\"author_summary\"\u003e\n\u003cb\u003eSawako Okochi\u003c\/b\u003e is co-chef and co-owner of Shalom Japan in Brooklyn, New York, with her husband, Aaron Israel. Sawa’s vibrant culinary background is rooted in her upbringing in Hiroshima, Japan. She has worked at some of the finest restaurants in New York City, including Chanterelle, Annisa, and The Good Fork. She also produced the Otakara Supper Club, which was featured in the New York Times, and appears in Women Chefs of New York and The Jewish Cookbook.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAaron Israel \u003c\/b\u003ediscovered his passion for cooking while earning his BFA at Maryland Institute College of Art. After graduating, he worked at August in the West Village with chef Tony Liu. He later cooked  with chef Andrew Carmellini, and helped open Torrisi Italian Specialties. He has co-owned and operated Shalom Japan in Brooklyn with his wife, Sawako Okochi, since 2013.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eGabriella Gershenson\u003c\/b\u003e is a James Beard Award-nominated food writer and editor based in New York City. Her work has been featured in The New York Times, Saveur, The Wall Street Journal, and many other publications. She was an editor of The 100 Most Jewish Foods and On the Hummus Route. She is currently on staff at Wirecutter.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e Brooklyn, NY\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Hometown:\u003c\/b\u003e Hiroshima, Japan \/ Great Neck, New York\r\n                            \u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43076032168097,"sku":"BBSNIJ9781984860521","price":38.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9781984860521.jpg?v=1687208111"},{"product_id":"flavor-us-cooking-for-everyone-a-cookbook-hardcover-by-rahanna-bisseret-martinez","title":"Flavor+Us: Cooking for Everyone [A Cookbook] Hardcover by Rahanna Bisseret Martinez","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\u003cstrong\u003e\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePublisher\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e4 Color Books (May 16 2023)\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eLanguage\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEnglish\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eHardcover\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e240 pages\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-10\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e1984860569\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-13\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e9781984860569\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eItem weight\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e1 kg\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eDimensions\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e19.69 x 2.29 x 26.16 cm\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003c\/ul\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cdiv class=\"item-description\"\u003e\u003cdiv class=\"item-description__wrapper\"\u003e\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003eA mouthwatering dive into cuisines from all over the world, featuring more than 70 recipes that teach need-to-know cooking techniques and build confidence for anyone who wants a seat at the chopping board, stove, and table—from a \u003ci\u003eTop Chef Junior\u003c\/i\u003e finalist.\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e\u003cb\u003e“Rahanna Bisseret Martinez’s recipes are inspiring for the ways in which they approach, transcend, and unify cultural boundaries on page after delicious page.”—Hawa Hassan, James Beard Award–winning author of \u003ci\u003eIn Bibi’s Kitchen\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn this approachable cookbook, Rahanna Bisseret Martinez shares how to make food from around the world that respects the earth, workers, and consumers. A college freshman who has already cooked in the finest restaurants, she serves up lessons, tips, and tricks she has learned since her culinary career began at age thirteen, including techniques for everything from roasting and stir frying to pickling and infusing. The desserts and drinks chapters are perfect for hosting and making everyday meals special. \u003ci\u003eFlavor+Us\u003c\/i\u003e is filled with stories from Rahanna's experiences learning to cook in her family’s Californian kitchen, her time competing on \u003ci\u003eTop Chef Junior,\u003c\/i\u003e and the restaurants where she learned what cooking in community means.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eFlavor+Us\u003c\/i\u003e features recipes from:\u003cbr\u003e\u003cbr\u003e\u003cb\u003e• Mexico: \u003c\/b\u003eMasa Doughnuts with Earl Gray Glaze\u003cbr\u003e\u003cb\u003e• Haiti:\u003c\/b\u003e Makawoni au Graten\u003cbr\u003e\u003cb\u003e• Cuba:\u003c\/b\u003e Frijoles Negros \u003cbr\u003e\u003cb\u003e• Korea:\u003c\/b\u003e Yachaejeon with Cho Ganjang\u003cbr\u003e\u003cb\u003e• China:\u003c\/b\u003e Dry-Fried Green Beans\u003cbr\u003e\u003cb\u003e• The Philippines:\u003c\/b\u003e Dungeness Crab Tinola\u003cbr\u003e\u003cb\u003e• Japan: \u003c\/b\u003eTrinity Korokke\u003cbr\u003e\u003cb\u003e• Vietnam:\u003c\/b\u003e New Orleans-Style Vietnamese Iced Coffee\u003cbr\u003e\u003cb\u003e• Ethiopia:\u003c\/b\u003e Miser Wot \u003cbr\u003e\u003cb\u003e• Jamaica:\u003c\/b\u003e Jerk Eggplant Steaks\u003cbr\u003e\u003cb\u003e• And more!\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThis is the ideal resource for new cooks and anyone who wants to refine the basics. All are welcome at Rahanna's table.\u003c\/span\u003e\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\u003cp class=\"author_summary\"\u003e\n\u003cb\u003eRahanna Bisseret Martinez\u003c\/b\u003e began cooking earlier than most. She was the second-place finisher on season one of \u003ci\u003eTop Chef Junior\u003c\/i\u003e, after which she began interning around the world: at Dominique Ansel Bakery LA, Chez Panisse, Broken Spanish, Gwen LA, Wolfgang Puck at Hotel Bel Air, Emeril’s, Compere Lapin, Californios, Reem’s, Dyafa, Merchant Roots, Ms. Chi Café, Tartine Bakery, Mister Jiu’s, and Ikoyi. Rahanna contributes recipes to the\u003ci\u003e San Francisco Chronicle\u003c\/i\u003e, the \u003ci\u003eToday\u003c\/i\u003e show\u003ci\u003e, \u003c\/i\u003eand many others. She lives in Oakland, California, with her family.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e Oakland, CA\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Hometown:\u003c\/b\u003e Oakland, CA\r\n                            \u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43076032299169,"sku":"BBSNIJ9781984860569","price":37.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9781984860569.jpg?v=1687208146"},{"product_id":"seasons-of-cognac-hardcover-by-laurence-benaim","title":"Seasons of Cognac Hardcover by Laurence BenaÏm","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\u003cstrong\u003e\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePublisher\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eFlammarion (May 16 2023)\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eLanguage\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEnglish\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eHardcover\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e128 pages\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-10\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e2080296434\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-13\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e9782080296436\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eItem weight\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e320 g\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eDimensions\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e15.01 x 1.57 x 20.52 cm\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003c\/ul\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cdiv class=\"item-description\"\u003e\u003cdiv class=\"\"\u003e\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003eThis connoisseurs’ tribute to the ultimate French brandy celebrates the Cognac region and the centuries-old techniques that Hennessy uses to craft its celebrated liqueur.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eCognac hails from a unique terroir in the Charentes region of France, where the elixir’s blend of tradition and voluptuousness has been rhythmed by the seasons for centuries. This handsome volume with ribbon page marker invites aficionados of fine spirits on a yearlong journey into Hennessy’s realm, guided by lifestyle journalist Laurence Benaïm’s impressions on the singularity of the landscape, the temperament of its vineyards, the transformations that take place within its cellars, and the exceptional know-how at the origin of this amber treasure. The transportive text is illustrated by a dozen evocative watercolors; together they create a keepsake homage to the style and taste that intrinsically define Hennessy cognac.\u003c\/span\u003e\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\u003cp class=\"author_summary\"\u003e\n\u003cb\u003eLaurence Benaïm\u003c\/b\u003e has written many books for Flammarion including \u003ci\u003eParis: Capital of Guerlain\u003c\/i\u003e (2022), \u003ci\u003eFashion and Versailles\u003c\/i\u003e (2018), and \u003ci\u003eLancel: Parisian Maison since 1876\u003c\/i\u003e (2016), as well as a biography of Yves Saint Laurent. She created the style supplement for \u003ci\u003eLe Monde\u003c\/i\u003e, contributed to \u003ci\u003eVogue\u003c\/i\u003e and \u003ci\u003eMarie Claire\u003c\/i\u003e, and is an editorial adviser for\u003ci\u003e Le Figaro\u003c\/i\u003e. \u003cb\u003eAurore de la Morinerie\u003c\/b\u003e, an artist and illustrator, has collaborated with internationally renowned brands throughout her career. Her work has been featured in numerous group and solo exhibitions. She regularly contributes to \u003ci\u003eT: The New York Times Style Magazine\u003c\/i\u003e, the American and British editions of \u003ci\u003eHarper’s Bazaar\u003c\/i\u003e, \u003ci\u003eArchitectural Digest\u003c\/i\u003e, \u003ci\u003eELLE\u003c\/i\u003e France, and \u003ci\u003eLe Monde\u003c\/i\u003e’s weekly supplement.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e Paris, France\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Hometown:\u003c\/b\u003e France\r\n                            \u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43076035739809,"sku":"BBSNIJ9782080296436","price":28.45,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9782080296436.jpg?v=1687208459"},{"product_id":"national-dish-around-the-world-in-search-of-food-history-and-the-meaning-of-home-hardcover-by-anya-von-bremzen","title":"National Dish: Around the World in Search of Food, History, and the Meaning of Home Hardcover by Anya von Bremzen","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\u003cstrong\u003e\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePublisher\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003ePenguin Press (June 20 2023)\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eLanguage\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEnglish\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eHardcover\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e352 pages\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-10\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e0735223165\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-13\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e9780735223165\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eItem weight\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e567 g\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eDimensions\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e16 x 3.28 x 23.62 cm\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003c\/ul\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cdiv class=\"item-description\"\u003e\u003cdiv class=\"item-description__wrapper\"\u003e\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003eIn this engrossing and timely journey to the crossroads of food and identity award-winning writer Anya von Bremzen explores six of the world’s most fascinating and iconic culinary cultures—France, Italy, Japan, Spain, Mexico, and Turkey—brilliantly weaving cuisine, history, and politics into a work of scintillating connoisseurship and charm\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWe all have an idea in our heads about what French food is—or Italian, or Japanese, or Mexican, or . . .  But where did those ideas come from? Who decides what makes a national food canon? Recipient of three James Beard awards, Anya von Bremzen has written definitive cookbooks on Russian, Spanish, and Latin American cuisines, as well as her internationally acclaimed memoir \u003ci\u003eMastering the Art of Soviet Cooking\u003c\/i\u003e. Now in \u003ci\u003eNational Dish\u003c\/i\u003e, she sets out to investigate the truth behind the eternal cliché—“we are what we eat”—traveling to six storied food capitals, going high and low, from world-famous chefs to scholars to strangers in bars, in search of how cuisine became connected to place and identity.\u003cbr\u003e\u003cbr\u003eParis is where the whole idea of food as national heritage was first invented, and so it is where Anya must begin. With an inquisitive eye and unmistakable wit, she ponders the codification of French food and the current tension between locavorism and globalization. From France, she’s off to Naples, to probe the myth and reality of pizza, pasta, and Italian-ness. Next up, Tokyo, where Anya and her partner Barry explore ramen, rice, and the distance between Japan’s future and its past. From there they move to Seville, to search for the community-based essence of Spain’s tapas traditions, and then Oaxaca, where debates over postcolonial cultural integration find expression in maize and mole. In Istanbul, a traditional Ottoman potluck becomes a lens on how a former multicultural empire defines its food heritage. Finally, they land back in their beloved home in Queens, for a dinner centered on Ukrainian borsch, a meal that has never felt more loaded, or more precious and poignant.\u003cbr\u003e\u003cbr\u003eA unique and magical cook’s tour\u003cb\u003e \u003c\/b\u003eof the world, \u003ci\u003eNational Dish\u003c\/i\u003e brings us to a deep appreciation of how the country makes the food, and the food the country.\u003c\/span\u003e\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\u003cp class=\"author_summary\"\u003e\n\u003cb\u003eAnya von Bremzen\u003c\/b\u003e is one of the most accomplished food writers of her generation: the winner of three James Beard awards; a contributing writer at \u003ci\u003eAFAR \u003c\/i\u003emagazine; and the author of six acclaimed cookbooks, among them \u003ci\u003eThe New Spanish Table\u003c\/i\u003e, \u003ci\u003eThe Greatest Dishes: Around the World in 80 Recipes\u003c\/i\u003e, and \u003ci\u003ePlease to the Table: The Russian Cookbook\u003c\/i\u003e (coauthored with John Welchman). Her memoir, \u003ci\u003eMastering the Art of Soviet Cooking\u003c\/i\u003e, has been translated into nineteen languages. Anya has been a contributing editor at \u003ci\u003eTravel+Leisure\u003c\/i\u003e and \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, and has written for \u003ci\u003eSaveur\u003c\/i\u003e, \u003ci\u003eThe New Yorker\u003c\/i\u003e, and \u003ci\u003eForeign Policy\u003c\/i\u003e, among other publications. Her work has been anthologized in several editions of \u003ci\u003eBest Food Writing\u003c\/i\u003e and in \u003ci\u003eThe Best American Travel Writing\u003c\/i\u003e. A former concert pianist, Anya is fluent in four languages and when not on the road divides her time between New York and Istanbul.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e Queens, NY and Istanbul, Turkey\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Hometown:\u003c\/b\u003e Moscow, Russia\r\n                            \u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43080009089185,"sku":"BBSNIJ9780735223165","price":38.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9780735223165.jpg?v=1687389694"},{"product_id":"knife-drop-creative-recipes-anyone-can-cook-hardcover-by-nick-digiovanni","title":"Knife Drop: Creative Recipes Anyone Can Cook Hardcover by Nick DiGiovanni","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\u003cstrong\u003e\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePublisher\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eDK (June 13 2023)\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eLanguage\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEnglish\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eHardcover\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e256 pages\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-10\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e0744076773\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-13\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e9780744076776\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eItem weight\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e1.3 kg\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eDimensions\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e21.11 x 2.64 x 26.19 cm\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003c\/ul\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cdiv class=\"item-description\"\u003e\u003cdiv class=\"item-description__wrapper\"\u003e\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003eForget the rules. Just cook!\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eHome-cooked food doesn’t have to be over-the-top, fussy, or time-intensive to be absolutely amazing. In his debut cookbook, Nick DiGiovanni gives you the tools to become fearless in the kitchen and to create delicious meals.\u003cbr\u003e\u003cbr\u003eBuilding on a foundation of staple recipes such as basic pasta dough and homemade butter, Nick shares a mouthwatering selection of his favorite recipes. Feast on New England favorites like Browned Butter Lobster Rolls and Garlic Butter Steak Tips, enjoy decadent pasta dishes like Smoky Mezcal Rigatoni and Sungold Spaghetti, and recreate fan favorites like his Viral Pasta Chips and Dino Nuggets. And of course, Nick had to include some “collab” recipes from his famous friends like Andrew Zimmern, Robert Irvine, Joanne Chang, Lynja, and more.\u003cbr\u003e\u003cbr\u003eKnife Drop also includes Nick’s expert advice on equipment, ingredients, and techniques, so home cooks of any ability level can pick up some new skills. Explore a library of QR codes linking to video tutorials showcasing key cooking techniques, from holding a chef’s knife and making a piping bag to pronouncing “gnocchi” the correct way.\u003c\/span\u003e\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\u003cp class=\"author_summary\"\u003e\n\u003cb\u003eNick DiGiovanni \u003c\/b\u003eis a celebrity chef, social media megastar, and cookbook author with a loyal social following of over 22 million people. Nick is a force to be reckoned with and truly unique in his field as he blends culinary excellence with a personable TV presence. At Harvard University, he earned the first-ever undergraduate food degree, and then went on to compete as the youngest-ever finalist on the 10th season of MasterChef. His passion for seasoning inspired him to found Osmo, a purveyor of premium salts.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e Boston, MA\r\n                            \u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43080011415713,"sku":"BBSNIJ9780744076776","price":45.6,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9780744076776.jpg?v=1687389848"},{"product_id":"danny-loves-pasta-75-fun-and-colorful-pasta-shapes-patterns-sauces-and-more-hardcover-by-danny-freeman","title":"Danny Loves Pasta: 75+ fun and colorful pasta shapes, patterns, sauces, and more Hardcover by Danny Freeman","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\u003cstrong\u003e\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePublisher\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eAlpha (June 27 2023)\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eLanguage\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEnglish\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eHardcover\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e240 pages\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-10\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e0744078334\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-13\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e9780744078336\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eItem weight\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e1.1 kg\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eDimensions\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e19.53 x 2.62 x 23.34 cm\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003c\/ul\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cdiv class=\"item-description\"\u003e\u003cdiv class=\"item-description__wrapper\"\u003e\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003eMaster the art of pretty—and delicious—pasta!\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eDanny Freeman \u003ci\u003eloves\u003c\/i\u003e pasta. In \u003ci\u003eDanny Loves Pasta\u003c\/i\u003e, he teaches you how to make your own colorful and creative fresh pasta, unlike anything you can find at the store.\u003cbr\u003e\u003cbr\u003eWith no special equipment needed, you can take simple ingredients like flour, eggs, beets, and spinach, and turn them into vibrant works of delicious pasta art in every color of the rainbow. This book features:\u003cbr\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003e8 easy dough recipes (vegan and gluten-free options included)\u003c\/li\u003e\n\u003cli\u003e17 ways to add color (with all-natural ingredients!)\u003c\/li\u003e\n\u003cli\u003e14 foundations for pattern making, from Tie-Dye to Spirals\u003c\/li\u003e\n\u003cli\u003e14 traditional pasta shapes, from Tagliatelle to Farfalle\u003c\/li\u003e\n\u003cli\u003e17 new pasta shapes, from Candy to Rose Ravioli\u003c\/li\u003e\n\u003cli\u003e25 fun fillings and sauces, from Spinach-Ricotta Filling to Pizza Pasta\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eChoose your dough, pattern, shape, and filling, then pair your creations with the perfect sauce for a delicious meal any day of the week. The \u003ci\u003epastabilities \u003c\/i\u003eare endless!\u003c\/span\u003e\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\u003cp class=\"author_summary\"\u003e\n\u003cb\u003eDanny Freeman \u003c\/b\u003eis a chef and content creator known for his colorful and creative takes on fresh pasta and Italian cooking. He fell in love with pasta making after attempting one of his grandmother’s recipes but quickly veered from the traditional and began making pasta in bright colors and original shapes. After posting videos of his pasta creations online, he gained a devoted following and developed his signature style of colorful, joyful, and delicious food. His work has been featured by \u003ci\u003eGood Morning America, The Rachael Ray Show, Teen Vogue\u003c\/i\u003e, Buzzfeed, and more, and his videos have been viewed hundreds of millions of times. A graduate of Tufts University and Columbia Law School, he was a legal services lawyer before becoming a pasta chef. Danny lives in New York’s Hudson Valley with his husband and their daughter. He can be found on TikTok, Instagram, and YouTube under the name @DannyLovesPasta.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Hometown:\u003c\/b\u003e New York\r\n                            \u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43088577855649,"sku":"BBSNIJ9780744078336","price":37.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9780744078336.jpg?v=1688003669"},{"product_id":"how-to-taste-a-guide-to-discovering-flavor-and-savoring-life-hardcover-by-mandy-naglich","title":"How to Taste: A Guide to Discovering Flavor and Savoring Life Hardcover by Mandy Naglich","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\u003cstrong\u003e\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePublisher\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eCitadel (June 27 2023)\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eLanguage\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEnglish\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eHardcover\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e288 pages\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-10\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e0806542292\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-13\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e9780806542294\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eItem weight\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e567 g\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eDimensions\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e14.38 x 2.39 x 21.59 cm\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003c\/ul\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cdiv class=\"item-description\"\u003e\u003cdiv class=\"item-description__wrapper\"\u003e\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003e\u003ci\u003ePerfect for foodie fans of \u003ci\u003eSalt, Fat, Acid, Heat  as well as Cork Dork and The Flavor Equation, \u003c\/i\u003ethis instant classic is both a sumptuous behind-the-scenes tour and a fun, appetizing, and informative how-to that covers everything from wine and cheese to ice cream and honey, tea, chocolate, and even water, from the science of taste and the rituals of creating a fine-tuned palate, to plucking flavor descriptions from the tip of your tongue, and learning how appreciating food can help you appreciate life.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eYou love to eat. But do you know how to taste? \u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eOn a delectable sensory romp through the science of flavor, award-winning professional taster Mandy Naglich, one of less than 100 Advanced Cicerones in the world, gives you a seat at the table in the elite world of master tasters – scientists, professional tasters, sommeliers, umami ushers and more – divulging the secrets behind their perfected palates so you, too, can become a super taster.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWhether it’s a meaningful meal or a favorite nostalgic road trip snack, we know what we like to eat. But even when it comes to the most vivid and memorable dishes it’s tough to say what exactly makes them so delicious.\u003cb\u003e \u003c\/b\u003eNow award-winning expert, certified food and beverage taster and lifestyle journalist Mandy Naglich reveals how to hone your tasting superpowers like a pro.\u003cbr\u003e\u003cbr\u003eTake a seat beside highly-trained cheese analysts, world-class sommeliers, competitive whiskey tasters, internationally recognized chefs, and sensory scientists as experts divulge the secrets to discerning the notes in a range of ingredients, from a dab of honey to a spoonful of olive oil—and even a sip of mineral water.\u003cbr\u003e\u003cbr\u003eDiscover why a James Beard award-winner was visibly nervous before a blindfolded taste test on \u003ci\u003eTop Chef Masters\u003c\/i\u003e, and how coffee farmers base growing practices on the palate of one world-renowned authority. Learn why your taste buds respond to variables such as food temperature and background music. What the flavor distinction is between a pomme fruit and a stone fruit, how to judge the acidity of anything, from a cup of tea to a square of dark chocolate—and how understanding flavor can impact the way you understand the world.\u003cbr\u003e\u003cbr\u003eA rich journey for the flavor-obsessed, this instant classic is both a practical guide and a sumptuous meditation on how to savor all things delicious—on the plate and in life.\u003c\/span\u003e\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\u003cp class=\"author_summary\"\u003e\n\u003cb\u003eMandy Naglich\u003c\/b\u003e is a food and beverage journalist, beer educator, Advanced Cicerone®, AROXA Certified Taster, Certified Cider Professional, National Homebrew Competition gold medalist, and has earned the certification of WSET Level 1 Spirits. She lives, writes, and brews in New York City with her husband, Wes and their dog, Chewy.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e New York, NY\r\n                            \u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43088579592353,"sku":"BBSNIJ9780806542294","price":32.3,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9780806542294.jpg?v=1688003844"},{"product_id":"the-lea-perrins-worcestershire-sauce-book-the-ultimate-worcester-sauce-lovers-guide-hardcover-by-h-j-heinz-foods-uk-limited","title":"The Lea \u0026 Perrins Worcestershire Sauce Book: The Ultimate Worcester Sauce Lover's Guide Hardcover by H.J. Heinz Foods UK Limited","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePublisher ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEbury Press (June 27 2023)\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eLanguage ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEnglish\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eHardcover ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e96 pages\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-10 ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e1529148855\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-13 ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e9781529148855\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eItem weight ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e304 g\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eDimensions ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e12.7 x 1.55 x 20.32 cm\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cdiv class=\"item-description\"\u003e\n\u003cdiv class=\"item-description__wrapper\"\u003e\n\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003eExpertly made by Lea \u0026amp; Perrins since 1837 and left to mature for 18 months before being sold, Worcestershire sauce provides a complex kick to any dish it's added to. But the much beloved sauce is far more than just a table condiment. Ideal for those who love a dash of extra flavour in life, this wonderful collection of recipes is full of exciting dishes and tangy twists on everyday favourites.\u003cbr\u003e\u003cbr\u003eThe \u003cb\u003eLea \u0026amp; Perrins Worcester Sauce Book\u003c\/b\u003e is dripping with delicious recipes to choose from, featuring \u003cb\u003eclassic family dinners\u003c\/b\u003e, \u003cb\u003elunches\u003c\/b\u003e and \u003cb\u003esnacks\u003c\/b\u003e - from souped up staples such \u003cb\u003eLancashire Hot Pot\u003c\/b\u003e or \u003cb\u003eToad in the Hole\u003c\/b\u003e to continental cuisine like \u003cb\u003eMoules Mariniere\u003c\/b\u003e; dig into the \u003cb\u003eSummery Steak Sandwich\u003c\/b\u003e or keep it light with a fresh \u003cb\u003eCobb Salad\u003c\/b\u003e; lavish time on side dishes with offerings such as \u003cb\u003eDauphinois\u003c\/b\u003e and \u003cb\u003eCheesy Potato Skins\u003c\/b\u003e; or up your nibbles game with the perfect \u003cb\u003eParmesan Straws\u003c\/b\u003e.\u003cbr\u003e\u003cbr\u003eBeautifully designed and illustrated with specially commissioned photography, fascinating memorabilia and vintage adverts from the Lea \u0026amp; Perrins archive, this the perfect, irresistible gift for every Worcestershire sauce fan you know.\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/h3\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43088595714209,"sku":"BBSNIJ9781529148855","price":22.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9781529148855.jpg?v=1688004780"},{"product_id":"the-complete-air-fryer-cookbook-over-100-easy-energy-efficient-recipes-for-every-meal-paperback-by-dk","title":"The Complete Air Fryer Cookbook: Over 100 Easy, Energy-efficient Recipes for Every Meal Paperback by DK","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\u003cstrong\u003e\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePublisher\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eDK (July 11 2023)\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eLanguage\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEnglish\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePaperback\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e224 pages\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-10\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e0744090091\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-13\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e9780744090093\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eItem weight\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e703 g\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eDimensions\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e16.99 x 1.55 x 21.74 cm\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003c\/ul\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cdiv class=\"item-description\"\u003e\u003cdiv class=\"item-description__wrapper\"\u003e\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003eBringing together the very best triple-tested air fryer recipes, this book offers all the inspiration you need to make the most and more of this versatile kitchen appliance.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThe air fryer has taken household kitchens across the world by storm. This handy kitchen appliance makes cooking our favorite foods quicker, easier, cheaper and even healthier. \u003cbr\u003eFrom healthier versions of fried favorites to whole roast dinners, impressive vegetarian mains, crunchy snacks and baked treats, the air fryer will make your time in the kitchen a stress-free and mess-free experience. Now a popular trend on TikTok and social media, air fryer recipes continue to go viral – from cheesecakes to cheese toasties, corn on the cob to the quickest pakoras. Despite its name, the air fryer does not “fry” things; it bakes them, and it bakes them fast – the results are not only delicious but economical and energy-efficient.\u003cbr\u003e\u003cbr\u003eIn this comprehensive cookbook, discover over 100 triple-tested recipes for light bites such as Leek and bacon frittatas to Sriracha Vegetable Tempura, to more substantial meals such as Fish Tacos, Herby Lamb Koftas, Bourbon Chicken Wings and Pepperoni Calzones – with this book you’ll have all the inspiration you need to make the most and more of your air fryer.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eFeatured inside The Complete Air Fryer Cookbook, readers can uncover: \u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e- Over 100 recipes (plus variations), all photographed and with a fresh, modern design.\u003cbr\u003e- Including a mixture of classic recipes and innovative ideas with recognisable ingredients readily available in all markets.\u003cbr\u003e\u003cbr\u003eThis must-have cookbook proves ideal for the health-conscious cooks out there, as air fryers use significantly less oil than other cooking methods, as well as budget-conscious cooks as air fryers are cheaper to use than a conventional oven.\u003c\/span\u003e\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\u003cp class=\"author_summary\"\u003e\n\u003ci\u003e\u003cb\u003eThe Australian Women’s Weekly \u003c\/b\u003e\u003c\/i\u003eis Australia’s best-selling paid magazine. Established in 1993, the magazine is a widely read monthly staple for a huge demographic and is especially well-known for its beautifully presented, on-trend recipes.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e Australia\r\n                            \u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43107009265825,"sku":"BBSNIJ9780744090093","price":27.54,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9780744090093.jpg?v=1689094328"},{"product_id":"cask-strength-the-story-of-the-barrel-the-secret-ingredient-in-your-drink-hardcover-by-mike-gerrard","title":"Cask Strength: The Story of the Barrel, the Secret Ingredient in Your Drink Hardcover by Mike Gerrard","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\u003cstrong\u003e\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePublisher\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eMatt Holt (July 11 2023)\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eLanguage\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEnglish\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eHardcover\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e240 pages\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-10\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e1637742975\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-13\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e9781637742976\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eItem weight\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e374 g\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eDimensions\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e16.03 x 2.03 x 23.5 cm\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003c\/ul\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cdiv class=\"item-description\"\u003e\u003cdiv class=\"item-description__wrapper\"\u003e\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003eThe story of the unsung hero of the world of spirits, wine, and beer and an invention as ancient and important as the wheel—the humble barrel.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWithout the barrel, we would have no bourbon, no oak-aged chardonnay, no barrel-aged stouts . . . and no tabasco sauce, either.  From its first use by the Ancient Egyptians, the barrel has left an unmistakable imprint on human history. The Romans used it in all corners of their vast empire, and explorers could not have charted the globe or opened up trade routes without them to store their food and water. And in all its thousands of years of use, the barrel’s basic design has barely changed at all—a testament to its sheer and simple perfection.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eCask Strength\u003c\/i\u003e is more than a history book. In it, Mike Gerrard, an award-winning travel and drinks writer, investigates the making, buying, and selling of barrels and details how drinks like wine, tequila, rum, cognac, and others are enhanced by specific kinds of barrel production. Modern distillers, brewers, and wine-makers continue to use them in new, creative ways—with the barrel providing up to 60-70% of their flavors. \u003cbr\u003e\u003cbr\u003eGerrard’s expertise and palpable passion for beverages will ignite the curiosities of booze fans and history buffs alike as \u003ci\u003eCask Strength\u003c\/i\u003e traces the simple splendor of the barrel.\u003c\/span\u003e\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\u003cp class=\"author_summary\"\u003e\n\u003cb\u003eMike Gerrard \u003c\/b\u003eis an award-winning travel and drinks writer who publishes the Travel Distilled website and who has visited distilleries around the world. He divides his time between Cambridgeshire in his native England and Arizona in the USA, where he is proud to be described as a ‘resident alien.’\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e Wisbech, England (May-November), Green Valley, AZ (November-May)\r\n                            \u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43109464113313,"sku":"BBSNIJ9781637742976","price":33.25,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9781637742976.jpg?v=1689167582"},{"product_id":"baking-yesteryear-the-best-recipes-from-the-1900s-to-the-1980s-hardcover-by-b-dylan-hollis","title":"Baking Yesteryear: The Best Recipes from the 1900s to the 1980s Hardcover by B. Dylan Hollis","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePublisher ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eDK (July 25 2023)\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eLanguage ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEnglish\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eHardcover ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e256 pages\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-10 ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e0744080045\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-13 ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e9780744080049\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eItem weight ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e1.29 kg\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eDimensions ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e20.32 x 2.62 x 25.4 cm\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cdiv class=\"item-description\"\u003e\n\u003cdiv class=\"item-description__wrapper\"\u003e\n\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003eA decade-by-decade cookbook that highlights the best (and a few of the worst) baking recipes from the 20th century\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eFriends of baking, are you sick and tired of making the same recipes again and again? Then look no further than this baking blast from the past, as B. Dylan Hollis highlights the most unique tasty treats of yesteryear.\u003cbr\u003e\u003cbr\u003eTravel back in time on a delicious decade-by-decade jaunt as Dylan shows you how to bake vintage forgotten greats. With a big pinch of fun and a full cup of humor, you’ll be baking everything from Chocolate Potato Cake from the 1910s to Avocado Pie from the 1960s.\u003cbr\u003e\u003cbr\u003eDylan has baked hundreds of recipes from countless antique cookbooks and selected only the best for this bakebook, sharing the shining stars from each decade. And because some of the recipes Dylan shares on his wildly popular social media channels are spectacular failures, he’s thrown in a few of the most disastrously strange recipes for you to try if you dare.\u003cbr\u003e\u003cbr\u003eA few of Dylan’s favorites that are going to have you licking your lips and begging for more include:\u003cbr\u003e●      1900s Cornflake Macaroons\u003cbr\u003e●      1910s ANZAC Biscuits\u003cbr\u003e●      1930s Peanut Butter Bread\u003cbr\u003e●      1940s Chocolate Sauerkraut Cake\u003cbr\u003e●      1950s Tomato Soup Cake\u003cbr\u003e●      1970s Potato Chip Cookies\u003cbr\u003e\u003cbr\u003e\u003ci\u003eBaking Yesteryear\u003c\/i\u003e contains 101 expertly curated recipes that will take you on a delicious journey through the past. With a larger-than-life personality and comedic puns galore, baking with Dylan never gets old. We’ll leave that to the recipes\u003ci\u003e.\u003c\/i\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp class=\"author_summary\"\u003e\u003cstrong\u003e B. Dylan Hollis\u003c\/strong\u003e is a social media personality who has tasked himself with baking and tasting unusual recipes from bygone years. Born and raised on the island of Bermuda, he later attended college at the University of Wyoming to further a career as a jazz pianist and arranger. He stumbled into both baking and social media fame at once in 2020, when quarantine boredom led him to film an investigation of an old cookbook he had collected from an estate sale. Hundreds of recipes later, Dylan now entertains millions across TikTok, YouTube, and Instagram with his unique style and fast jokes.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e Laramie, Wyoming\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Hometown:\u003c\/b\u003e Bermuda\u003c\/p\u003e\n\u003cquillbot-extension-portal\u003e\u003c\/quillbot-extension-portal\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43122583503009,"sku":"BBSNIJ9780744080049","price":39.9,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9780744080049.jpg?v=1689901777"},{"product_id":"pie-school-lessons-in-fruit-flour-butter-paperback-by-kate-lebo","title":"Pie School: Lessons in Fruit, Flour \u0026 Butter Paperback by Kate Lebo","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePublisher ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eSasquatch Books (Aug. 1 2023)\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eLanguage ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEnglish\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePaperback ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e288 pages\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-10 ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e1632174677\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-13 ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e9781632174673\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eItem weight ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e731 g\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eDimensions ‏ : ‎ \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e18.57 x 2.26 x 21.59 cm\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cdiv class=\"item-description\"\u003e\n\u003cdiv class=\"item-description__wrapper\"\u003e\n\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003ePie School is Now in Session!\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eSince the first publication of \u003ci\u003ePie School\u003c\/i\u003e in 2014, Kate Lebo has inspired bakers everywhere with her witty and encouraging lessons on all things flaky and sweet. This completely revised and updated edition includes 20 brand-new pies—including two new chapters, one on savory meat or vegetable pies and one on “difficult” (lesser-known) fruit pies—plus updates to the originals (80 in total). Her proven process to achieve flakiness and structure, along with recipes for delicious, inspired fillings, will give home cooks all the skills they need to make the best pie of their lives. Beyond the bake, Lebo also invites us to ruminate on the social history, the meaning, and the place of pie in the pantheon of favorite foods.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eRecipes include\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003eBrandied Apple and Cracked Cardamom Pie                       \u003cbr\u003e \u003cbr\u003eWhite Peach and Raspberry Galette\u003cbr\u003e \u003cbr\u003eRosemary Rhubarb and Vanilla Chevre Galette\u003cbr\u003e \u003cbr\u003eWinter Luxury Pumpkin Pie             \u003cbr\u003e \u003cbr\u003eHuckleberry Pie\u003cbr\u003e \u003cbr\u003eMarionberry Pie with Hazelnut Crumble\u003cbr\u003e \u003cbr\u003eLamb, Pumpkin, and Quince Pie       \u003cbr\u003e \u003cbr\u003eChicken Pot Pie\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp class=\"author_summary\"\u003e\u003cstrong\u003e KATE LEBO\u003c\/strong\u003e is the author of the essay collection \u003ci\u003eThe Book of Difficult Fruit\u003c\/i\u003e, which won the Washington State Book Award. She is also co-editor with Samuel Ligon of \u003ci\u003ePie \u0026amp; Whiskey: Writers Under the Influence of Butter and Booze\u003c\/i\u003e. Her poems and essays have appeared in \u003ci\u003eBest American Essays\u003c\/i\u003e,\u003ci\u003e Harper’s Magazine, Crazyhorse, New England Review, Ecotone, The Inlander,\u003c\/i\u003e and elsewhere. She lives and bakes in Spokane, Washington, where she is an apprenticed cheesemaker to Lora Lea Misterly of Quillisascut Farm.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e Spokane, Washington\u003c\/p\u003e\n\u003cquillbot-extension-portal\u003e\u003c\/quillbot-extension-portal\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43125319598241,"sku":"BBSNIJ9781632174673","price":37.94,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9781632174673.jpg?v=1690148328"},{"product_id":"the-complete-cook-s-country-tv-show-cookbook-every-recipe-and-every-review-from-all-sixteen-seasons-includes-season-16-hardcover-by-americas-test-kitchen","title":"The Complete Cook’s Country TV Show Cookbook: Every Recipe and Every Review from All Sixteen Seasons Includes Season 16 Hardcover by America's Test Kitchen","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\u003cstrong\u003e\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePublisher\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eCook's Country (Aug. 1 2023)\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eLanguage\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEnglish\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eHardcover\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e1088 pages\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-10\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e1954210574\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-13\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e9781954210578\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eItem weight\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e567 g\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eDimensions\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e20.96 x 5.16 x 25.25 cm\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003c\/ul\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cdiv class=\"item-description\"\u003e\u003cdiv class=\"item-description__wrapper\"\u003e\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003eHit the road with the top-rated\u003ci\u003e Cook's Country\u003c\/i\u003e TV show as it searches out the best American recipes and the cooks and locales that inspired them\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eDiscover another year's worth of new homegrown recipes from across the U.S., small-town America to the big city, along with their backstories and the chefs who created them. The Season 16 edition now contains 623 recipes that cooks from across the country, Cook's Country, will love.\u003cbr\u003e\u003cbr\u003eJoin Bridget, Julia, new host Toni Tipton-Martin and the on-screen chefs as they cook their way through episodes showcasing the diversity of American cooking: the Hawaiian melting pot, a Jamaican feast, New Mexican bounty, a Texas cookout, and much more.  \u003cbr\u003e\u003cbr\u003eHighlights include:\u003cbr\u003e\u003cbr\u003e• new content from more new TV episodes\u003cbr\u003e• more On the Road location spotlights including Oakland, California; Asheville, North Carolina; and Puerto Rico\u003cbr\u003e• exciting updates on down-home favorites such as Pimento Mac and Cheese, Mimosa Fried Chicken, Butter and Lard Biscuits, and La Viña–Style Cheesecake\u003cbr\u003e• updates on winning products featured on the TV show, including serrated bread knives, compost bins, tortilla chips, and canned diced tomatoes.\u003c\/span\u003e\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\u003cp class=\"author_summary\"\u003e\r\n                                America’s Test Kitchen produces public television’s top-rated shows, \u003ci\u003eCook’s Country\u003c\/i\u003e and \u003ci\u003eAmerica’s Test Kitchen, \u003c\/i\u003eand publishes award-winning cookbooks along with \u003ci\u003eCook’s Country\u003c\/i\u003e and \u003ci\u003eCook’s Illustrated\u003c\/i\u003e magazines. It is a very real 15,000-square-foot kitchen located in Boston’s Seaport district and is home to more than 60 test cooks, editors, and tasting and testing experts. 1.6 million viewers tune in to watch \u003ci\u003eCook’s Country\u003c\/i\u003e every week as well as more on OTT channels.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e Boston, MA\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Hometown:\u003c\/b\u003e Boston, MA\r\n                            \u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43125338243233,"sku":"BBSNIJ9781954210578","price":47.5,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9781954210578.jpg?v=1690150521"},{"product_id":"egg-a-dozen-ovatures-hardcover-by-lizzie-stark","title":"Egg: A Dozen Ovatures Hardcover by Lizzie Stark","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\u003cstrong\u003e\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePublisher\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eWW Norton (March 28 2023)\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eLanguage\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEnglish\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eHardcover\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e288 pages\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-10\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e0393531503\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-13\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e9780393531503\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eItem weight\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e441 g\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eDimensions\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e16 x 2.29 x 23.62 cm\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003c\/ul\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cdiv class=\"item-description\"\u003e\u003cdiv class=\"item-description__wrapper\"\u003e\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003eAn unconventional history of the world’s largest cellular workhorse, from chickens to penguins, from art to crime, and more.\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eThe egg is a paradox—both alive and not alive—and a symbol as old as culture itself. In this wide-ranging and delightful journey through its natural and cultural history, Lizzie Stark explores the egg’s deep meanings, innumerable uses, and metabolic importance through a dozen dazzling specimens.\u003c\/p\u003e\n\u003cp\u003eFrom Mali to Finland, mythologies around the globe have invested the egg with powers of regeneration and fecundity, often ascribing the origin of the world to a cosmic egg. An oracle to Romans, fought over by Gold Rush gangs, used as the foundation of the Clown Egg Registry, and blasted into space, the egg has taken on larger proportions than, say, the ovum of an ostrich.\u003c\/p\u003e\n\u003cp\u003eIt has starred in global dishes from the Korean comfort food ttukbaegi gyeranjjim to the less regaled yet iconic soft-boiled egg. Stark writes a biography of French-born chef Jacques Pépin through his egg creations, and weaves in her personal experiences, like attempting to make the perfect omelet or trying her hand at pysanky—the Ukrainian art of egg decoration. She also explores her fraught relationship to the eggs in her body due to a familial link to cancer, and shares her delight in becoming a mother.\u003c\/p\u003e\n\u003cp\u003eFilled with colorful characters and fascinating morsels, \u003ci\u003eEgg\u003c\/i\u003e is playful, informative, and guarantees that you’ll never take this delicate ovoid for granted again.\u003c\/p\u003e\u003c\/span\u003e\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\u003cp class=\"author_summary\"\u003e\n\u003cb\u003eLizzie Stark\u003c\/b\u003e is a participation designer and the author of two nonfiction books, Pandora’s DNA and Leaving Mundania. Her writing has been featured in the Washington Post, the Daily Beast, io9, and the Philadelphia Inquirer, among other publications. She lives in Massachusetts.\r\n                            \u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43132117745825,"sku":"BBSNIJ9780393531503","price":35.15,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9780393531503.jpg?v=1690561305"},{"product_id":"makinis-vegan-kitchen-10th-anniversary-edition-of-the-plum-cookbook-inspired-plant-based-recipes-from-plum-bistro-paperback-by-makini-howell","title":"Makini's Vegan Kitchen: 10th Anniversary Edition of the Plum Cookbook (Inspired Plant-Based Recipes from Plum Bistro) Paperback by Makini Howell","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\u003cstrong\u003e\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePublisher\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eSasquatch Books (March 21 2023)\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eLanguage\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEnglish\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePaperback\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e160 pages\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-10\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e163217457X\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-13\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e9781632174574\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eItem weight\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e544 g\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eDimensions\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e19.76 x 1.42 x 22.86 cm\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003c\/ul\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cdiv class=\"item-description\"\u003e\u003cdiv class=\"item-description__wrapper\"\u003e\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003e\u003cb\u003eThe Groundbreaking Vegan Cookbook from Plum Bistro\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003c\/b\u003eNationally renowned chef and entrepreneur Makini Howell shares her innovative plant-based recipes in this anniversary edition of the original \u003ci\u003ePlum\u003c\/i\u003e cookbook. These inspired recipes from one of the highest-ranked vegan fine-dining restaurants in the country are not only mouthwatering and hearty, but are also allergen-friendly and often gluten-free, soy-free, or both. Cooking vegan with Makini proves that living a meat-free life can include satisfying and tasty food.\u003cbr\u003e \u003cbr\u003eThis classic cookbook offers more than 60 boldly flavored dishes for every mood and season, such as:\u003cbr\u003e·      Barbecue Oyster-Mushroom Sliders with Pickled Onions\u003cbr\u003e·      Plum’s Smoky Mac\u003cbr\u003e·      Blue Corn Pizza with Pesto-Grilled Heirloom Tomatoes and Ricotta\u003cbr\u003e·      Quinoa Risotto with Panko-Fried Portobellos\u003cbr\u003e·      Toasted Chocolate Bread with Cream Cheese Crème Fraîche\u003cbr\u003e·      And much more!\u003c\/span\u003e\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\u003cp class=\"author_summary\"\u003e\r\n                                MAKINI HOWELL is a lifelong vegan who believes that what is good for the individual will be good for the planet. Makini is passionate about creating a beautiful and stylish dining experience for vegans, foodies, and omnivores in her restaurant group, Plum Restaurants, as well as a small-batch line of Makini’s Kitchen brand tofus. In 2015, she was Stevie Wonder’s personal chef during his yearlong tour and was named one of “16 Black Chefs Changing Food in America” by the \u003ci\u003eNew York Times\u003c\/i\u003e. She focuses on organically grown seasonal vegetables, non-GMO soy, and organic and local fruits and herbs from family-owned farms, in flavorful combinations that are both familiar and surprising.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Residence:\u003c\/b\u003e Seattle, WA\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor Hometown:\u003c\/b\u003e Tacoma, WA\r\n                            \u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43137822195873,"sku":"BBSNIJ9781632174574","price":25.65,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9781632174574.jpg?v=1691009973"},{"product_id":"my-vermont-table-recipes-for-all-six-seasons-hardcover-by-gesine-bullock-prado","title":"My Vermont Table: Recipes for All (Six) Seasons Hardcover by Gesine Bullock-Prado","description":"\u003ch3\u003e\u003cb\u003eProduct Details\u003c\/b\u003e\u003c\/h3\u003e\u003cstrong\u003e\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003ePublisher\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eThe Countryman Press (March 14 2023)\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eLanguage\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003eEnglish\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eHardcover\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e256 pages\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-10\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e168268735X\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eISBN-13\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e9781682687352\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eItem weight\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e1.02 kg\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan class=\"a-list-item\" style=\"font-weight: bold;\"\u003e \u003cspan class=\"a-text-bold\" style=\"font-weight: bold;\"\u003eDimensions\n                                    ‏\n                                        :\n                                    ‎\n                                \u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e21.08 x 2.54 x 26.16 cm\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e \u003c\/ul\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cdiv class=\"item-description\"\u003e\u003cdiv class=\"item-description__wrapper\"\u003e\u003cdiv class=\"item-description__content-wrapper\" id=\"item-description__content\"\u003e\u003cspan\u003e\u003cb\u003e\u003cb\u003eAn instant \u003ci\u003eNew York Times\u003c\/i\u003e bestseller\u003c\/b\u003e\n\u003c\/b\u003e\u003cp\u003eVermont—arguably the OG farm-to-table state—is celebrated through 100+ recipes and stories from celebrated pastry chef Gesine Bullock-Prado.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen Gesine Bullock-Prado left her Hollywood life in 2004 and moved to Vermont, she fell in love with the Green Mountain State’s flavors and six unique seasons. Spring, summer, fall, and winter all claim their place at this table, but a true Vermonter holds extra space for maple-forward mud season—that time of year before spring when thawing ice makes way for mucky roads—and stick season, a notable period of bare trees and gourds galore prior to winter.\u003c\/p\u003e\n\u003cp\u003eIn \u003ci\u003eMy Vermont Table\u003c\/i\u003e, Bullock-Prado takes readers on a sweet and savory journey through each of these special seasons. Recipes like Blackberry Cornmeal Cake, Vermont Cheddar Soup, Shaved Asparagus Toasts, and Maple Pulled Pork Sliders utilize local produce, dairy, wine, and flour. And quintessential Vermont flavors are updated with ingredients and spices from Bullock-Prado’s own backyard. With stunning photography, Vermonters and visitors alike will revel in a seat at this table.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\u003c\/span\u003e\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cb\u003eAbout Author\u003c\/b\u003e\u003c\/h3\u003e\u003cp class=\"author_summary\"\u003e\n\u003cb\u003eGesine Bullock-Prado\u003c\/b\u003e is a pastry chef, instructor, and author of six books. She is the host of Food Network’s \u003ci\u003eBaked in Vermont\u003c\/i\u003e and has appeared as a judge on several Food Network competitions. She lives in White River Junction, Vermont.\r\n                            \u003c\/p\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":43139513122977,"sku":"BBSNIJ9781682687352","price":44.65,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/products\/9781682687352.jpg?v=1691095011"}],"url":"https:\/\/www.bestbookstore.ca\/collections\/cookbook.oembed?page=217","provider":"Best Book Store","version":"1.0","type":"link"}