{"title":"COOKBOOKS \u0026 FOOD","description":"","products":[{"product_id":"good-things-recipes-and-rituals-to-share-with-people-you-love-a-cookbook","title":"Good Things","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - From the author of \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e--and one of America's most beloved chefs and teachers--125 meticulously tested, flavor-forward, soul-nourishing recipes that bring joy and a sense of communion\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eA BEST BOOK OF THE YEAR: \u003ci\u003eTHE NEW YORKER, BON APPÉTIT, WASHINGTON POST\u003c\/i\u003e, \u003ci\u003eSMITHSONIAN MAGAZINE\u003c\/i\u003e, \u003ci\u003eLIBRARY JOURNAL\u003c\/i\u003e, NEW YORK PUBLIC LIBRARY\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWith all the generosity of spirit that has endeared her to millions of fans, Samin Nosrat offers more than 125 of her favorite recipes--simply put, the things she most loves to cook for herself and for friends--and infuses them with all the beauty and care you would expect from the person Alice Waters called \"America's next great cooking teacher.\" As Samin says, \"Recipes, like rituals, endure because they're passed down to us--whether by ancestors, neighbors, friends, strangers on the internet, or me to you. A written recipe is just a shimmering decoy for the true inheritance: the thread of connection that cooking it will unspool.\" \u003cp\u003e\u003c\/p\u003e\u003ci\u003eGood Things\u003c\/i\u003e is an essential, joyful guide to cooking and living, whether you're looking for a comforting tomato soup to console a struggling friend, seeking a deeper sense of connection in your life, or hosting a dinner for ten in your too-small dining room. Here you'll find go-to recipes for ricotta custard pancakes, a showstopping roast chicken burnished with saffron, a crunchy, tingly Calabrian chili crisp, super-chewy sky-high focaccia, and a decades-in-the-making, childhood-evoking yellow cake with chocolate frosting. Along the way, you'll also find plenty of tips, techniques, and lessons, from how to buy olive oil (check the harvest date) to when to splurge (salad dressing is where you want to use your best ingredients) to the best uses for your pressure cooker (chicken stock and dulce de leche, naturally). \u003cp\u003e\u003c\/p\u003e\u003ci\u003eGood Things\u003c\/i\u003e captures, with Samin's trademark blend of warmth, creativity, and precision, what has made cooking such an important source of delight and comfort in her life.","brand":"Random House","offers":[{"title":"Default Title","offer_id":53537218593134,"sku":"9781984857781","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/1007\/0382\/files\/imageloader_b03123a0-b688-4d2c-b162-fc5fb46e77b8.jpg?v=1774452881"},{"product_id":"salt-fat-acid-heat-mastering-the-elements-of-good-cooking","title":"Salt, Fat, Acid, Heat","description":"\u003cb\u003e\"\u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e will make you a better cook\" (\u003ci\u003eBon Apetit\u003c\/i\u003e). \u003c\/b\u003e\u003cb\u003eMillions of readers and cooks of all levels have radically transformed their skillset thanks to this indispensable cookbook from the chef NPR called \"the next Julia Child.\"\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003eTransform how you prep, cook, and think about food with this visionary master class in cooking by Samin Nosrat that distills decades of professional experience into just four simple elements--from the woman declared \"America's next great cooking teacher\" by Alice Waters.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003eFeaturing more than 100 recipes from Samin and more than 150 illustrations from acclaimed illustrator Wendy MacNaughton! More than 1 million copies sold! Winner of the James Beard Award and IACP Cookbook Award! Perennial \u003ci\u003eNew York Times\u003c\/i\u003e bestseller! Inspiration for the popular Netflix series!\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIn the tradition of \u003ci\u003eThe Joy of Cooking\u003c\/i\u003e and \u003ci\u003eHow to Cook Everything\u003c\/i\u003e comes \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e, an ambitious new approach to cooking. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--\u003cb\u003eSalt\u003c\/b\u003e, which enhances flavor; \u003cb\u003eFat\u003c\/b\u003e, which delivers flavor and generates texture; \u003cb\u003eAcid\u003c\/b\u003e, which balances flavor; and \u003cb\u003eHeat\u003c\/b\u003e, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. \u003cp\u003e\u003c\/p\u003e Echoing Samin's own journey from culinary novice to award-winning chef, \u003ci\u003eSalt, Fat Acid, Heat\u003c\/i\u003e immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. \u003cp\u003e\u003c\/p\u003e Destined to be a classic, \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e just might be the last cookbook you'll ever need. \u003cp\u003e\u003c\/p\u003e With a foreword by Michael Pollan. \u003cp\u003e\u003c\/p\u003e \u003cb\u003e*Named one of the Best Books of the Year by: NPR, \u003ci\u003eBuzzFeed, The Washington Post, Chicago Tribune, Rachael Ray Every Day, San Francisco Chronicle, \u003c\/i\u003eElle.com, \u003ci\u003e Glamour, Eater, Newsday, The Seattle Times, Tampa Bay Times, Tasting Table, Publishers Weekly\u003c\/i\u003e, and more!*\u003c\/b\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":53537218822510,"sku":"9781476753836","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/1007\/0382\/files\/imageloader_294e6879-d62e-4bec-9238-42689c618331.jpg?v=1774452885"},{"product_id":"the-art-of-simple-food-notes-lessons-and-recipes-from-a-delicious-revolution-a-cookbook","title":"The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution: A Cookbook: Notes, Lessons, and Recipes from a Delicious Revolution: A Cookbook","description":"\u003cb\u003eAn indispensable resource for home cooks from the woman who changed the way Americans think about food. \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003ePerhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has \"single-handedly chang[ed] the American palate\" according to the \u003ci\u003eNew York Times\u003c\/i\u003e. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods. \u003cp\u003e\u003c\/p\u003e With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, \u003ci\u003eThe Art of Simple Food\u003c\/i\u003e is\u003ci\u003e \u003c\/i\u003ean indispensable resource for home cooks. Here you will find Alice's philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that's balanced in texture, color, and flavor, Waters helps us embrace the seasons' bounty and make the best choices when selecting ingredients. 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Making the most of your shelf-stable bottles, bags, jars and cans, Alison shows you how to cook as she does-loosely, intuitively, and with maximum flavor. With each recipe you'll fall deeper in love with the magic of pantry cooking by using flavorful, hardworking ingredients, leaving you to ask, \"How did something so wonderful come from basically nothing?\". 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For easy, straightforward recipes that still impress, \u003ci\u003eSomething from Nothing \u003c\/i\u003ehas you covered, showing you how to turn every bag of beans, tin of anchovies and jar of olives into a meal worth celebrating.","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":53544343011694,"sku":"9781984826411","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/1007\/0382\/files\/imageloader_9af1d00a-e503-4947-a24c-3e241102183c.jpg?v=1774471907"},{"product_id":"maxis-kitchen-easy-go-to-recipes-to-make-again-and-again-a-cookbook","title":"Maxi's Kitchen: Easy Go-To Recipes to Make Again and Again: A Cookbook: Easy Go-To Recipes to Make Again and Again","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - Find your go-to dishes for every day of the week with simple, delicious recipes from the creator of Maxi's Kitchen.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eCulinary creator Maxine Sharf has built a community of over 4 million people who trust her for recipes that strike the perfect balance between healthy and comforting. 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She waxes poetic on the virtues of frozen fruit and teaches you the best way to throw your own Sundae Party. There are effortless cakes that take just minutes to get into a pan. And there are new, instant classics with a signature Alison twist, like Salted Lemon Pie, Raspberries and Sour Cream, Toasted Rice Pudding, or a Caramelized Maple Tart. 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The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Okra \u0026amp; Shrimp Purloo from BJ Dennis, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. 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So take a trip to Paris with the perfect guide--the Barefoot Contessa herself--in her most personal book yet.","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":53544347566446,"sku":"9781400049356","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/1007\/0382\/files\/imageloader_0b12487b-97ae-44b9-b14d-d9dd51e021cf.jpg?v=1774472042"},{"product_id":"i-dream-of-dinner-so-you-dont-have-to-low-effort-high-reward-recipes-a-cookbook","title":"I Dream of Dinner (So You Don't Have To): Low-Effort, High-Reward Recipes: A Cookbook: Low-Effort, High-Reward Recipes: A Cookbook","description":"\u003cb\u003e\u003cb\u003e\u003cb\u003eJAMES BEARD AWARD NOMINEE - \u003c\/b\u003e150 fast and flexible recipes to use what you have and make what you want, from \u003ci\u003eNew York Times\u003c\/i\u003e contributor Ali Slagle\u003c\/b\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Ali has pulled off the near-impossible with a collection of delicious, doable, recipes that don't just tell you how to make a specific dish, but how to expand your way of thinking.\"--Sohla El-Waylly, chef and all-around awesome person\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eONE OF THE TEN BEST COOKBOOKS OF THE YEAR: \u003ci\u003eSimply Recipes\u003c\/i\u003e\u003cbr\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eBon Appétit, The Boston Globe, Food \u0026amp; Wine, Salon, Saveur, Mother Jones, Delish, Epicurious\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWith minimal ingredients and maximum joy in mind, Ali Slagle's no-nonsense, completely delicious recipes are ideal for dinner tonight--and every single night. 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Showcasing the \"soul food\" of Mexico, \u003ci\u003eOaxaca\u003c\/i\u003e offers 140 authentic-yet-accessible recipes using some of the purest pre-Hispanic and Indigenous ingredients available. \u003cp\u003e\u003c\/p\u003e Sections and recipes include: \u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eThe Staples of Oaxaca \u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e​Masa\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eHuevo en Frijol\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAntojitos Oaxaquenos (Tamales and Finger Foods)\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e​Tamales de Mole Negro\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eTacos de Chapulin y Chicharrón\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSopas y Caldos (Soups)\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e​Pollo en Salsa Verde con Papas y Nopales\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eCaldo de Pata\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eOur Moles\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e​Mole Negro\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eMole Verde con Puerco\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFamily Meals\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e​Chiles Rellenos de Picadillo\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eTacos de Barbacoa de Chivo\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBreakfast\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e​Chilaquiles\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eHuevos Rancheros\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSalsas\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e​Salsa de Tomatillo\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eGuacamole\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eMezcal Cocktails, Aguas Frescas, and Our Michelada\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e​Pasión de Oaxaca\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSparkling Limonada\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eAnd more!\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e \u003cbr\u003e Lopez writes in her introduction, \"In Zapoteco, the thousand-year-old Indigenous language still spoken in Oaxaca, the word for \u003ci\u003eaciento \u003c\/i\u003e(pork rind paste) is the same word that is used for children, which is the name of the toasted chicharron paste that we smear on tortillas. That is how important food is to us. In our Indigenous languages, we use our staple food to describe us as children.\" When you try her recipes, you'll know why food and life are so connected, vibrant, and essential to the people of Oaxaca. \u003cp\u003e\u003c\/p\u003e From their signature pink horchata to the formula for the Lopez's award-winning mole negro, \u003ci\u003eOaxaca \u003c\/i\u003edemystifies this essential cuisine. \u003cp\u003e\u003c\/p\u003e Packed with mouth-watering color photographs.","brand":"Harry N. Abrams","offers":[{"title":"Default Title","offer_id":53544347763054,"sku":"9781419735424","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/1007\/0382\/files\/imageloader_a9c9f607-aa34-421f-8965-954e2acbce2c.jpg?v=1774472051"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/1007\/0382\/collections\/imageloader_b03123a0-b688-4d2c-b162-fc5fb46e77b8.jpg?v=1774622558","url":"https:\/\/tenderbuttonsbooks.com\/collections\/cookbooks-food.oembed","provider":"Tender Buttons Books","version":"1.0","type":"link"}