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Mark Diacono shares the techniques at the heart of sourcing, blending and using spices well, enabling you to make delicious food that is as rewarding in the process as it is in the end result. Focusing on the familiars including cumin, turmeric, vanilla, pepper and cinnamon,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSpice\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewill also open the door to some lesser-known spices such as grains of paradise, asafoetida, tonka beans and passion berries.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe recipes build on bringing your spices alive – whether that’s creating blends to easily enhance your food when short of time on a weekday evening, or in infusing and blooming spices to bring out the very best of these treasured ingredients. The reader will become familiar with the differences in flavor intensity and provenance and discover how, through the use of spice, we can applaud and appreciate cuisines from around the globe.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBeginning with a guide to 50 of Mark’s much-loved spices and blends, the book then offers over 100 innovative recipes that make the most of your new spice knowledge. 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Ireland’s rich culinary heritage is being rediscovered. Irish food has always been thought of as rustic and filling—hearty comfort food to get you through a cold winter—but a new strand of cooking is emerging, still based on Ireland’s rural heritage and favorite ingredients, but with a modern twist. A new wave of artisanal producers is bringing a variety of high-quality ingredients to a wider market—from the freshest wild salmon and oysters to award-winning marsh-fed lamb, farmhouse cheeses, and whiskey. Delis, supermarkets, and gourmet food stores around the world are stocking and celebrating Irish fare for the first time, and the movement for seasonal Irish home cooking is gaining momentum. Written by accomplished Irish food writer Nuala Cullen, The Best of Irish Country Cooking takes a new look at traditional Irish fare. It is filled with mouthwatering, user-friendly recipes, seasonal cooking suggestions, festive Irish traditions, and gorgeous scenes of Ireland’s unspoiled landscapes. Seafood and vegetables feature heavily alongside time-honored favorites like Irish Stew, Pork and Apple Pie, and Christmas Pudding in the book’s six chapters (Appetizers, Soups, Mains, Sides and Salads, Desserts, Baking, and Preserves). There’s even an Irish cocktail recipe dating back to the 18th century! With lush photography and over 100 traditional, contem­porary, and seasonal recipes, The Best of Irish Country Cooking is an essential guide to classic Irish cooking today. Written by accomplished Irish food writer Nuala Cullen, The Best of Irish Country Cooking takes a new look at Ireland’s culinary heritage, with over 100 traditional recipes and historical and seasonal information. The rustic classics are all here, but you will also find plenty of elegant dishes suitable for light meals or entertaining. 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The book includes forty of Jacques’s all-time favorite recipes and dozens of photographs from his private collection.\u003c\/div\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn this captivating memoir, republished to celebrate his 80th birthday, Jacques Pépin tells the story of his rise from a frightened apprentice in Old World French kitchens to a superstar who taught millions of Americans how to cook. We see young Jacques first as a homesick six-year-old boy in war-ravaged France. Working his way up the ladder in the feudal system of France’s most famous restaurants, he becomes Charles de Gaulle’s personal chef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhen he comes to the America, he falls in with the leaders of the country’s food revolution: Julia Child, Craig Claiborne, and James Beard. Jacques proves himself to be a master of reinvention, turning down a job as John F. Kennedy’s chef to develop recipes for Howard Johnson’s and, after a near-fatal car accident, switching careers to become a charismatic TV celebrity. The book includes forty of Jacques’s all-time favorite recipes and dozens of photographs from his private collection.\u003c\/span\u003e\u003c\/p\u003e","brand":"HarperCollins","offers":[{"title":"Default Title","offer_id":42106017513651,"sku":"9780544657496","price":19.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/theapprentice.jpg?v=1693102885"},{"product_id":"flour-joanne-chang","title":"Flour (Joanne Chang)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary081186944X-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eThe original and beloved baking cookbook from Joanne Chang, owner of Boston's renowned Flour Bakery.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eFlour Bakery's motto is simple and perfect: Make life sweeter . . . eat dessert first.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eEvery day, thousands of Bostonians and city visitors can't resist buying sweet and savory treats from an alumna of Harvard with a degree in economics who has made it her mission, as Boston Radio proclaims, \"to make food that's just so good you can't stop eating it.\"\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFrom Homemade Pop-Tarts to Brioche au Chocolat, Lemon Raspberry Cake to perfect croissants, Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies, leading her on a path that eventually resulted in a sticky bun triumph on the Food Network's\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThrowdown with Bobby Flay\u003c\/i\u003e.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eFlour\u003c\/i\u003e, she has created an instructive and inspiring guide to baking that appeals to novice and experienced bakers alike. Nearly 150 recipes, sorted into chapters on Breakfast Treats, Cookies, Cakes, Pies + Tarts, Other Sweets, and Breads, are easy to follow and achieve successfully. Paired with gorgeous photographs and indispensable chapters on techniques, equipment, ingredients, and \"Joanne's Top 12 Baking Tips,\" this mouthwatering collection is an accessible, instant classic cookbook for the home baker.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBAKING BOOK TO SAVOR: Bread, pastry, pies, cakes, cookies, and desserts of all kinds have captured the imaginations of home cooks. This beautiful cookbook is the perfect gift or self-purchase for anyone just beginning their baking journey or wanting to expand their repertoire with irresistible signature bakes.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWHAT'S INSIDE: Discover straightforward instructions for creating such delectable treats as Oatmeal-Maple Scones; Chunky Lola Cookies; Lemon Lust Bars; Deep, Dark, Spicy Gingerbread with Coffee Glaze; Milky Way Tart; Super-Pumpkiny Pumpkin Pie; Brown Sugar Popovers; Honey-Cinnamon Ice Cream; Parmesan and Black Pepper Whole-Wheat Focaccia; and so much more.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAWARD-WINNING AUTHOR: A James Beard Foundation Award winner for Outstanding Baker in 2016, Joanne Chang was a pastry chef at Payard Patisserie in New York City and Mistral in Boston, and took down master chef Bobby Flay himself, before opening her own pastry shop in 2000. Flour Bakery, renowned for its signature sticky buns and dedication to \"pastry love,\" now has multiple locations and a dedicated following.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003ePerfect for:\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHome cooks and bakers of all levels\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFans of Flour Bakery and Joanne Chang\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eDevotees of the\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eGreat British Baking Show\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eand\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eAmerica's Test Kitchen\u003c\/i\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBirthday, housewarming, holiday, or host or hostess gift for baking enthusiasts\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePair with companion volume\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eFlour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets \u0026amp; Savories\u003c\/i\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eShelve alongside Barefoot Contessa cookbooks,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eMagnolia Table\u003c\/i\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Smitten Kitchen Cookbook\u003c\/i\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eHalf Baked Harvest Cookbook\u003c\/i\u003e, and\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eTartine Bread\u003c\/i\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":42106017874099,"sku":"9780811869447","price":37.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/flour.jpg?v=1693102412"},{"product_id":"a-girl-and-her-pig-april-bloomfield","title":"A Girl And Her Pig (April Bloomfield)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eA Girl and Her Pig\u003c\/em\u003e, April Bloomfield takes home cooks on an intimate tour of the food that has made her a star. Thoughtful, voice-driven recipes go behind the scenes of Bloomfield’s lauded restaurants and into her own home kitchen, where her attention to detail and reverence for honest ingredients result in unforgettable dishes that reflect her love for the tactile pleasures of cooking and eating. Her innovative yet refreshingly straightforward recipes, which pair her English roots with a deeply Italian influence, offer an unfailingly modern and fresh sensibility. Ambitious dishes such as Whole Roasted Suckling Pig, homey re-imagined pub fare such as Beef and Bayley Hazen Pie, and delicate, thoughtfully composed salads like Radishes with Basil and Parmesan showcase her bold flavors, sensitive handling of seasonal produce, and nose-to-tail ethos.\u003cbr data-mce-fragment=\"1\"\u003eA cookbook as delightful and lacking in pretension as Bloomfield herself, \u003cem data-mce-fragment=\"1\"\u003eA Girl and Her Pig\u003c\/em\u003e combines beautiful full color photography and lively illustration with insightful sidebars and tips on Bloomfield’s technique, as well as charming narratives on Bloomfield’s journey from working-class England to the apex of the culinary world, along with loving portraits of the chefs who have guided her along the way.\u003c\/p\u003e","brand":"HarperCollins","offers":[{"title":"Regular","offer_id":45044286587059,"sku":"9780062003966","price":32.5,"currency_code":"USD","in_stock":false},{"title":"Shopworn","offer_id":45044286619827,"sku":"9780062003966","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/files\/9780062003966_485d4.jpg?v=1759678403"},{"product_id":"herb-a-cooks-companion-mark-diacono","title":"Herb: A Cook's Companion (Mark Diacono)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary1787136353-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003eFollow-up to the acclaimed\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSour\u003c\/i\u003e, the essential book on growing and cooking with herbs\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGuild of Food Writer’s Awards, Highly Commended in ‘Specialist Subject Cookbook’ category (2022)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAndré Simon Awards shortlisted (2022)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\"A beautiful book, and one which makes me want to cultivate my garden just as much as scurry to the kitchen.\" — Nigella Lawson\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\"At its core this book is about cooking, but it's an essential and valuable resource for folk who love to grow their own herbs and cook. Sorted by individual herbs with detailed notes on how to grow and use them, it's going to be a book I will turn to a lot over the years.\" — Nik Sharma\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eHerb\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis a plot-to-plate exploration of herbs that majors on the kitchen, with just enough of the simple art of growing to allow the reader to welcome a wealth of home-grown flavours into their kitchen.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAuthor Mark Diacono is a gardener as well as a cook. Packed with ideas for enjoying and using herbs,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eHerb\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis much more than your average recipe book. Mark shares the techniques at the heart of sourcing, preparing and using herbs well, enabling you to make delicious food that is as rewarding in the process as it is in the end result. The book explores how to use herbs, when to deploy them, and how to capture those flavours to use when they might not be seasonally available. The reader will become familiar with the differences in flavour intensity, provenance, nutritional benefits and more.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFocusing on the familiars including thyme, rosemary, basil, chives and bay,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eHerb\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ealso opens the door to a few lesser-known flavours. The recipes build on bringing your herbs alive – whether that’s a quickly swizzed parsley pesto when short of time on a weekday evening, or in wrapping a crumbly Lancashire cheese in lovage for a few weeks to infuse it with bitter earthiness.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWith a guide to sowing, planting, feeding and propagating herbs, there are also full plant descriptions and their main culinary affinities. Mark then looks at various ways to preserve herbs including making oils, drying, vinegars, syrups and freezing, before offering over 100 innovative recipes that make the most of your new herb knowledge.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":42106018398387,"sku":"9781787136359","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/herb.jpg?v=1693102630"},{"product_id":"the-art-of-the-pantry-claire-thomson","title":"The Art of the Pantry (Claire Thomson)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary1787130479-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e150 dishes that offer affordable everyday meal solutions, all with storecupboard basics at their heart\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\"This is going straight on the shelf by my stove. Many people have tried to write a useful 'pantry' cookbook. Claire Thomson has succeeded.\" – Diana Henry\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Art of the Pantry\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003epresents 150 dishes that offer everyday meal solutions, all with kitchen basics at their heart. An organized, methodical and economical pantry can be life-changing. Knowing that you can always have a simple, healthy, delicious meal at your fingertips will revolutionize the way you cook and shop.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFood writer Claire Thomson takes you through the essentials, from flours and grains, to pulses, pastas and spices, as well as dried fruits, nuts, and seeds for instant dessert or breakfast solutions. By combining kitchen staples with a little fresh produce, you can enhance your dinner or just make a pantry supper from scratch.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith dishes including buckwheat crêpes, sour cherry and pistachio pilaf, firecracker noodles, Egyptian ful medames, date and semolina bars, and honey and nutmeg tea bread,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Art of the Pantry\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis a vital cookbook in every kitchen.\u003c\/div\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":42106018988211,"sku":"9781787130470","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/artofthepantry.jpg?v=1693102891"},{"product_id":"vietnamese-uyen-luu","title":"Vietnamese (Uyen Luu)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"expandContent\" id=\"desc_summary1784884235-content\"\u003e80 easy and tasty Vietnamese recipes that can be made at home\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIn\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eVietnamese\u003c\/i\u003e, Uyen Luu demonstrates that Vietnamese food is just as easy to whip up as a bowl of pasta – all you need is a good bottle of fish sauce and a little enthusiasm!\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUyen shares over 85 of her tastiest recipes – some traditional, some with a modern twist – using ingredients that are available at your local supermarket.\u003c\/p\u003e\n\u003cp\u003eRecipes include\u003cspan\u003e \u003c\/span\u003e\u003cb\u003enoodle soups\u003c\/b\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cb\u003esalads\u003c\/b\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cb\u003efamily-style sharing plates\u003c\/b\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eone-pot wonders\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cb\u003edinner-party showstoppers\u003c\/b\u003e, which are all easy to prepare, adapt and enjoy. The recipes are impressive yet simple: try the Crispy Roast Pork Belly; Sea Bass in Tomato, Celery \u0026amp; Dill Broth; or Fried Noodles \u0026amp; Greens.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eVietnamese\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis filled with fuss-free, delicious recipes that are quick to prepare, and will have you eating Vietnamese meals on a regular basis.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":42106019184819,"sku":"9781784884239","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/vietnamese.jpg?v=1693103079"},{"product_id":"signed-flour-power-tara-jensen","title":"Flour Power (Tara Jensen)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary0593232461-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eA fun and empowering bread master class with 80 recipes and insights from sourdough whisperer Tara Jensen.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eTeacher and baker Tara Jensen introduces new and experienced bakers to approachable techniques and recipes for making sourdough, rye, and desem (hearty wheat) breads.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eFlour Power\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis divided into two parts: the workshop and the recipes. 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But he discovered another world of desserts—one that few bakers have explored—where there’s no need for cane sugar or coconut sugar, for maple syrup or honey, or for anything like stevia. When Levy succeeded in making a perfect mango custard, harnessing only the natural sweetness of fruit with no added sugar, it was a breakthrough that inspired years of experimentation converting other desserts into nutritious indulgences.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eGood \u0026amp; Sweet,\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eLevy stretches this experiment across 100 recipes that ingeniously deploy fruit (dried, juiced, and fresh), nuts, grains, dairy, and fermented products to create sweet treats whose flavor is enriched by whole-food, feel-good ingredients. Every recipe offers substitutions for dietary restrictions and includes a flavorful sweetener that exceeds cane sugar, from freeze-dried sweet corn to coconut cream and apple cider. A Pistachio-Studded Peach Galette gets its wings from fresh fruit, dried apricots, and orange juice; chestnuts, golden raisins, and dried apples perform a pas de trois in Chestnut Ricotta Ice Cream; and dates, milk powder, and a touch of miso paste make for a dense, caramely Sticky Toffee Pudding Cake. With sweets like these—ones that nudge you toward mindful eating but don’t compromise flavor—you’ll never have to give up dessert.\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42106024886451,"sku":"9780593330463","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/f093a02106be1cf0be0f5030c18c565d.jpg?v=1693102164"},{"product_id":"korean-american-eric-kim","title":"Korean American (Eric Kim) with SIGNED BOOKPLATE","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary0593233492-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eAn homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eNew York Times\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003estaff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one--like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes--that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003ePlayful, poignant, and vulnerable,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eKorean American\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ealso includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu--all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eIn this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42106026000563,"sku":"9780593233498","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/koreanam.jpg?v=1693102346"}],"url":"https:\/\/boldforkbooks.com\/collections\/best-selling-collection.oembed?page=147","provider":"Bold Fork Books","version":"1.0","type":"link"}