{"title":"Staff Favorites","description":"\u003cp\u003eRead from our staff at the top of each book's description to learn more about why we love these picks!\u003c\/p\u003e","products":[{"product_id":"the-africa-cookbook-jessica-b-harris","title":"The Africa Cookbook (Jessica B. Harris)","description":"\u003cp\u003e\u003cstrong\u003eStaff Pick: \u003c\/strong\u003eThe work of Dr. Jessica B. Harris has enriched, deepened, and enlivened the discipline of food scholarship. -\u003cem\u003e Genevieve \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWith more than two hundred traditional and contemporary recipes, The Africa Cookbook is a unique window into the long culinary history of a diverse continent. From the savory stews of the western savannah to the curries and chutneys of the Swahili coasts, prominent scholar Jessica Harris has assembled a collection of recipes that reflects the modern innovations and rich heritage of kitchens across Africa. Potatoes with Mint Leaves and Garlic from Algeria and Senegal’s classic Theibou Dienn are among the many flavorful dishes that offer a change of pace for contemporary North Americans. Illustrated with archival photographs and peppered with history and anecdote, The Africa Cookbook is a celebration of cultures and individuals whose contributions to the way we eat have long been ignored.\u003c\/p\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":42106015940787,"sku":"9781439193303","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/theafricacookbook.jpg?v=1693102883"},{"product_id":"the-cook-you-want-to-be-andy-baraghani","title":"The Cook You Want to Be (Andy Baraghani)","description":"\u003cdiv class=\"expandContent\"\u003e\n\u003cb\u003eStaff Pick: \u003c\/b\u003e\u003cspan\u003eAll you need to do is cook one recipe from this book to experience how thoroughly Andy understands the building blocks of what makes food delicious. These recipes work, thrill, and SATISFY!\u003c\/span\u003e - \u003cem\u003eGenevieve\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\n\u003cb\u003e\u003cb\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandContent\" id=\"desc_summary1984858564-content\"\u003e\n\u003cb\u003eOne of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBon Appétit\u003c\/i\u003e's favorite talents shows you how to define and develop your individual cooking style—and become the cook you want to be—in 120 recipes.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eAndy Baraghani learned to cook professionally in such vaunted restaurants as Chez Panisse and Estela, but his love for flavor began with the comforting home dishes of his Iranian parents' immigrant household. Blending the home cooking of his upbringing and his professional training, Baraghani evolved into a culinary influencer by asking himself, \"What kind of cook do I want to be?\" In answering that question for himself—the cook who can balance flavors and the cook who makes a perfect salad, for example—he became known for trying new techniques, working with easy-to-find but underused ingredients, and creating unexpected combinations.\u003cbr\u003e \u003cbr\u003eAs the talent behind many of\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eBon Appetit\u003c\/i\u003e's viral recipes—favorites like Cauliflower Bolognese, Tahini Ranch, and Ramen Noodles with Miso Pesto—Baraghani creates wow-factor flavors, delivers beautiful and satisfying meals with minimal fuss, and recasts well-known dishes in utterly delicious ways. Among his debut cookbook's 120 recipes for new surefire hits, such as Roasted Beets with Mint and Sesame, Spicy Basil Shrimp with Caramelized Lime, and Pomegranate-Glazed Chicken Legs with Buttery Almonds, home cooks will find dozens of dishes to refresh and expand their weekly repertoire. In essays throughout the book, Baraghani shares convictions (why everyone must make his beloved Persian egg dish, kuku sabzi) and key lessons (the importance of salting fish before cooking it). \u003cbr\u003e \u003cbr\u003eShowcasing more than 120 sumptuous photographs and 120 recipes for snacks, eggs, salads, vegetables, grains and legumes, pasta, fish, meat, and desserts, this cookbook is a trove of transformative techniques and recipes that will guide all to become the kind of cook that\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ethey\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ewant to be.\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Regular","offer_id":45236568522931,"sku":"9781984858566","price":35.0,"currency_code":"USD","in_stock":false},{"title":"Shopworn","offer_id":45236568555699,"sku":"9781984858566","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/cookyouwanttobe.jpg?v=1693102916"},{"product_id":"ballymaloe-desserts-jr-ryall","title":"Ballymaloe Desserts (JR Ryall)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary1838665277-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003eAttainable, reliable, and inspirational recipes for the home baker from the acclaimed pastry chef at the iconic Ballymaloe House in Ireland\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e'Ballymaloe Desserts is an extraordinary cookbook'. – David Tanis\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAttainable, reliable, and inspirational recipes for the home baker from the acclaimed pastry chef at the iconic Ballymaloe House in Ireland\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBallymaloe House, in County Cork, Ireland, is heralded as the birthplace of modern Irish cuisine. There, visitors are treated to acclaimed pastry chef JR Ryall's daily array of seasonally inspired treats, wheeled through the dining room on a vintage dessert trolley. In Ballymaloe Desserts, Ryall presents 130 recipes for his award-winning confections, tested and perfected for the home baker.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEye-catching, elegant, and a bit magical, these inspiring yet accessible recipes range from the delightfully retro Ice Cream Bomb to the showstopping Irish Coffee Meringue Gâteau to a Classic Strawberry Shortcake made modern with an edgy geometric presentation.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRyall is an excellent teacher, providing clear, detailed instructions for each dish. Recipes are built to be adaptable, highlighting Ballymaloe's commitment to seasonality and fresh local ingredients. His thoughtful advice appears throughout the book, revealing the best method for whisking egg whites, serving tips for adding major \u0026amp; 'wow' factor, and more.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChapters and recipes include:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eFruit\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e: Compote of Green Gooseberry and Elderflower; Sugared Peaches\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eMeringues\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e: Almond Meringue Gâteau with Chocolate and Rum Cream\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eMousses, Set Creams, Jellies and Fruit Fools\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e: Orange Mousse with Chocolate Wafers\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003ePuddings\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e: Old-Fashioned Rice Pudding\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eSome Biscuits and Petit Fours\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e: Strawberries Almandine\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eFrozen Desserts\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e: Blackcurrant Ice Cream; Blood Orange and Passion Fruit Sorbet\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003ePastries\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e: Rhubarb and Custard Tart\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eCakes\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e: Irish Apple Cake; Chocolate Mousse Gâteau\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":42106043629747,"sku":"9781838665272","price":59.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/ballymaloe.jpg?v=1693102470"},{"product_id":"pasta-missy-robbins","title":"Pasta (Missy Robbins)","description":"\u003cdiv class=\"expandContent\"\u003e\n\u003cstrong\u003eStaff Pick: \u003c\/strong\u003e\u003cspan\u003eTHE comprehensive guide to making pasta. A library of shapes with step-by-step instructions and an array of sauces to go with. This book is permanently on my kitchen counter and a crowd favorite for a homemade pasta party. \u003cem\u003e-Rosh\u003c\/em\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\n\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandContent\" id=\"desc_summary1984857002-content\"\u003e\n\u003cb\u003eJAMES BEARD\u003c\/b\u003e AWARD \u003cb\u003eNOMINEE •\u003cspan\u003e \u003c\/span\u003eA stylish, transporting pasta master class from New York City’s premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes\u003cbr\u003e\u003cbr\u003eIACP AWARD FINALIST\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\n\u003cbr\u003eFood trends come and go, but pasta holds strong year after year. Despite its humble ingredients—made of merely flour and water or flour and eggs—the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes, each with its own unique provenance and enrobed in a favored sauce.\u003cbr\u003e\u003cbr\u003eNew York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America’s most renowned pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian American, regional Italian, and Robbins’s own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking.\u003cbr\u003e\u003cbr\u003eWhether making pasta sheets for lasagna or stamping out pasta “coins” for Corzetti with Goat Cheese and Asparagus—or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic—Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. Evocatively photographed with nearly 100 full-color mouthwatering photos of pasta dishes and twenty images from Italy, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":45190230966451,"sku":"9781984857002","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/pasta.jpg?v=1693102344"},{"product_id":"the-arabesque-table-reem-kassis","title":"The Arabesque Table (Reem Kassis)","description":"\u003cdiv class=\"expandContent\"\u003e\n\u003cb\u003eStaff Pick:\u003c\/b\u003e A unique, tasty collection of recipes tracing the rish history of Arab cuisine from James Beard award nominee Reem Kassis. The caramelized butternut squash fatteh with za’atar is a personal fav! - \u003cem\u003eBrinda\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\n\u003cb\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandContent\" id=\"desc_summary1838662510-content\"\u003e\u003cb\u003eMuch-loved author and James Beard nominee Reem Kassis presents an acclaimed and unique collection of original contemporary recipes tracing the rich history of Arab cuisine.\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\n\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\n\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\n\u003cp\u003e\u003ci\u003eThe Arabesque Table\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003etakes inspiration from the traditional food of the Arab world, weaving Reem Kassis's historic research and cultural knowledge with her contemporary interpretations of an ancient, remarkably diverse cuisine.\u003c\/p\u003e\n\u003cp\u003eIn her personal, engaging voice, Reem bridges past and present to open up the world of Arabic cooking today, showcasing a mosaic of 130 delicious, accessible home recipes. Organized by primary ingredient, the recipes and vivid photographs bring the dishes to life while her narrative offers not only a sense of taste, but a sense of time and place as well.\u003c\/p\u003e\n\u003cp\u003eMore than just a compilation of modern Arabic recipes,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Arabesque Table\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ecelebrates the evolution of Arab cuisine and the stories of cross-cultural connection it recounts, paying tribute to the history and journey that have led to this point.\u003c\/p\u003e\n\u003cp\u003eWith the past on full display in this intensively researched and exciting book, you will find dishes from the Golden Age of Islam: such as Narjissiya (a fava bean and egg hash) and  Makmoora (a layered chicken, onion and pine nut pot pie), as well as contemporary and globally inspired interpretations: such as Tahini Cheesecake and Caramelized Butternut Squash Fatteh with Za'atar, revealing a cuisine that is vibrant, nourishing, and exciting, but above all, reminding us of how powerful food is in defining the relationship between people, place and identity.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":42106148323507,"sku":"9781838662516","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/files\/48917c6202679926dde7582d28924941.jpg?v=1693017630"},{"product_id":"the-kitchen-studio","title":"The Kitchen Studio","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"expandContent\" id=\"desc_summary1838663312-content\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eA unique exploration of the culinary imagination and creativity of a stellar array of international contemporary artists - a host of intriguing personal recipes shown through the artists' own words and images\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCreativity doesn't stop at an artist's studio door - for many, it continues into the kitchen. For the first time, more than 70 artists, including Ghada Amer, Jimmie Durham, Studio Olafur Eliasson, Subodh Gupta, Nikolai Haas, Jeppe Hein, Carsten Höller, Dorothy Iannone, Ragnar Kjartansson, John Lyons, Philippe Parreno, Nicolas Party, Zina Saro-Wiwa, Tiffany Sia, and Rirkrit Tiravanija, and others, have been invited to share and illustrate a recipe of their own. These are either the best culinary concoctions they have ever invented, or an especially meaningful dish. The result is an exciting range of contributions spanning all manner of meals and drinks, both savory and sweet, from around the globe, brilliantly brought to life by a wealth of sketches, photographs, collages, paintings, and personal snaps.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMany of the culinary creations included are achievable by adventurous home cooks, but the pages include an incredibly diverse array of dishes from the conceptual to the personal, the elaborate to the simple, the sweet to the savory, and from the serious to the funny to the downright bizarre. With an introduction by the globally celebrated chef and art enthusiast Massimo Bottura, this is an intriguing and entertaining gift for food lovers and contemporary art enthusiasts alike.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":42106212483251,"sku":"9781838663315","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/c50592a342c5a60f4f7a64b41a45ac10.jpg?v=1693102224"},{"product_id":"our-lady-of-perpetual-hunger-lisa-donovan","title":"Our Lady of Perpetual Hunger (Lisa Donovan)","description":"\u003cdiv class=\"expandContent\"\u003e\n\u003cb\u003eStaff Pick: \u003c\/b\u003ePastry chef Lisa Donovan’s memoir of her complicated upbringing in the American South and the salvation she found in the world of food.\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\n\u003cb\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandContent\" id=\"desc_summary0525560963-content\"\u003e\n\u003cb\u003eNamed a Favorite Book for Southerners in 2020 by \u003ci\u003eGarden \u0026amp; Gun \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eNoted chef and James Beard Award-winning essayist Lisa Donovan helped establish some of the South's most important kitchens, and her pastry work is at the forefront of a resurgence in traditional desserts. Yet Donovan struggled to make a living in an industry where male chefs built successful careers on the stories, recipes, and culinary heritage passed down from generations of female cooks and cooks of color. At one of her career peaks, she made the perfect dessert at a celebration for food-world goddess Diana Kennedy. When Kennedy asked why she had not heard of her, Donovan said she did not know. \"I do,\" Kennedy said, \"Stop letting men tell your story.\"\u003cbr\u003e\u003cbr\u003eOUR LADY OF PERPETUAL HUNGER is Donovan's searing, beautiful, and searching chronicle of reclaiming her own story and the narrative of the women who came before her. Her family's matriarchs found strength and passion through food, and they inspired Donovan's accomplished career. Donovan's love language is hospitality, and she wants to welcome everyone to the table of good food and fairness.\u003cbr\u003e\u003cbr\u003eDonovan herself had been told at every juncture that she wasn't enough: she came from a struggling southern family that felt ashamed of its own mixed race heritage and whose elders diminished their women. She survived abuse and assault as a young mother. 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In a series of candid, wise, and humorous personal essays, Feiring tells the story of her parents’ divorce, her first big wine assignment, the end of an eleven-year relationship, the death of her father, a near-fatal brush with a serial killer, pandemic lockdown, and more—and suffuses each with love, romance, pain, joy, and wine. Each essay is “accompanied” by a no-nonsense wine take-away designed to answer the questions everyday wine lovers have about wine—age, price, grapes, vineyards, and vintners.\u003cbr\u003e\u003cbr\u003eThis frank, charismatic work is a refreshingly grounded addition to the genre of wine-writing. Feiring has crafted a timeless, positively unpretentious memoir that will appeal to everyone who has ever enjoyed a glass of wine.\u003c\/div\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Regular","offer_id":45432449302707,"sku":"9781982176761","price":17.0,"currency_code":"USD","in_stock":true},{"title":"Shopworn","offer_id":45432449335475,"sku":"9781982176761","price":13.6,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/tofall.jpg?v=1693102379"},{"product_id":"mixtape-potluck-questlove","title":"Mixtape Potluck (Questlove)","description":"\u003cp\u003e\u003cstrong\u003eStaff Pick: \u003c\/strong\u003eIt’s been a long year. When we’re feeling weary from living through the millionth “unprecedented time”, we turn to things to mix it up and bring us comfort: good music, delicious food, and people to share unforgettable evenings with. That’s exactly what Ahmir Khalib Thompson– aka Questlove, award-winning drummer and co-frontman of The Roots– accomplishes with Mixtape Potluck. With contributors ranging from Padma Lakshmi to Zooey Deschanel and more, this book makes it so easy for you to have a fun time hosting people you love. \u003c\/p\u003e\n\u003cp\u003eStart with something like seafood expert Éric Ripert’s salmon rillette with sourdough toast, keep the tasty times going with Nyesha Arrington’s sweet potato kimchi pancake or Marisa Tomei’s family peppers, and cozy up with Jessica Biel’s no-fuss blueberry crunch cake. Need help putting together a playlist? Obviously Questlove has you covered with a guest list-inspired playlist, tips on curation, and more. Have friends who don’t like cooking but want to contribute? Head to the Afterword. This book is so much more than a cookbook - it’s an invitation for everyone to join in culinary camaraderie. 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With Questlove’s unique style of hosting dinner parties and his love of music, food, and entertaining, this book will give readers unexpected insights into the relationship between culture and food.\u003c\/p\u003e","brand":"Abrams","offers":[{"title":"Default Title","offer_id":45336729190579,"sku":"9781419738135","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/mixtapepotluck.jpg?v=1693102728"},{"product_id":"poilane-apollonia-poilane","title":"Poilâne (Apollonia Poilâne)","description":"\u003cp\u003e\u003cstrong\u003eStaff Pick: \u003c\/strong\u003eThird-generation baker Apollonia Poilâne’s professional baking career began in tragedy when both of her parents died in a crash when she was just eighteen. She immediately took up the mantle of the family business and has continued to grow the legacy of Poilâne from Paris to around the globe. For those of you who are bread-curious, Poilâne presents just a small handful of bread recipes to work and rework and savor. And if you’d like to see how your loaves stack up to the real deal, it is possible to overnight a loaf straight from Poilâne. Beyond bread, this book is full of simple but perfected French baking and daytime recipes.  \u003cem\u003e-Elizabeth\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTo food lovers the world over, a trip to Paris is not complete without a visit to Poilâne. Ina Garten raves about the bread’s “extraordinary quality.” Martha Stewart says the P in Poilâne stands for “perfect.” For the first time, Poilâne provides detailed instructions so bakers can reproduce its unique “hug-sized” sourdough loaves at home, as well as the bakery’s other much-loved breads and pastries. It tells the story of how Apollonia Poilâne, the third-generation baker and owner, took over the global business at age eighteen and steered it into the future as a Harvard University freshman after her parents were killed in a helicopter crash. Beyond bread, Apollonia includes recipes for pastries such as the bakery’s exquisite but unfussy tarts and butter cookies. In recipes that use bread as an ingredient, she shows how to make the most from a loaf, from crust to crumb. In still other dishes, she explores the world of grains: rice, corn, barley, oats, and millet. From sunup to sundown, Poilâne traces the hours in a baker’s day, blending narrative, recipes, and Apollonia’s philosophy of bread.\u003c\/p\u003e","brand":"HarperCollins","offers":[{"title":"Default Title","offer_id":42106281853107,"sku":"9781328810786","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/poilane.jpg?v=1693102799"},{"product_id":"big-macs-burgundy-vanessa-price-adam-laukhuf","title":"Big Macs \u0026 Burgundy (Vanessa Price \u0026 Adam Laukhuf)","description":"\u003cdiv class=\"expandContent\"\u003e\n\u003cstrong\u003eStaff Pick: \u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003eMaybe it’s just me, but when I want wine the most it’s actually on the nights when I want to treat myself to something special ON THE COUCH. This book hysterically pairs beautiful wines at all price points with your favorite box of cereal, frozen foods from Trader Joe’s, and the likes of a Shake Shake burger…for when you’re just a basic human that wants to eat and drink some wine. - \u003cem\u003eCarter\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\n\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"desc_summary1419744917-content\" class=\"expandContent\"\u003eHere are essential wine pairings for everything from popcorn to veggie burgers to General Tso’s Chicken, based on the wildly popular\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eGrub Street\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ecolumn.\u003cbr\u003e\u003cbr\u003eSancerre and Cheetos go together like milk and cookies. The science behind this unholy alliance is as elemental as acid, fat, salt, and minerals. Wine pro Vanessa Price explains how to create your own pairings while proving you don’t necessarily need fancy foods to unlock the joys of wine. 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Charmingly illustrated and bubbling with personality,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBig Macs \u0026amp; Burgundy\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ewill open your mind to the entirely fun and entirely accessible wine pairings out there waiting to be discovered—and make you do a few spit takes along the way.\u003c\/div\u003e","brand":"Abrams","offers":[{"title":"Regular","offer_id":45570894168243,"sku":"9781419744914","price":24.99,"currency_code":"USD","in_stock":false},{"title":"Shopworn","offer_id":45570894201011,"sku":"9781419744914","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/e80954cd9d27213f53ffe4cca21bf431.jpg?v=1693102242"},{"product_id":"spritz-talia-baiocchi-leslie-pariseau","title":"Spritz (Talia Baiocchi \u0026 Leslie Pariseau)","description":"\u003cp\u003e\u003cstrong\u003eStaff Pick: \u003c\/strong\u003eEverything you need to enjoy the Italian tradition of aperitivo—without the cost of flights to Milan -\u003cem\u003eAlyse \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA narrative-driven book on the surprising history and current revival of spritz cocktails (a wine-based drink served as an aperitif), with 50 recipes, including both historical classics and modern updates. From Milan to Los Angeles, Venice to New York, the spritz—Italy’s bitter and bubbly aperitivo cocktail—has become synonymous with a leisurely, convivial golden hour. But the spritz is more than just an early evening cocktail—it’s a style of drinking. In Spritz, Talia Baiocchi and Leslie Pariseau trace the drink’s origins to ancient Rome, uncover its unlikely history and culture, explore the evolution of aperitivo throughout Northern Italy, and document the spritz’s revival around the world. From regional classics to modern variations, Spritz includes dozens of recipes from some of America’s most lauded bartenders, a guide to building a spritz bar, and a collection of food recipes for classic Italian snacks to pair alongside.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42106296795315,"sku":"9781607748854","price":19.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/spritz.jpg?v=1693102854"},{"product_id":"snacking-cakes-yossy-arefi","title":"Snacking Cakes (Yossy Arefi) with SIGNED BOOKPLATE","description":"\u003cdiv class=\"expandContent\"\u003e\n\u003cstrong\u003eStaff Pick:\u003c\/strong\u003e Cakes shouldn’t be reserved only for special occasions! With endless flavor variations and adaptations for whichever pan you may have in your cabinet, these cake recipes can and should be made whenever the cake craving hits. \u003cem\u003e-Elizabeth\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\n\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandContent\" id=\"desc_summary0593139666-content\"\u003e\n\u003cb\u003eFind sweet satisfaction with 50 easy, everyday cake recipes made with simple ingredients, one bowl, and no fuss.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eIACP AWARD WINNER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBon Appétit\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e•\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe New York Times Book Review\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e•\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eEpicurious\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e•\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eTown \u0026amp; Country\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSnacking Cakes\u003c\/i\u003e, the indulgent, treat-yourself concept of cake becomes an anytime, easy-to-make treat. Expert baker Yossy Arefi’s collection of no-fuss recipes is perfect for anyone who craves near-instant cake satisfaction.\u003cbr\u003e\u003cbr\u003eWith little time and effort, these single-layered cakes are made using only one bowl (no electric mixers needed) and utilize ingredients likely sitting in your cupboard. They’re baked in the basic pans you already own and shine with only the most modest adornments: a dusting of powdered sugar, a drizzle of glaze, a dollop of whipped cream. From Nectarine and Cornmeal Upside-Down Cake and Gingery Sweet Potato Cake to Salty Caramel Peanut Butter Cake and Milk Chocolate Chip Hazelnut Cake, these humble, comforting treats couldn’t be simpler to create. 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European with Pacific Northwest ingredients. The book is laid out like menus for different seasonal occasions, but really can be cooked however you’d like! - \u003cem\u003eCarter\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eOne of the country's most acclaimed chefs, James Beard Award Winner Renee Erickson is a chef and the owner of several Seattle restaurants: The Whale Wins, Boat Street Kitchen, The Walrus and the Carpenter, and Bateau, among others. This iconic cookbook is her love letter to the fresh seasonal food that defines the Pacific Northwest.\u003c\/span\u003e\u003cb\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003eDefined by the bounty of the Puget Sound region, as well as by French cuisine, it's filled with seasonal, personal menus like Renee’s Fourth of July Crab Feast, Wild Foods Dinner, and a fall pickling party. Home cooks will cherish Erickson’s simple yet elegant recipes such as Roasted Chicken with Fried Capers and Preserved Lemons, Harissa-Rubbed Roasted Lamb, and Molasses Spice Cake. Renee Erickson's food, casual style, and appreciation of simple beauty is an inspiration to readers and eaters in the Pacific Northwest and beyond.\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42106313081011,"sku":"9781570619267","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/d84520c5c0c0aeab4929f4c64ef17e50.jpg?v=1692924010"},{"product_id":"the-all-purpose-bakers-companion-king-arthur-baking-company","title":"The All-Purpose Baker's Companion (King Arthur Baking Company)","description":"\u003cdiv class=\"expandContent\"\u003e\n\u003cstrong\u003eStaff Pick: \u003c\/strong\u003eDo you find baking tedious and kind of scary? 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The experts from King Arthur lead home bakers through hundreds of easy and foolproof recipes from yeast breads and sourdoughs to cakes and cookies to quick breads and brownies. Winner of the 2004 Cookbook of the Year Award by the James Beard Foundation, this dependable cookbook has been reinvigorated with new photography, recipes, and revisions to keep it relevant to today’s modern baker.\n\u003cp\u003eDecades of research in their famous test kitchen shaped the contents of this book which includes more than 350 recipes, a completely up-to-date overview of ingredients (including gluten-free options), substitutions and variations, and troubleshooting advice. Sidebars share baking secrets and provide clear step-by-step instructions. Techniques are further explained with easy-to-follow illustrations. 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She guides us through a tale of six distinct seasons and the flavors inspired by them: of bright, herbaceous new life in spring, to the aromatic florals that follow, of bursting summer berries, over-ripe fruit, warmth and spice in fall, then ending with winter and its smolder.\u003c\/p\u003e\n\u003cp\u003eIn more than 95 recipes, Thalia opens our eyes and taste buds to a celebration of what the wild has to offer—a world of sweet escapism, using flavor to heighten our experience of food. 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With most recipes serving at least six people, Bottom of the Pot is such a great resource to turn to as we enter the holiday season and begin planning menus for larger crowds. From showstopping tahdigs to tangy and comforting stews topped with bright greens, this book has endless ideas on how to feed a crowd with minimal effort and maximal care. \u003cem\u003e-Elizabeth\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv id=\"desc_summary1250134412-content\" class=\"expandContent\"\u003eNaz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home.\n\u003cp\u003eAt eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and, always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part saved for last.\u003cbr\u003e\u003cbr\u003eIn her debut cookbook,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBottom of the Pot\u003c\/i\u003e, Naz, now an award-winning writer and passionate home cook based in L.A., opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. 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Now Cheryl brings together her deep experience, the conversations she’s had with grandmothers and great-aunts and sister-bakers, and her passion for collecting local cookbooks and handwritten recipes in a definitive collection of over two hundred tried-and-true recipes that celebrate the craft of from-scratch Southern baking.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFlaky, buttery biscuits. Light and crisp fritters. Muffins and scones with a Southern twist, using ingredients like cornmeal, pecans, sorghum, and cane syrup. Cookies that satisfy every craving. The big spectacular cakes, of course, layer upon layer bound by creamy frosting, the focal point of every celebration. And then the pies. 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Chapters include: Brunch, Soups, Snacks, Salads, Vegetables, Pasta, Meat\/Fish, and Desserts, along with dozens of ‘building block’ recipes and ‘classic’ signature dishes.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWith 90 all-day recipes, each marked with the date of their creation, and all-new photography, this first book about Jason Hammel's bustling hotspot, Lula Cafe, gives a vibrant insight into the food and story of this iconic Chicago restaurant, written by its admired chef-author owner. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBeloved by its loyal clientele, Lula is a meeting place for locals, gourmands, artists, writers, filmmakers, and musicians, and the intensely personal recipes and stories in this book are infused with their creative spirit – the perfect book for creative home cooks, and for readers who love stories about the ingredients, techniques, and people behind the food they eat.\u003c\/p\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":44030278598835,"sku":"9781838667535","price":49.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/files\/9781838667535._cd6c9_1.jpg?v=1695142767"},{"product_id":"the-secret-of-cooking-recipes-for-an-easier-life-in-the-kitchen-bee-wilson","title":"SIGNED: The Secret of Cooking (Bee Wilson)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDo you wish you could cook more, but don’t know where to start? 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Inducted into the James Beard Foundation’s Cookbook Hall of Fame in 2006, this 50th anniversary edition includes an introduction from fellow culinary icon Yotam Ottolenghi. -\u003cem\u003eClementine\u003c\/em\u003e\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eA beautiful fiftieth-anniversary edition of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ethe\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eessential Indian cookbook—\"the final word on the subject\" (\u003ci\u003eThe New York Times\u003c\/i\u003e)—featuring a new introduction by the author and a new foreword by Yotam Ottolenghi\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe “queen of Indian cooking\" (\u003c\/span\u003e\u003ci\u003eSaveur\u003c\/i\u003e\u003cspan\u003e), Madhur Jaffrey helped introduce generations of American home cooks to the foods of the subcontinent. 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With a nose for a good recipe and an ear for an extraordinary story, Caroline Eden travels from Odesa to Bessarabia, Romania, Bulgaria and Turkey’s Black Sea region, exploring interconnecting culinary cultures. From the Jewish table of Odesa, to meeting the last fisherwoman of Bulgaria and charting the legacies of the White Russian émigrés in Istanbul, Caroline gives readers a unique insight into a part of the world that is both shaded by darkness and illuminated by light. In this updated edition of the book, Caroline reflects on the events of the full-scale Russian invasion of Ukraine and the subsequent impact of the war on the people of the wider region. How Odesa, defiant against shelling and blackouts, has gained UNESCO protection while in Istanbul, over lunch with a Bosphorus ship-spotter, she finds out about the role of the Black Sea in the war and how Russians are smuggling stolen grain from Ukraine.  Meticulously researched and documenting unprecedented meetings with remarkable individuals, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBlack Sea \u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eis like no other piece of travel writing. Packed with rich photography and sumptuous food, this biography of a region, its people and its recipes truly breaks new ground.\u003c\/span\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":43018476454067,"sku":"9781837831340","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/files\/9781837831340_d1495.jpg?v=1706931175"},{"product_id":"sugarcane-arlyn-osborne","title":"Sugarcane (Arlyn Osborne)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eSugarcane\u003c\/i\u003e brings the vibrant food and culture of the beautiful Southeast Asian island country of the Philippines to the home kitchen with over 80 recipes and 80 full-color photos. \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eSugarcane\u003c\/i\u003e is a visually delicious collection of 80 sweets and dessert recipes that offers extraordinary flavor combinations. 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The mouth-watering full-color photography throughout will transport you to an island paradise and inspire you to bake with Filipino flavors in your own home.\u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":44027331412147,"sku":"9781958417249","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/files\/ScreenShot2024-02-10at1.30.39PM.png?v=1707675301"},{"product_id":"consider-the-fork-bee-wilson","title":"Consider the Fork (Bee Wilson)","description":"\u003cdiv class=\"expandContent\" id=\"desc_summary0465056970-content\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eStaff Pick: \u003c\/strong\u003e\u003cem\u003e\u003c\/em\u003eSo often, the difference between good cooking and *great* cooking is the quality of our tools. Bee Wilson traces the evolution of culinary technology from pots and pans to nutmeg graters to fire itself. 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Norton","offers":[{"title":"Default Title","offer_id":43137241317555,"sku":"9781324021162","price":39.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/files\/9781324021162_d1dd0.jpg?v=1710043283"},{"product_id":"weaning-annabel-karmel","title":"Weaning (Annabel Karmel)","description":"\u003cdiv id=\"desc_summary0744092914-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eWean your baby confidently and safely, with guidance from bestselling baby and child nutrition author, Annabel Karmel.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eWeaning\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eguides, you through every aspect of weaning your baby, with advice on when to start weaning, which foods to introduce first, how to prepare foods safely, and how to spoon-feed purées and solid foods. With up-to-date information on critical nutrients for your baby, advice on allergies and intolerances, and tips on combining foods to build up flavours and textures, you can be sure your baby is getting exactly what their growing body needs.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOver 60 enticing and versatile weaning recipes take you from six months to 12 months and beyond, along with nutritionally balanced menu planners. Every recipe can be adapted to cater for common allergies and intolerances, and many recipes suggest simple ingredient swaps to challenge and excite your baby's maturing palate. With real-world advice, encouragement and troubleshooting strategies from Annabel along the way,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eWeaning\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewill lay the foundation for a lifetime of happy, healthy eating.\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":43194955923635,"sku":"9780744092912","price":19.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/files\/ScreenShot2024-03-21at3.18.52PM.png?v=1711133855"},{"product_id":"the-thick-and-the-lean-chana-porter-1","title":"The Thick and the Lean (Chana Porter)","description":"\u003cdiv class=\"expandContent\"\u003e\n\u003cb\u003eStaff Pick: \u003c\/b\u003eA fun, sexy, fast-paced speculative fiction story featuring female characters who hunger for more and must confront the price of their desire. In the age of Ozempic, Porter’s novel is a must-read. - \u003cem\u003eElizabeth\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\n\u003cb\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"desc_summary1668000202-content\" class=\"expandContent\"\u003e\n\u003cb\u003eIn Lambda Award finalist Chana Porter’s “decadent and richly imagined” (Alexandra Kleeman, author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eYou Too Can Have a Body Like Mine\u003c\/i\u003e) novel, an aspiring chef, a cyberthief, and a kitchen maid each break free of a society that wants to constrain them.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn the quaint religious town of Seagate, abstaining from food brings one closer to God.\u003cbr\u003e\u003cbr\u003eBut Beatrice Bolano is hungry. She craves the forbidden: butter, flambé, marzipan. As Seagate takes increasingly extreme measures to regulate every calorie its citizens consume, Beatrice must make a choice: give up her passion for cooking or leave the only community she has known.\u003cbr\u003e\u003cbr\u003eElsewhere, Reiko Rimando has left her modest roots for a college tech scholarship in the big city. A flawless student, she is set up for success…until her school pulls her funding, leaving her to face either a mountain of debt or a humiliating return home. But Reiko is done being at the mercy of the system. She forges a third path—outside the law.\u003cbr\u003e\u003cbr\u003eWith the guidance of a mysterious cookbook written by a kitchen maid centuries ago, Beatrice and Reiko each grasp for a life of freedom—something more easily imagined than achieved in a world dominated by catastrophic corporate greed.\u003cbr\u003e\u003cbr\u003eA startling fable of the entwined perils of capitalism, body politics, and the stigmas women face for appetites of every kind, Chana Porter’s profound new novel explores the reclamation of pleasure as a revolutionary act.\u003c\/div\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":43203748626611,"sku":"9781668000205","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/files\/9781668000205_0fc93.jpg?v=1711393231"}],"url":"https:\/\/boldforkbooks.com\/collections\/gift-guide.oembed?page=3","provider":"Bold Fork Books","version":"1.0","type":"link"}