{"title":"Cookbooks","description":"","products":[{"product_id":"sourdough-zine","title":"Heritage Goods \u0026 Supply Sourdough Zine","description":"\u003cp\u003eOur beautiful Women's Heritage Volume 2 Zine available in an easy to use booklet presenting everything \"sourdough.\" From bread, and biscuits to flatbreads and more you'll be ready to bake with natural levain. With special recipes that show you  how utilize your starter, by co-founder Emma Moore, this is a perfect kitchen necessity! \u003c\/p\u003e","brand":"Heritage Goods and Supply","offers":[{"title":"Default Title","offer_id":9286243647535,"sku":"","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/products\/unspecified-60.jpeg?v=1542575021"},{"product_id":"salad-ii","title":"Salad II","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis new and revised edition of Pascale's best-selling Salade cookbook includes 240 pages filled with 40 new and 60 classic recipes of delicious salads fresh from the market table, all beautifully photographed.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFrom delicate greens and hearty grains to luscious vegetables and fruit, these bold and innovative combinations of fresh, seasonal ingredients are a mouth-watering celebration of salads.\u003c\/span\u003e","brand":"Pascale Beale","offers":[{"title":"Default Title","offer_id":31427941826607,"sku":"","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/IMG-0809.webp?v=1759185299"},{"product_id":"pre-order-our-children-s-heritage-sourcebook-100-back-to-roots-activities-for-kids-teens","title":"The Children’s Heritage Sourcebook: 100+ Back-to-Roots Activities for Kids \u0026 Teens","description":"\u003cp\u003eA celebration of hands-on learning, seasonal rhythms, and the joy of making things from scratch, \u003cem\u003eThe Children's Heritage Sourcebook\u003c\/em\u003e is a cookbook, manual, and activity guide all in one. Written by Heritage Goods and Supply co-founders Ashley Moore, Lauren Malloy, and Emma Rollin Moore, with photography by Sara Prince, this beautifully crafted hardcover brings together over 100 activities that teach modern homegrown practices of self-sufficiency to children, teenagers, and adults alike.\u003c\/p\u003e\n\u003cp\u003eFrom seasonal cooking and gluten-free sourdough making to pickling, natural dyeing, and crafting herbal soap and skincare, each project invites young learners to connect with traditional skills in meaningful, accessible ways. You'll also find natural history lessons and practical guidance on raising and caring for animals like horses, quail, dogs, and rabbits, along with garden and craft activities such as making wreaths, flower crowns, and more.\u003c\/p\u003e\n\u003cp\u003eThis is a resource for teachers, homeschooling families, and anyone nurturing curiosity and creativity in the children and teens in their care. It's a book that encourages slowing down, getting your hands dirty, and discovering the satisfaction that comes from creating, growing, and caring for the world around you.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWritten by Ashley Moore, Lauren Malloy, and Emma Rollin Moore\u003c\/li\u003e\n\u003cli\u003ePhotography by Sara Prince\u003c\/li\u003e\n\u003cli\u003eHardcover, 400 pages\u003c\/li\u003e\n\u003cli\u003ePublication date: April 11, 2023\u003c\/li\u003e\n\u003cli\u003eIncludes seasonal cooking, animal care, crafts, gardening, and natural history\u003c\/li\u003e\n\u003cli\u003ePerfect for teachers, homeschooling parents, and families\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Heritage Goods and Supply","offers":[{"title":"Unsigned","offer_id":43949971079391,"sku":"","price":37.5,"currency_code":"USD","in_stock":true},{"title":"Signed","offer_id":44126420926687,"sku":"","price":37.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/products\/children_sheritagesourcebooksaraprince2.jpg?v=1770356390"},{"product_id":"drinking-with-chickens-free-range-cocktails-for-the-happiest-hour","title":"Drinking with Chickens: Free-Range Cocktails for the Happiest Hour","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTo add some extra happy to your happy hour , invite a chicken and pour yourself a drink. Author Kate Richards serves up cocktails made for Instagram with the spoils of her Southern California garden, chicken friends by her side. Enjoy any (or all) of the 60+ deliciously drinkable garden-to-glass beverages, such as:\u003c\/span\u003e\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eLilac Apricot Rum Sour\u003c\/li\u003e\n\u003cli\u003eMeyer Lemon + Rosemary Old Fashioned\u003c\/li\u003e\n\u003cli\u003eRhubarb Rose Cobbler\u003c\/li\u003e\n\u003cli\u003eBlackberry Sage Spritz\u003c\/li\u003e\n\u003cli\u003eCantaloupe Mint Rum Punch\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cspan\u003eCocktails are arranged seasonally, and are 100% accessible for those of us without perpetually sunny backyard gardens at our disposal. \u003c\/span\u003e\u003ci\u003eDrinking with Chickens\u003c\/i\u003e\u003cspan\u003e will quickly become a boozy favorite, perfect for gifting or for hoarding all for yourself. You don't need chickens to enjoy these drinks or the colorful photos, but be careful, because you may even find yourself aspiring to be, as Kate is, a home \u003c\/span\u003e\u003ci\u003echixologist\u003c\/i\u003e\u003cspan\u003e overrun by gorgeous, loud, early-rising egg-laying ladies, and in need of a very strong drink.\u003c\/span\u003e","brand":"Ingram Publishing","offers":[{"title":"Default Title","offer_id":44113270145247,"sku":"","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/products\/chickendrinking.jpg?v=1681405452"},{"product_id":"the-foragers-pantry-cooking-with-wild-edibles","title":"The Forager's Pantry: Cooking With Wild Edibles","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMany home cooks want to experiment with wild foods and explore new flavors, but don’t know where to start—The Forager’s Pantry was written for you. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis comprehensive and accessible book by Ellen Zachos takes readers through spices and herbs, flowers, fruit, greens, nuts and seeds, tubes and roots, and mushrooms, showing how some of the best ingredients come from nature itself. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Forager’s Pantry is for any home cook, chef, or foodie who wants to incorporate foraged flavors into their everyday cooking. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis guide will start with individual ingredients before going into techniques, preservation, and master recipes, making foraged food both accessible and delicious. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis book is for the adventurous home cook just waiting to get started—combine new foods with familiar staples, explore wild ingredients, and bring new life and excitement to your cooking. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eHardcover 240pgs \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eCooking\/Vegetables\/Specific Ingredients \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWritten by Ellen Zachos\u003c\/span\u003e\u003c\/p\u003e","brand":"Gibbs Smith","offers":[{"title":"Default Title","offer_id":44373201158367,"sku":"","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/91t7XJo5MmL._SL1500.jpg?v=1696248468"},{"product_id":"les-legumes-vegetable-recipes-from-the-market-table","title":"Les Légumes: Vegetable Recipes from the Market Table","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePascale Beale’s latest culinary treat, \u003c\/span\u003e\u003ci\u003eLes Légumes: Vegetable Recipes from the Market Table,\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e(the third in the Market Table series) revels in cooking with vegetables throughout the seasons. Grouped by key ingredients in 12 chapters, with stunning full-page photos of every recipe, delightful anecdotes, practical tips, and uncomplicated recipes that work every time, Les Légumes transforms vegetable dishes into the highlight of any meal.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe book is a compendium of more than 100 healthy, tempting plant-based dishes, brimming with vibrant hues, innovative ingredients and creative flavor combinations.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Pascale Beale","offers":[{"title":"Default Title","offer_id":46234340294879,"sku":null,"price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/81n1jHp6MOL._SL1188.jpg?v=1723671317"},{"product_id":"les-fruits-savory-and-sweet-recipes-from-the-market-table","title":"Les Fruits: Savory and Sweet Recipes from the Market Table","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis book by Pascale Beale is all about fruit: 240 mouth-watering pages\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003efilled to the brim with new recipes that show cooking with fruit in a new\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003elight; from a multitude of delicious salads such as Apple, Fennel and\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWatermelon Radish, Citrus Salad with Avocado Vinaigrette, main courses\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003efeaturing succulent dishes as an Apricot and Lamb Shank Tajine or Citrus\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSalmon to myriad desserts such as an Eton Mess, a Pear and Pomegranate\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePavlova or perhaps an Apple and Pear Strudel, all these dishes celebrate\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003efruit in all its guises.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Pascale Beale","offers":[{"title":"Default Title","offer_id":46234346586335,"sku":null,"price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/710JfvuATEL._SL1000.jpg?v=1723671279"},{"product_id":"life-at-the-dumpling-book","title":"Life At The Dumpling Book","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe book is many things: a remembrance of an historic time in our collective recent history; a cookbook; and a manual of how to’s on topics ranging from car camping to throwing a party. It is filled with recipes, poems, games, inspirational quotes, travel tips, and more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis is a guidebook filled with handwritten messages, illustrations and beautiful photography. It is a handbook for good living and woven into it is a story about a family. The book is filled with recipes and travel tips and games and all sorts of ideas for how to create a joyful life for and with your people.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe book, is a GREAT gift for this coming holiday season - very special and very niche. Unlike anything you will find elsewhere, and recipients will be in awe.\u003c\/p\u003e","brand":"Trisha Cole","offers":[{"title":"Default Title","offer_id":46460620800223,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/LTDCoverImage.jpg?v=1731614040"},{"product_id":"the-vintage-baker","title":"The Vintage Baker","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis keepsake cookbook features fetching retro patterns and illustrations, luscious photography, an embossed foil cover, and—surprise! —a tiny, vintage-style, booklet inside. \u003c\/span\u003e\u003cspan\u003eBlue-ribbon recipes inspired by baking pamphlets from the 1920s to the 1960s are rendered with irresistible charm for modern tastes in this sweet package.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHere are more than 50 cookies, pies, cakes, bars, and more, plus informative headnotes detailing the origins of each recipe and how they were tweaked into deliciousness. For home bakers, collectors of vintage cookbooks or kitchenware—really, anyone who loves beautiful, quirky gifts—this is a gem.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover. 176 Pages.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":46465703870687,"sku":null,"price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/81IozWmLbqL._SL1500.jpg?v=1731806977"},{"product_id":"cookie-that-changed-my-life","title":"Cookie That Changed My Life","description":"\u003cp\u003eNancy Silverton made her reputation as the original pastry chef for Wolfgang Puck's restaurant Spago. Two years ago, Silverton bit into a particularly delicious peanut butter cookie and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon. From Lattice-Topped Apple Pie to Carrot Cake with Brown Butter Cream Cheese Frosting (the secret? Carrot puree) to Cornbread (is it too much to ask that it actually taste like corn?), she shares recipes for the platonic ideals of our most beloved baked goods. Alongside the classics — Lemon Bars, Key Lime Pie, Layered Buttermilk Biscuits — Silverton includes a handful of her own inventions: Double-Decker Chocolate Cookies (double the fun!), Iced Raisin Bars (a better fig newton), and Chocolate Brandy Cake (chocolate and brandy!) — all sure to become future classics.\u003c\/p\u003e\n\u003cp\u003eAuthor - Short: Silverton, Nancy\u003cbr\u003ePages (actual): 512\u003c\/p\u003e","brand":"Penguin Random House LLC","offers":[{"title":"Default Title","offer_id":46738175066335,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/Screenshot2025-02-16at2.23.34PM.png?v=1739744627"},{"product_id":"on-sundays","title":"On Sundays","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eOn Sundays: Long Lunches Through the Seasons is a cookbook of memorable recipes and curated menus to be shared at the end of the week, designed by acclaimed chef Dave Verheul. Sunday is the perfect day of the week for entertaining, the day when everything slows and we can spend our time meaningfully with family and friends. But what should you cook on a Sunday at the start of spring, or Sunday after a tough week? This beautifully photographed book offers 16 considered menus to suit every mood and gathering throughout the year. Divided by the four seasons, each chapter includes a selection of self-contained recipes to inspire your perfect Sunday, from lunch on a languid summer afternoon with poached rainbow trout and artichokes, to a wintertime fireside feast complete with woodfired crispbread and condiments for your favorite cheeses.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hatchette Book Group","offers":[{"title":"Default Title","offer_id":46748169896159,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/bf128116d19364bcb4fe52fff2bf2c3991a9e7c161a6470cd0fd1f1c8c9a5768.jpg?v=1738868711"},{"product_id":"the-drunken-botanist","title":"The Drunken Botanist","description":"\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan class=\"a-text-bold\"\u003eThe \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eNew York Times\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e-bestselling guide to botany and booze by Amy Stewart.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet?  In \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Drunken Botanist\u003c\/span\u003e\u003cspan\u003e, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOf all the extraordinary and obscure plants that have been fermented and distilled, a few are dangerous, some are downright bizarre, and one is as ancient as dinosaurs—but each represents a unique cultural contribution to our global drinking traditions and our history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis charming concoction of biology, chemistry, history, etymology, and mixology—with delightful drawings, tasty cocktail recipes, and fun factoids throughout—will make you the most popular guest at any cocktail party. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":47565159727327,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/Screenshot_2025-11-07_at_3.46.15_PM.png?v=1762559290"},{"product_id":"chez-panisse-menu-cookbook-by-alice-waters","title":"Chez Panisse Menu Cookbook by Alice Waters","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eJustly famed for the originality of its ever-changing menu and the range and virtuosity of its chef and owner, Alice Waters, Chez Panisse is known throughout the world as one of America's greatest restaurants. Dinner there is always an adventure—a different five-course meal is offered every night, and the restaurant has seldom repeated a meal since its opening in 1971. Alice Waters is a brilliant pioneer of a wholly original cuisine, at once elegant and earthy, classical and experimental, joyous in its celebration of the very finest and freshest ingredients.\u003cbr\u003e\u003cbr\u003eIn this spectacular book, Alice Waters collects 120 of Chez Panisse's best menus, its most inspired transformations of classic French dishes. The \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eChez Panisse Menu Cookbook\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eis filled with dishes redolent of the savory bouquet of the garden, the appealing aromas and roasty flavors of food cooked over the charcoal grill, and the delicate sweetness of fish fresh from the sea. There are menus here for different seasons of the year, for picnics and outdoor barbecues and other great occasions. Handsomely designed and illustrated by David Lance Goines, this is an indispensable addition to the shelf of every great cook and cookbook readers. \u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram Publishing","offers":[{"title":"Default Title","offer_id":48380477341919,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/71qrzH3NqSL._SL1200_8159cde0-93c7-4900-afb4-e63c0025f3e6.jpg?v=1768942693"},{"product_id":"the-complete-guide-to-making-mead","title":"The Complete Guide to Making Mead","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSome stories suggest that mead was originally discovered when one of our not-yet-upright forebears stuck their hand in a fermenting bee hive and came away with a honeycomb containing a little more than they bargained for. Whatever the truth, brewers have brought this beverage into the twenty-first century, and you can rest assured that \u003cspan class=\"a-text-italic\"\u003eThe Complete Guide to Making Mead\u003c\/span\u003e is a thoroughly up-to-date, modern, and authoritative guide to homemade mead. Best of all, it has something for everyone, from the stone-cold beginner to the seasoned veteran. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAward-winning mead-maker \u003cspan class=\"a-text-bold\"\u003eSteve Piatz\u003c\/span\u003e begins with a brief history of the fermented beverage; a rundown of the various types of mead; and a discussion of the many types of honey that are available, their characteristics, and where to source them. Readers will be treated to discussions of yeast and special ingredients, as well as what equipment is necessary and reccomended and an illustrated and detailed look at the basic process. Readers will also discover advanced techniques, such as oaking, clarifying, aging, spicing, and blending. There are even sections on developing recipes and troubleshooting problems with the brewing process.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith more than 100 color photos, \u003cspan class=\"a-text-italic\"\u003eThe Complete Guide to Making Mead\u003c\/span\u003e includes dozens of recipes for basic meads (honey only), melomels (honey and fruit), metheglins (honey and spices), and braggots (honey and malt).\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram Publishing","offers":[{"title":"Default Title","offer_id":48380499951839,"sku":null,"price":27.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/91vPSy9T3EL._SL1500.jpg?v=1768943591"},{"product_id":"slow-drinks","title":"Slow Drinks","description":"\u003cp\u003eSlow Drinks teaches home cooks, industry pros, homebrewers, and foragers how to transform botanical ingredients - whether foraged or purchased from the store - into incredibly unique beverages and cocktails.\u003c\/p\u003e\n\u003cp\u003eOrganized by season, Slow Drinks demonstrates how to make drinks that tell a story of botany, history, culture, and terroir, while honoring beverage traditions both old and new.\u003c\/p\u003e\n\u003cp\u003eEach season will highlight eight new ingredients with recipes that build on a basics chapter and teach readers how to interchangeably use master recipes to make their own meads, country wines, beers, sodas, tinctures, shrubs, and more.\u003c\/p\u003e\n\u003cp\u003eBeautifully photographed by the author's wife, Katie Childs, and illustrated by Molly Reader, Slow Drinks will be the definitive botanist's guide to mixology that can live in your basket on a foraging trip, or on the coffee table as a conversation piece.\u003c\/p\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":48417944895711,"sku":"9781958417300","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/1ba1c3cfab26b922df414e6b04c60ffa907b7e419032077c085b1e91716a3d78.jpg?v=1770142093"},{"product_id":"botanical-teas-recipe-book","title":"Botanical Teas Recipe Book","description":"\u003cp\u003eA well-worn copy of this one belongs in every kitchen. The \u003cem\u003eBotanical Teas Recipe Book\u003c\/em\u003e from the Herbal Academy brings together over 150 handcrafted herbal tea recipes — from morning infusions to evening wind-downs — all rooted in the tradition of the home apothecary.\u003c\/p\u003e\n\u003cp\u003eThe third installment in the Herbal Academy's Botanical Recipe Book Collection, it was created as a companion to the Tea Blending 101 Mini Course. Equal parts practical and beautiful, it covers the full range of brewing methods: infusions, decoctions, and sun teas, with clear guidance on working with herbs thoughtfully and well.\u003c\/p\u003e\n\u003cp\u003eA thoughtful gift for the herb lover, the home cook, or anyone looking to bring a little more intention to their daily cup.\u003c\/p\u003e","brand":"Herbal Academy","offers":[{"title":"Default Title","offer_id":49597045342431,"sku":"GST181","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/7bb097773062a8bd7333812840901f675b6e386fb047343b49b959a4f5744814.jpg?v=1779825600"},{"product_id":"party-tricks-easy-elegant-recipes-for-snacking-and-hosting","title":"Party Tricks: Easy, Elegant Recipes for Snacking and Hosting","description":"\u003cp\u003eThe best dinner parties aren't the most formal ones. They're the ones where the food keeps coming and nobody wants to leave.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eParty Tricks\u003c\/em\u003e by Anna Hezel is built around that idea: 50 recipes for fancy, snacky food that comes together quickly and tastes like you put in more effort than you did. Think glamorous bar nibbles, retro classics, and the kind of small plates that make a meal feel like an occasion — whether you're hosting a crowd or cooking for yourself on a Tuesday.\u003c\/p\u003e\u003cp\u003eFrom the author of \u003cem\u003eTin to Table\u003c\/em\u003e (a \u003cem\u003eBon Appétit\u003c\/em\u003e Best Cookbook of Spring 2023), this book is for fans of cheese boards, tinned fish, hors d'oeuvres, and snack-focused meals. It also covers the practical side of hosting: how to stock your pantry, how to build a menu, and how to be the kind of relaxed host whose friends keep showing up.\u003c\/p\u003e\u003ch3\u003eWhat's inside:\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e50 recipes for elegant, easy small plates and snacks\u003c\/li\u003e\n\u003cli\u003eInspiration from bar nibbles, retro classics, and pantry staples\u003c\/li\u003e\n\u003cli\u003eParty prep guidance — pantry stocking, menu building, hosting strategy\u003c\/li\u003e\n\u003cli\u003eWorks equally well for solo dinners and full gatherings\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eAnna Hezel has written for the \u003cem\u003eNew York Times\u003c\/em\u003e, \u003cem\u003eBon Appétit\u003c\/em\u003e, \u003cem\u003eGQ\u003c\/em\u003e, \u003cem\u003eThe Wall Street Journal\u003c\/em\u003e, and more. A cookbook that earns its place on the counter.\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":49637922111711,"sku":null,"price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/71L25kD2AYL._SL1500.jpg?v=1780432371"},{"product_id":"the-butter-book","title":"The Butter Book by Anna Stockwell","description":"\u003cp\u003eButter deserves more credit than it gets. This book makes the case — and then shows you what to do with it.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Butter Book\u003c\/em\u003e by Anna Stockwell is a compact, clever kitchen companion that covers butter from every angle: its history, how to buy it, how to make it at home, and how to whip, clarify, or compound it into something that transforms even the most ordinary dish. A pot of rice. A day-old muffin. Suddenly, something worth eating.\u003c\/p\u003e\u003cp\u003eTen recipes anchor the book, each one built around a core technique — browning, emulsifying, basting — with results that range from Butter-Basted Scallops with Beurre Blanc to Butterscotch Pudding. The kind of recipes you actually make again.\u003c\/p\u003e\u003ch3\u003eWhat's inside:\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eButter's history and why it matters in the kitchen\u003c\/li\u003e\n\u003cli\u003eTips for buying, serving, and storing butter\u003c\/li\u003e\n\u003cli\u003eHow to make butter at home, then whip, clarify, or compound it\u003c\/li\u003e\n\u003cli\u003e10 recipes that teach essential techniques through butter\u003c\/li\u003e\n\u003cli\u003eCollectible butter accessories and more\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cem\u003e\"It is shaped like a stick of butter. It is about butter. It will make you feel stupid for not having thought harder about butter before now, which is the correct emotional response.\"\u003c\/em\u003e — Sohla El-Waylly, author of \u003cem\u003eStart Here\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eA great gift for home cooks, food lovers, and anyone who keeps good butter in the fridge.\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":49638021890271,"sku":null,"price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/61YcFFSlvTL._SL1500.jpg?v=1779994554"},{"product_id":"all-day-baking-savoury-not-sweet","title":"All Day Baking: Savoury, Not Sweet","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFor every two lovers of sweet baked treats, there is at least another who will take the gruyere gougere or the curry pastie every time, thank you. \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eAll Day Baking: Savoury, Not Sweet\u003c\/span\u003e\u003cspan\u003e is a baking cookbook – at last – for them. Its mission is to deliver comforting, inventive and wholegrain-forward ideas for pies, sausage rolls, pasties and myriad other mostly pastry-based recipes, alongside gutsy accompaniments that equip the reader with the tools to transform delicious bakes into nourishing any-time-of-day meals.\u003cbr\u003e\u003cbr\u003eAuthor Michael James is a Michelin-restaurant chef by training who was drawn early to the art, precision, and satisfaction of baking. In \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eAll Day Baking\u003c\/span\u003e\u003cspan\u003e, his second book, he turns his attention to the pasties of his UK childhood, the pies he creates today for his young family, and the quiches, sausage rolls, palmiers and galettes that have earned him a cultish following around the world. As well, he delivers a master class in pastry; from puff to rye to vegan and gluten-free; gifting readers a foundation knowledge that sets them on a path to their own freewheeling baking adventures.\u003cbr\u003e\u003cbr\u003eThe book is structured across the arc of a day but the recipes at their heart are interchangeable – if you fancy beetroot \u0026amp; shallot galette for breakfast or bacon \u0026amp; onion quiche for dinner – that's perfectly ok. And throughout there is a nod to Michael and wife Pippa James' ethos, rooted in sustainability, seasonality and a desire to minimize their waste footprint.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":49638069469407,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/81-DXzJ7huL._SL1500.jpg?v=1779997107"},{"product_id":"no-cook-cookbook-fresh-and-healthy-meals-to-assemble-eat-and-enjoy","title":"No-Cook Cookbook: Fresh and Healthy Meals to Assemble, Eat, and Enjoy","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eWith over 115 recipes for everything from solo snacking dinners, to dips and platters for entertaining, Susie Theodorou's \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eNo-Cook Cookbook\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e will help make the “what’s for dinner?” question fun again. \u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eApproachable and designed for cooks of all skill levels, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ethis cookbook \u003c\/span\u003e\u003cspan\u003earms you with the recipes and techniques to make delicious meals at a moment’s notice, turn pantry staples and prepared foods into dinners fit for company, and stock your kitchen like a pro. \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eLearn to carve a rotisserie chicken\u003c\/span\u003e\u003cspan\u003e, along with 18 recipes to transform it. Make hummus from scratch using canned chickpeas, or buy it at the store and dress it up with herbs, pickles, and finishing oils.\u003c\/span\u003e\u003cspan\u003e Choose your own \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003emodern toast adventure\u003c\/span\u003e\u003cspan\u003e with notes on the perfect toast equation, and some exceptional example combinations. And since no meal is complete without dessert, there’s also a final chapter on speedy “little somethings,” that span stuffed dates to loaded cookies like \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eginger molasses cookies with mascarpone, crushed blackberries, and honey\u003c\/span\u003e\u003cspan\u003e.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe No-Cook Cookbook \u003c\/span\u003e\u003cspan\u003ewill also teach you to fill your fridge with fresh ingredients and ready-to-eat protein like cold cuts or tinned fish that can easily be turned into \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ebudget-friendly\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003efamily meals or casual dinners for one or two\u003c\/span\u003e\u003cspan\u003e. Whether you’re avoiding the oven on a hot night, working without a full kitchen, or just not that into cooking from scratch tonight, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eNo-Cook Cookbook\u003c\/span\u003e\u003cspan\u003e is here to save the day.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":49638094110943,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/817r2Vg5xyL._SL1500.jpg?v=1779998004"},{"product_id":"korean-temple-cooking-by-hoo-nam-seelmann","title":"Korean Temple Cooking by Hoo Nam Seelmann","description":"\u003cp\u003eThere's a kind of cooking that doesn't start with a recipe — it starts with the season, the land, and what's ready to be used. \u003cem\u003eKorean Temple Cooking\u003c\/em\u003e is a window into that world.\u003c\/p\u003e\u003cp\u003eThe book follows Jeongkwan Snim, the Korean Buddhist nun dubbed \"the Philosopher Chef\" by the \u003cem\u003eNew York Times\u003c\/em\u003e and the subject of the opening episode of Netflix's \u003cem\u003eChef's Table\u003c\/em\u003e Season 3. Through interviews, essays, and recipes, author Hoo Nam Seelmann chronicles life at a Korean Buddhist temple — the rhythms of the seasons, the philosophy behind the food, and the quiet discipline of cooking with intention.\u003c\/p\u003e\u003cp\u003eRecipes are organized by season, with dedicated sections on rice, noodles, tofu, kimchi, and house-made seasonings. Essays offer a rare look at temple life, the history and branches of Korean Buddhism, temple architecture, and traditional attire. It's the kind of book you read slowly and return to often.\u003c\/p\u003e\u003ch3\u003eWhat's inside:\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSeasonal recipes rooted in Korean Buddhist temple tradition\u003c\/li\u003e\n\u003cli\u003eDedicated sections on rice, noodles, tofu, kimchi, and seasonings\u003c\/li\u003e\n\u003cli\u003eInterviews with and recipes from Jeongkwan Snim\u003c\/li\u003e\n\u003cli\u003eEssays on temple life, Korean Buddhism, and cooking with the land\u003c\/li\u003e\n\u003cli\u003eAs featured in the Netflix documentary series \u003cem\u003eThe Philosopher's Kitchen\u003c\/em\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eA beautiful, substantive book — equally at home on a coffee table or open on a kitchen counter.\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":49638378930399,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/81TKfTFb7eL._SL1500.jpg?v=1780430019"},{"product_id":"tables-spreads-by-shelly-westerhausen-worcel-with-wyatt-worcel","title":"Tables \u0026 Spreads by Shelly Westerhausen","description":"\u003cp\u003eSome of the best meals happen when everyone just pulls up a chair and helps themselves. \u003cem\u003eTables \u0026amp; Spreads\u003c\/em\u003e by Shelly Westerhausen is the book that makes that kind of gathering feel effortless — and look like you planned it for weeks.\u003c\/p\u003e\u003cp\u003eMore than 60 straightforward recipes anchor 20 fully styled spreads, from a Boozy Bloody Mary Bar to a Christmas Morning Dutch Baby Party. Each one comes with a timeline, shopping list, and layout diagram so you're not scrambling the day of.\u003c\/p\u003e\u003cp\u003eBeyond the food, Shelly walks you through the details that make a table feel intentional — linens, flowers, lighting, music — without overcomplicating it. The approach is casual and generous, built for real homes and real guests.\u003c\/p\u003e\u003ch3\u003eWhat's inside:\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e60+ recipes designed for sharing and grazing\u003c\/li\u003e\n\u003cli\u003e20 complete, styled spreads for every occasion and group size\u003c\/li\u003e\n\u003cli\u003eGuidance on themes, tablescaping, and that hard-to-define \"wow factor\"\u003c\/li\u003e\n\u003cli\u003eTimelines, shopping lists, and diagrams for each spread\u003c\/li\u003e\n\u003cli\u003eRich photography throughout\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eA natural follow-up to \u003cem\u003ePlatters \u0026amp; Boards\u003c\/em\u003e, and a solid addition to any home cook's shelf — especially one who likes to have people over.\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":49638380568799,"sku":null,"price":27.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/9781797206493_1000x_e56f8f1f-97b5-4bf8-8913-56d61bfb41aa.webp?v=1780011584"},{"product_id":"a-meal-for-two-recipes-to-treat-your-favorite-people-by-emily-ezekiel","title":"A Meal for Two — Emily Ezekiel","description":"\u003cp\u003eCooking for two is its own kind of pleasure. Not a scaled-down version of a bigger meal — just the right amount of food for you and someone you actually want to eat with. \u003cem\u003eA Meal for Two\u003c\/em\u003e by Emily Ezekiel is built around that idea: 95 recipes sized for two, organized around how much time and energy you actually have.\u003c\/p\u003e\u003cp\u003eOn a Tuesday with 15 minutes to spare, make Crispy Gnocchi with Corn, Ricotta \u0026amp; Spinach or Cheeseburger Tacos. When you’ve got a little more time, Schnitzel with Kohlrabi Slaw or Vodka Gochujang Pasta. On a slow Sunday, Spicy Makhani Paneer Curry with Fresh Parathas — and the leftovers become an Indian Crispy Rice and Herb Salad the next day. Desserts and drinks are in there too: Earl Grey Chocolate Pudding, Crispy Thai Banana Roti, a Clarified Espresso Martini, and a Perfect Negroni — both sized for two.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e95 recipes scaled for two people\u003c\/li\u003e\n\u003cli\u003eOrganized by time: 15-minute weeknights, date nights, slow Sundays\u003c\/li\u003e\n\u003cli\u003eIncludes desserts, drinks, and a leftovers section\u003c\/li\u003e\n\u003cli\u003eBy Emily Ezekiel, published by Hachette Book Group\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eA good book for couples, roommates, empty-nesters, or anyone who’s tired of cooking a full batch and eating the same thing for a week.\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":49638381256927,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/9781964786148_p0.webp?v=1780011799"},{"product_id":"scraps-wilt-weeds","title":"Scraps, Wilt \u0026 Weeds — Mads Refslund","description":"\u003cp\u003eMost of what we throw away is still good food. Mads Refslund — one of the original partners at Noma, the celebrated Danish restaurant — built this book around that idea. One hundred recipes that use the parts of vegetables, fruits, and proteins that usually end up in the bin: carrot tops, cauliflower stalks, overripe fruit, stale bread, salmon skin.\u003c\/p\u003e\u003cp\u003eThis isn’t about sacrifice or making do. The recipes are genuinely good — approachable for a home cook, and built around flavor first. Refslund uses 100% of the ingredient where he can, and finds real uses for things that are too young (green strawberries) or too old (yesterday’s bread).\u003c\/p\u003e\u003cp\u003eA few recipes from the book:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eCarrot Tops Pesto\u003c\/li\u003e\n\u003cli\u003eRoasted Cauliflower Stalks with Mushrooms and Brie\u003c\/li\u003e\n\u003cli\u003ePork Ribs Glazed with Overripe Pear Sauce\u003c\/li\u003e\n\u003cli\u003eCrispy Salmon Skin Puffs with Horseradish-Buttermilk Dip\u003c\/li\u003e\n\u003cli\u003eBeer and Bread Porridge with Salted Caramel Ice Cream\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eIncludes 100 photographs, sidebars on ingredients and technique, and a section on making the most of leftovers. A practical, honest book for anyone who wants to cook with less waste and more intention.\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":49684307411167,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/A1dMZ40BIuL._SL1500.jpg?v=1780428947"},{"product_id":"a-day-at-the-seashore-by-kathryn-jackson-byron-jackson-and-corinne-malvern-copy","title":"Dinner at Frida's — Gabriela Castellanos","description":"\u003cp\u003eFrida Kahlo is remembered for her paintings, but she was also a devoted cook and a lover of Mexican food — particularly the dishes of Oaxaca, where her mother was born. Her handwritten mole poblano recipe still hangs in the Frida Kahlo Museum in Mexico City.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eDinner at Frida’s\u003c\/em\u003e is chef Gabriela Castellanos’s tribute to that side of Kahlo’s life. It’s a cookbook rooted in authentic Mexican technique, built around the flavors Frida actually cooked and ate: mole, tamales, enchiladas, tortillas, salsas, beans, and more. The recipes are traditional — no shortcuts, no convenience substitutes — and the photography is as rich and saturated as Kahlo’s own palette.\u003c\/p\u003e\u003cp\u003eYou’ll find the building blocks of Mexican cooking alongside classic dishes like tacos with beef, pork, and chicken; chilaquiles; posole; flan; and tres leches cake. Woven throughout are Castellanos’s reflections on Kahlo’s relationship with food and the role of Mexican culinary tradition in her art.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eAuthentic Mexican recipes from a world-renowned chef\u003c\/li\u003e\n\u003cli\u003eCovers tortillas, moles, salsas, beans, chiles, and classic mains\u003c\/li\u003e\n\u003cli\u003eExplores Frida Kahlo’s personal connection to food and cooking\u003c\/li\u003e\n\u003cli\u003eStunning full-color photography throughout\u003c\/li\u003e\n\u003cli\u003ePublished by Penguin Random House\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eA beautiful book for anyone who loves Mexican food, Frida Kahlo, or both.\u003c\/p\u003e","brand":"Penguin Random House LLC","offers":[{"title":"Default Title","offer_id":49747261980895,"sku":null,"price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/81mIheWml5L._SL1500.jpg?v=1780425978"},{"product_id":"eating-at-home","title":"Eating at Home — Trinity Mouzon Wofford","description":"\u003cp\u003eThere’s something worth protecting about a meal made at home. \u003cem\u003eEating at Home\u003c\/em\u003e is Trinity Mouzon Wofford’s case for slowing down and cooking the way most of us actually live — with a modest grocery budget, a busy week, and people you want to feed well.\u003c\/p\u003e\u003cp\u003eTrinity is the founder of Golde, the superfood brand, but this book isn’t about superfoods or trends. It’s 85 honest, healthful recipes built around affordable ingredients, simple techniques, and her own family’s multicultural table. The kind of cooking that doesn’t ask much of you but gives a lot back.\u003c\/p\u003e\u003cp\u003eA few recipes you’ll find inside:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e$0 Scrap Stock\u003c\/li\u003e\n\u003cli\u003eSoft Dashi Scrambled Eggs over Rice\u003c\/li\u003e\n\u003cli\u003eBitter Greens with Black Vinegar\u003c\/li\u003e\n\u003cli\u003eSweet Rosemary Cornbread\u003c\/li\u003e\n\u003cli\u003eOlive Oil and Matcha Day Cake\u003c\/li\u003e\n\u003cli\u003eSalted Butter Sesame Shortbread\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eAlongside the recipes, Trinity shares practical guidance for weaving small wellness habits into everyday cooking — nothing preachy, just useful. A good book for anyone who wants to cook more at home and feel good about it.\u003c\/p\u003e","brand":"Penguin Random House LLC","offers":[{"title":"Default Title","offer_id":49880180916447,"sku":null,"price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/71Tbh9yyuGL._SL1500.jpg?v=1780425338"},{"product_id":"la-mesa-mexicana","title":"La Mesa Mexicana: The Food of Mexico — Rosa Cienfuegos","description":"\u003cp\u003eMexico has one of the oldest and most varied food traditions in the world. \u003cem\u003eLa Mesa Mexicana\u003c\/em\u003e is Rosa Cienfuegos’s attempt to do it justice — a thorough, respectful tour through all eight culinary regions of the country, with more than 120 recipes gathered from the people and places that keep these traditions alive.\u003c\/p\u003e\u003cp\u003eCienfuegos travels from the northern borderlands of Baja, Chihuahua, and Tamaulipas — where you’ll find the original chile con queso, carne asada, and fish tacos — through the central heartland of Jalisco, Puebla, and Michoacán, with its drowned tortas from Guadalajara and goat tacos from the semiarid hills of Querétaro. The journey ends in the south: Veracruz, Yucatán, and Oaxaca, where she uncovers the secrets behind a proper mole negro and the everyday tlayuda.\u003c\/p\u003e\u003cp\u003eThis is the follow-up to her acclaimed \u003cem\u003eCDMX\u003c\/em\u003e, and it shows the same care — honest recipes, beautiful photography, and stories from the regions that explain not just how to cook the food, but where it comes from and why it matters.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e120+ recipes spanning all eight culinary regions of Mexico\u003c\/li\u003e\n\u003cli\u003eCovers northern, central, and southern Mexican cuisine in depth\u003c\/li\u003e\n\u003cli\u003eIncludes Indigenous and lesser-known regional recipes\u003c\/li\u003e\n\u003cli\u003eStunning food and location photography throughout\u003c\/li\u003e\n\u003cli\u003eA follow-up to \u003cem\u003eCDMX\u003c\/em\u003e by Rosa Cienfuegos\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eA solid, generous cookbook for anyone who wants to cook Mexican food the way it’s actually made.\u003c\/p\u003e","brand":"Penguin Random House LLC","offers":[{"title":"Default Title","offer_id":49880317788383,"sku":null,"price":49.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/81ekPFtpHlL._SL1500_f9f239ce-1b42-4353-ac5f-7ef7556394c9.jpg?v=1780427323"},{"product_id":"the-moosewood-cookbook","title":"The Moosewood Cookbook — Mollie Katzen (40th Anniversary Edition)","description":"\u003cp\u003e\u003cstrong\u003eOne of the ten best-selling cookbooks of all time.\u003c\/strong\u003e James Beard Award Cookbook Hall of Fame inductee. A Cookbook Classic — International Association of Culinary Professionals.\u003c\/p\u003e\u003cp\u003eSome books change the way you cook. \u003cem\u003eThe Moosewood Cookbook\u003c\/em\u003e is one of them. In 1974, Mollie Katzen hand-wrote and illustrated a spiral-bound collection of vegetarian recipes for the small restaurant co-op she helped run in Ithaca, New York. What started as a humble, homemade notebook became one of the most beloved cookbooks ever printed — and it’s just as relevant today as it was then.\u003c\/p\u003e\u003cp\u003eThis 40th Anniversary Edition brings Mollie’s original vision to a new generation of home cooks, with a new introduction written by Mollie herself. The recipes are simple, seasonal, and rooted in the pleasure of cooking real food from scratch — the kind of cooking that fills a kitchen with good smells and brings people around the table.\u003c\/p\u003e\u003cp\u003eWhether you’ve cooked from \u003cem\u003eMoosewood\u003c\/em\u003e for decades or you’re just discovering it, this edition is a book you’ll reach for again and again. A cornerstone for any kitchen shelf, and a beautiful gift for anyone who loves to cook.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eOne of the \u003cem\u003eNew York Times\u003c\/em\u003e’ top ten best-selling cookbooks of all time\u003c\/li\u003e\n\u003cli\u003eInducted into the James Beard Award Cookbook Hall of Fame\u003c\/li\u003e\n\u003cli\u003eCelebrates 40+ years of plant-based, seasonal home cooking\u003c\/li\u003e\n\u003cli\u003eIncludes a new introduction by author Mollie Katzen\u003c\/li\u003e\n\u003cli\u003ePublished by Ten Speed Press \/ Penguin Random House\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Penguin Random House LLC","offers":[{"title":"Default Title","offer_id":49880740823263,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/A11VlwvCIIL._SL1500.jpg?v=1780426402"},{"product_id":"something-from-nothing-by-alison-roman","title":"Something from Nothing — Alison Roman","description":"\u003cp\u003e\u003cstrong\u003eNew York Times Bestseller.\u003c\/strong\u003e Best Cookbook of the Year — \u003cem\u003eBon Appétit\u003c\/em\u003e. Best Book of the Year — NPR, \u003cem\u003eThe Economist\u003c\/em\u003e, \u003cem\u003eLit Hub\u003c\/em\u003e.\u003c\/p\u003e\u003cp\u003eThere's a quiet kind of magic in opening your pantry and finding everything you need. In \u003cem\u003eSomething from Nothing\u003c\/em\u003e, Alison Roman shares over 100 recipes built around the staples already on your shelves — the tins, jars, bags, and bottles that are just waiting to become something worth sitting down for.\u003c\/p\u003e\u003cp\u003eHer approach is loose, intuitive, and deeply flavorful. These aren't fussy recipes that demand a special trip to the store. They're the kind of cooking that feels effortless but tastes like you really tried — perfect for a quiet weeknight or a last-minute dinner with friends.\u003c\/p\u003e\u003cp\u003eHighlights from the book include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSnacks \u0026amp; Starters:\u003c\/strong\u003e Herbed Artichoke Dip, Spanish Tortilla, Labne with Caramelized Harissa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoups \u0026amp; Stews:\u003c\/strong\u003e Kimchi-Tomato Soup with Rice \u0026amp; a Soft Egg, Golden Mushroom Soup with Orzo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegetables:\u003c\/strong\u003e Forever-Roasted Squash with Browned Butter Dates, Wine-Braised Romano Beans with Anchovy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasta \u0026amp; Noodles:\u003c\/strong\u003e Saucy Roasted Eggplant Pasta, Bolognese with Fennel, Carbonara for Two\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBeans \u0026amp; Grains:\u003c\/strong\u003e Crispy Baked Beans with Mushrooms \u0026amp; Parmesan, Buttered Polenta with Fresh Corn\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeats \u0026amp; Fish:\u003c\/strong\u003e Crushed-Olive Chicken with Turmeric, Crispy Fish with Dill \u0026amp; Fried Capers\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eA book for anyone who loves cooking from what they have — and ending up with something they're proud to share.\u003c\/p\u003e","brand":"Penguin Random House LLC","offers":[{"title":"Default Title","offer_id":49880830116063,"sku":null,"price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/91syed0bCML._SL1500.jpg?v=1780426664"},{"product_id":"the-japanese-art-of-pickling-and-fermenting-by-yoko-nakazawa","title":"The Japanese Art of Pickling and Fermenting — Yoko Nakazawa","description":"\u003cp\u003e\u003cstrong\u003e2026 James Beard Award Nominee.\u003c\/strong\u003e Some of the most satisfying things you can make at home come from patience, salt, and a little faith in the process. This beautiful book by Yoko Nakazawa brings centuries-old Japanese pickling and fermenting traditions right into your kitchen — no special equipment, just time-honored technique and a love of good food.\u003c\/p\u003e\u003cp\u003eNakazawa grew up in rural Japan, helping her family preserve the season's harvest using methods passed down through generations. From sweet vinegar \u003cem\u003eamazuke\u003c\/em\u003e to earthy \u003cem\u003enukazuke\u003c\/em\u003e (rice bran pickles) and mellow \u003cem\u003emisozuke\u003c\/em\u003e, she walks you through each style with warmth and clarity — covering salt ratios, chopping techniques, fermenting times, and storage.\u003c\/p\u003e\u003cp\u003eYou'll learn to preserve daikon, cucumber, cabbage, carrot, onion, garlic, ginger, umeboshi, eggs, and even chrysanthemum leaves. Woven throughout are personal stories from her childhood and her years growing and fermenting vegetables in Australia, making this as much a book to read as one to cook from.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eCovers 6+ traditional Japanese pickling and fermenting styles\u003c\/li\u003e\n\u003cli\u003eStep-by-step guidance on salt ratios, timing, and storage\u003c\/li\u003e\n\u003cli\u003eRecipes for a wide range of vegetables and ingredients\u003c\/li\u003e\n\u003cli\u003ePersonal stories and cultural context from the author's own kitchen\u003c\/li\u003e\n\u003cli\u003ePublished by Penguin Random House — 2026 James Beard Award Nominee\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eA grounding, joyful guide for anyone who loves making things by hand and sharing them with the people they love.\u003c\/p\u003e","brand":"Penguin Random House LLC","offers":[{"title":"Default Title","offer_id":49881812107487,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2269\/8837\/files\/81IZc9zSzPL._SL1500.jpg?v=1780426589"}],"url":"https:\/\/heritagegoodsandsupply.com\/collections\/cookbooks.oembed","provider":"Heritage Goods and Supply","version":"1.0","type":"link"}