{"title":"Cooking - Individual Chefs \u0026 Restaurants","description":"\u003cp\u003ePurchase the finest collection of best restaurant cookbooks and Michelin-starred recipes. Perfect for food lovers, chefs, and those seeking culinary excellence. 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Norton \u0026amp; Company\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/21\/2015\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 960\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 6.45lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.80h x 8.80w x 1.80d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780393081084\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 06\/15\/2015 pg. 108\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 07\/20\/2015\u003cbr\u003e\u003ci\u003eDiscover\u003c\/i\u003e 10\/01\/2015 pg. 16\u003cbr\u003e\u003ci\u003eShelf Awareness\u003c\/i\u003e 09\/29\/2015\u003cbr\u003e\u003ci\u003ePublishers Weekly Best Books\u003c\/i\u003e 11\/02\/2015 pg. 44\u003cbr\u003e\u003ci\u003eNew York Times Book Review\u003c\/i\u003e 12\/06\/2015 pg. 21\u003cbr\u003e\u003ci\u003eShelf Awareness\u003c\/i\u003e 12\/15\/2015\u003cbr\u003e\u003ci\u003eChoice\u003c\/i\u003e 05\/01\/2016\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eLópez-Alt, J. Kenji:\u003c\/i\u003e\u003c\/b\u003e - \u003cstrong\u003eJ. Kenji López-Alt\u003c\/strong\u003e is a chef, parent, and \u003cem\u003eNew York Times\u003c\/em\u003e best-selling author of \u003cem\u003eThe Food Lab\u003c\/em\u003e, \u003cem\u003eThe Wok\u003c\/em\u003e and \u003cem\u003eEvery Night Is Pizza Night\u003c\/em\u003e. He is a wildly popular \u003cem\u003eNew York Times\u003c\/em\u003e food columnist; cohost of \u003cem\u003eThe Recipe\u003c\/em\u003e podcast with Deb Perelman; and host of \u003cem\u003eKenji's Cooking Show\u003c\/em\u003e, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.","brand":"booksdeli.com","offers":[{"title":"J. 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Now, she invites them to come closer to experience her story in vivid detail and to share the important life lessons she learned along the way: do what you love because if you love it you'll be really good at it, swing for the fences, and always \u003ci\u003eBe Ready When the Luck Happens\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ina Garten\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Random House Large Print Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/01\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 416\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.86lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.14h x 6.11w x 0.92d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9798217014255\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eIna Garten\u003c\/b\u003e is a \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author, the host of \u003ci\u003eBe My Guest\u003c\/i\u003e and \u003ci\u003eBarefoot Contessa\u003c\/i\u003e on Food Network and Max, for which she has won five Emmy Awards and a James Beard Award. She lives in East Hampton, New York, with her husband, Jeffrey.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Ina Garten \/ Paperback \/ English","offer_id":47279018213533,"sku":"9798217014255","price":56.84,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_e694ceab-21ea-446c-91c0-d69fdbf59726.jpg?v=1759863028"},{"product_id":"six-seasons-a-new-way-with-vegetables-9781579656317","title":"Six Seasons: A New Way with Vegetables","description":"\u003cb\u003eWinner, James Beard Award for Best Book in Vegetable-Focused Cooking \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e Named a Best Cookbook of the Year by the \u003ci\u003eWall Street Journal\u003c\/i\u003e, \u003ci\u003eThe Atlantic\u003c\/i\u003e, \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eFood Network Magazine\u003c\/i\u003e, \u003ci\u003e Every Day with Rachael Ray\u003c\/i\u003e, \u003ci\u003eUSA Today\u003c\/i\u003e, \u003ci\u003eSeattle Times\u003c\/i\u003e, \u003ci\u003eMilwaukee Journal-Sentinel\u003c\/i\u003e, \u003ci\u003eLibrary Journal\u003c\/i\u003e, Eater, and more \u003cbr\u003e \u003cb\u003eFeatured in \u003ci\u003eThe Strategist \u003c\/i\u003e's Nonobvious Wedding Gift Guide\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Of the many vegetable-focused cookbooks on the market, few espouse the dual goals of starting from square one and of deploying minimal ingredients for maximum enjoyment. 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Here, he's building a unique agricultural complex where farming, food, and design come together in creative collaborations. When he's not working the land, Joshua is a sought-after consultant in the food world--helping to craft packaged and prepared foods, launch brands from the ground up, and rethink what fast-casual and fast food can be. Joshua's first book, \u003ci\u003eSix Seasons: A New Way with Vegetables\u003c\/i\u003e, co-written with Martha Holmberg, earned him a James Beard Award in 2018. His second, \u003ci\u003eGrains for Every Season: Rethinking Our Way with Grains\u003c\/i\u003e, was a James Beard Award finalist in 2021. 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St. Paul\u003c\/i\u003e\u003ci\u003eMagazine\u003c\/i\u003e and others \u003cp\u003e\u003c\/p\u003e Here is real food--our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, \"clean\" ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, \u003ci\u003eThe Sioux Chef's Indigenous Kitchen\u003c\/i\u003e, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. \u003cp\u003eSherman dispels outdated notions of Native American fare--no fry bread or Indian tacos here--and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. 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Its rich history is told through insider anecdotes from the family and characters on both sides of the counter; illuminating guides to its most famed offerings--smoked salmon, sable, sturgeon, herring, and caviar; and more than 100 cherished recipes for favorite foods like latkes, matzo ball soup, babka, and bagels, among many others. \u003cp\u003e\u003c\/p\u003eNothing can ever replace the experience of taking a number, kibbitzing with a slicer, waiting in line, and ordering your whitefish or belly lox. 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At the age of 27, Russ Federman chose to return to the shop in which she grew up. Together with her cousin, Josh, she has grown Russ \u0026amp; Daughters into what it is today, while preserving its cultural and culinary legacy. Russ Federman has been featured in \u003ci\u003eThe Sturgeon Queens\u003c\/i\u003e, the award-winning documentary about Russ \u0026amp; Daughters; television shows such as \u003ci\u003eTaste the Nation with Padma Lakshmi \u003c\/i\u003eand Anthony Bourdain's \u003ci\u003eNo Reservations;\u003c\/i\u003e and publications including \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eThe New Yorker\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eZagat\u003c\/i\u003e, \u003ci\u003eVogue, \u003c\/i\u003eand\u003ci\u003e W Magazine\u003c\/i\u003e. She was inducted into the Manhattan Jewish Hall of Fame and has an encyclopedic entry in the Jewish Women's Archive. She lives in Brooklyn with her husband, Christopher, and two children. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eJosh Russ Tupper\u003c\/b\u003e is the fourth-generation co-owner of Russ \u0026amp; Daughters. Raised in an ashram in upstate New York, Russ Tupper was working as an engineer in Portland, OR, when the opportunity arose to join his family business at 26. He has been leading Russ \u0026amp; Daughters with his cousin Niki ever since. He has been featured in media outlets such as \u003ci\u003eNPR, Food Network, The Travel Channel, Forbes, The Cut, Kinfolk, Lucky Peach, The New Yorker, \u003c\/i\u003e and \u003ci\u003eVogue\u003c\/i\u003e. He is also one of the subjects of documentary \u003ci\u003eThe Sturgeon Queens\u003c\/i\u003e. Called \"the Babka Baron\" by the\u003ci\u003e New York Times, \u003c\/i\u003e Josh has been honored by the Museum of Food and Drink for his contributions to NYC food culture. He has taught at the YIVO Center for Jewish Research and Astor Center. Russ Tupper lives with his wife, Denise, and two daughters. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eJoshua David Stein\u003c\/b\u003e is a cookbook and children's book author, journalist and restaurant critic. His work includes \u003ci\u003eNotes from a Young Black Chef\u003c\/i\u003e and \u003ci\u003eMy America\u003c\/i\u003e, with Kwame Onwuachi; \u003ci\u003eIl Buco: Stories \u0026amp; Recipes\u003c\/i\u003e, with Donna Lennard; \u003ci\u003eThe Nom Wah Cookbook\u003c\/i\u003e, with Wilson Tang; \u003ci\u003eVino: An Essential Guide to Real Italian Wine\u003c\/i\u003e, with Joe Campanale; \u003ci\u003eJang: The Secret to Korean Cooking\u003c\/i\u003e, with Mingoo Kang and Nadia Cho; \u003ci\u003eWhy I Cook?\u003c\/i\u003e with Tom Colicchio and many more. 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He lives in Brooklyn with his sons, Augustus and Achilles.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Niki Russ Federman \/ Hardcover \/ English","offer_id":47279523954845,"sku":"9781250886675","price":59.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_c1270797-fc36-447b-a7a3-b613cc613c38.jpg?v=1759872201"},{"product_id":"the-art-of-jacques-pzspin-favorite-recipes-and-paintings-from-my-life-in-the-kitchen-9780063420243","title":"The Art of Jacques Pépin: Favorite Recipes and Paintings from My Life in the Kitchen","description":"\u003cp\u003e\u003cstrong\u003eIn celebration of legendary chef Jacques Pépin's legacy and two premier passions in life, a stunning, curated collection of his favorite recipes and signature artworks.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eJust in time for his 90th birthday, \u003cem\u003eThe Art of Jacques Pépin \u003c\/em\u003ecelebrates master chef Jacques Pépin and his life of cooking and painting, with 99 of his all-time favorite and most-cooked recipes paired with pieces of his signature artworks spanning the last 60 years. 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This is their first cookbook.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Shamil Thakrar \/ Hardcover \/ English","offer_id":47280631054493,"sku":"9781408890677","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_fbef4cff-c6fa-49f8-81e3-27b8c16782a5.jpg?v=1759917927"},{"product_id":"fireproof-memoir-of-a-chef-9781639511358","title":"Fireproof: Memoir of a Chef","description":"\u003cp\u003e\u003cb\u003eWith rare intensity and candor, world-renowned, Michelin-starred Chef Curtis Duffy shares his epic journey from child of an outlaw biker father to famed culinary iconoclast. 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In this epic guide to better eating, the chef, recipe developer, and video producer Sohla El-Waylly reimagines what a cookbook can be, teaching home cooks of all skill levels how cooking \u003ci\u003ereally\u003c\/i\u003e works. \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"The new \u003ci\u003eJoy of Cooking\u003c\/i\u003e.\" --\u003ci\u003eThe New York Times\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e A BEST BOOK OF THE YEAR: \u003ci\u003eThe New York Times\u003c\/i\u003e, NPR, \u003ci\u003eEpicurious, The Boston Globe\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"The book I wish someone had handed me when I began my own journey as a cook.\"--from the Foreword by Samin Nosrat, \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"A book to return to again and again and again.\" --Yotam Ottolenghi, New York Times bestselling author of \u003ci\u003ePlenty \u003c\/i\u003eand \u003ci\u003eOttolenghi Simple \u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eA practical, information-packed, and transformative guide to becoming a better cook and conquering the kitchen, \u003ci\u003eStart Here\u003c\/i\u003e is a must-have master class in leveling up your cooking. \u003cp\u003e\u003c\/p\u003eAcross a dozen technique-themed chapters--from \"Temperature Management 101\" and \"Break it Down \u0026amp; Get Saucy\" to \"Go to Brown Town,\" \"All About Butter,\" and \"Getting to Know Dough\"--Sohla El-Waylly explains the hows and whys of cooking, introducing the fundamental skills that you need to become a more intuitive, inventive cook. \u003cp\u003e\u003c\/p\u003eA one-stop resource, regardless of what you're hungry for, \u003ci\u003eStart Here\u003c\/i\u003e gives equal weight to savory and sweet dishes, with more than two hundred mouthwatering recipes, including: \u003cp\u003e\u003c\/p\u003e \u003cul\u003e\n\u003cli\u003eCrispy-Skinned Salmon with Radishes \u0026amp; Nuoc Cham\u003c\/li\u003e\n\u003cli\u003eCharred Lemon Risotto\u003c\/li\u003e\n\u003cli\u003eChilled Green Tahini Soba\u003c\/li\u003e\n\u003cli\u003eLemon, Pecorino \u0026amp; Potato Pizza\u003c\/li\u003e\n\u003cli\u003eFruity-Doodle Cookies\u003c\/li\u003e\n\u003cli\u003eMasa \u0026amp; Buttermilk Tres Leches\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003ePacked with practical advice and scientific background, and an almost endless assortment of recipe variations, along with tips, guidance, and how-tos, \u003ci\u003eStart Here\u003c\/i\u003e is culinary school--without the student loans.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Sohla El-Waylly\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Knopf Publishing Group\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/31\/2023\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 656\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 5.35lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 11.02h x 8.74w x 1.50d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593320464\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal Prepub Alert\u003c\/i\u003e 05\/01\/2023 pg. 22\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 09\/01\/2023 pg. 20\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 09\/01\/2023 pg. 102\u003cbr\u003e\u003ci\u003eBookPage\u003c\/i\u003e 11\/01\/2023\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 11\/20\/2023\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eSOHLA EL-WAYLLY is a culinary creator, writer, video producer, and community advocate who has been featured in \u003ci\u003eThe New York Times \u003c\/i\u003eand \u003ci\u003eBon Appétit \u003c\/i\u003eand on Food52 and Serious Eats\u003ci\u003e. \u003c\/i\u003eHer on-camera credits include starring in HBO Max's \u003ci\u003eThe Big Brunch\u003c\/i\u003e and The History Channel's \u003ci\u003eAncient Recipes with Sohla\u003c\/i\u003e. She studied at the Culinary Institute of America in Hyde Park before training at various New York City restaurants such as Del Posto, Atera, and Battersby. A TIME100 Next honoree, she lives in the East Village with her husband, two dogs, and cat.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Sohla El-Waylly \/ Hardcover \/ English","offer_id":47280791421085,"sku":"9780593320464","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_aef6fc47-c591-44d7-851d-16ce2c6d9bd2.jpg?v=1759920997"},{"product_id":"tartine-bread-9780811870412","title":"Tartine Bread","description":"\u003cb\u003eThe definitive bread baking book from San Francisco's legendary Tartine Bakery. \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e NAMED ONE OF THE 25 MOST INFLUENTIAL COOKBOOKS OF THE LAST 100 YEARS by \u003ci\u003eThe New York Times Style Magazine\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"The most beautiful bread book yet published.\"\u003c\/b\u003e\u003cb\u003e--\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e From Chad Robertson, Winner, James Beard Award for Outstanding Pastry Chef, 2008 \u003cp\u003e\u003c\/p\u003e\u003cb\u003eThis is the bread bible for the home baker or professional bread-maker.\u003c\/b\u003e It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner with Elizabeth Prueitt of San Francisco's Tartine Bakery. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eOnly a handful of bakers have learned the bread science techniques Robertson has developed.\u003c\/b\u003e To him, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eBread making the Tartine Way: \u003c\/b\u003e Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. \u003cp\u003e\u003c\/p\u003eTHE BREAD BOOK THAT SAVED LOCKDOWN: When the world turned inward and reached for the comfort of bread making and artisan sourdough made simple, this is the bread recipe book they relied on. Variations from Chad Robertson's master recipe showcase a wonderfully diverse set of breads and more than 30 sweet and savory recipes using the day-old bread to make sandwiches, classic soups, puddings, delicious baked French toast, and an addictive Kale Caesar. \u003cp\u003e\u003c\/p\u003e WHY CHOOSE TARTINE COOKBOOK?: At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Now you can bake your own with the bestselling bread baking book: \"It's informative, it's inspiring, and it's visually stunning.\"--KQED \u003cp\u003e\u003c\/p\u003e FOR THE DISCERNING COOKBOOK COLLECTOR: If you liked \u003ci\u003eTartine: A Classic Revisited\u003c\/i\u003e by Elisabeth Prueitt and Chad Robertson, \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e by Ken Forkish, and \u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e by Peter Reinhart, you'll love \u003ci\u003eTartine Bread\u003c\/i\u003e! \u003cbr\u003e \u003cp\u003e\u003c\/p\u003ePerfect for: \u003cul\u003e\n\u003cli\u003e Devotees of Tartine Bakery and the San Francisco food scene \u003c\/li\u003e\n\u003cli\u003e Home cooks seeking easy-to-achieve bread recipes \u003c\/li\u003e\n\u003cli\u003e Beginner and advanced bread bakers \u003c\/li\u003e\n\u003cli\u003e Birthday, housewarming, or holiday gift \u003cbr\u003e \u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Elisabeth Prueitt,Chad Robertson\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chronicle Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/15\/2010\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 304\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.90lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.20h x 8.80w x 1.40d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780811870412\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e James Beard Foundation Book Awards - Nominee\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e Gourmand World Cookbook Awards (USA Only) - Winner\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 10\/18\/2010\u003cbr\u003e\u003ci\u003eNew York Times Book Review\u003c\/i\u003e 12\/05\/2010 pg. 16\u003cbr\u003e\u003ci\u003eEntertainment Weekly\u003c\/i\u003e 12\/17\/2010 pg. 81\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eChad Robertson trained at the Culinary Institute of America and, with his wife Elisabeth Prueitt, won the James Beard Outstanding Pastry Chef Award in 2008. \u003cp\u003e\u003c\/p\u003eEric Wolfinger is a photographer, surfer, and bread-making apprentice at Tartine Bakery. Like Chad, he lives in San Francisco.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Elisabeth Prueitt \/ Hardcover \/ English","offer_id":47280797319325,"sku":"9780811870412","price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_2e71e2a9-a66d-49a6-8714-78f71f52702b.jpg?v=1759921169"},{"product_id":"the-four-horsemen-food-and-wine-for-good-times-from-the-brooklyn-restaurant-9781419760174","title":"The Four Horsemen: Food and Wine for Good Times from the Brooklyn Restaurant","description":"\u003cb\u003eThe highly anticipated cookbook from the Michelin-starred restaurant, written by acclaimed chef Nick Curtola, James Murphy, James Beard Award-winning wine director Justin Chearno, and co-author Gabe Ulla.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Much like the irresistibly warm restaurant that inspires it, \u003ci\u003eThe Four Horsemen: Food and Wine for Good Times\u003c\/i\u003e\u003cb\u003e\u003ci\u003e \u003c\/i\u003e\u003c\/b\u003eis about more than just amazing food. \u003cp\u003e\u003c\/p\u003e The story begins in 2014, when four friends with practically zero restaurant experience between them naively decided to open a restaurant in New York City. 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Fermentation is one of the foundations behind Noma's extraordinary flavor profiles. \u003cp\u003e\u003c\/p\u003e Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating Noma's extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, \u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And--perhaps even more important--it shows how to use these game-changing pantry ingredients in more than 100 original recipes. \u003cp\u003e\u003c\/p\u003e Fermentation is already building as the most significant new direction in food (and health). With \u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e, it's about to be taken to a whole new level.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e René Redzepi,David Zilber\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/16\/2018\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 456\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.56lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 7.80w x 1.60d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781579657185\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 10\/01\/2018\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eRené Redzepi\u003c\/b\u003e is the chef and co-owner of Noma in Copenhagen, four times recognized as the world's best by the World's 50 Best Restaurants. Redzepi has twice appeared on the cover of \u003ci\u003eTime\u003c\/i\u003e magazine (and been named one of \u003ci\u003eTime'\u003c\/i\u003es 100 Most Influential People in the World); been featured in publications from the \u003ci\u003eNew York Times\u003c\/i\u003e to \u003ci\u003eWired\u003c\/i\u003e; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book, \u003ci\u003eNoma: Time and Place in Nordic Cuisine\u003c\/i\u003e, was an IACP and James Beard Award winner. He is also the author of \u003ci\u003eA Work in Progress\u003c\/i\u003e. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eDavid Zilber\u003c\/b\u003e is a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at Noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. 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Fadi's inspiration comes from these food artisans, who grow the grapes, mill the wheat, make the olive oil, and most importantly, pass down the generational food knowledge. \u003c\/p\u003e\u003cp\u003e His loving profiles of these people are accompanied by his own recipes, some passed down, some from his restaurants in Bethlehem and London. Learn to stuff \u003cb\u003egrape leaves with Nabulsi cheese\u003c\/b\u003e, \u003cb\u003eslow roast lamb seasoned with fenugreek and cardamom\u003c\/b\u003e, roll \u003cb\u003elabaneh in nigella seeds\u003c\/b\u003e, and make \u003cb\u003eMouhalabieh, a milky pudding scented with mastic and pistachios\u003c\/b\u003e. 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He has two restaurants: Fawda, in Bethlehem, and Akub, in London, as well as a Youtube series profiling Palestinian grandmothers and their food knowledge and traditions.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Fadi Kattan \/ Hardcover \/ English","offer_id":47280917807261,"sku":"9781958417287","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_e341d0be-90b4-4077-9ec2-cbdc9d159734.jpg?v=1759924065"},{"product_id":"bobby-flay-chapter-one-iconic-recipes-and-inspirations-from-a-groundbreaking-american-chef-a-cookbook-9780385345958","title":"Bobby Flay: Chapter One: Iconic Recipes and Inspirations from a Groundbreaking American Chef: A Cookbook","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - This stunning cookbook collects 100 of the most timeless and seminal recipes from the first leg of Bobby Flay's monumental career in one place, for the first time ever.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eAt the age of sixteen, Bobby Flay left high school and the idea of traditional education behind to pursue a life in professional restaurant kitchens. 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Although the culinary art on every page is striking, it's the stories of his restaurants, exhilarating appearances on TV, and creative process for each dish that will capture readers' attention and imaginations. \u003cp\u003e\u003c\/p\u003eWith \u003ci\u003eBobby Flay: Chapter One\u003c\/i\u003e, you can fill your own kitchen with the aromas of \u003cb\u003eKing Crab Gumbo with Crab Rice and Crispy Okra\u003c\/b\u003e or his signature \u003cb\u003eShrimp and Roasted Garlic Tamale\u003c\/b\u003e. Add \u003cb\u003eBlack Rice Paella with Shellfish and Scallion Relish\u003c\/b\u003e to your Sunday dinner table, or tuck into \u003cb\u003eSpanish-style Steak Frites with Cabrales Blue Cheese, Smoked Paprika Fries, and Rioja Red Wine Sauce\u003c\/b\u003e. \u003cp\u003e\u003c\/p\u003eRead the essays, absorb the photography, and most important, cook tantalizing dishes from this book. Bobby Flay has put decades of his daily work into these pages. The best part is: he's just getting started.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Bobby Flay\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/29\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 320\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 4.40lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.00h x 10.20w x 1.30d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780385345958\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBobby Flay\u003c\/b\u003e has been a professional chef for more than four decades. He's opened influential restaurants across the country, including Mesa Grill, Bolo, Gato, and Bar Americain in New York City. He is one of the most prolific figures in food television history and has won a handful of Emmys. Chef Flay is the first-ever chef to be granted a Star on Hollywood Boulevard. \u003ci\u003eBobby Flay: Chapter One\u003c\/i\u003e is his eighteenth cookbook.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Bobby Flay \/ Hardcover \/ English","offer_id":47280926097565,"sku":"9780385345958","price":80.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_a8adb468-ea6b-4449-9aa3-73c26a7fa63d.jpg?v=1759924201"},{"product_id":"chinese-enough-homestyle-recipes-for-noodles-dumplings-stir-fries-and-more-9781648293429","title":"Chinese Enough: Homestyle Recipes for Noodles, Dumplings, Stir-Fries, and More","description":"\u003cb\u003eIn an exploration of her own experience as a first-generation American, Kristina Cho, author of the award-winning baking book \u003ci\u003eMooncakes and Milk Bread\u003c\/i\u003e, offers 100 recipes that blend the flavors of traditional Cantonese cooking with California ingredients and a midwestern sensibility.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e In \u003ci\u003eChinese Enough\u003c\/i\u003e, Cho turns to the savory side of cooking with recipes that are neither entirely Chinese nor entirely American, but Chinese enough. Here is an array of dishes to pair with rice, the cornerstone of Cantonese cuisine, including Triple Pepper Beef, Miso Pork Meatballs, and Seared Egg Tofu with Honey and Soy. Recipes like Smashed Ranch Cucumbers and Saucy Sesame Long Beans honor the Cantonese focus on vegetables. There's a chapter dedicated to the joy of noodles, with creative takes on traditional dishes, birthed anew in a California kitchen--from San Francisco Garlic Noodles to Creamy Tomato Udon. Plus, a chapter of Banquet-Worthy Dishes teaches the Chinese art of food as celebration, a step-by-step guide shows how to employ friends and family in the kitchen to make dumplings, and the fruit-focused dessert section acts as a lesson on finishing a meal with a small, sweet act of affection. Woven throughout, Cho's stories of her grandmother's Chinese garden situated in the middle of Cleveland and falling in love over dim sum are a warm tribute to the nuanced and personal ways in which one can discover and define their own culture.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Kristina Cho\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/01\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 368\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.00lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.30h x 8.20w x 1.20d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781648293429\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 08\/01\/2024 pg. 13\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eKristina Cho is an award-winning cookbook author, recipe developer, home cook, baker, food stylist, and photographer. 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Her mom's heritage was Sicilian and her dad's people were from Bari; she pledged allegiance to her father's marinara on weekdays and to her mom's on the weekend and grew up eating at many of the red-checked-tablecloth trattorias throughout New York City. She still stops in to chitchat with the shop owners in Little Italy, where she buys the milkiest fresh mozz, the most thinly sliced prosciutto, and the crunchiest biscotti. \u003cp\u003e\u003c\/p\u003eThese are the recipes that are favorites for so many of us, whether your family is from Italy or not. 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Based in East London, she believes that the best conversations are to be had at the dinner table.","brand":"booksdeli.com","offers":[{"title":"Marie Mitchell \/ Hardcover \/ English","offer_id":47281503895709,"sku":"9781324089216","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_f2bb5daf-79e3-4c0d-b60f-385856aead4f.jpg?v=1759933073"},{"product_id":"lugma-abundant-dishes-and-stories-from-my-middle-east-9781837832019","title":"Lugma: Abundant Dishes and Stories from My Middle East","description":"\u003cp\u003e\u003cb\u003e\"\u003ci\u003eI adore this book. It's personal, beautifully written - Noor's voice draws you in and holds you there - and the recipes are absolutely glorious.\u003c\/i\u003e\" - Diana Henry\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"\u003ci\u003eThere's an incredible generosity to Noor's cooking, capturing the spirit of so many cooks across the Middle East: bold gestures, big flavours, whole universes of food around a single table. Noor is also a unique talent; her cooking reflects the essence of home comfort, plus an unmatched innovative palate.\u003c\/i\u003e\" - Yotam Ottolenghi\u003c\/b\u003e\u003cp\u003e\u003cb\u003eIn\u003ci\u003e Lugma, \u003c\/i\u003e Noor offers over 100 recipes as an ode to the food she grew up eating--traditional flavors and modern dishes from Bahrain, the surrounding Middle East, and beyond. \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eLugma\u003c\/i\u003e in Arabic means a bite. For Noor, as a chef and co-author of two Ottolenghi Test Kitchen cookbooks, her career has been centered around taking bites of food and analyzing them to create the perfect dish. Raised in Bahrain and now based in London, Noor takes you on a culinary journey to celebrate her own food culture. Her recipes are inspired by the foods of her upbringing: the elaborate rice dishes and black limes of the Gulf, an abundance of herbs and sour flavours from Iran, liberal spice and chilli heat from India, and the vibrant foods of the Levant--to create a unique collection of traditional and re-imagined dishes from the Middle East. \u003cp\u003e\u003c\/p\u003e From Spring Time Fattoush and Stuffed Baby Aubergines to Slow-cooked Fenugreek Lamb with Pickled Chillies and Pistachio Cake with Labneh, these beautiful and inspirational recipes are full of love and warmth to be recreated in your own kitchen. \u003cp\u003e \u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Noor Murad\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Quadrille Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/25\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 288\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.95lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.70h x 7.20w x 1.20d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781837832019\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eBahrain-born, London-based and New York trained, Noor Murad joined the Ottolenghi Test Kitchen in 2018, where she worked as a recipe developer for Falastin and Flavor as well as Ottolenghi's New York Times and Guardian columns. She became the head of the Ottolenghi Test Kitchen, and wrote the Ottolenghi Test Kitchen books: Shelf Love and Extra Good Things. Her own recipes have featured in the New York Times and she has cooked on BBC's Saturday Kitchen. Her Middle Eastern roots have a strong influence on her cooking, with Arabic, Indian, and Persian flavors making a prominent appearance in her recipes.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Noor Murad \/ Hardcover \/ English","offer_id":47281518346397,"sku":"9781837832019","price":59.21,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_426d6d5f-1443-4de0-93ee-71c2f4247a05.jpg?v=1759933401"},{"product_id":"seafood-simple-a-cookbook-9780593449523","title":"Seafood Simple: A Cookbook","description":"\u003cb\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - IACP AWARD WINNER - The definitive seafood guide from the three-Michelin-starred chef of Le Bernardin, featuring gorgeous photography and step-by-step techniques alongside 85 accessible recipes that \"will have you cooking fillets with pro-level precision on a Tuesday\" (\u003ci\u003eEpicurious\u003c\/i\u003e)\u003c\/b\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"\u003ci\u003eI hope that this book is a source of inspiration and education, encouraging you to cook with confidence and approach seafood with joy, and even love. 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These techniques are then applied to eighty-five straightforward, delicious recipes, many of which include substitutions for maximum ease. Dishes like \u003cb\u003eTuna Carpaccio, Crispy Fish Tacos, Shrimp Tempura, Miso Cod, \u003c\/b\u003e and \u003cb\u003eSpaghetti Vongole\u003c\/b\u003e show us how to bring out the vibrant flavor and incredible versatility of seafood. Each recipe is accompanied by a gorgeous image by renowned photographer Nigel Parry, as well as step-by-step photos for each of the twenty techniques taught in the book. \u003cp\u003e\u003c\/p\u003eStunning, delectable, and above all, actually doable, \u003ci\u003eSeafood Simple \u003c\/i\u003eis a master class from one of the world's greatest chefs, created especially for the home cook.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Eric Ripert\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Random House\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/03\/2023\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 304\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.60lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 7.70w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593449523\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 10\/01\/2023 pg. 22\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 10\/16\/2023\u003cbr\u003e\u003ci\u003eShelf Awareness\u003c\/i\u003e 11\/07\/2023\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 06\/10\/2024 pg. 1\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eEric Ripert\u003c\/b\u003e is the chef and co-owner of New York's internationally acclaimed seafood restaurant Le Bernardin, which has held three stars from the Michelin Guide since 2005 and has maintained a four-star rating from \u003ci\u003eThe New York Times\u003c\/i\u003e for over 20 years. He is Vice Chairman of the board at City Harvest, the world's first and New York City's largest food rescue organization dedicated to feeding New Yorkers in need, as well as a recipient of the Legion d'Honneur, France's highest honor. He previously served as a regular guest judge on Bravo's \u003ci\u003eTop Chef\u003c\/i\u003e and hosted his own TV series from 2009 to 2015, \u003ci\u003eAvec Eric\u003c\/i\u003e, which has won Emmy and James Beard awards. Ripert is the author of six cookbooks, including \u003ci\u003eThe New York Times \u003c\/i\u003ebestseller \u003ci\u003eVegetable Simple\u003c\/i\u003e, as well as \u003ci\u003eMy Best: Eric Ripert\u003c\/i\u003e, \u003ci\u003e Avec Eric\u003c\/i\u003e, \u003ci\u003e On the Line\u003c\/i\u003e, \u003ci\u003e A Return to Cooking\u003c\/i\u003e, and \u003ci\u003eLe Bernardin: Four Star Simplicity\u003c\/i\u003e, and a \u003ci\u003eNew York Times \u003c\/i\u003ebestselling memoir, \u003ci\u003e32 Yolks: From My Mother's Table to Working the Line.\u003c\/i\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Eric Ripert \/ Hardcover \/ English","offer_id":47281572184221,"sku":"9780593449523","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_37bf01ca-1105-4be3-badf-0f5f95909b91.jpg?v=1759934693"},{"product_id":"seasons-of-greens-a-collection-of-new-recipes-from-the-iconic-san-francisco-restaurant-9798886741438","title":"Seasons of Greens: A Collection of New Recipes from the Iconic San Francisco Restaurant","description":"\u003cb\u003eChef Katie Reicher of San Francisco's legendary Greens Restaurant shares 120+ plant-based recipes inspired by cultures from around the world. 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However, his true passion is the everyday taco, which he regards as the most 'democratic' of foods. In \u003ci\u003eSunny Days, Taco Nights\u003c\/i\u003e, Olvera presents an in-depth exploration of the taco's history and many different styles, ingredients, and accompaniments, and much more.\u003c\/p\u003e\u003cp\u003eEqual parts culinary history and cookbook, the book features 100 recipes designed for home cooks, arranged into two main chapters: Classics, which features street tacos; and Originals, which explores Olvera's contemporary reinventions of well-known originals. Classic recipes include Fish Tacos from northwest Mexico; Chicharron Tacos from Monterrey; Chorizo Tacos with spinach; and Steak Tacos common at street vendor tricycles in Mexico City. Contemporary reinventions include Brussels Sprouts Tacos with spicy peanut butter; Ceviche Tacos; Pork Belly Tacos with smoked beans; and Eggs \u0026amp; Green Bean Tacos inspired by Olvera's childhood breakfasts.\u003c\/p\u003e\u003cp\u003eVisually stunning, with vivid food photography and a palette inspired by native corn in Mexico, \u003ci\u003eSunny Days, Taco Nights\u003c\/i\u003e is the definitive book on one of the world's most beloved foods.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Enrique Olvera,Alonso Ruvalcaba\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Phaidon Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 06\/03\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 224\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.90lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.80h x 8.20w x 0.80d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781838669881\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eEnrique Olvera\u003c\/b\u003e is Mexico's leading chef and beloved globally by diners, foodies, book buyers, and the chef community. His Mexico City restaurant Pujol has been ranked for many years on the World's 50 Best Restaurants list. He also has several restaurants in Mexico and the United States (Cosme, Atla, Esse Taco, and Damian). He has appeared on Netflix's \u003ci\u003eChef's Table\u003c\/i\u003e and \u003ci\u003eUgly Delicious\u003c\/i\u003e. In 2022, he received the lifetime achievement award from the Culinary Institute of America. 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And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. \u003cp\u003e\u003c\/p\u003e Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. \u003cp\u003e\u003c\/p\u003e From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, \u003ci\u003eThe French Laundry Cookbook\u003c\/i\u003e captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. \u003cp\u003e\u003c\/p\u003e One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen--no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience \u003ci\u003eWine Spectator\u003c\/i\u003e described as \"as close to dining perfection as it gets.\"\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Susie Heller,Thomas Keller\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/01\/1999\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 336\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 4.65lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 11.20h x 11.30w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781579651268\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e James Beard Foundation Book Awards - Nominee\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e James Beard Foundation Book Awards - Nominee\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e IACP Crystal Whisk Award - Nominee\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e IACP Crystal Whisk Award - Winner\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e IACP Crystal Whisk Award - Winner\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 10\/04\/1999 pg. 69\u003cbr\u003e\u003ci\u003eBeyond the Cover Author Interv\u003c\/i\u003e 11\/01\/1999 pg. 3\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 01\/01\/2000 pg. 150\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eSusie Heller, executive producer of PBS's \u003ci\u003eChef Story\u003c\/i\u003e, has produced award-winning television cooking series and co-authored numerous award-winning books, among them \u003ci\u003eThe French Laundry Cookbook\u003c\/i\u003e by Thomas Keller and \u003ci\u003eBouchon\u003c\/i\u003e by Thomas Keller and Jeffrey Cerciello. She lives in Napa, California. \u003cbr\u003e\u003cb\u003eThomas Keller \u003c\/b\u003eis the author of \u003ci\u003eThe French Laundry Cookbook\u003c\/i\u003e, \u003ci\u003eBouchon\u003c\/i\u003e, \u003ci\u003eUnder Pressure\u003c\/i\u003e, \u003ci\u003eAd Hoc at Home\u003c\/i\u003e, and \u003ci\u003eBouchon Bakery\u003c\/i\u003e. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment'or Foundation--established with chefs Jérôme Bocuse and Daniel Boulud--Keller led Team USA to win gold at the Bocuse d'Or competition in Lyon, France, for the first time ever. \u003cbr\u003eDeborah Jones's recent honors include Best Photography in a Cookbook from the James Beard Foundation for her work in \u003ci\u003eBouchon\u003c\/i\u003e. A frequent contributor to national magazines, she conducts a parallel commercial career from her San Francisco studio.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Susie Heller \/ Hardcover \/ English","offer_id":47281768038557,"sku":"9781579651268","price":81.82,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_8a0d8772-0001-4cc3-b4e9-c6a5b4f5b9e9.jpg?v=1759935633"},{"product_id":"upside-down-cooking-layer-bake-flip-a-brand-new-way-to-cook-in-one-pan-9780593969120","title":"Upside Down Cooking: Layer, Bake, Flip a Brand New Way to Cook in One Pan","description":"\u003cb\u003eThe book that flips your kitchen upside down, with joyfully delicious results.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Dominic Franks (@dominthekitchen) shows you how to play with your food and cook easy, impressive meals for every occasion. This is one-pan cooking like you've never seen it before. \u003cp\u003e\u003c\/p\u003e With 85 recipes including twists on classic one-pot dishes - from mini puff pizzas to chicken pot pies, blueberry muffin traybakes to banana toffee tarts - Dom gives you the confidence to remix your own one-tray dinners, plus sides, snacks, party treats, and desserts. \u003cp\u003e\u003c\/p\u003e Simply layer up tasty ingredients in a single pan, cover with puff pastry and other fabulous toppings, bake to gloriously golden perfection - and you'll be turning out stunning upside down creations in no time at all. No fuss, minimal washing up, and never a soggy bottom in sight!\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Dominic Franks\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e DK Red\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 06\/17\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 208\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.85lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.80h x 7.50w x 0.80d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593969120\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eDominic Franks \u003c\/b\u003eis a food writer for \u003ci\u003eLincolnshire Life\u003c\/i\u003e, is regularly featured on BBC Lincolnshire radio as their food expert, and has been running his blog \u003ci\u003eDom In The Kitchen\u003c\/i\u003e since 2010. Dominic has always loved food and draws inspiration from Delia Smith and his Mum, his Jewish heritage and London upbringing.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Dominic Franks \/ Hardcover \/ English","offer_id":47281814175901,"sku":"9780593969120","price":50.53,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_8437a2e7-bc39-4843-9871-953ab403beb3.jpg?v=1759936794"}],"url":"https:\/\/booksdeli.com\/collections\/cooking-individual-chefs-restaurants.oembed?page=10","provider":"booksdeli.com","version":"1.0","type":"link"}