{"title":"Cooking - Methods - Gourmet","description":"\u003cp\u003eChoose the best cooking method books featuring outdoor cooking techniques, gourmet recipe books, and different cooking techniques. Shop top cooking books, from vegan to Mediterranean delights!\u003c\/p\u003e","products":[{"product_id":"knife-drop-creative-recipes-anyone-can-cook-9780744076776","title":"Knife Drop: Creative Recipes Anyone Can Cook","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"Nick breathes fresh energy into cooking and makes it accessible to chefs of all ages. I promise if you cook something from this cookbook, it will receive nothing but praise from me!\"\u003cbr\u003e--Gordon Ramsay, from the foreword \u003cp\u003e\u003c\/p\u003eForget the rules and get cooking with flavor-forward recipes from celebrity chef and social media superstar Nick DiGiovanni! \u003cp\u003e\u003c\/p\u003eHome-cooked food doesn't need to be over-the-top, fussy, or time-consuming to be amazing. In \u003ci\u003eKnife Drop, \u003c\/i\u003eNick DiGiovanni gives you the tools to become fearless in the kitchen and create easy, delicious meals. \u003cp\u003e\u003c\/p\u003eBuilding on a foundation of staple recipes, like basic pasta dough or homemade butter, Nick shares a mouthwatering selection of his favorite recipes. 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Explore a library of QR codes linking to video tutorials showcasing key cooking techniques, from holding a chef's knife and making a piping bag to pronouncing \"gnocchi\" the correct way. \u003cp\u003e\u003c\/p\u003eThese are creative recipes ANYONE can cook!\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Nick DiGiovanni\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e DK Publishing (Dorling Kindersley)\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 06\/13\/2023\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 256\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.82lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.10w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780744076776\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 06\/19\/2023\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eNick DiGiovanni \u003c\/b\u003eis a celebrity chef, social media megastar, and cookbook author with a loyal social following of over 50 million people. 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Create the building blocks necessary to make the greatest meal of your life. \u003cp\u003e\u003c\/p\u003eWhile you're at it, give it the Joshua Weissman--or your own--twist. As Joshua would say, \"If you don't like blue cheese, then don't use blue cheese.\" From simple staples to gourmet to deep-fried, you are the master of your own kitchen, and you'll make it all, on your terms. \u003cp\u003e\u003c\/p\u003eWith no regrets, excuses, or apologies, \u003cb\u003eJoshua Weissman\u003c\/b\u003e will instruct you how with his irreverent humor, a little bit of light razzing, and over 100 perfectly delectable recipes. \u003cp\u003e\u003c\/p\u003eIf you love to host and entertain; if you like a good project; if you crave control of your food; if fast food or the frozen aisle or the super-fast-super-easy cookbook keep letting your tastebuds down; then \u003ci\u003eJoshua Weissman: An Unapologetic Cookbook\u003c\/i\u003e is your ideal kitchen companion. \u003cp\u003e\u003c\/p\u003e\u003ci\u003e*#1 New York Times Bestseller - September 2021\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Joshua Weissman\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e DK Publishing (Dorling Kindersley)\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/14\/2021\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 264\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.33lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.20w x 0.90d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781615649983\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 08\/02\/2021\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 09\/01\/2021 pg. 18\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eJoshua Weissman \u003c\/b\u003eisn't your average culinary genius. He's chef-y, he's eccentric, and he's a lot over-the-top in everything he does--from curating energetic and engaging food entertainment, to constantly developing his massive repertoire of original recipes, to cooking everything (seriously, everything) from scratch. \u003cp\u003e\u003c\/p\u003eHe has an abounding love of food and proper technique. After nearly a decade of cooking professionally, his passion has been fueled by working with some of the greatest fine dining restaurants in the south-central region of the US. He notably cooked at the James Beard Award-winning restaurant \u003ci\u003eUchiko, \u003c\/i\u003e where he spent time focusing on the finest details of cuisine, training other cooks and chefs, and diving deep into the territory of precise Japanese cookery and fermentation. \u003cp\u003e\u003c\/p\u003eJoshua can be seen chopping it up for millions of fans on his popular Youtube channel, Facebook, TikTok, and Instagram. 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While you're being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix and foie gras au pruneaux, you'll feel like he's in the kitchen beside you-firing off a few insults when you've scorched the sauce, and then patting you on the back for finally getting the steak tartare right. \u003cp\u003e\u003c\/p\u003eAs practical as it is entertaining, Anthony Bourdain's handsomely repackaged \u003ci\u003eLes Halles Cookbook \u003c\/i\u003eand new foreword from Gabrielle Hamilton make for a can't-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Anthony Bourdain\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Bloomsbury USA\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/19\/2004\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 304\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.55lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.30h x 7.00w x 1.60d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781582341804\u003cbr\u003e\u003cbr\u003e\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 09\/13\/2004 pg. 72\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 10\/15\/2004 pg. 82\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eAnthony Bourdain\u003c\/b\u003e, renowned chef, author, and raconteur, is best known for the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling memoirs \u003ci\u003eKitchen Confidential\u003c\/i\u003e, \u003ci\u003eMedium Raw\u003c\/i\u003e, and\u003ci\u003e A Cook's Tour\u003c\/i\u003e; the collection \u003ci\u003eThe Nasty Bits\u003c\/i\u003e; the novels \u003ci\u003eBone in the Throat\u003c\/i\u003e, \u003ci\u003eThe Bobby Gold Stories\u003c\/i\u003e, and \u003ci\u003eGone Bamboo\u003c\/i\u003e; the biography \u003ci\u003eTyphoid Mary\u003c\/i\u003e; and the cookbooks \u003ci\u003eAppetites \u003c\/i\u003eand \u003ci\u003eLes Halles Cookbook\u003c\/i\u003e. Bourdain was the host of the Emmy and Peabody Award-winning docuseries \u003ci\u003eAnthony Bourdain: Parts Unknown\u003c\/i\u003e on CNN, and prior to that he hosted the Emmy Award-winning\u003ci\u003e No Reservations\u003c\/i\u003e and \u003ci\u003eThe Layover \u003c\/i\u003eon the Travel Channel and\u003ci\u003e The Taste\u003c\/i\u003e on ABC. He passed away in 2018.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Anthony Bourdain \/ Hardcover \/ English","offer_id":47281391009949,"sku":"9781582341804","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_f75d31ec-c739-42ad-b231-23d421ba4663.jpg?v=1759930735"},{"product_id":"kalayas-southern-thai-kitchen-a-cookbook-9780593580875","title":"Kalaya's Southern Thai Kitchen: A Cookbook","description":"\u003cb\u003eBring the bold, spicy, beautiful world of Southern Thai cooking to your kitchen through recipes and stories from the James Beard Award-winning chef of Kalaya, \u003cb\u003eas featured on Netflix's \u003ci\u003eChef's Table\u003c\/i\u003e\u003c\/b\u003e.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Nok's Thai cuisine embodies everything she's gone through and everything she's worked for, which means that her dishes are vibrant, personal, and full of flavor. . . . 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From peppery fish sauce-garlic Hat Yai fried chicken to an extra-fresh, extra-herbal green curry to a celebratory turmeric sticky rice with savory coconut shrimp topping, this is Thai food as you've probably never seen it. \u003cp\u003e\u003c\/p\u003eWith easy-to-follow instructions, beginner-friendly tips, suggested recipe pairings, and stunning on-location photography, \u003ci\u003eKalaya's Southern Thai Kitchen\u003c\/i\u003e allows all cooks to bring a piece of Thailand into their kitchens.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Nok Suntaranon,Natalie Jesionka\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/05\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 288\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.69lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.32h x 8.08w x 1.02d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593580875\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 10\/01\/2024 pg. 12\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 11\/04\/2024\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eNok Suntaranon\u003c\/b\u003e is the chef and owner of Kalaya, a celebrated Thai restaurant in Philadelphia. A former flight attendant, Nok reinvented herself at age fifty to become a James Beard Award-winning chef. Kalaya was named by \u003ci\u003eEsquire\u003c\/i\u003e magazine as its Best New Restaurant and has topped lists from \u003ci\u003eThe Philadelphia Inquirer \u003c\/i\u003eand Eater Philly. In 2025, she was named one of \u003ci\u003eTime\u003c\/i\u003e's 100 Most Influential People. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eNatalie Jesionka\u003c\/b\u003e is a journalist who writes about food, community, and social impact. Her work has appeared in \u003ci\u003eThe Washington Post\u003c\/i\u003e, \u003ci\u003eToronto Star\u003c\/i\u003e, \u003ci\u003eNational Post\u003c\/i\u003e, Canadian Press, and \u003ci\u003eForbes\u003c\/i\u003e. She served as a Fulbright scholar in Northern Thailand and is a Paul and Daisy Soros fellow for New Americans.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Nok Suntaranon \/ Hardcover \/ English","offer_id":47281502421149,"sku":"9780593580875","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_bdd9167c-101b-46a4-a121-39af28bf25b8.jpg?v=1759933042"},{"product_id":"the-french-laundry-cookbook-9781579651268","title":"The French Laundry Cookbook","description":"\u003cb\u003eIACP Award Winner * \u003c\/b\u003e\u003cb\u003eNamed one of \"The 25 Most Influential Cookbooks From the Last 100 Years\" by \u003ci\u003eT: The New York Times Style Magazine\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e 2024 marks the twenty-fifth anniversary of \u003ci\u003eThe French Laundry Cookbook\u003c\/i\u003e, and the thirtieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley--\"the most exciting place to eat in the United States\" (\u003ci\u003eThe New York Times\u003c\/i\u003e). 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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. 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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":"top-secret-restaurant-recipes-2-more-amazing-clones-of-famous-dishes-from-americas-favorite-restaurant-chains-a-cookbook-9780452288003","title":"Top Secret Restaurant Recipes 2: More Amazing Clones of Famous Dishes from America's Favorite Restaurant Chains: A Cookbook","description":"\u003cb\u003e#1 bestselling Top Secret Recipes series!\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eThe kitchen clone recipe king is back with a new Top Secret Restaurant Recipes collection--the first since his bestselling \u003ci\u003eTop Secret Restaurant Recipes\u003c\/i\u003e, which has sold over one million copies. 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She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, studied at the Cordon Bleu, and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of \u003ci\u003eMastering the Art of French Cooking. \u003c\/i\u003eIn 1963, Boston's WGBH launched \u003ci\u003eThe French Chef\u003c\/i\u003e television series. Several public television shows and numerous cookbooks followed. She died in 2004.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Julia Child \/ Hardcover \/ English","offer_id":47283974570141,"sku":"9780593537473","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_eb470c19-e725-42fb-b006-dadddb857be7.jpg?v=1759977174"},{"product_id":"my-egypt-cooking-from-my-roots-a-cookbook-9780316429788","title":"My Egypt: Cooking from My Roots (a Cookbook)","description":"\u003cb\u003eIACP AWARD FINALIST - Explore a lifetime of recipes that capture the flavor and energy of Egypt, from celebrated chef Michael Mina. \"Outstanding... 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Thus began years of travel back to Egypt and a new story in his cuisine. \u003cp\u003e\u003c\/p\u003e In \u003ci\u003eMy Egypt, \u003c\/i\u003eMina brings readers to contemporary Cairo and Alexandria to share the foundations of Egyptian cooking and hospitality, from the traditional breakfast of ful medames to the streetside meal of baladi bread stuffed with spiced hawawshi. He also marries Egyptian flavors with influences from around the world in dishes including: \u003cul\u003e\n\u003cli\u003e Harissa Ratatouille \u003c\/li\u003e\n\u003cli\u003e Halloumi and Watermelon Salad \u003c\/li\u003e\n\u003cli\u003e Feta-Brined Spatchcock Chicken with Mint and Green Onions \u003c\/li\u003e\n\u003cli\u003e Labne Frozen Yogurt. \u003c\/li\u003e\n\u003c\/ul\u003e \u003cbr\u003e This is the story of a lauded chef at the top of his game, triumphantly returning to his roots.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Michael Mina\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Voracious\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/08\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 288\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.65lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.80h x 7.60w x 1.20d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780316429788\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 10\/21\/2024\u003cbr\u003e\u003ci\u003eShelf Awareness\u003c\/i\u003e 11\/11\/2024\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eMichael Mina, \u003c\/b\u003eborn Ashraf Mina in Cairo, Egypt, is one of America's most celebrated chefs and restaurateurs. 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Its 350 flawlessly seasoned, stand-out dishes make every occasion special, and its recipes, featuring vibrant, pure ingredients, are a pleasure to cook. Brimming with kitchen wisdom, cooking tips, information about domestic and imported ingredients, menus, quotes, and lore, this timeless book feels as fresh and exciting as the day it was first published. Every reader will fall in love with cooking all over again. \u003cp\u003e\u003c\/p\u003e This twenty-fifth anniversary edition is enriched with full-color photographs throughout.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Sheila Lukins,Julee Rosso\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Workman Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/20\/2007\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 452\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.70lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.90h x 6.90w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780761145974\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e Gourmand World Cookbook Awards (USA Only) - Winner\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eSheila Lukins, one of America's best-known and best-loved food writers, was the co-founder of the legendary Silver Palate take-out shop. 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James's sensational \u003ci\u003eFifty Shades of Grey \u003c\/i\u003etrilogy\u003ci\u003e. \u003c\/i\u003eLike Anastasia Steele, Miss Chicken finds herself at the mercy of a dominating man, in this case, a wealthy, sexy, and very hungry chef. \u003cp\u003e\u003c\/p\u003eAnd before long, from unbearably slow drizzling to trussing, Miss Chicken discovers the sheer thrill of becoming the main course. A parody in three acts--\"The Novice Bird\" (easy recipes for roasters), \"Falling to Pieces\" (parts perfect for weeknight meals), and \"Advanced Techniques\" (the climax of cooking)--\u003ci\u003eFifty Shades of Chicken\u003c\/i\u003e is a cookbook of fifty irresistible, repertoire-boosting chicken dishes that will leave you hungry for more. \u003cp\u003e\u003c\/p\u003eWith memorable tips and revealing photographs, \u003ci\u003eFifty Shades of Chicken\u003c\/i\u003e will have you dominating dinner.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e F. L. 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Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. 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The highly reputable and recognizable brands of America's Test Kitchen, Cook's Illustrated, and Cook's Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"America's Test Kitchen \/ Paperback \/ English","offer_id":47347968770205,"sku":"9781940352510","price":46.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_94b551af-8288-439b-a6fd-f76a9abeae31.jpg?v=1761651052"},{"product_id":"hot-dish-confidential-that-year-my-friends-taught-me-to-cook-9798988721345","title":"Hot Dish Confidential: That Year My Friends Taught Me to Cook","description":"\u003cp\u003eGeorge Sorensen wants to learn to cook. 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Plus, among other items, a chapter entitled \"Garbage\"--smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. \u003cp\u003e\u003c\/p\u003eFeatured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune's. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. \u003cp\u003e\u003c\/p\u003e\u003cb\u003ePraise for \u003ci\u003ePrune\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e\u003ci\u003e \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \"Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. 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(These happen to be a beautiful deep, dark magenta.)\"\u003cb\u003e--\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \"One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.\"\u003cb\u003e--\u003ci\u003ePublishers Weekly \u003c\/i\u003e(starred review)\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Gabrielle Hamilton\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Random House\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/04\/2014\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 576\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.70lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.80h x 7.40w x 1.50d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780812994094\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 09\/15\/2014\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 10\/15\/2014 pg. 9\u003cbr\u003e\u003ci\u003ePublishers Weekly Best Books\u003c\/i\u003e 11\/03\/2014 pg. 38\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 11\/15\/2014 pg. 110\u003cbr\u003e\u003ci\u003ePeople Weekly\u003c\/i\u003e 11\/17\/2014 pg. 42\u003cbr\u003e\u003ci\u003eShelf Awareness\u003c\/i\u003e 12\/05\/2014\u003cbr\u003e\u003ci\u003eNew York Times Book Review\u003c\/i\u003e 12\/07\/2014 pg. 67\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eGabrielle Hamilton\u003c\/b\u003e is the chef\/owner of Prune restaurant in New York's East Village and the author of the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling memoir \u003ci\u003eBlood, Bones \u0026amp; Butter: The Inadvertent Education of a Reluctant Chef\u003c\/i\u003e. 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She currently lives in Manhattan with her two sons.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Gabrielle Hamilton \/ Hardcover \/ English","offer_id":47401484451997,"sku":"9780812994094","price":60.0,"currency_code":"USD","in_stock":true}]},{"product_id":"glorious-table-beautiful-food-for-a-delicious-life-a-cookbook-9780593963333","title":"Glorious Table: Beautiful Food for a Delicious Life: A Cookbook","description":"\u003cb\u003eExplore the joyful artistry and simple elegance of cooking with social media star Gloria Jang.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eCreating beautiful food is an art: it must be a feast not only for the eyes, but also for the mouth and the soul. Gloria Jang, the creator of Glorious Table, is known for her artful, playful approach to creating beautiful food that is exciting to make, amazing to look at, and incredible to eat. 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For each video, Andrew Rea, a self-proclaimed movie and TV buff, teaches a recipe based on a favorite TV show or film, such as the babka from the classic \u003cem\u003eSeinfeld\u003c\/em\u003e episode, the beef bourguignon from \u003cem\u003eJulie \u0026amp; Julia\u003c\/em\u003e, or the timpano from \u003cem\u003eBig Night\u003c\/em\u003e. This cookbook includes these and other fan-favorite recipes. Some are so delicious that you'll want to make them for dinner right away, like Bubba's shrimp from \u003cem\u003eForrest Gump\u003c\/em\u003e, while others can be saved for impressing a loved one--like the chocolate lava cake from Jon Favreau's \u003cem\u003eChef\u003c\/em\u003e, which the actor\/director (who also wrote the foreword) asked to make during a guest appearance on Rea's show. 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His cooking show, \u003ci\u003eBinging with Babish\u003c\/i\u003e, is enjoyed by millions of burgeoning chefs around the globe. He lives in New York City.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Andrew Rea \/ Hardcover \/ English","offer_id":47474213093533,"sku":"9781328589897","price":51.32,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_ad0fc5ab-4327-4b06-8129-d18b572688c2.jpg?v=1765394914"},{"product_id":"larousse-gastronomique-the-worlds-greatest-culinary-encyclopedia-9780307464910","title":"Larousse Gastronomique: The World's Greatest Culinary Encyclopedia","description":"\u003ci\u003eLarousse Gastronomique\u003c\/i\u003e has been the foremost resource of culinary knowledge since its initial publication in 1938. 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The author of the first edition of \u003ci\u003eLarousse Gastronomique\u003c\/i\u003e, published in 1938, was French chef Prosper Montagné (1865--1948).\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Librairie Larousse \/ Hardcover \/ English","offer_id":47579905163421,"sku":"9780307464910","price":144.23,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_65a43ac4-849f-4383-8296-0dc5d603d37e.jpg?v=1768898492"},{"product_id":"eleven-madison-park-the-cookbook-9780316098519","title":"Eleven Madison Park: The Cookbook","description":"Eleven Madison Park is one of New York City's preeminent fine-dining establishments, where Chef Daniel Humm marries the latest culinary techniques with classical technique. \u003cp\u003e\u003c\/p\u003eUnder Chef Humm's leadership, the restaurant has soared to new heights and has become one of the premier dining destinations in the world. \u003ci\u003eEleven Madison Park: The Cookbook\u003c\/i\u003e is a sumptuous tribute to the unforgettable experience of dining in the restaurant. 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This superb work is as much philosophical treatise as gorgeous cookbook.\" \u003cbr\u003e\u003cb\u003e--\u003ci\u003ePublishers Weekly\u003c\/i\u003e, STARRED REVIEW\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller's celebrated restaurants--The French Laundry in Yountville, California, and per se, in New York City--are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It's a relationship that's the very embodiment of collaboration, and of the whole being greater than the sum of its parts. 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And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating. \u003cp\u003e\u003c\/p\u003e Throughout, there are 40 recipes for the basics to elevate our home cooking. 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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.","brand":"booksdeli.com","offers":[{"title":"Thomas Keller \/ Hardcover \/ English","offer_id":47674868760733,"sku":"9781579658496","price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_dd1016c5-58d6-4fe7-aff1-b122829af5f1.jpg?v=1771915110"},{"product_id":"tamales-made-simple-step-by-step-way-to-make-tamales-9781505466287","title":"Tamales made simple: Step by step way to make tamales","description":"My husband's grandma stood in her tiny bungalow and created magic. He so missed her tamales, that I began several years of trial and error to present to him a tamale his grandma could be proud of. 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Matt lives in Seattle with his cat Ladybird.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Matthew Broussard \/ Hardcover \/ English","offer_id":48816041427101,"sku":"9781668077146","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_18bad697-f661-4975-9b40-0d56044f9386.jpg?v=1787064242"},{"product_id":"the-witchs-feast-a-kitchen-grimoire-9781848994034","title":"The Witch's Feast: A Kitchen Grimoire","description":"\u003cb\u003eA decadent collection of magical dishes and feasts created by the herbalist, witch, chef and co-owner of Catland Books, Melissa Madara.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003eThe feast is a meeting place between family and friends, between humans and gods.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eThis decadent collection of enchanting dishes is an indispensable companion to kitchen witchcraft, revealing the storied history and seductive art of magical cooking. With witch, herbalist and chef Melissa Jayne Madara as your guide, explore five facets of the occult through food: traditional recipes, the wheel of the zodiac, devotional meals to the planets, seasonal feasts to celebrate solstices and equinoxes, and practical spellwork. \u003cp\u003e\u003c\/p\u003e Recreate a pagan feast of lamb roasted with milk and honey, with cheesecake baked in fig leaves for dessert. \u003cp\u003e\u003c\/p\u003e Celebrate a Gemini birthday with herbed fondue, followed by lemongrass pavlova. \u003cp\u003e\u003c\/p\u003e Align with the poetic pleasures of Venus with edible flower dumplings, or commune with Saturn over blackberry pulled pork sandwiches. \u003cp\u003e\u003c\/p\u003e Enjoy the vibrancy of the spring equinox with herb and allium quiche with a potato crust, radish salad with cherry blossom vinaigrette and jasmine tea shortbread. \u003cp\u003e\u003c\/p\u003e Share an evening of storytelling over mugwort and catnip divination tea, or embody an otherworldly spirit with ritual bread masks. \u003cp\u003e\u003c\/p\u003e Packed with ancient knowledge, practical advice and witchcraft expertise, this book will help you develop your craft through culinary creativity. Gather, share, and rediscover the most fundamental of human rituals: the divine indulgence of the senses and the soul.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Melissa Madara\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Nourish\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 12\/14\/2021\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 224\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.95lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 7.80w x 0.90d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781848994034\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eMelissa Madara is a witch, herbalist, storyteller and chef. They are a co-owner at Catland Books, editrix at \u003ci\u003eVenefica Magazine, \u003c\/i\u003e and the curator of Catland's private courtyard garden, where they grow a variety of medicinal, magical and poisonous plants. Melissa's work as a chef has been experimental, running the gamut from traditional french pastry to molecular gastronomy to health-focused meal planning. Their magical practice is similarly eclectic, inspired by the praxis of chaos magic, with most of their research focused on ancient religions, traditional witchcraft and plant folklore. Melissa has been featured in \u003ci\u003eThe New York Times, Vogue, \u003c\/i\u003e and many other media outlets. Their writing has been published in \u003ci\u003eVenefica Magazine, Susie Magazine, \u003c\/i\u003e and \u003ci\u003eFiddler's Green.\u003c\/i\u003e Their work on kitchen witchcraft has been featured in \u003ci\u003eVice.\u003c\/i\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Melissa Madara \/ Hardcover \/ English","offer_id":48913032216733,"sku":"9781848994034","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_859c7b90-ed41-4f25-ac7c-97467d264c99.jpg?v=1789549163"},{"product_id":"cuban-soul-100-vibrant-recipes-from-mi-cocina-9781454999140","title":"Cuban Soul: 100 Vibrant Recipes from Mi Cocina","description":"\u003cb\u003eA Cuban cookbook from chef Mika Leon that offers 100 flavorful modern dishes influenced by tradition, resilience, and pure joy.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Food has always been the heartbeat of chef Mika Leon's big, boisterous Cuban family. Her grandfather opened one of the first Cuban family-run restaurants in Valencia, Spain, after fleeing political instability in the 1970s. He later brought the family to Miami, where they ran a backyard cantina--Mika's introduction to the family business. These early experiences shaped her simple, humble cooking style, which she carried into her catering company, then a food truck, and eventually her restaurant, Caja Caliente. \u003cp\u003e\u003c\/p\u003e In \u003ci\u003eCuban Soul\u003c\/i\u003e, Mika shares her most cherished memories through Cuban homestyle recipes, perfect for infusing any meal with comforting and craveable Cuban flavors. \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e Pass around crunchy, salty bites such as \u003cb\u003eEmpanadas de Carne (Beef Empanadas) \u003c\/b\u003estuffed with picadillo, ground beef cooked with tangy olives, capers, and raisins for a touch of sweetness. \u003c\/li\u003e\n\u003cli\u003e Dig into toasty \u003cb\u003ePan con Bistec (Steak Sandwich)\u003c\/b\u003e, pan-fried steak tucked into soft \u003cb\u003ePan Cubano (Cuban Bread)\u003c\/b\u003e, with a chewy crumb thanks to lard in the dough. \u003c\/li\u003e\n\u003cli\u003e Ladle a bowl of \u003cb\u003eCamarones Enchilados (Creole-Style Shrimp) \u003c\/b\u003eover fluffy \u003cb\u003eArroz Blanco Cubano (Cuban White Rice)\u003c\/b\u003e. \u003c\/li\u003e\n\u003cli\u003e Squeeze plenty of lime over \u003cb\u003eVaca Frita (Crispy Shredded Beef)\u003c\/b\u003e, or use Mika's citrus marinade to transform \u003cb\u003eLechón Asado (Slow-Roasted Pork Shoulder)\u003c\/b\u003e. \u003c\/li\u003e\n\u003cli\u003e Savor \u003cb\u003eArroz con Leche de Abuela (Grandma's Rice Pudding) \u003c\/b\u003eserved with a frothy \u003cb\u003eColada Cubana con Espumita (Cuban Colada with Foam) \u003c\/b\u003eor \u003cb\u003eCóctel de Ron (Cha Cha's Rum Cocktail)\u003c\/b\u003e, which will have you dancing salsa until 5 a.m. \u003c\/li\u003e\n\u003c\/ul\u003e Featuring lush photography and an exploration of Cuba's rich culinary history, this book brings all the flavors of Cuba's most beloved dishes--borrowed and blended from many Caribbean influences--into your own kitchen.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Mika Leon\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Union Square \u0026amp; Co.\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/06\/2026\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 256\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.45lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.20w x 0.90d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781454999140\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 07\/01\/2026 pg. 74\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eMika Leon \u003c\/b\u003ehas worked in kitchens across South Florida over a decade. Her journey to chef, restaurateur, and television personality began with Mikabites, a wholesale desserts company, and continued with opening a food truck serving Cuban tacos and later her restaurant, Caja Caliente, in Coral Gables, Florida. She has competed on Food Network's \u003ci\u003eTournament of Champions, 24 in 24: Last Chef Standing, Guy's Grocery Games\u003c\/i\u003e, \u003ci\u003eBeat Bobby Flay, \u003c\/i\u003eand \u003ci\u003eChopped\u003c\/i\u003e. She has also been featured on shows such as \u003ci\u003eGordon Ramsay: Uncharted\u003c\/i\u003e, \u003ci\u003eTaste the Nation with Padma Lakshmi\u003c\/i\u003e, and \u003ci\u003eFamily Dinner with Andrew Zimmern\u003c\/i\u003e, where she brings Cuban flavors to life for a national audience. Mika lives in Miami with her husband and daughter and is surrounded by her big, crazy Cuban family.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Mika Leon \/ Hardcover \/ English","offer_id":49001574662301,"sku":"9781454999140","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_5b10186b-4427-4c48-9a63-ab64eb6825b2.jpg?v=1791980534"}],"url":"https:\/\/booksdeli.com\/collections\/cooking-methods-gourmet.oembed","provider":"booksdeli.com","version":"1.0","type":"link"}