{"title":"Cooking - Reference","description":"\u003cp\u003eOrder the best cooking reference books and culinary reference books for every chef. Shop cooking books, Mediterranean diet, vegan, and recipe books at our online bookstore today!\u003c\/p\u003e","products":[{"product_id":"good-things-recipes-and-rituals-to-share-with-people-you-love-a-cookbook-9781984857781","title":"Good Things: Recipes and Rituals to Share with People You Love: A Cookbook","description":"\u003cb\u003eFrom the bestselling author of \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e--and one of America's most beloved chefs and teachers--125 meticulously tested, flavor-forward, soul-nourishing recipes that bring joy and a sense of communion\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWith all the generosity of spirit that has endeared her to millions of fans, Samin Nosrat offers more than 125 of her favorite recipes--simply put, the things she most loves to cook for herself and for friends--and infuses them with all the beauty and care you would expect from the person Alice Waters called \"America's next great cooking teacher.\" As Samin says, \"Recipes, like rituals, endure because they're passed down to us--whether by ancestors, neighbors, friends, strangers on the internet, or me to you. A written recipe is just a shimmering decoy for the true inheritance: the thread of connection that cooking it will unspool.\" \u003cp\u003e\u003c\/p\u003e\u003ci\u003eGood Things\u003c\/i\u003e is an essential, joyful guide to cooking and living, whether you're looking for a comforting tomato soup to console a struggling friend, seeking a deeper sense of connection in your life, or hosting a dinner for ten in your too-small dining room. Here you'll find go-to recipes for ricotta custard pancakes, a showstopping roast chicken burnished with saffron, a crunchy, tingly Calabrian chili crisp, super-chewy sky-high focaccia, and a decades-in-the-making, childhood-evoking yellow cake with chocolate frosting. Along the way, you'll also find plenty of tips, techniques, and lessons, from how to buy olive oil (check the harvest date) to when to splurge (salad dressing is where you want to use your best ingredients) to the best uses for your pressure cooker (chicken stock and dulce de leche, naturally). \u003cp\u003e\u003c\/p\u003e\u003ci\u003eGood Things\u003c\/i\u003e captures, with Samin's trademark blend of warmth, creativity, and precision, what has made cooking such an important source of delight and comfort in her life.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Samin Nosrat\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Random House\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/16\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 464\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.18lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.34h x 7.66w x 1.65d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984857781\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 06\/01\/2025 pg. 12\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eSamin Nosrat\u003c\/b\u003e is a cook, teacher, and author of the James Beard Award-winning #1 \u003ci\u003eNew York Times\u003c\/i\u003e bestseller \u003ci\u003eSalt, Fat, Acid, Heat.\u003c\/i\u003e She was named one of \u003ci\u003eTime\u003c\/i\u003e's 100 Most Influential People in the World and Chef of the Year by \u003ci\u003eEater\u003c\/i\u003e. She is the co-host of the \u003ci\u003eHome Cooking\u003c\/i\u003e podcast, a former Eat columnist at \u003ci\u003eThe New York Times Magazine\u003c\/i\u003e, and the host of the Netflix original documentary series based on her book \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e. She lives in Oakland, California.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Samin Nosrat \/ Hardcover \/ English","offer_id":47278536753309,"sku":"9781984857781","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_3a4cedd6-48c1-4a3b-ae28-d73708e89748.jpg?v=1759854291"},{"product_id":"the-perfect-loaf-the-craft-and-science-of-sourdough-breads-sweets-and-more-a-baking-book-9780593138410","title":"The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book","description":"\u003cb\u003e\u003cb\u003eJAMES BEARD AWARD WINNER - IACP AWARD WINNER - \u003c\/b\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at \u003ci\u003e\u003ci\u003eFood52\u003c\/i\u003e\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.\"--Peter Reinhart, author of \u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e and host of \u003ci\u003ePizza Quest\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eONE OF \u003ci\u003eSAVEUR\u003c\/i\u003e'S BEST COOKBOOKS OF THE YEAR\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eMaurizio Leo's blog The Perfect Loaf is \u003ci\u003ethe\u003c\/i\u003e go-to destination on the internet for beginner sourdough bakers. 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Seasoned bakers will relish deep dives into the science behind baking processes and expert information on how to build their \"baker's intuition\" and level up by experimenting with hydration, ingredient ratios, freshly milled grains, and specialty flours. 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He's spent the past decade baking bread in Albuquerque, New Mexico.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Maurizio Leo \/ Hardcover \/ English","offer_id":47278704918685,"sku":"9780593138410","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_fd718aab-fcba-469d-8a1b-75ebe6bd6555.jpg?v=1759856846"},{"product_id":"justine-cooks-a-cookbook-recipes-mostly-plants-for-finding-your-way-in-the-kitchen-9780593582305","title":"Justine Cooks: A Cookbook: Recipes (Mostly Plants) for Finding Your Way in the Kitchen","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - Find and refine your cooking style through 110 approachable and innovative plant-forward recipes from popular blogger and social media storyteller Justine Doiron.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"\u003ci\u003eJustine Cooks \u003c\/i\u003eis like your culinary buddy, encouraging you to try those daring flavor combos or master techniques you thought were out of reach. 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Ace has become a master at focusing his energy to deliver world class content that is helpful, easy to understand and enjoyable to read. He was born in 1973 and graduated from Salisbury University with degrees in Business and English. Ace has been studying and implementing in self-development strategies for the last twenty five years, spending thousands of dollars and tremendous amounts of time and energy in this endeavor. His two favorite role models are Tony Robbins and Arnold Schwarzenegger. \"It is in your moments of decision that your destiny is shaped.\" - Tony Robbins \"Strength does not come from winning. Your struggles develop your strengths. When you go through hardships and decide not to surrender, that is strength.\" - Arnold Schwarzenegger \"The path to success is to take massive, determined action.\" - Tony Robbins Ace is a fitness enthusiast, long time body builder, an avid reader and passionate writer. He enjoys writing on subjects that will truly be helpful to thousands of people. Ace has been very successful throughout his life in competitive situations, such as in sales, track and field, games, strength training, running businesses and anything else that he is currently focusing his attention on. Ace has led many teams to victory over the years and during that time has acquired a powerful set of motivational and leadership skills. Ace Attributes his success to his ability to focus his time, energy and strategic thinking skills to a particular goal in a relentless manner until it has been accomplished. Ace makes a strong effort every day to expand his knowledge so that he can bring you world class content each and every time. 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A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of five books: \u003ci\u003eWild Fermentation\u003c\/i\u003e, \u003ci\u003eThe Revolution Will Not Be Microwaved\u003c\/i\u003e, \u003ci\u003eThe Art of Fermentation\u003c\/i\u003e--which won a James Beard Foundation Award in 2013, \u003ci\u003eFermentation as Metaphor\u003c\/i\u003e, and \u003ci\u003eSandor Katz's Fermentation Journeys\u003c\/i\u003e. 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She now lives in Switzerland and writes a monthly column on Japanese food for \u003ci\u003eThe Japan Times\u003c\/i\u003e.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Makiko Itoh \/ Hardcover \/ English","offer_id":47279156363421,"sku":"9784805316153","price":59.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_6a50c914-aff4-403b-ba26-f714c4e67ce1.jpg?v=1759865604"},{"product_id":"amish-cookbook-delicious-fast-and-easy-amish-recipes-9781681270029","title":"Amish Cookbook: Delicious, Fast and Easy Amish Recipes","description":"You may not know much about the people of Amish, their religion, customs or traditions but you must surely know about their food or would've at least heard someone raving about it. But before we talk about their food, lets first look at who the Amish are, for people who don't know. The Amish are a separate and distinct part of the Traditionalist Christian Church whose roots stem from Swiss Anabaptist origins. Amish people can easily be identified in a group of people as even after so many years (and modernization) they have kept a simple lifestyle in which not only do they dress differently, but also their mode of transportation, their education, their attitudes, everything is different. Their dresses are plain and simple and usually of darker shades. The men adorn hats and beards, while the women adorn long dresses. But that's not what makes them most distinct. It's the fact that they have refused to adopt modern technology in any way. 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She has been called the \"diva of desserts,\" \"the most meticulous cook who ever lived,\" and a \"legendary baker.\"\u003cstrong\u003e \u003c\/strong\u003eShe has published thirteen books, many of them award winners, including \u003cem\u003eThe Cake Bible \u003c\/em\u003e(IACP's Cookbook of the Year and an IACP Cookbook Hall of Fame book), \u003cem\u003eRose's Heavenly Cakes \u003c\/em\u003e(IACP's Cookbook of the Year), and \u003cem\u003eRose's Christmas Cookies\u003c\/em\u003e (winner of the James Beard Award).\u003cstrong\u003e \u003c\/strong\u003eRose has mentored many aspiring bakers, has written for all the major food magazines, and had a long-running PBS Show called \u003cem\u003eBaking Magic with Rose. \u003c\/em\u003eShe is also a designer of equipment for baking and cooking. Her popular blog, Real Baking with Rose, has created an international community of bakers. She lives in New Jersey with her husband, Woody Wolston.\u003c\/p\u003e\u003cb\u003e\u003ci\u003eWolston, Woody:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003e\u003cstrong\u003eWoody Wolston\u003c\/strong\u003e emailed Rose Levy Beranbaum in 2003 to ask some questions about recipes in \u003cem\u003eThe Cake Bible, \u003c\/em\u003e leading to many email discussions and eventually recipe testing for Rose from his Minneapolis home. He became Rose's first-time assistant tester and co-writer on \u003cem\u003eRose's Heavenly Cakes, \u003c\/em\u003eand in 2019 he became her husband. Having collaborated with Rose on five of her books, Woody insisted that it was time to revise \u003cem\u003eThe Cake Bible\u003c\/em\u003e. Along with baking and writing, Woody enjoys landscaping their wooded yard, playing bridge, and practicing t'ai chi, which he is teaching to Rose.\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Rose Levy Beranbaum \/ Hardcover \/ English","offer_id":47281758044317,"sku":"9780063310278","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_09cc2d1c-fa49-4adf-b572-cdf326bd29aa.jpg?v=1759935383"},{"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. 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Overall, One Thousand Vines not only describes the modern world of wine in intimate detail but also explores why and how it has developed from the first grapevines with a strong base in science. It is stunningly illustrated by Loan Nguyen Thanh Lan.\" -Winepilot \u003cp\u003e\u003c\/p\u003e\u003cb\u003eThe much-anticipated first book by one of the most highly regarded women in the world of wine, the French-born, US-based star sommelier Pascaline Lepeltier \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e \"The best wine book this year by a country mile.\"-- \u003ci\u003e\u003cb\u003eWestern Country Magazine\u003c\/b\u003e\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Wine is easy to drink but complicated to understand. Most modern books focus on one element -- a region, history, wine science, tasting and so on. Few seek to explain it in its totality. That's what makes Pascaline Lepeltier's new book so extraordinary. It examines every aspect of wine, starting with the domestication of the grape vine thousands of years ago through the nature of the vine, the geology, flora and fauna of vineyards, the production and serving of wine, how we taste it and how we talk about it. It's a remarkable synthesis that incorporates biology, chemistry, history and philosophy... It's often said that the more we learn about wine the less we know. But wine lovers who read this book will deeply, richly profit.\" New York Times \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e \"\u003ci\u003eOne Thousand Vines\u003c\/i\u003e is the price of a good bottle of California Pinot Noir, but it's worth an entire case...It belongs in any connoisseur's wine library.\" - International Wine Review \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003ci\u003e\"One Thousand Vines\u003c\/i\u003e is an exceptional achievement worthy of a special place on your wine bookshelf.\" - The Wine Economist\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"I cannot emphasize how good this book is. It's tremendous work of synthesis, broad in its scope, thoroughly up to date, imaginative, philosophical, scientific and profound. There's nothing like it.\" -Wineanorak​ \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e \"This book is every wine book you ever needed and every wine book you could ever want.\" - JancisRobinson.com \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Lepeltier's expertise is addictive and admirable. The talents that made her an in-demand sommelier and lecturer are the same qualities that come through in her writing.\" - DrinkHacker\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003ci\u003e\"\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003eA masterpiece that offers a deep dive into the world of wine. It's a testament to its author's passion, expertise and commitment to sustainable practices.\" Robert Parker Wine Advocate\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Entwining culture, philosophy, history, and science, Pascaline Lepeltier's \u003ci\u003eOne Thousand Vines\u003c\/i\u003e is nothing short of an astonishing work of genius. This is an essential resource for understanding wine in all its marvellous complexity.\" Alice Feiring\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"\u003ci\u003eOne Thousand Vines\u003c\/i\u003e is a crucial resource for understanding wine on both a global and local scale, and an essential read for anyone who loves wine.\" Jon Bonné\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Pascaline's work is essential for anyone who wants to fully understand wine. Additionally, you will find a multitude of conceptual maps and illustrations that make the reading even more delightful.\" Ferran Centelles\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"\u003ci\u003eOne Thousand Vines \u003c\/i\u003eis a rare feat: an original book about wine. Pascaline Lepeltier's work of passionate scholarship sweeps us through the disciplines which form wine's hinterland in order to illuminate her informing vision of wine: fresh, exciting, dense, grand.\" Andrew Jefford\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eWinner of an OIV Award 2024\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e In \u003ci\u003eOne Thousand Vines\u003c\/i\u003e internationally celebrated sommelier Pascaline Lepeltier answers all the important questions about wine. With three main parts - Reading Vines, Reading Landscapes and Reading Wines - the book challenges preconceived ideas about the vine and its wine. It explains where we are now, how we got here, and shows us a way forward - in how grapes will be grown, made into wine, sold and enjoyed. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eOne Thousand Vines\u003c\/i\u003e isn't an encyclopedia or atlas but it answers all the important questions about wine and offers the reader keys to understand the links between the bottle and the producers, terroirs and vineyards which give birth to it. 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Hugh Johnson's Pocket Wine 2025 gives clear information on grape varieties, local specialities and how to match food with wines that will bring out the best in both. \u003cp\u003e\u003c\/p\u003e This latest edition of Hugh Johnson's Pocket Wine includes a color supplement on Pinot Noir, the world's most highly prized grape, discussing everything from variety and food pairings to Pinot Noir sparkling wines and how climate change has affected the production of this grape.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Margaret Rand\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Mitchell Beazley\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/22\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 336\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.75lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 7.60h x 4.10w x 0.90d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781784729592\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eHugh Johnson (Author)\u003c\/b\u003e \u003cbr\u003e Hugh Johnson is the world's pre-eminent writer on wine. First published in 1977, his Pocket Wine Book remains the world's bestselling annual wine guide. Its winning formula of insight, critical appraisal of the world of wine, plus valuable vintage news and wine recommendations has been often-imitated but never bettered. \u003cbr\u003e With the publication of his first book, Wine, Johnson established himself at the age of twenty-seven as the most refreshing and authoritative voice on the subject. During the past four decades he has written books that have become landmarks on the subject, including his classic The World Atlas of Wine, co-authored with Jancis Robinson, his Wine Companion, first published in 2003, The Story of Wine and Hugh Johnson on Wine. \u003cbr\u003e In his spare time he writes about gardening from his home in London. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eMargaret Rand (Author)\u003c\/b\u003e \u003cbr\u003e Margaret Rand has been general editor of Hugh Johnson's Pocket Wine Book for some 15 years and now, with Hugh's retirement, has taken over the hot seat. The book's mix of personal insight and informed recommendations have made it the world's best-selling annual wine book. \u003cp\u003e\u003c\/p\u003e Margaret Rand's curiosity about wine started several decades ago and led her to a career of writing about wine and editing wine magazines, with the occasional foray into whisky. Her books include Grapes \u0026amp; Wines and 101 Wines to Try Before You Die; she also writes regularly for The World of Fine Wine, timatkin.com and winesearcher.com. When she's not writing about wine she's probably walking, reading, or in the kitchen, cooking.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Margaret Rand \/ Hardcover \/ English","offer_id":47282610831517,"sku":"9781784729592","price":35.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_aa820517-ac50-4bb3-93de-4e9ddcca4b8c.jpg?v=1759953666"},{"product_id":"joshua-weissman-texture-over-taste-9780744063509","title":"Joshua Weissman: Texture Over Taste","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - Joshua Weissman is back with a bold and exciting new cookbook that will take your cooking to an entirely different level!\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eEveryone knows flavor is important, right? But what's that secret sauce that turns eating into an unforgettable experience? It's the secret sauce that nobody seems to talk about enough--it's not flavor, it's texture! When flavor meets textures like creamy, chewy, or crunchy, the eating experience evolves into something entirely new and utterly fantastic. Flavor is one thing, but texture is what really makes the experience complete\u003ci\u003e.\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003eI\u003c\/i\u003en \u003ci\u003eJoshua Weissman: Texture Over Taste, \u003c\/i\u003eJoshua Weissman introduces you to the elements of flavor, then uses stories and fun visualizations to dive deeper and teach you about the six fundamental textures that create some of the greatest food experiences you'll ever enjoy. Joshua then explores each texture through over 75 spectacular recipes. In the \"Crunchy\" chapter, you'll learn how to make recipes like the most amazing fried chicken you've ever tasted, french fries (of course), and arancini. \"Chewy\" is where you'll discover recipes like his personal never-been-shared recipe for New York bagels, jjolmyeon (spicy chewy noodles), and brown sugar boba tea. \"Aerated\" features a cheese foam, challah bourbon french toast casserole, and a lighter-than-air glazed donut. \"Creamy\" is where you'll indulge in one-pound-of-butter mashed potatoes, perfectly baked mac and cheese, and decadent tres leches. In \"Fluid\" you'll dive into juicy birria tacos, diner-style milkshakes, and matzo ball soup. Finally, \"Fatty\" features a 72-hour short rib with coffee caramel, hamachi crudo, and a Texas toast smashburger. Each chapter opens with an irreverent introduction to the featured texture that explains how it impacts flavor, written from the unique perspective that only Joshua can provide. \u003cp\u003e\u003c\/p\u003eWith Joshua Weissman, there is no compromising; he'll challenge you to think about cooking and food in an entirely different way. You'll experience cooking exactly as it's supposed to be--fun and maybe even a little dangerous!\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 10\/17\/2023\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 264\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 10.08h x 8.03w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780744063509\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eJoshua Weissman \u003c\/b\u003ehas been obsessed with food from an early age. When other kids were asking for video games for their birthdays, he was asking for whole animals to butcher and prepare. Joshua began cooking professionally at age 19 and has worked at some of the top fine-dining restaurants in the United States. With his uncompromising, over-the-top approach to food, he entertains and instructs more than 20 million fans across his online platforms. He's the author of the #1 New York Times-bestselling cookbook \u003ci\u003eJoshua Weissman: An Unapologetic Cookbook.\u003c\/i\u003e Joshua lives in Austin, Texas, where he can usually be found working at his studio or at home cooking for his wife.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Joshua Weissman \/ Hardcover \/ English","offer_id":47282635145373,"sku":"9780744063509","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_845f4b90-e6a6-439b-8249-20ebc4c03052.jpg?v=1759953935"},{"product_id":"the-essential-new-york-times-cookbook-the-recipes-of-record-9781324002277","title":"The Essential New York Times Cookbook: The Recipes of Record","description":"\u003cp\u003eTen years after the phenomenal success of her once-in-a-generation cookbook, former \u003cem\u003eNew York Times\u003c\/em\u003e food editor Amanda Hesser returns with an updated edition for a new wave of home cooks. She has added 120 new but instantly iconic dishes to her mother lode of more than a thousand recipes, including Samin Nosrat's Sabzi Polo (Herbed Rice with Tahdig), Todd Richards's Fried Catfish with Hot Sauce, and J. Kenji López-Alt's Cheesy Hasselback Potato Gratin. Devoted \u003cem\u003eTimes\u003c\/em\u003e subscribers as well as newcomers to the paper's culinary trove will also find scores of timeless gems such as Purple Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta, and classics ranging from 1940s Caesar Salad to modern No-Knead Bread. Hesser has tested and adapted each of the recipes, and she highlights her go-to favorites with wit and warmth. As \u003cem\u003eSaveur\u003c\/em\u003e declared, this is a \"tremendously appealing collection of recipes that tells the story of American cooking.\"\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Amanda Hesser\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e W. W. Norton \u0026amp; Company\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/02\/2021\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 1032\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 5.00lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.40w x 2.30d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781324002277\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 08\/01\/2020 pg. 91\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eHesser, Amanda:\u003c\/i\u003e\u003c\/b\u003e - \u003cstrong\u003eAmanda Hesser\u003c\/strong\u003e is the founder and executive chair of Food52, which also encompasses the heritage brands Schoolhouse and Dansk, as well as a former \u003cem\u003eNew York Times\u003c\/em\u003e food editor and the author of the bestselling and James Beard Award-winning \u003cem\u003eEssential New York Times Cookbook\u003c\/em\u003e. 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