{"title":"Cooking - Seasonal","description":"\u003cp\u003eBrowse summer cookbooks, seasonal eating \u0026amp; cooking cookbooks for fresh, flavorful meals. Shop cooking books, Mediterranean diet, vegan recipe books \u0026amp; best-selling books at our online bookstore.\u003c\/p\u003e","products":[{"product_id":"the-wishbone-kitchen-cookbook-seasonal-recipes-for-everyday-luxury-and-elevated-entertaining-9780593835951","title":"The Wishbone Kitchen Cookbook: Seasonal Recipes for Everyday Luxury and Elevated Entertaining","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - Learn to cook, host, and eat like a private chef with 100 recipes from Meredith Hayden of Wishbone Kitchen.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eInspired by years working as a chef in New York City and the Hamptons, as well as her childhood summers on Nantucket, Meredith Hayden makes food that is both unfussy and elegant--often with a touch of whimsy. In \u003ci\u003eThe Wishbone Kitchen Cookbook, \u003c\/i\u003e Meredith teaches you to cook like a professional hostess (and have fun while doing it). This is the kind of food to celebrate every season of life; the kind of cooking you don't start until you've made yourself a drink first. Recipes range from 20-minute meals to show-stopping centerpieces, all fit for your next dinner party. \u003cp\u003e\u003c\/p\u003eHere you'll find big salads (\u003cb\u003eBlueberry BBQ Grilled Chicken Salad\u003c\/b\u003e) and sharable sammies (the \u003cb\u003eUltimate Italian\u003c\/b\u003e); there are your starters, your grazers, your chatting-with-friends snackers like \u003cb\u003eHot Crab Dip \u003c\/b\u003eand \u003cb\u003eReally Good Guac\u003c\/b\u003e. Serve the \u003cb\u003ePink Lemon Pasta\u003c\/b\u003e when friends come over after work or pack up the \u003cb\u003eFarro Broccoli Salad \u003c\/b\u003efor lunch the next day. Snack on an\u003cb\u003e Heirloom Tomato Galette \u003c\/b\u003eand veg out on \u003cb\u003eAsparagus Fries with Feta\u003c\/b\u003e. Your authority on all things seafood, Meredith shows you the easiest way to break down a lobster so that you can use it in a number of recipes like the \u003cb\u003eLobster Avocado Salad \u003c\/b\u003eand\u003cb\u003e Wok Lobster\u003c\/b\u003e. Or how to shuck oysters so you can enjoy them grilled or with a yuzu kosho mignonette. Throw your own \u003cb\u003eNantucket Clam Bake\u003c\/b\u003e, why not? \u003cp\u003e\u003c\/p\u003eWith sharp, witty commentary, themed menus, and gorgeous imagery, \u003ci\u003eThe Wishbone Kitchen Cookbook\u003c\/i\u003e will inspire you to rediscover the joy in cooking, romanticize your grocery hauls, and find any excuse to celebrate with friends and family.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Meredith Hayden\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/06\/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 2.75lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.10w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593835951\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eMeredith Hayden\u003c\/b\u003e is a chef, recipe developer, and the creator behind Wishbone Kitchen, which started as a recipe blog and has evolved into a multidimensional culinary lifestyle brand. Hayden publishes new recipes every week; writes a bi-weekly newsletter, The Group Chat, where she discusses food, fashion, and lifestyle; and hosts a monthly cooking show on YouTube, Dinner with Friends. She has been featured in \u003ci\u003eVogue\u003c\/i\u003e, \u003ci\u003eThe Washington Post\u003c\/i\u003e, \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eIn Style\u003c\/i\u003e, \u003ci\u003ePeople\u003c\/i\u003e, \u003ci\u003eDelish\u003c\/i\u003e, and \u003ci\u003eBusiness Insider\u003c\/i\u003e.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Meredith Hayden \/ Hardcover \/ English","offer_id":47278536622237,"sku":"9780593835951","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_f6407c3f-660b-4e49-ae87-b31f88f3789c.jpg?v=1759854288"},{"product_id":"by-heart-recipes-to-hold-near-and-dear-9780593842652","title":"By Heart: Recipes to Hold Near and Dear","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eLearn to make elevated, professional-quality meals in your own kitchen with over 100 creative, seasonal recipes from Hailee Catalano \u003cp\u003e\u003c\/p\u003eGrowing up cooking the Sunday gravy, meatballs, and pasta alongside her Italian American grandmother, Hailee Catalano developed a huge passion for food. This passion led her to the Culinary Institute of America, and then to cooking in restaurants. But somewhere along the way, Hailee started to miss the home cooking that made her fall in love with food in the first place. Restaurants made it seem like beautifully made food was too difficult to recreate at home. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eBy Heart\u003c\/i\u003e, she presents over 100 restaurant-quality recipes designed to be made in your home kitchen. You'll find seasonal pastas (\u003cb\u003ePasta alla Norcina with Roasted Squash\u003c\/b\u003e), veggie-forward recipes designed to make the most of your CSA box (\u003cb\u003eCaponata with Dried Cherries and Green Olives\u003c\/b\u003e), simple meat dishes (\u003cb\u003eRoast Chicken with Red Wine Vinegar and Honey\u003c\/b\u003e) breads (\u003cb\u003eHearty Seeded Rye Bread\u003c\/b\u003e), butters (\u003cb\u003eCalabrian Chile Honey Butter\u003c\/b\u003e), condiments (\u003cb\u003eChicago-Style Fennel Giardiniera\u003c\/b\u003e), perfect beach sandwiches (\u003cb\u003eBrie and Butter Sandwich with Shallot-y Frisée\u003c\/b\u003e), simple sweets (\u003cb\u003eMalted Milk Butter Cookies\u003c\/b\u003e), and so much more. \u003cp\u003e\u003c\/p\u003eInspired by her professional training and love of seasonal cooking, Hailee includes details on how to keep a calm kitchen, navigate a farmers market, make your own broths and the perfect sourdough loaf, and plan out a Friday Night Dinner menu. Carefully crafted from the heart, this is a book you'll return to again and again.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Hailee Catalano\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e DK Publishing (Dorling Kindersley)\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/15\/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 2.80lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.10w x 1.20d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593842652\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eHailee Catalano\u003c\/b\u003e is a trained chef, former restaurant cook, and recipe developer. Now living with her partner, Chuck, and her dog, Gus, in New Jersey, she takes inspiration from her time in restaurants, her midwestern upbringing, her Italian American heritage, and her love of seasonal produce to create fun and fresh recipes for home cooks.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Hailee Catalano \/ Hardcover \/ English","offer_id":47278600323229,"sku":"9780593842652","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_e83e9e85-abd9-4d2f-a6a4-78f6d360ae7e.jpg?v=1759855208"},{"product_id":"the-official-stardew-valley-cookbook-9781984862051","title":"The Official Stardew Valley Cookbook","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - The first official cookbook from the immensely popular \u003ci\u003eStardew Valley, \u003c\/i\u003efeaturing more than 50 delightful recipes straight out of the video game.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003e\"Hungry? Thirsty? I've got just the thing!\"--Gus\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eWelcome to Stardew Valley, where each season brings a new crop of bountiful food to make for friends and family. From farm staples like veggies, fruit, milk, and eggs to foraged mushrooms and berries to fresh fish, there's always something delicious to put on the table. These 50 recipes are based on in-game meals and food, allowing you to cook and eat all your home-grown and fresh-caught ingredients in real life. \u003ci\u003eThe Official Stardew Valley Cookbook\u003c\/i\u003e is organized by season and has recipes from your favorite characters, including the Queen of Sauce and Gus at the Stardrop Saloon. Written in collaboration with independent game creator ConcernedApe and packed with original illustrations and food photography, \u003ci\u003eThe Official Stardew Valley Cookbook\u003c\/i\u003e helps you bring the Valley's incredible flavors to the dinner table, giving you the energy \u003ci\u003eto take on the world.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Concernedape,Ryan Novak\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Random House Worlds\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/14\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 192\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.70lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.20h x 7.60w x 0.80d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984862051\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eEric \"ConcernedApe\" Barone\u003c\/b\u003e is a video game developer, video game designer, artist, composer, and musician best known for being the sole creator and programmer behind the smash hit \u003ci\u003eStardew Valley\u003c\/i\u003e. He is hard at work on his next video game, \u003ci\u003eHaunted Chocolatier.\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eBorn and raised in Canton, Ohio, \u003cb\u003eRyan Novak \u003c\/b\u003ehas been a gamer almost since he learned to walk, having cut his teeth on an Atari 2600 joystick. His writing credits include the \u003ci\u003eStardew Valley Guidebook \u003c\/i\u003eand the \u003ci\u003eHollow Knight Wanderer's Journal\u003c\/i\u003e; he has also contributed to many other video game-related books as an editor, producer, or whatever the situation calls for. He still lives in northeast Ohio with his partner, Kari Fry, along with several dozen plush cats (which are far easier and cheaper to take care of than real cats).\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Concernedape \/ Hardcover \/ English","offer_id":47278736408733,"sku":"9781984862051","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_ca11675f-9437-4979-b2b6-506be4957ed0.jpg?v=1759857005"},{"product_id":"magnolia-table-a-collection-of-recipes-for-gathering-9780062820150","title":"Magnolia Table: A Collection of Recipes for Gathering","description":"\u003cp\u003e\u003cstrong\u003e#1 \u003cem\u003eNew York Times\u003c\/em\u003e Bestseller\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003eMagnolia Table\u003c\/em\u003e is infused with Joanna Gaines' warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple's new Waco restaurant, Magnolia Table.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eJo believes there's no better way to celebrate family and friendship than through the art of togetherness, celebrating tradition, and sharing a great meal. \u003cem\u003eMagnolia Table\u003c\/em\u003e includes 125 classic recipes--from breakfast, lunch, and dinner to small plates, snacks, and desserts--presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. Inside \u003cem\u003eMagnolia Table\u003c\/em\u003e, you'll find recipes the whole family will enjoy, such as: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eChicken Pot Pie\u003c\/li\u003e\n\u003cli\u003eChocolate Chip Cookies\u003c\/li\u003e\n\u003cli\u003eAsparagus and Fontina Quiche\u003c\/li\u003e\n\u003cli\u003eBrussels Sprouts with Crispy Bacon, Toasted Pecans, and Balsamic Reduction\u003c\/li\u003e\n\u003cli\u003ePeach Caprese\u003c\/li\u003e\n\u003cli\u003eOvernight French Toast\u003c\/li\u003e\n\u003cli\u003eWhite Cheddar Bisque\u003c\/li\u003e\n\u003cli\u003eFried Chicken with Sticky Poppy Seed Jam\u003c\/li\u003e\n\u003cli\u003eLemon Pie\u003c\/li\u003e\n\u003cli\u003eMac and Cheese\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFull of personal stories and beautiful photos, \u003cem\u003eMagnolia Table\u003c\/em\u003e is an invitation to share a seat at the table with Joanna Gaines and her family.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Joanna Gaines,Marah Stets\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e William Morrow \u0026amp; Company\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/24\/2018\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 336\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.80lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.00h x 8.30w x 1.20d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780062820150\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eGaines, Joanna:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003eJoanna Gaines is the co-founder of Magnolia, a \u003cem\u003eNew York Times\u003c\/em\u003e bestselling author, editor-in-chief of \u003cem\u003eMagnolia Journal\u003c\/em\u003e, and creator and co-owner of Magnolia Network.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eBorn in Kansas and raised in the Lone Star State, Jo graduated from Baylor University with a degree in Communications. It was an internship in New York City that prompted her desire to discover how she could create beauty for people. In a big city unknown to her, Jo always felt most at home whenever she stepped inside the cozy and thoughtfully curated boutique shops, which inspired her to open a shop of her own in Waco, Texas.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eAlongside her passion for design and food, nothing inspires Jo more than time spent at home with Chip and their five kids. \u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Joanna Gaines \/ Hardcover \/ English","offer_id":47278849392797,"sku":"9780062820150","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_d1bad308-67ef-4ac4-81de-c3b4ca77b09b.jpg?v=1759859468"},{"product_id":"you-got-this-recipes-anyone-can-make-and-everyone-will-love-a-cookbook-9781668033401","title":"You Got This!: Recipes Anyone Can Make and Everyone Will Love (a Cookbook)","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e BESTSELLER\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eDiane Morrisey got an Instagram account to spy on her six kids. One day, on a whim, she posted a photo of a cake she'd made. Before she knew it, she had a following asking for recipes and encouragement. So began Diane's new life phase: teaching people how to pull together a meal in a cinch.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eA self-taught home cook and former caterer with six grownish kids, Diane Morrisey knows what people want to eat--and what they can cook in the short window most of us have to get dinner on the table. The 100 simple recipes in \u003ci\u003eYou Got This!\u003c\/i\u003e are designed to give cooks confidence and new ideas to get out of the \"what to cook\" rut. Designed for carnivores, pescatarians, and vegetarians, alike, they make and break the rules: they lean on what you already have on hand, and celebrate the idea that sometimes dinner isn't the whole shebang, but rather something that's \u003ci\u003edinner-ish\u003c\/i\u003e. That's when Diane takes a package of store-bought pizza dough to make \u003cb\u003eButter Chicken Calzones\u003c\/b\u003e. \u003cp\u003e\u003c\/p\u003eIn Diane's hands, quick cheesy numbers such as \u003cb\u003eSheet Pan Lasagna\u003c\/b\u003e and lighter fare like \u003cb\u003eSeared Salmon with Orange Avocado Salad\u003c\/b\u003e come together in a snap. Veg-forward dishes including \u003cb\u003eRoasted Cauliflower Curry\u003c\/b\u003e and \u003cb\u003eSesame Green Beans with Crispy Tofu\u003c\/b\u003e bring bold flavor and nourishment, while meals in bowls, such as \u003cb\u003eGinger Pork Vermicelli\u003c\/b\u003e, have a place here, too. \u003cp\u003e\u003c\/p\u003eWith gorgeous four-color photography throughout and tips on every page, \u003ci\u003eYou Got This! \u003c\/i\u003ewill empower those who are new to cooking and inspire anyone stuck in a \"what to cook\" rut.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Diane Morrisey\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e S\u0026amp;s\/Simon Element\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/25\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 272\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 10.00h x 8.20w x 0.90d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781668033401\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 01\/31\/2025 pg. 1\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 03\/17\/2025\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eDiane Morrisey is the founder of @DianeMorrisey on Instagram. She is known for her acute sense of humor and her easy and innovative recipes that come with a big side of \"you got this\" encouragement. A former caterer, Diane was also an executive at Whole Foods where she oversaw the prepared foods business and overall operations for stores in New York and Connecticut. In other words, she knows what people want to eat--and what they can cook in the short window most of us have to get dinner on the table.\u003cb\u003e \u003c\/b\u003eShe lives in Trumbull, Connecticut, with her husband and whichever of her six children happen to be home for dinner.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Diane Morrisey \/ Hardcover \/ English","offer_id":47278911848605,"sku":"9781668033401","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_8a927eb1-0240-4bab-a39b-d0692399c40c.jpg?v=1759861191"},{"product_id":"magnolia-table-volume-3-a-collection-of-recipes-for-gathering-9780062820174","title":"Magnolia Table, Volume 3: A Collection of Recipes for Gathering","description":"\u003cp\u003e\u003cstrong\u003eJoanna Gaines--cofounder of Magnolia, cook and host of \u003cem\u003eMagnolia Table with Joanna Gaines\u003c\/em\u003e, and \u003cem\u003eNew York Times \u003c\/em\u003ebestselling author--brings us her third cookbook filled with timeless and nostalgic recipes--now reimagined--for today's home cook. \u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eWhether it's in the making, the gathering, or the tasting of something truly delicious, this collection of recipes from \u003cem\u003eMagnolia Table, Volume 3\u003c\/em\u003e is an invitation to savor every moment. In Joanna's first cookbook, the #1 \u003cem\u003eNew York Times\u003c\/em\u003e bestselling \u003cem\u003eMagnolia Table\u003c\/em\u003e, she introduced readers to her favorite passed-down family recipes. For her second cookbook\u003cem\u003e, Magnolia Table, Volume 2\u003c\/em\u003e, she pushed herself beyond her comfort zone to develop new recipes for her family. In this, her third cookbook, Joanna shares the recipes--old and new--that she's enjoyed the most over the years. The result is a cookbook filled with recipes that are timeless, creative, and delicious! Just as in her past books, within each recipe Joanna speaks to the reader, explaining why she likes a recipe, what inspired her to create it in the first place, and how she prefers to serve it. The book is beautifully photographed and filled with dishes you will want to bring into your own home, including: \u003c\/p\u003e\u003cul\u003eHoney Butter Layered Biscuit Bites Bananas Foster Pancakes Brussels Sprout Gruyére Gratin White Chicken Alfredo Lasagna Garlic Shrimp over Parmesan Risotto Peanut Butter Pie Brownie Cookies \u003c\/ul\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Joanna Gaines\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e William Morrow \u0026amp; Company\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/02\/2023\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 352\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.73lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.17h x 8.17w x 1.38d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780062820174\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eGaines, Joanna:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003eJoanna Gaines is the co-founder of Magnolia, a \u003cem\u003eNew York Times\u003c\/em\u003e bestselling author, editor-in-chief of \u003cem\u003eMagnolia Journal\u003c\/em\u003e, and creator and co-owner of Magnolia Network.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eBorn in Kansas and raised in the Lone Star State, Jo graduated from Baylor University with a degree in Communications. It was an internship in New York City that prompted her desire to discover how she could create beauty for people. In a big city unknown to her, Jo always felt most at home whenever she stepped inside the cozy and thoughtfully curated boutique shops, which inspired her to open a shop of her own in Waco, Texas.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eAlongside her passion for design and food, nothing inspires Jo more than time spent at home with Chip and their five kids. \u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Joanna Gaines \/ Hardcover \/ English","offer_id":47279144534173,"sku":"9780062820174","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_7353d1bd-0ad3-4779-9870-2d3f87fef031.jpg?v=1759865372"},{"product_id":"theres-always-room-at-the-table-farmhouse-recipes-from-my-family-to-yours-9780063345713","title":"There's Always Room at the Table: Farmhouse Recipes from My Family to Yours","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003eNew York Times\u003c\/em\u003e Bestseller\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eA delicious collection of classic, midwestern family recipes updated with modern spins and ingredients--from one of Instagram's favorite farmers, Kaleb Wyse.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhen Kaleb Wyse started documenting his daily life on his farm in Iowa, he didn't think many people would take notice or even care. After all, his way of life is simple, guided by the seasons--he spends his days gardening, preserving, baking, and cooking, a rhythm not all that different from that of his parents, grandparents, and even great-grandparents who worked the land before him.\u003c\/p\u003e\u003cp\u003eBut it turns out that people from all over the country (and even the world) connected with Kaleb's simple, back-to-basics way of living, and fell in love with his hearty, homestyle cooking. From casseroles to biscuits, his recipes hit the sweet spot of nostalgia for some--and are a breath of fresh air for others.\u003c\/p\u003e\u003cp\u003eIn his debut cookbook, Kaleb shares his midwestern family recipes, updated for the way we eat today: \u003c\/p\u003e\u003cul\u003eOvernight French Toast Stick CasseroleCornmeal Pancakes with Blackberry SauceRoasted Pork Tenderloin with Spiced Apricot GlazeCaesar Roasted Brussels SproutsRoasted Zucchini, Dill, and Feta DipHoney Dijon Three Bean SaladRhubarb Custard Pie Bars\u003c\/ul\u003e\u003cp\u003eFrom breakfasts and main courses to side dishes and desserts, the timeless food in this cookbook will appeal to every generation. Kaleb's philosophy behind his recipes is simple: the dishes must be reminiscent of those prepared by his mom, grandmas, or even great-grandmas; the ingredients have to be readily available in his southeastern Iowa grocery stores (meaning that they'd be available for pretty much anyone else); and the end result needs to be no-nonsense and taste amazing.\u003c\/p\u003e\u003cp\u003eThis delightful cookbook is a reminder that it's ok to slow down and keep it simple in the kitchen--the result with Kaleb's recipes will always be comforting, classic, and delicious.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Kaleb Wyse\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvest Publications\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/04\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 304\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.00lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.50h x 7.80w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780063345713\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 01\/01\/2025 pg. 22\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eWyse, Kaleb:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003e\u003cstrong\u003eKaleb Wyse\u003c\/strong\u003e is a fourth-generation farmer who lives in southeastern Iowa on his family land. Through his Wyse Guide blog and social media, he documents his life on the farm and shares his expertise on subjects like cooking, gardening, and canning. His goal is to show people how to enjoy the beauty and benefits of farm life no matter where they live. Kaleb has been featured in \u003cem\u003eThis Old House, Folk, All Recipes, Better Homes \u0026amp; Gardens, Farmhouse at Heart, \u003c\/em\u003eand\u003cem\u003e Studio McGee.\u003c\/em\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Kaleb Wyse \/ Hardcover \/ English","offer_id":47279148269725,"sku":"9780063345713","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_469a7c97-22a7-404d-ae1f-0c64bbb5daef.jpg?v=1759865443"},{"product_id":"six-seasons-of-pasta-a-new-way-with-everyones-favorite-food-9781648291920","title":"Six Seasons of Pasta: A New Way with Everyone's Favorite Food","description":"\u003cb\u003eIn the follow-up to \u003ci\u003eSix Seasons: A New Way with Vegetables\u003c\/i\u003e, James Beard Award-winning author Joshua McFadden teaches home cooks how to use storebought dried pasta to create seasonal, restaurant-quality dishes at home. \u003c\/b\u003e\u003cb\u003eNamed one of \u003ci\u003ePublishers Weekly\u003c\/i\u003e's Top 10 Cookbooks of Fall 2025.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e In \u003ci\u003eSix Seasons: A New Way with Vegetables, \u003c\/i\u003e Joshua McFadden's approach to seasonal produce revolutionized the way we cook with vegetables. Now, he's back to transform the way we cook and eat pasta. In \u003ci\u003eSix Seasons of Pasta\u003c\/i\u003e, noodles become the perfect showcase for each season's bounty of produce. There are more than 125 recipes organized by season, plus the Italian classics that everyone should have in their repertoire, from Cacio e Pepe to Pasta Fagiole (three ways!). Artichokes with Tomato and Mint celebrates the fresh, delicate flavors of spring; Fall's warming notes are reflected in Mushrooms with Onion, Pancetta, and Cream; and a classic Winter dish like Baked Ziti with Broccoli Rabe is hearty and nourishing. And the best part? These recipes are all made using storebought dried pasta. \u003ci\u003eSix Seasons of Pasta\u003c\/i\u003e does so much more than pair noodles with seasonal produce. The book teaches us how to intuitively cook a perfect pasta dish from scratch using McFadden's no-fail \"build-the-sauce-in-the-skillet\" method. McFadden's time-tested technique will always result in a satisfying and delicious bowl of pasta. \u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Joshua McFadden\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/30\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 392\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.20lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.60h x 7.90w x 1.30d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781648291920\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eJoshua McFadden is a bringing fresh energy to Berney Farm, a historic fifty-acre gem in Springdale, Oregon. 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. Follow him on Instagram at @jj__mc.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Joshua McFadden \/ Hardcover \/ English","offer_id":47279273902237,"sku":"9781648291920","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_3f140661-51e2-4df7-86e8-da024a0688c1.jpg?v=1759867478"},{"product_id":"mostly-french-recipes-from-a-kitchen-in-provence-a-cookbook-9781982199562","title":"Mostly French: Recipes from a Kitchen in Provence (a Cookbook)","description":"\u003cb\u003eFrom the young American woman who bought Julia Child's home in the South of France sight-unseen, \u003c\/b\u003e \u003cb\u003e\u003ci\u003eMostly French\u003c\/i\u003e is a love letter to the food and place; it is lushly photographed, filled with more than 100 modern recipes, and for anyone who loves France and Julia Child.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"[Held] shares her unfussy cooking methods and seasonal recipes that can be recreated anywhere.\" --\u003ci\u003eThe Atlanta Journal-Constitution\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003eMostly French \u003c\/i\u003eis a stunningly beautiful cookbook developed and photographed at La Pitchoune, Julia Child's home in Provence. Inspired by the olive trees and hills of lavender, thyme, and wild asparagus, author and cooking instructor Makenna Held shares 150 recipes that pay homage to the serenity of Southern France. Through dishes such as Roasted Chicken with Lemon and Sumac, Caprese with Peaches and Strawberries, and Lavender Salted Caramels, among dozens of others that lean into France and ease, she channels the best of French cooking: simple ingredients, technique, and balanced flavors. \u003cp\u003e\u003c\/p\u003eBut just as deliciously, \u003ci\u003eMostly French \u003c\/i\u003eis Makenna's story of finding herself in the slower pace of the French countryside. She lives with the spirit of Julia Child and honors her legacy, while forging her own path as a cook and teacher. In the narrative woven throughout the introductory material and recipe headnotes, Makenna writes as much about developing as a person as she does about developing delicious recipes. \u003cp\u003e\u003c\/p\u003eWhat makes this book special is Makenna's classic French staples--Roasted Tomato \"Jam,\" Dream Vinaigrette, and sauces like an easy Hollandaise, put to use next to meal-sized salads, roasts, and omelettes that make a meal. With tips and tricks, and an extensive section on cheese and charcuterie boards for the golden hour of L'Apero, this cookbook will delight anyone with its modern approach to everyday French cooking.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Makenna Held\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e S\u0026amp;s\/Simon Element\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/22\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 304\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.15lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.90h x 8.40w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781982199562\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eMakenna Held bought La Pitchoune, Julia Child's summer home in Provence sight-unseen in 2016, when she came across a listing for it in \u003ci\u003eThe New York Times\u003c\/i\u003e. Today, she operates the home as the Courageous Cooking School. She was the host of \u003ci\u003eLa Pitchoune: Cooking in France\u003c\/i\u003e on the Magnolia Network, a seven-part show that featured Makenna and her fellow teachers as they welcomed guests to La Peetch for a week-long cooking class. A graduate of Smith College, she and Julia share an alma mater, and Makenna has appeared in \u003ci\u003eVogue\u003c\/i\u003e, \u003ci\u003eEater\u003c\/i\u003e, \u003ci\u003eCondé Nast Traveler\u003c\/i\u003e, \u003ci\u003eBoston Magazine\u003c\/i\u003e, among other media outlets.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Makenna Held \/ Hardcover \/ English","offer_id":47279489253533,"sku":"9781982199562","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_db0805b8-cf04-41e6-801e-961886f8ccbb.jpg?v=1759871341"},{"product_id":"nothing-fancy-unfussy-food-for-having-people-over-9780451497017","title":"Nothing Fancy: Unfussy Food for Having People Over","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - The social media star, \u003ci\u003eNew York Times \u003c\/i\u003ecolumnist, and author of \u003ci\u003eDining In\u003c\/i\u003e helps you nail dinner with unfussy food and the permission to be imperfect.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Enemy of the mild, champion of the bold, Ms. Roman offers recipes in \u003ci\u003eNothing Fancy\u003c\/i\u003e that are crunchy, cheesy, tangy, citrusy, fishy, smoky and spicy.\"--Julia Moskin, \u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eIACP AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eThe New York Times Book Review \u003c\/i\u003e- \u003ci\u003eThe New Yorker \u003c\/i\u003e- NPR - \u003ci\u003eThe Washington Post\u003c\/i\u003e - \u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e - \u003ci\u003eBuzzFeed\u003c\/i\u003e - \u003ci\u003eThe Guardian \u003c\/i\u003e- Food Network\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends--either way and everywhere in between, having people over is supposed to be fun, not stressful. This abundant collection of all-new recipes--heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats--is for gatherings big and small, any day of the week. \u003cp\u003e\u003c\/p\u003e Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake) plus the tips, sass, and confidence to pull it all off. With \u003ci\u003eNothing Fancy\u003c\/i\u003e, any night of the week is worth celebrating. \u003cp\u003e\u003c\/p\u003e\u003cb\u003ePraise for \u003c\/b\u003e\u003ci\u003e\u003cb\u003eNothing Fancy\u003c\/b\u003e\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"[\u003ci\u003eNothing Fancy\u003c\/i\u003e] is full of the sort of recipes that sound so good, one contemplates switching off any and all phones, calling in sick, and cooking through the bulk of them.\"\u003cb\u003e--\u003ci\u003eFood52\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \"[\u003ci\u003eNothing Fancy\u003c\/i\u003e] exemplifies that classic Roman approach to cooking: well-known ingredients rearranged in interesting and compelling ways for young home cooks who want food that looks (and photographs) as good as it tastes.\"\u003cb\u003e--\u003ci\u003eGrub Street\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Alison Roman\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/22\/2019\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 320\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.91lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.10w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780451497017\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 09\/30\/2019 pg. 98\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 10\/01\/2019 pg. 20\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 01\/01\/2020 pg. 96\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eAlison Roman\u003c\/b\u003e is a New York-based cook, writer, and author of the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling cookbooks \u003ci\u003eNothing Fancy\u003c\/i\u003e and \u003ci\u003eDining In\u003c\/i\u003e. She is the host and producer of CNN's \u003ci\u003e(More Than) A Cooking Show with Alison Roman, \u003c\/i\u003e the creator of a bi-weekly YouTube series called \u003ci\u003eHome Movies, \u003c\/i\u003e and the author of a bi-weekly newsletter titled \u003ci\u003eA Newsletter\u003c\/i\u003e.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Alison Roman \/ Hardcover \/ English","offer_id":47279498330269,"sku":"9780451497017","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_e3150657-fe6c-4afd-a9af-be07c1d0add5.jpg?v=1759871603"},{"product_id":"sunday-suppers-recipes-gatherings-a-cookbook-9780385345262","title":"Sunday Suppers: Recipes + Gatherings: A Cookbook","description":"\u003cb\u003eRediscover the art of cooking and eating communally with a beautiful, simple collection of meals for friends and family.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWith her dinner series Sunday Suppers, Karen Mordechai celebrates the magic of gathering, bringing together friends and strangers to connect over the acts of cooking and sharing meals. For those who yearn to connect around the table, Karen's simple, seasonally driven recipes, evocative photography, and understated styling form a road map to creating community in their own kitchens and in offbeat locations. This collection of gatherings will inspire a sense of adventure and community for both the novice and experienced cook alike.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Karen Mordechai\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/14\/2014\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 256\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.15lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.47h x 7.65w x 1.04d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780385345262\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 09\/01\/2014\u003cbr\u003e\u003ci\u003eNew York Times Book Review\u003c\/i\u003e 12\/07\/2014 pg. 66\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eKAREN MORDECHAI, a photographer and stylist, is the founder of Sunday Suppers, a Brooklyn-based food community and blog that has won many accolades, including a 2013 Food and Wine Digital Award, top food blog by \u003ci\u003eSaveur, \u003c\/i\u003e and #6 in Babble.com's Top 50 Design Blogs. Karen's work is regularly featured in the \u003ci\u003eNew York Times, Martha Stewart Living\u003c\/i\u003e, \u003ci\u003eRemodelista\u003c\/i\u003e, \u003ci\u003eNew York\u003c\/i\u003e magazine, and more. She lives with her husband and daughter in Brooklyn, New York.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Karen Mordechai \/ Hardcover \/ English","offer_id":47279537422493,"sku":"9780385345262","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_33472d20-e1da-4784-8f7c-5f35dcdde341.jpg?v=1759872614"},{"product_id":"the-cooks-garden-a-gardeners-guide-to-selecting-growing-and-savoring-the-tastiest-vegetables-of-each-season-a-cookbook-9780593319321","title":"The Cook's Garden: A Gardener's Guide to Selecting, Growing, and Savoring the Tastiest Vegetables of Each Season: A Cookbook","description":"\u003cb\u003eFrom the critically acclaimed author of \u003ci\u003eSaving the Season\u003c\/i\u003e comes an accessible, comprehensive, and inspiring guide to growing your own garden and incorporating homegrown produce into everyday cooking--no matter how much or how little space you have.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eFor Kevin West, the surest path to a successful garden leads through the kitchen door. And preparing for a fantastic meal of homegrown vegetables--the kind of meal that leaves you not only satisfied, but grateful--is just what he wants to help you learn to do. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eThe Cook's Garden, \u003c\/i\u003e West gives readers the tools and confidence they need to grow food for their own meals. From gardening basics and advice on harvesting, to delicious recipes showing how to make the best use of produce in any season--including primers on freezing surplus vegetables, making pantry staples such as canned tomatoes, and effectively using stored produce--this book promises to inspire anyone, even if their growing plot is as small as a window box in a city apartment. West's erudite yet practical guide is interwoven with meditations on the beauty, poetry, and spirituality inherent in growing and preparing one's own food. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eThe Cook's Garden\u003c\/i\u003e guides readers through jumpstarting their gardens and revolutionizing their kitchens--while also nourishing their minds and souls.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Kevin West\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Knopf Publishing Group\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 08\/26\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 496\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.60lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.30h x 7.50w x 1.50d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593319321\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 07\/01\/2025 pg. 10\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 08\/18\/2025\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eKevin West comes from East Tennessee farmers and Smoky Mountain settlers, country people with generations of commitment to growing delicious food. He is the author of Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving and also coauthored The Grand Central Market Cookbook and contributed to Edna Lewis: At the Table with an American Original. He lives the Berkshires, in rural western Massachusetts.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Kevin West \/ Hardcover \/ English","offer_id":47279552987293,"sku":"9780593319321","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_7e40b613-2fbf-493b-a24b-34a66445dbe9.jpg?v=1759873057"},{"product_id":"dining-in-highly-cookable-recipes-a-cookbook-9780451496997","title":"Dining in: Highly Cookable Recipes: A Cookbook","description":"\u003cb\u003eDiscover the cookbook featuring \"drool-worthy yet decidedly unfussy food\" (\u003ci\u003eGoop\u003c\/i\u003e) that set today's trends and is fast becoming a modern classic.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"This is not a cookbook. It's a treasure map.\"--Samin Nosrat, author of \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eSan Francisco Chronicle \u003c\/i\u003e- NPR - \u003ci\u003eEpicurious \u003c\/i\u003e- \u003ci\u003eNewsday \u003c\/i\u003e- KCRW's \u003ci\u003eGood Food \u003c\/i\u003e- \u003ci\u003eThe Fader \u003c\/i\u003e- \u003ci\u003eAmerican Express Essentials\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eAlison Roman's Salted Butter and Chocolate Chunk Shortbread\u003cb\u003e \u003c\/b\u003emade her Instagram-famous. But all of the recipes in \u003ci\u003eDining In\u003c\/i\u003e have one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. They prove that casual doesn't have to mean boring, simple doesn't have to be uninspired, and that more steps or ingredients don't always translate to a better plate of food. \u003cp\u003e\u003c\/p\u003eVegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish, \u003ci\u003eDining In\u003c\/i\u003e is\u003ci\u003e \u003c\/i\u003eall about building flavor and saving time. Alison's ingenuity seduces seasoned cooks, while her warm, edgy writing makes these recipes practical and approachable enough for the novice. With 125 recipes for effortlessly chic dishes that are full of quick-trick techniques (think slathering roast chicken in anchovy butter, roasting citrus to ramp up the flavor, and keeping boiled potatoes in the fridge for instant crispy smashed potatoes), she proves that dining in brings you just as much joy as eating out. \u003cp\u003e\u003c\/p\u003e\u003cb\u003ePraise for \u003ci\u003eDining In\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"Sorry, restaurants. Superstar Alison Roman has given us recipes so delicious, so meltdown-proof--and so fun to read--we're going to be cooking at home for a while. Quite possibly forever.\"\u003cb\u003e--Christine Muhlke, editor at large, \u003ci\u003eBon Appétit\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\"Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman's cookbook. It's filled with recipes that are both unique and approachable. Reading it, you'll find yourself thinking 'I would have never thought of making this but I want to make it right now.'\"\u003cb\u003e--\u003ci\u003eBuzzFeed\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"\u003ci\u003eDining In\u003c\/i\u003e is exactly how I want to cook: with bright, fresh flavors, minimal technique, and no pretense. This isn't just a bunch of great recipes, but a manifesto on how one original, opinionated home cook sees the world.\"\u003cb\u003e--Amanda Hesser, co-founder, \u003ci\u003eFood52\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Alison Roman\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/24\/2017\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 304\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.78lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.20w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780451496997\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 08\/07\/2017\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 12\/01\/2017 pg. 119\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eAlison Roman\u003c\/b\u003e is a New York-based cook, writer, and author of the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling cookbooks \u003ci\u003eNothing Fancy\u003c\/i\u003e and \u003ci\u003eDining In\u003c\/i\u003e. She is the host and producer of CNN's \u003ci\u003e(More Than) A Cooking Show with Alison Roman, \u003c\/i\u003e the creator of a bi-weekly YouTube series called \u003ci\u003eHome Movies, \u003c\/i\u003e and the author of a bi-weekly newsletter titled \u003ci\u003eA Newsletter\u003c\/i\u003e.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Alison Roman \/ Hardcover \/ English","offer_id":47280630169757,"sku":"9780451496997","price":59.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_b276200d-6748-4e54-a7e9-fed335ba025b.jpg?v=1759917907"},{"product_id":"eat-your-flowers-a-cookbook-9780063204263","title":"Eat Your Flowers: A Cookbook","description":"\u003cp\u003e\u003cstrong\u003eCook with botanical ingredients for stunning visuals and delicious flavors\u003c\/strong\u003e--\u003cstrong\u003eand let your creativity blossom!\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFor most of us, \"eat your flowers\" might mean enjoying an edible blossom decorating a restaurant dessert on a night out. For Loria Stern, it's a way to bring nature into the kitchen, to play with colors and flavors, and to make every dish beautiful. She incorporates natural plant dusts, pressed and fresh blooms, and vibrant herbs and veggies into her cooking for whimsical, gorgeous, and nourishing meals. In this endlessly creative book, she invites you to take advantage of this edible bounty to create your own, providing both her own recipes (and her favorite variations) and the foundational knowledge on how to incorporate botanicals into any dish.\u003c\/p\u003e\u003cp\u003eLoria shares how to get brilliantly colorful results from all-natural ingredients, such as a gorgeous amethyst spread made from wilted purple cabbage and blended with nuts, which turns bright pink with the squeeze of a lemon. But Loria's use of botanicals brings value far beyond just the visual--she is skilled at incorporating them in ways that make the most of their true flavors, enhancing each dish in taste as well as aesthetics. Blending freeze-dried raspberries into flour makes her cookie dough a sultry red and gives it a perfect tartness. Breakfasts; appetizers; soups and salads; breads; vegetables; pasta and grains; meat, poultry, and seafood; desserts; and beverages all get floral enhancements, with recipes including: \u003c\/p\u003e\u003cul\u003eRainbow Coconut GranolaFloral Summer RollsGardenscape FocacciaBotanical Steamed Tamales Filled with Hibiscus JackfruitBasil Flower Eggplant in Hoisin SauceRose Pistachio Verdant BarsFlower-Pressed Shortbread CookiesPrickly Pear Cocktail\u003c\/ul\u003e\u003cp\u003e\u003cem\u003eEat Your Flowers\u003c\/em\u003e shows you how to transform botanical ingredients--root to stem--into recipes that are a pleasure to make, eat, and share.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Loria Stern\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e William Morrow \u0026amp; Company\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/25\/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 2.75lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.40h x 9.10w x 1.40d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780063204263\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 01\/02\/2023","brand":"booksdeli.com","offers":[{"title":"Loria Stern \/ Hardcover \/ English","offer_id":47280643375261,"sku":"9780063204263","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_5160962f-4eb6-403f-b6ce-6636edd5bac4.jpg?v=1759918080"},{"product_id":"entertaining-101-101-recipes-every-host-should-know-how-to-make-9780593844847","title":"Entertaining 101: 101 Recipes Every Host Should Know How to Make","description":"\u003cb\u003ePerfect the art of entertaining with 101 modern twists on classic recipes from entertaining expert Beth Le Manach\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eFor more than a decade, Beth Le Manach's YouTube channel, Entertaining with Beth, has been the go-to for anyone looking for creative and practical entertaining advice. Beth is an expert hostess who has figured out the solution to entertaining success, every time. Not only do her recipes look and taste great, but they also offer a practical twist or a killer tip that saves you time, money, or effort! Because let's face it, whipping up your favorite weeknight meal is one thing, but add a few guests to the mix and it becomes a whole other ball game. \u003cp\u003e\u003c\/p\u003eBeth's first book, \u003ci\u003e Entertaining 101\u003c\/i\u003e is the culmination of years of hosting experience, a comprehensive guide that will make entertaining a breeze for both the first-time host and the seasoned dinner party veteran. This book has the answers to all of your questions: \u003ci\u003eWhat's an easy dinner I can serve to impress my visiting in-laws?\u003c\/i\u003e (\u003cb\u003eFrenzy-Free Chicken Pot Pie\u003c\/b\u003e); \u003ci\u003eWhat's a great egg dish I can make for Christmas morning?\u003c\/i\u003e (\u003cb\u003ePuffy Egg Bake\u003c\/b\u003e); \u003ci\u003eWhat's the easiest drink to serve at my Mother's Day brunch? \u003c\/i\u003e(\u003cb\u003eBloody Mary Bar\u003c\/b\u003e)--and so much more. \u003cp\u003e\u003c\/p\u003eBeth is determined to make entertaining easier because she has seen how much joy it can add to our lives. So, she's taken it upon herself to compile the top 101 recipes she believes everyone should know how to make! It's her hope that this book will be the answer to all of your entertaining questions, a true manual for the beginner or an easier approach for the seasoned host. Welcome to \u003ci\u003eEntertaining 101\u003c\/i\u003e!\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Beth Le Manach\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e DK Publishing (Dorling Kindersley)\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 06\/03\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 272\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 10.10h x 8.10w x 1.20d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593844847\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 05\/01\/2025 pg. 10\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eBeth Le Manach has been cooking and entertaining for over thirty years. Her cooking philosophy is \"minimal effort for maximum impact,\" which translates into simple recipes elegant enough for entertaining but also easy enough for a weeknight meal. Beth's recipe videos are posted weekly on her YouTube channel, Entertaining with Beth, and on all major social media platforms.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Beth Le Manach \/ Hardcover \/ English","offer_id":47280645505181,"sku":"9780593844847","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_31950f3f-45be-415b-8320-72d3a6b0e96c.jpg?v=1759918133"},{"product_id":"how-to-forage-for-wild-foods-without-dying-an-absolute-beginners-guide-to-identifying-40-edible-wild-plants-9781635866131","title":"How to Forage for Wild Foods Without Dying: An Absolute Beginner's Guide to Identifying 40 Edible Wild Plants","description":"\u003cp\u003e\u003cb\u003eThis on-the-go guide is perfect for new foragers eager to learn about the edible plants they're most likely to find, no matter what region they're in, and provides photos and easy-to-follow identification and use guidelines for the 40 most common--and most delicious--wild plants.\u003c\/b\u003e\u003c\/p\u003e\u003ci\u003eHow to Forage for Wild Foods without Dying\u003c\/i\u003e is a book for anyone who likes to go on nature walks and would like to learn about the edible plants they're most likely to come across--no matter what region they're in. Author Ellen Zachos shares her considerable expertise, acquired over decades of foraging in every part of North America. She offers clear, concise descriptions of edible wild plants, in addition to any potential lookalikes, as well as critical information about proper harvesting, processing, and cooking. Zachos has curated the plant selection to include only the 40 most common, most delicious edible plants, ranging from black walnuts and juniper berries to elderflowers, burdock, fiddlehead ferns, lambsquarter, wild garlic, sunchokes, and many more. With Zachos's expert advice and easy-to-follow guidelines, readers will be confident in identifying which plants they can safely eat and which ones they should definitely avoid. Easy instructions for preparation and eating for maximum enjoyment are included. \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ellen Zachos\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Storey Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/10\/2023\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 256\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.75lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 6.90h x 5.50w x 0.50d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781635866131\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 09\/01\/2023 pg. 105\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 10\/01\/2023 pg. 21\u003cbr\u003e\u003ci\u003eBookPage\u003c\/i\u003e 10\/01\/2023\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e Ellen Zachos is an expert forager and longtime foraging instructor. She is the author of six books, including \u003ci\u003eThe Wildcrafted Cocktail\u003c\/i\u003e and \u003ci\u003eBackyard Foraging. \u003c\/i\u003eShe is co-host of the Plantrama podcast and can be found online at backyardforager.com. \u003c\/p\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Ellen Zachos \/ Paperback \/ English","offer_id":47280679747741,"sku":"9781635866131","price":29.11,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_eb6e7442-c323-4e4d-b9e4-6167d7065721.jpg?v=1759918879"},{"product_id":"preppy-kitchen-super-easy-100-simple-and-versatile-recipes-9781668026823","title":"Preppy Kitchen Super Easy: 100 Simple and Versatile Recipes","description":"\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e Bestseller\u003c\/b\u003e \u003cb\u003eA \u003ci\u003eTasting Table \u003c\/i\u003eBest New Cookbook for Beginners\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003e\"Kanell excels at giving home cooks ideas on how to turn last night's leftovers into a fresh new meal and also gives a brilliant explainer on ingredients and the kitchen tools you'll need. For a dinner, dessert, or snack that looks award-winning but is easy enough for beginners, look no further.\" --\u003ci\u003eTasting Table\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003e\"A go-to for busy home cooks looking to spice up their repertoire.\" --\u003ci\u003ePublishers Weekly\u003c\/i\u003e (starred review)\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003eThe \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author and beloved social media star @PreppyKitchen delivers simple, everyday recipes that anyone can cook regardless of cooking level or busy schedule that is sure to delight the whole family.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eJohn Kanell is beloved for his aspirational lifestyle and food recipes that feed the eye first. As his kids get older and life gets busier, John recognizes the need that all busy families have for food that is at once practical to prepare \u003ci\u003eand\u003c\/i\u003e delicious. \u003cp\u003e\u003c\/p\u003e\u003ci\u003ePreppy Kitchen Super Easy \u003c\/i\u003ewas born of that need. He's created a cookbook of simple dishes that feel special. With particular attention to variations for nearly every recipe, John makes it easy to prepare any dish at any time. Ran out of mayo? Use sour cream in the Ranch and Feta Dip. Need to use up those tomatoes and peppers before they go to waste? Swap 'em for the cukes in the Wild Rice Salad. In each recipe, John breaks down instructions with simple steps, streamlines ingredient lists, and gives dozens of ideas for riffs and make-aheads. John explains how easy it is to vary vessels with a single recipe: a quick bread or cake can bake in a muffin tin, a baking dish, or a cake pan; pancake batter is good for a waffle maker or a griddle. He leans into a small cache of hands-off appliances such as the Instant Pot(TM) and air fryer. And, best of all, he's developed recipes you can make once and eat all week, along with dressings and spreads that morph from snack-time dip to salad accompaniment to just-add-a-protein main dish. \u003cp\u003e\u003c\/p\u003eRecipes include: \u003cbr\u003e -Breakfast: Breakfast in a Cup, Breakfast Burritos, \"Ice Cream\" Overnight Oats\u003cbr\u003e -Main dishes with hands-off cook time: Skillet Steak with Garlic-Herb Butter, Cream Cheese and Caraway-Stuffed Salmon, and Crispy Orange-Glazed Chicken Strips\u003cbr\u003e -Easy sides to elevate the simplest of main dishes: Browned Butter and Garlic Mashed Potatoes\u003cbr\u003e -Favorite snacks and small bites for grazing throughout the day: Bruschetta Dip, Grape and Tarragon Chicken Salad, Mango and Radish Shrimp Ceviche\u003cbr\u003e -Quick and easy delicious desserts: Brian's Favorite Chocolate Cake, Slice and Bake Shortbread Cookies, and Chocolate Chunk Pecan Pie Bars \u003cp\u003e\u003c\/p\u003eRegardless of your skill level or busy schedule, you will find these recipes quick and easy to make any time of day.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e John Kanell\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e S\u0026amp;s\/Simon Element\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 08\/20\/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 3.00lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.00h x 8.10w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781668026823\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 06\/01\/2024 pg. 121\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 07\/15\/2024\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eKanell, John:\u003c\/i\u003e\u003c\/b\u003e - John Kanell is a cooking and baking expert and founder of Preppy Kitchen, the digital food and family-focused brand that empowers and inspires those who enjoy cooking at all skill levels. Kanell founded Preppy Kitchen in 2015 and has channeled its almost-immediate success into an enormous platform with a combined following of over 10 million. John spent over a decade teaching middle school math and science before turning his attention to creating content in the kitchen. Preppy Kitchen is now a nationally renowned cooking and baking destination, having been featured by such outlets as the \u003ci\u003eToday \u003c\/i\u003eshow, \u003ci\u003e The Ellen DeGeneres Show\u003c\/i\u003e, \u003ci\u003e The Kelly Clarkson Show\u003c\/i\u003e, \u003ci\u003e Good Morning America\u003c\/i\u003e, \u003ci\u003eHome \u0026amp; Family\u003c\/i\u003e, \u003ci\u003e People\u003c\/i\u003e, \u003ci\u003eVogue\u003c\/i\u003e, \u003ci\u003e ELLE Décor\u003c\/i\u003e, \u003ci\u003e Better Homes \u0026amp; Gardens\u003c\/i\u003e, and\u003ci\u003e Woman's Day\u003c\/i\u003e; he has appeared as a guest judge on Food Network's \u003ci\u003eChopped: Sweets\u003c\/i\u003e and has been a recurring judge on\u003ci\u003e Disney's Magic Bake Off.\u003c\/i\u003e John uses his decades of homegrown experience to provide fans of Preppy Kitchen with the knowledge and resources they need to create indelible recipes. John and his husband Brian live on a farm in Litchfield County, Connecticut, with their young twin boys, Lachlan and George.","brand":"booksdeli.com","offers":[{"title":"John Kanell \/ Hardcover \/ English","offer_id":47280771924125,"sku":"9781668026823","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_b96f45db-37d1-40e5-8c0b-48f474b87ee0.jpg?v=1759920460"},{"product_id":"salad-freak-recipes-to-feed-a-healthy-obsession-9781419758393","title":"Salad Freak: Recipes to Feed a Healthy Obsession","description":"\u003cp\u003e\u003cb\u003eA \u003ci\u003eUSA Today\u003c\/i\u003e and \u003ci\u003ePublishers Weekly\u003c\/i\u003e bestseller, \u003ci\u003eSalad Freak\u003c\/i\u003e features delicious and beautiful recipes from Martha Stewart's personal salad chef and the self-proclaimed \"Bob Ross of salads.\"\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eForeword by Martha Stewart\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. \u003ci\u003eSalad Freak\u003c\/i\u003e encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored. \u003cp\u003e\u003c\/p\u003e By playfully combining color, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun. The recipes--such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad--are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu. \u003cp\u003e\u003c\/p\u003e For Damuck, the perfect salad balances each bite, with something tart enough to twinge your cheeks, something sweet to balance out the bitter, and something with a little salty crunch to finish. \u003ci\u003eSalad Freak\u003c\/i\u003e is not just about eating to feel good; it's about confidently combining flavors to create fresh, bright, and satisfying meals that you will want to make again and again. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eIncludes color photographs\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Jess Damuck\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Abrams Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/29\/2022\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 272\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.48lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.30h x 7.50w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781419758393\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 03\/07\/2022\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eJess Damuck\u003c\/b\u003e has worked with Martha Stewart for the past decade as a food editor, producer, food stylist, and personal salad maker, including on VH1's \u003ci\u003eMartha and Snoop\u003c\/i\u003e\u003ci\u003e'\u003c\/i\u003e\u003ci\u003es Potluck Dinner Party\u003c\/i\u003e. Damuck has also worked at \u003ci\u003eBon \u003c\/i\u003e\u003ci\u003eAppétit\u003c\/i\u003e, Food Network, Apartment Therapy, and Vox Creative, and has produced thousands of food-related web videos for clients. She does an Instagram show called #3hoursalads and has a monthly menu and playlist newsletter called \u003ci\u003eSomething Fussy\u003c\/i\u003e. Damuck recently worked as a culinary producer for a forthcoming Duff Goldman\/Jim Henson Company production. Last year, she guest-starred with Martha in one of the final episodes of HBO's \u003ci\u003eHigh Maintenance\u003c\/i\u003e. She lives in both Brooklyn and Los Angeles.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Jess Damuck \/ Hardcover \/ English","offer_id":47280779231389,"sku":"9781419758393","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_03858691-1c2c-4e4b-8ddd-34e77aa65526.jpg?v=1759920691"},{"product_id":"the-essential-canning-cookbook-water-bath-and-pressure-canning-recipes-for-every-season-9781400352012","title":"The Essential Canning Cookbook: Water Bath and Pressure Canning Recipes for Every Season","description":"\u003cp\u003e\u003cstrong\u003eTake control of your food and build the pantry your family will love--healthy, homemade, and ready for every season. This is the perfect canning book for advanced canners or beginners with easy-to-follow, preservative-free options that bring you back to the basics of canning.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWith The Essential Canning Cookbook, you'll discover 75+ recipes that preserve the best of every harvest, from classic jams and gourmet preserves to time-saving Meal-in-a-Jar dinners that make weeknight cooking easy.\u003c\/p\u003e\u003cp\u003eChef and slow-living advocate Molly Bravo brings years of preserving experience to this complete guide, offering foolproof basics for beginners and advanced tips for experienced canners and homesteaders.\u003c\/p\u003e\u003cp\u003eWhether you're a first-time canner or a seasoned pro, you'll find an easy to learn approach to food preservation that connects you with traditional methods while meeting modern health and sustainability goals. No special skills required--just fresh ingredients, basic tools, and a desire to reduce waste and eat well.\u003c\/p\u003e\u003cp\u003eThe Essential Canning Cookbook includes: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaster the Basics: \u003c\/strong\u003e A complete guide to water bath and pressure canning with step-by-step instructions and safety tips, charts for processing times, altitude adjustments, and measurement conversions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTroubleshooting Guides: \u003c\/strong\u003e Can with confidence with helpful tips on common issues like cloudy brine, unseal jars, guides for siphoning and more.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e75+ Chef-Tested Recipes: \u003c\/strong\u003e From jams and pickles to marinara sauce, tangy BBQ sauce, and indulgent desserts like apple pie in a jar.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy Meal-in-a-Jar Recipes: \u003c\/strong\u003e Enjoy complete family-friendly recipes--hearty stews, savory soups, and flavorful chili, ready when life gets busy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreserve Peak Flavor: \u003c\/strong\u003e Never waste seasonal fruits and vegetables again. With pumpkin puree for cozy fall dishes (yes--even your own pumpkin spice latte), raspberry jam for summer sweetness, and zesty orange marmalade for winter mornings every season has a delicious dish ready for you.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSave Money \u0026amp; Reduce Waste: \u003c\/strong\u003e Turn your green thumb and garden abundance into premium pantry staples at a fraction of store prices.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eReconnect with the rhythm of the kitchen with this practical and inspiring kitchen companion.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Molly Bravo\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Cider Mill Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 08\/05\/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 1.68lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.33h x 7.86w x 0.89d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781400352012","brand":"booksdeli.com","offers":[{"title":"Molly Bravo \/ Hardcover \/ English","offer_id":47280813703325,"sku":"9781400352012","price":42.83,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_05b2aaa1-276f-474f-a3ac-e323ee2a47d1.jpg?v=1759921594"},{"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. They called the place The Four Horsemen, and they hired a largely unknown chef, Nick Curtola, to lead its tiny kitchen. \u003cp\u003e\u003c\/p\u003e Even though they did almost everything wrong at the start, The Four Horsemen now has a Michelin star, a waiting list for tables seven nights a week, and a James Beard Award for the best wine program in the United States--not to mention a global reputation as a must-visit destination in New York City. Of Curtola's food, \u003cp\u003e\u003c\/p\u003e\u003ci\u003eNew York Times\u003c\/i\u003e restaurant critic Pete Wells wrote, in a glowing review, \"The effortlessly casual plates are not, in fact, effortless or casual, a realization that only dawns on you as you're wondering why this sausage or that pickle is the best thing you've tasted in ages.\" \u003cp\u003e\u003c\/p\u003e In the acclaimed restaurant's debut cookbook, Curtola explains his approach to simplicity with warmth, clarity, and more than 100 recipes. The book begins with a humorous and moving introduction by co-founder James Murphy, which sets the stage for Curtola's writing and recipes, casual and informative essays by natural wine pioneer Justin Chearno, and appearances by Murphy and Chearno's fellow horsemen Christina Tops e and Randy Moon. \u003cp\u003e\u003c\/p\u003e Throughout, readers will also find suggestions related to a subject on which the four unwitting friends were experts long before they built the restaurant: how to have fun. \u003cp\u003e\u003cb\u003eIncludes Photographs and Illustrations\u003c\/b\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Nick Curtola,Gabe Ulla,James Murphy\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Abrams Books\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 2.85lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.40h x 8.90w x 1.30d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781419760174\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eNick Curtola\u003c\/b\u003e is the head chef of the Four Horsemen. Raised in Northern California, where he attended culinary school and trained under Camino's Russell Moore, Curtola would later spend time in Piedmont, Italy, butchering goats and making pasta by hand, before eventually moving to New York. After working at the dearly departed Franny's, Curtola settled down at the Four Horsemen, where he has been cooking for the last seven years. \u003cb\u003eGabe Ulla\u003c\/b\u003e is the co-author of Ignacio Mattos's debut cookbook \u003ci\u003eEstela\u003c\/i\u003e and David Chang's \u003ci\u003eNew York Times\u003c\/i\u003e-bestselling memoir \u003ci\u003eEat a Peach\u003c\/i\u003e. His articles on food and culture have appeared in \u003ci\u003eWSJ Magazine\u003c\/i\u003e, \u003ci\u003e Town \u0026amp; Country\u003c\/i\u003e, \u003ci\u003e Saveur\u003c\/i\u003e\u003ci\u003e, \u003c\/i\u003e and \u003ci\u003eThe New Yorker\u003c\/i\u003e. \u003cb\u003eJustin Chearno \u003c\/b\u003eis the wine director of the Four Horsemen. A Brooklyn resident, he turned Williamsburg's UVA into one of the most influential wine shops in the United States in the early 2000s, well before anyone cared about natural wine. \u003cb\u003eJames Murphy \u003c\/b\u003eis the renowned musician, DJ, singer, songwriter, and record producer behind LCD Soundsystem and the founder of the Four Horsemen.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Nick Curtola \/ Hardcover \/ English","offer_id":47280815866013,"sku":"9781419760174","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_9d089e63-b0a2-496c-b764-f33273548b26.jpg?v=1759921668"},{"product_id":"the-noma-guide-to-fermentation-including-koji-kombuchas-shoyus-misos-vinegars-garums-lacto-ferments-and-black-fruits-and-vegetables-9781579657185","title":"The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables","description":"\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e Bestseller\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eNamed one of the Best Cookbooks of the Year by the \u003ci\u003eChicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater\u003c\/i\u003e, and more\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eNamed one of the Best Cookbooks to Give as Gifts by \u003ci\u003eFood \u0026amp; Wine, Bon Appétit, Esquire, Field \u0026amp; Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious\u003c\/i\u003e, and more\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"An indispensable manual for home cooks and pro chefs.\" --\u003ci\u003eWired\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eAt Noma--four times named the world's best restaurant--every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. 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. Find him on Instagram @david_zilber.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Ren\u0026#195;\u0026#169; Redzepi \/ Hardcover \/ English","offer_id":47280831135901,"sku":"9781579657185","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_7e603869-f330-460f-bc95-45ae90f56d0a.jpg?v=1759922110"},{"product_id":"brunch-season-a-year-of-delicious-mornings-from-the-buttermilk-kitchen-9781423665632","title":"Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen","description":"\u003cp\u003e\u003cb\u003eFrom the Buttermilk Kitchen, a beautiful, year-round, go-to cookbook highlighting more than 60 made-from-scratch brunch recipes incorporating fresh fruits and vegetables at their peak times of year.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e★ \"Straightforward yet elegant and full of inspiration, this will become a go-to for home cooks looking for an excuse to make brunch for any occasion.\"--\u003ci\u003ePublishers Weekly\u003c\/i\u003e, Starred Review\u003c\/p\u003e\u003cp\u003e\"The flavors of Atlanta's Buttermilk Kitchen--famed for its dazzling breakfasts and lunches--shift to coastal Maine in Suzanne Vizethann's \u003ci\u003eBrunch Season\u003c\/i\u003e, an inviting cookbook.\"--\u003ci\u003eForeword Reviews\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003eBrunch is a lovely way to celebrate a meal with friends and family, and a great way to make any midday or mid-week dining special. The recipes in \u003ci\u003eBrunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen\u003c\/i\u003e include both sweet and savory dishes, drawing ideas from Buttermilk Kitchen breakfast favorites, and adding seasonal soups and salads, as well as drinks. Chef Suzanne Vizethann's fresh farm-to-table approach to this cookbook, divided into spring, summer, fall, and winter chapters, reflects her commitment to providing high-quality meals made with ripe, flavorful ingredients.\u003c\/p\u003e\u003cp\u003eAll of the recipes are simple yet refined, and the seasonal section openers include a list of peak ingredients for that season. For spring, you will find recipes such as Young Garlic and Radish Focaccia and Rhubarb Cobbler; for summer, Heirloom Tomato Toasts and Watermelon Mimosas; for fall, Roasted Squash Oatmeal with Crispy Rosemary Seeds and Chocolate Hazelnut Sticky Cake; for winter, Coddled Egg with Creamed Kale and Winter Citrus with Whipped Ricotta and Honey. The home cook can expect balanced dishes that are as beautiful as they are delicious.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Suzanne Vizethann\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Gibbs Smith\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/06\/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 2.40lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.16h x 8.11w x 1.02d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781423665632\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eForeword\u003c\/i\u003e 04\/21\/2025\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 05\/05\/2025\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eSuzanne Vizethann\u003c\/b\u003e earned a degree in hospitality from the University of South Carolina. She won the Chopped competition on the Food Network cooking competition show, owned the small restaurant The Hungry Peach, and now is the chef and co-owner of the award-winning Buttermilk Kitchen in Atlanta, Georgia, and Buttermilk Kitchen at Marriner's in Camden, Maine. She lives in Camden, Maine, with trips back to Atlanta, Georgia.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eKelly Berry\u003c\/b\u003e, known for her wedding photography and storytelling via pictures, has a Bachelor's of Fine Art degree in photography from Georgia Southern University. She lives on a small farm in Northern Georgia near Atlanta.\u003c\/p\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Suzanne Vizethann \/ Hardcover \/ English","offer_id":47280931274909,"sku":"9781423665632","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_4a9b8551-a586-47a0-83b6-2f9423aae77e.jpg?v=1759924270"},{"product_id":"dinner-party-animal-recipes-to-make-every-day-a-celebration-9780063239722","title":"Dinner Party Animal: Recipes to Make Every Day a Celebration","description":"\u003cp\u003e\u003cstrong\u003e\"Jake's punim is as mind blowing as his recipes!\" -Rachael Ray\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFrom the \u003cem\u003eNew York Times\u003c\/em\u003e bestselling author of \u003cem\u003eJew-Ish\u003c\/em\u003e and \u003cem\u003eI Could Nosh \u003c\/em\u003eand star of A\u0026amp;E's \u003cem\u003eJake Makes It Easy \u003c\/em\u003ecomes a fun, unfussy, and inventive collection of recipes to entertain with ease and enjoy any day of the week.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAn impromptu cocktail party, casual brunch with friends, or celebratory dinner with family--food just tastes better when shared. For chef Jake Cohen, making a homemade meal from scratch for those you love is nothing short of magic. Now he's giving you everything you need to cook and entertain with ease in this highly anticipated collection of 100 delicious recipes and sixteen inventive menus for every mood, occasion, and possible guest list.\u003c\/p\u003e\u003cp\u003eWith menus ranging from Treat Yourself Brunch to Veg Out, Meatballs to the Wall, Ride or Pie (a whole meal of pies!), That Was Tonight? (recipes that come together in a hurry), and even the ultimate Passover and Thanksgiving feasts, these are recipes you'll turn to again and again for special occasions and weeknight dinners alike: \u003c\/p\u003e\u003cul\u003eBrown Butter Parker House RollsChicken and Biscuits Pot PieCheeseburger \u003cem\u003eArayes\u003c\/em\u003e SlidersSour Cream and Onion Mashed PotatoesZa'atar Roasted Eggplant and Tomato SaladSpicy Sausage Gnocchi Bake with Pesto RicottaYogurt-Roasted Salmon with LeeksRoast Chicken with Lemony Sauce SoubiseLemon-Almond Blondies with Sumac GlazeTiramisu CakeApple Pie Calzone\u003c\/ul\u003e\u003cp\u003eEach menu comes with a grocery list, prep and make-ahead guide, store-bought shortcuts, and a day-of run-of-show to take the stress out of hosting. Jake reminds us that we don't have to be perfect or even have a dining room table to entertain: anyone can do this, whether you're a comfortable home cook or a newbie in the kitchen. With cameos from Jake's array of celebrity friends--including Isaac Mizrahi, Benny Blanco, Taffy Brodesser-Akner, Alex Edelman, Jill Zarin, Joan Nathan, Debra Messing, and more--this delicious book is guaranteed to turn you into the ultimate Dinner Party Animal. \u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Jake Cohen\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvest Publications\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/30\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 336\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 9.20h x 8.10w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780063239722\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eCohen, Jake:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003e\u003cstrong\u003eJake Cohen \u003c\/strong\u003eis the \u003cem\u003eNew York Times\u003c\/em\u003e bestselling author of \u003cem\u003eJew-ish \u003c\/em\u003eand\u003cem\u003e I Could Nosh, \u003c\/em\u003estar of A\u0026amp;E's \u003cem\u003eJake Makes It Easy\u003c\/em\u003e, and, most importantly, a nice Jewish boy from New York. Jake and his recipes have been featured on \u003cem\u003eRachael Ray, The Drew Barrymore Show, Live with Kelly and Ryan, Good Morning America, \u003c\/em\u003eand the\u003cem\u003e \u003c\/em\u003eFood Network and in \u003cem\u003eThe\u003c\/em\u003e \u003cem\u003eNew York Times\u003c\/em\u003e, \u003cem\u003eFood \u0026amp; Wine\u003c\/em\u003e, \u003cem\u003eThe Wall Street Journal\u003c\/em\u003e, \u003cem\u003eBon Appetit\u003c\/em\u003e, and \u003cem\u003eForbes\u003c\/em\u003e, among others. When he's not posting challah-braiding videos and recipes on his Instagram and TikTok (@jakecohen), he's eating and galivanting around New York City.\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Jake Cohen \/ Hardcover \/ English","offer_id":47280958570653,"sku":"9780063239722","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_8e0809ad-4cf3-461a-a777-ad6b90068468.jpg?v=1759924747"},{"product_id":"edible-and-medicinal-plants-of-canada-9781772130027","title":"Edible and Medicinal Plants of Canada","description":"Canada is home to a vast diversity of plants that have helped nourish and heal our people for thousands of years. Find out about: * First Nations uses of plant species * Gathering and preparing wild plants for a variety of uses * Historic European uses of plant species * Plants for everything from clothing to shelter * The fundamentals of survival - food and medicines * Clear descriptions of the plants and where to find them * Warnings about plant allergies, poisons and digestive upsets * A special section identifying poisonous plants and species that are similar * More than 530 colour photographs and 125 illustrations.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Andy MacKinnon,Linda Kershaw,John Arnason\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Publishing Partners\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/01\/2016\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 448\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.50lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.50h x 5.30w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781772130027","brand":"booksdeli.com","offers":[{"title":"Andy MacKinnon \/ Paperback \/ English","offer_id":47280965255325,"sku":"9781772130027","price":69.9,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_1251e952-30ab-4568-aa5d-44f865f9e1b7.jpg?v=1759924953"},{"product_id":"magnolia-table-volume-2-a-collection-of-recipes-for-gathering-9780062820181","title":"Magnolia Table, Volume 2: A Collection of Recipes for Gathering","description":"\u003cp\u003e\u003cstrong\u003eFrom breakfast to dinner, plus breads, soups, and sides, Joanna Gaines' \u003cem\u003eMagnolia Table, Volume 2 \u003c\/em\u003egives readers abundant reasons to gather together--an instant #1 \u003cem\u003eNew York Times\u003c\/em\u003e bestseller!\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFollowing the launch of her #1 \u003cem\u003eNew York Times\u003c\/em\u003e bestselling cookbook, \u003cem\u003eMagnolia Table\u003c\/em\u003e, and seeing her family's own sacred dishes being served at other families' tables across the country, Joanna Gaines gained a deeper commitment to the value of food being shared. This insight inspired Joanna to get back in the kitchen and start from scratch, pushing herself beyond her comfort zone to develop new recipes for her family, and yours, to gather around. \u003c\/p\u003e\u003cp\u003e\u003cem\u003eMagnolia Table, Volume 2\u003c\/em\u003e is filled with 145 new recipes from her own home that she shares with husband Chip and their five kids, and from the couple's restaurant, Magnolia Table; Silos Baking Co; and new coffee shop, Magnolia Press. The book is beautifully photographed and filled with dishes you'll want to bring into your own home, including: \u003c\/p\u003e\u003cul\u003eMushroom-Gruyére QuichePumpkin Cream Cheese BreadGrilled Bruschetta ChickenZucchini-Squash StrataChicken-Pecan-Asparagus CasseroleStuffed Pork LoinLemon-Lavender TartMagnolia Press Chocolate Cake\u003c\/ul\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Joanna Gaines\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e William Morrow \u0026amp; Company\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/07\/2020\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 352\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.80lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.10w x 1.30d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780062820181\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 04\/06\/2020\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eGaines, Joanna:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003eJoanna Gaines is the co-founder of Magnolia, a \u003cem\u003eNew York Times\u003c\/em\u003e bestselling author, editor-in-chief of \u003cem\u003eMagnolia Journal\u003c\/em\u003e, and creator and co-owner of Magnolia Network.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eBorn in Kansas and raised in the Lone Star State, Jo graduated from Baylor University with a degree in Communications. It was an internship in New York City that prompted her desire to discover how she could create beauty for people. In a big city unknown to her, Jo always felt most at home whenever she stepped inside the cozy and thoughtfully curated boutique shops, which inspired her to open a shop of her own in Waco, Texas.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eAlongside her passion for design and food, nothing inspires Jo more than time spent at home with Chip and their five kids. \u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Joanna Gaines \/ Hardcover \/ English","offer_id":47281045930141,"sku":"9780062820181","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_8711b8c4-64c9-4aa9-b23a-a03aa26be03b.jpg?v=1759926563"},{"product_id":"feasts-on-the-farm-over-60-seasonal-recipes-and-stories-of-sustainable-farming-from-tomales-farmstead-creamery-9781797229164","title":"Feasts on the Farm: Over 60 Seasonal Recipes and Stories of Sustainable Farming from Tomales Farmstead Creamery","description":"\u003cp\u003e\u003cb\u003e\"An inspiring and empowering collection of farm-to-table recipes for cooks who want to know more about how ingredients get to their kitchens and want to be part of the solution offered by regenerative farming.\" --\u003c\/b\u003e\u003ci\u003e\u003cb\u003eLibrary Journal\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom the famed Toluma Farms and its award-winning Tomales Farmstead Creamery: an irresistibly lush, illustrated collection of seasonal farm-to-table recipes paired with advocacy, education, and delicious inspiration.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003eWelcome to Toluma Farms, a 160-acre goat and sheep dairy and educational farm in Marin County, California, just a few miles from the Pacific Coast, stewarded since 2003 by Tamara Jo Hicks, her husband, David Jablons, and their two daughters. In partnership with writer and illustrator Jessica MacLeod, \u003ci\u003eFeasts on the Farm\u003c\/i\u003e is a gorgeous cookbook organized by the seasons that captures the nourishing, creative, and positive approach taken by the entire Toluma team. \u003cp\u003e\u003c\/p\u003e Through 60+ tantalizing recipes ranging from starters to mains to sweets, this book makes it easy to bring Northern California living into your home, sharing practical guidance on how to: \u003cul\u003e\n\u003cli\u003e Take advantage of your local farmer's market's springtime bounty with a Farmers Panzanella Salad. \u003c\/li\u003e\n\u003cli\u003e Graze on the Perfect Summer Cheese Board on a lazy summer evening. \u003c\/li\u003e\n\u003cli\u003e Whip up some Pumpkin Muffins with Maple Goat Butter to kick off an early Autumn morning. \u003c\/li\u003e\n\u003cli\u003e Create a winter feast with a platter of Roasted Dungeness Crab with Herb Butter. \u003c\/li\u003e\n\u003cli\u003e And much more. \u003c\/li\u003e\n\u003c\/ul\u003e \u003cbr\u003e Filled with full-color photographs, charming illustrations, and short informative essays on topics such as slow living, agritourism, and raising happy goats and sheep, this sumptuous volume will instantly transport you to beautiful Toluma Farms and inspire you to embrace a year of seasonal, sustainable, cheese-filled eating and living! \u003cp\u003e\u003c\/p\u003eFOR CHEESE LOVERS: Tomales Farmstead Creamery is known for its prize-winning artisanal goat and sheep cheeses. In these pages, decades of cheese knowledge are poured into the recipes, which go well beyond what you might imagine a cheese-y dish would be. Decadent, yes, but also fresh, plant-based, filling, and wholesome. \u003cp\u003e\u003c\/p\u003e A CELEBRATION OF SUSTAINABLE LIVING: Tamara and the Toluma Farms team have spent over twenty years learning and practicing sustainable farming. Sprinkled throughout are stories about their journey on the land and the unique people they've worked with along the way. \u003cp\u003e\u003c\/p\u003ePerfect for: \u003cul\u003e\n\u003cli\u003e Home cooks who focus on local and seasonal ingredients \u003c\/li\u003e\n\u003cli\u003e Anyone who loves to eat and cook with cheese \u003c\/li\u003e\n\u003cli\u003e Vegetable-forward but not exclusively vegetarian eaters \u003c\/li\u003e\n\u003cli\u003e Foodies who collect regional cookbooks \u003c\/li\u003e\n\u003cli\u003e Fans of regenerative\/farm-to-table approaches \u003c\/li\u003e\n\u003cli\u003e Armchair travelers who dream of visiting the California farming coast \u003c\/li\u003e\n\u003cli\u003e Readers who enjoyed \u003ci\u003eSix California Kitchens\u003c\/i\u003e, \u003ci\u003eThe French Laundry Cookbook\u003c\/i\u003e, and Alice Waters' \u003ci\u003eWe Are What We Eat: A Slow Food Manifesto\u003c\/i\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Tamara Jo Hicks,Jessica Lynn MacLeod\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chronicle Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 08\/05\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 224\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.93lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.34h x 7.56w x 0.99d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781797229164\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 06\/01\/2025 pg. 103\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eTamara Jo Hicks\u003c\/b\u003e grew up in rural San Diego County and Oklahoma, so when she moved to the Bay Area to pursue her Clinical Psychology degree, she gravitated to bucolic West Marin. In 2003, she, her husband, David Jablons, and their two daughters, Josy and Emmy, purchased the 160-acre Toluma Farms property, and in 2007, restored the land's dairy operations to transition it to a goat and sheep dairy. In 2012, thanks to a grant from USDA Rural Development and capital from the land trust with Marin Agriculture Land Trust, and after several years of intensive land restoration, Tomales Farmstead Creamery was born. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eJessica MacLeod\u003c\/b\u003e is a writer and illustrator based in the San Francisco Bay Area. She began volunteering at Toluma Farms when the COVID-19 pandemic hit in 2020. At the time, she was running a non-profit that matched tech workers with government agencies in need as the crisis unfolded. While Jessica continues her career at the intersection of technology and social good, her visits to the farm and cooking delicious meals for family and friends keep her connected to the community, land, and abundance of Marin County.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Tamara Jo Hicks \/ Hardcover \/ English","offer_id":47281452875933,"sku":"9781797229164","price":47.29,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_ebdc04d4-4e7b-4e54-a104-bc35be7aea70.jpg?v=1759932063"},{"product_id":"kitchen-magic-over-65-enchanting-recipes-and-rituals-for-a-cozy-witchy-kitchen-9781035429653","title":"Kitchen Magic: Over 65 Enchanting Recipes and Rituals for a Cozy, Witchy Kitchen","description":"\u003cb\u003eInvite the magic into your life with these deliciously witchy recipes and rituals\u003c\/b\u003e In \u003ci\u003eKitchen Magic\u003c\/i\u003e, you'll learn how to infuse your everyday cooking with purpose, meaning and a sprinkle of magic. With 65 enchanting recipes, this cozy full-colour cookbook invites you to cultivate a deeper connection to the seasons, your ingredients and yourself. Each of the six sections - Botanical Bakes, Broomstick Brews, Folk Medicine, Menstrual Magic, Ceremonial Recipes and Practical Magic - contribute to kitchen witch Laura May's unique philosophy: it is ritual, not habit, that brings mindfulness and magic into our kitchens. In the book, you'll explore everything from the magical properties of ingredients to ritual-infused culinary spells. Discover recipes like: - Black Magic Protection Cake - Harvest Squash Cornucopia - Hawthorn Bloody Mary Cocktail - Memento Mori Soul Cakes - Mugwort and Black Garlic Focaccia Dream Spell - Hedgerow Pancakes With Laura's essential tips of witchy pantry must-haves and tools, \u003ci\u003eKitchen Magic\u003c\/i\u003e has everything you need to create enchantment in your kitchen - perfect for any modern witch or quirky home cook ready to turn cooking into a daily ritual of intention and magic.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Laura May\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Oh\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/16\/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 1.80lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.37h x 7.40w x 0.94d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781035429653\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eMay, Laura:\u003c\/i\u003e\u003c\/b\u003e - \u003cb\u003eLaura May\u003c\/b\u003e is a kitchen witch and content creator on @lauramayritualkitchen. From her narrowboat May Moon, Laura shares recipes, folkloric wisdom and rituals around modern witchcraft. Her work focuses on bringing intention and magic into the everyday, a practice that helped Laura along her own healing journey away from disordered eating.","brand":"booksdeli.com","offers":[{"title":"Laura May \/ Hardcover \/ English","offer_id":47281505075357,"sku":"9781035429653","price":39.34,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_bd2fd791-c5dc-4511-b537-ee3cb72c62a1.jpg?v=1759933100"},{"product_id":"whats-for-dessert-simple-recipes-for-dessert-people-a-baking-book-9781984826985","title":"What's for Dessert: Simple Recipes for Dessert People: A Baking Book","description":"\u003cb\u003eJAMES BEARD AWARD NOMINEE\u003ci\u003e \u003c\/i\u003e- \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - A love letter to dessert by the \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003eDessert Person\u003c\/i\u003e\u003c\/b\u003e \u003cbr\u003e\u003cb\u003e\u003cbr\u003eONE OF THE TEN BEST COOKBOOKS OF THE YEAR: \u003ci\u003eSimply Recipes\u003c\/i\u003e\u003cbr\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eBon Appétit, Vice, Saveur, Mother Jones\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003e\"Whether you're into flambés, soufflés, or simple loaf cakes this book offers over 100 different answers to that all-important question: What's for dessert?\"--Claire Saffitz\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eClaire Saffitz returns with 100 recipes for all dessert people--whether you're into impressive-yet-easy molten lava cakes, comforting rice pudding, or decadent chestnut brownies. In this all-new collection, Claire shares recipes for icebox cakes, pies, cobblers, custards, cookies and more, all crafted to be as streamlined as possible. (No stand mixer? No problem! You won't need one.) To keep the recipes straightforward and simple, Claire makes sure each recipe is extra efficient, whether you're making a Whipped Tres Leches Cake with Hazelnuts or Caramel Peanut Popcorn Bars. Fans will find all the warmth, encouragement, and deliciously foolproof recipes with loads of troubleshooting advice that they've come to count on from Claire.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Claire Saffitz\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/08\/2022\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 368\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.73lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 11.24h x 8.30w x 1.20d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984826985\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 11\/01\/2022 pg. 124\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 11\/07\/2022\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 11\/01\/2022 pg. 15\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eClaire Saffitz\u003c\/b\u003e is the bestselling author of \u003ci\u003eDessert Person\u003c\/i\u003e and host of the cookbook companion YouTube series \u003ci\u003eDessert Person\u003c\/i\u003e. After graduating from Harvard University, she received a master's degree in culinary history from McGill in Montreal and then studied pastry in Paris at École Grégoire Ferrandi. She lives in New York City with her husband and two cats.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Claire Saffitz \/ Hardcover \/ English","offer_id":47281820795037,"sku":"9781984826985","price":59.21,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_8c4662f2-05b3-4c38-a74f-9e1cc7611e9c.jpg?v=1759936959"},{"product_id":"the-art-of-simple-food-notes-lessons-and-recipes-from-a-delicious-revolution-a-cookbook-9780307336798","title":"The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution: A Cookbook","description":"\u003cb\u003eAn indispensable resource for home cooks from the woman who changed the way Americans think about food. \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003ePerhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has \"single-handedly chang[ed] the American palate\" according to the \u003ci\u003eNew York Times\u003c\/i\u003e. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods. \u003cp\u003e\u003c\/p\u003e With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, \u003ci\u003eThe Art of Simple Food\u003c\/i\u003e is\u003ci\u003e \u003c\/i\u003ean indispensable resource for home cooks. Here you will find Alice's philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that's balanced in texture, color, and flavor, Waters helps us embrace the seasons' bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Alice Waters\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/02\/2007\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 416\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.73lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.30h x 7.60w x 1.20d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780307336798\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 09\/03\/2007 pg. 56\u003cbr\u003e\u003ci\u003eKirkus Best Books\u003c\/i\u003e 09\/15\/2007 pg. 9\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 10\/15\/2007 pg. 16\u003cbr\u003e\u003ci\u003ePublishers Weekly Best Books\u003c\/i\u003e 11\/05\/2007 pg. 35\u003cbr\u003e\u003ci\u003ePeople Weekly\u003c\/i\u003e 11\/19\/2007 pg. 64\u003cbr\u003e\u003ci\u003eNew York Times Book Review\u003c\/i\u003e 12\/02\/2007 pg. 19\u003cbr\u003e\u003ci\u003eNewsweek\u003c\/i\u003e 03\/24\/2008 pg. 16\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eALICE WATERS is the executive chef, founder, and owner of Chez Panisse Restaurant and Café in Berkely, California. She founded the Edible Schoolyard and has received the French Legion of Honor, WSJ Magazine Humanitarian Innovator Award, and three James Beard Awards. Alice is Vice President of Slow Food International and the author of thirteen books. Her most recent books are \u003ci\u003eMy Pantry\u003c\/i\u003e, \u003ci\u003eThe Art of Simple Food II\u003c\/i\u003e, \u003ci\u003e40 Years of Chez Panisse\u003c\/i\u003e, and \u003ci\u003eIn the Green Kitchen\u003c\/i\u003e. She lives in Berkeley, California.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Alice Waters \/ Hardcover \/ English","offer_id":47282018910365,"sku":"9780307336798","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_354c4bdc-4afc-4e38-b877-5cc368010edc.jpg?v=1759942126"},{"product_id":"the-farm-table-a-cookbook-9781984862662","title":"The Farm Table: [A Cookbook]","description":"\u003cb\u003eEnjoy the comforts of the English countryside with 100 seasonal recipes to savor throughout the year and thoughtful essays about living farm-to-table--from British chef-turned-farmer Julius Roberts.\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003e\"A heartwarming and uplifting book. The recipes are utterly gorgeous.\"--Nigel Slater\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Julius is a true artist and his talents are an inspiration.\"--Courteney Cox\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eProfessionally trained chef Julius Roberts left a busy and frantic London restaurant life to pursue his dream of living sustainably on a small farm in the English countryside. \u003ci\u003eThe Farm Table\u003c\/i\u003e transports us to his farmstead, taking us through a calendar year with diary entries and images grounded in the natural world. We take joy in reading about new goats and sheep being born, learn to grow some vegetables, and forage for simple herbs and flowers, all while discovering Julius's outstanding recipes. \u003cp\u003e\u003c\/p\u003eBroken into sections based on the season, \u003ci\u003eThe Farm Table \u003c\/i\u003eencourages cooking with seasonality in mind through scrumptious recipes to inspire joy and confidence in the kitchen. \u003cp\u003e\u003c\/p\u003eRecipes include: \u003cp\u003e\u003c\/p\u003e\u003cb\u003e- Fall: \u003c\/b\u003eBraised Pumpkin with Sage and Hazelnuts; Plum and Fig Leaf Jam\u003cbr\u003e\u003cb\u003e- Winter: \u003c\/b\u003eChicory Tart Tartin with Thyme and Cheese; Slow Cooked Squid with Saffron and Chickpeas\u003cbr\u003e\u003cb\u003e- Spring: \u003c\/b\u003eSpicy Green Salad with Nuts and Pecorino; Barbequed Wild Quail with Garlic Butter and Tahini Sauce\u003cbr\u003e\u003cb\u003e- Summer: \u003c\/b\u003eSquash Blossom Ravioli; Fire Grilled Plums with Brandy, Labneh, and Mint \u003cp\u003e\u003c\/p\u003eCombining honest tales from farming life, delicious home-cooked recipes, and stunning photography of the Dorset countryside and coast, \u003ci\u003eThe Farm Table\u003c\/i\u003e encourages us to embrace the pace of a slower life, take inspiration and delight from nature, and always gather around the table to enjoy the journey.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Julius Roberts\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/13\/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 3.10lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 7.30w x 1.20d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984862662\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 03\/18\/2024\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eJulius Roberts \u003c\/b\u003eis a first-generation farmer and restaurant-trained chef with a story that started in the kitchen of award-winning London restaurant Noble Rot. Inspired by the seasonal ethos and stunning produce of the suppliers who delivered to the restaurant each morning, he left the city on a mission to reconnect with nature and live a self-sufficient life in the countryside. There began a wonderful journey of learning, animal husbandry, and foraging and growing his own food on a small farm in Dorset. Starring in A Taste of the Country on Channel 5 in the UK and now with his first book \u003ci\u003eThe Farm Table\u003c\/i\u003e, Julius shares recipes and stories inspired by his life on the farm.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Julius Roberts \/ Hardcover \/ English","offer_id":47282040012957,"sku":"9781984862662","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_ed9b0fb1-33cd-4ca8-a8e9-70135e5d5888.jpg?v=1759942525"},{"product_id":"the-lost-kitchen-recipes-and-a-good-life-found-in-freedom-maine-a-cookbook-9780553448436","title":"The Lost Kitchen: Recipes and a Good Life Found in Freedom, Maine: A Cookbook","description":"\u003cb\u003eFrom the \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author and founder of the beloved restaurant The Lost Kitchen comes a stunning collection of 100 Maine recipes for every season.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"A sensory joy . . . simple seasonal fare, creatively elevated and beautifully photographed . . . The recipes in \u003ci\u003eThe Lost Kitchen\u003c\/i\u003e beckon you to keep returning for more.\"--\u003ci\u003eThe Philadelphia Inquirer\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eErin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she founded her acclaimed restaurant, the Lost Kitchen, in the same town, creating meals that draws locals and visitors from around the world to a dining room that feels like an extension of her home. \u003cp\u003e\u003c\/p\u003eNo one can bring small-town America to life better than a native, especially when it comes to Maine, one of the country's most off-the-beaten-path states, with an abundant natural bounty that comes from its coastline, rivers, farms, fields, and woods--a cook's dream. Inspired by her lush locale and classic American cooking, Erin crafts deliciously satisfying and easy-to-make recipes such as \u003cb\u003eWhole-Roasted Trout with Parsnip and Herb Hash, Maine Shrimp Rolls, Ramp and Fiddlehead Fried Rice, \u003c\/b\u003e and \u003cb\u003eRhubarb Spoon Cake.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eErin's food has been called \"brilliant in its simplicity and honesty\" by \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, and it is exactly this pure approach that makes her style of cooking so appealing--and so easy to embrace at home, wherever you live.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Erin French\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/09\/2017\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 256\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.15lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 7.60w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780553448436\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eErin French\u003c\/b\u003e turned a string of early catering gigs into a secret suppers series in her apartment. She took her dinners on the road, organizing traveling \"fork-to-field\" dinners from a tricked-out 1965 Airstream trailer, before returning to her tiny hometown, Freedom, Maine, to build her dream restaurant, The Lost Kitchen, in a restored 1834 gristmill. Each spring, the day the phone line opens to accept reservations, the restaurant books up for the entire year. This is her first book.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Erin French \/ Hardcover \/ English","offer_id":47282055250077,"sku":"9780553448436","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_b7cb7697-018b-48e0-835b-b0877f6a6878.jpg?v=1759942869"},{"product_id":"wafu-cooking-everyday-recipes-with-japanese-style-a-cookbook-9780593535271","title":"Wafu Cooking: Everyday Recipes with Japanese Style: A Cookbook","description":"\u003cb\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eLos Angeles Times\u003c\/i\u003e, \u003ci\u003eBon Appétit, The Boston Globe\u003c\/i\u003e, \u003ci\u003eThe Strategist, Serious Eats, \u003c\/i\u003eand\u003ci\u003e Saveur \u003c\/i\u003eA bold, fresh new approach to Japanese cooking: 120-plus globally influenced recipes--from the author of \u003ci\u003eJapanese Home Cooking \u003c\/i\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eIACP BOOK AWARD NOMINEE \u003cp\u003e\u003c\/p\u003eIn this dazzling and wholly original cookbook, culinary authority Sonoko Sakai redefines what Japanese cooking can be. Wafu (literally \"Japanese style\") food is fusion at its best, combining flavors, ingredients, and techniques from around the globe with a distinctly Japanese personality. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eWafu Cooking \u003c\/i\u003eis a collection of recipes that captures the cultural exchange between Japan and the rest of the world in dishes that have come to Japan from abroad and been \"wafu-ed\" to suit local tastes, and in Japanese dishes that are reimagined through an American lens. From Dashi Cheese Grits with Honey Miso Butter, Collard Greens and Cabbage Miso Soup with Crispy Bacon, and Fish and Lotus Chips, to Caesar Salad with Aonori Croutons and Bonito Flakes, Shio Koji Marinated Roast Chicken, and Miso Apple Pie, these are recipes that reflect--and celebrate--the multinational, interconnected way in which we all eat today. Sakai also introduces the essential building blocks of Japanese cuisine--dashi, miso, and soy sauce--that can be used to give any dish a wafu twist. \u003cp\u003e\u003c\/p\u003eA book that reflects as much the author's own journey--a life spent in New York, Los Angeles, Mexico, and elsewhere--as it does the foods of Japan, \u003ci\u003eWafu Cooking \u003c\/i\u003eis an utterly unique, thoroughly modern cookbook.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Sonoko Sakai\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Knopf Publishing Group\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/12\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 352\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.55lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 11.10h x 8.10w x 1.20d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593535271\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eSONOKO SAKAI was born in New York to Japanese parents, and she grew up in San Francisco, Kamakura, Mexico City, and Tokyo. She is the author of \u003ci\u003eJapanese Home Cooking\u003c\/i\u003e, \u003ci\u003eRice Craft, \u003c\/i\u003eand \u003ci\u003eThe Poetical Pursuit of Food\u003c\/i\u003e. She has worked as a recipe developer, producer, creative director, cooking teacher, and lecturer. She is also a grain activist. Sonoko lives in Los Angeles and Tehachapi, California, with her sculptor husband, Katsuhisa Sakai.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Sonoko Sakai \/ Hardcover \/ English","offer_id":47282097127581,"sku":"9780593535271","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_60339a8d-de2f-4056-92d0-b1d4723c875f.jpg?v=1759943831"},{"product_id":"shabbat-recipes-and-rituals-from-my-table-to-yours-9780593327777","title":"Shabbat: Recipes and Rituals from My Table to Yours","description":"\u003cb\u003eInstant \u003ci\u003eNew York Times\u003c\/i\u003e bestseller \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eNamed a Best Cookbook for Fall 2023 by the \u003ci\u003eLA Times\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine, Eater, \u003c\/i\u003e WBUR, and \u003ci\u003eSimply Recipes\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eThe author of \u003ci\u003eSababa \u003c\/i\u003ereturns with a collection of good-for-the-soul recipes that embody the spirit and pleasures of Shabbat \u003cp\u003e\u003c\/p\u003eAs a child, Adeena Sussman looked forward to the magic of Shabbat--the traditional Jewish day of rest--all week. A treasured time when family and friends come together to relax, unwind, and revel in one another's company during open-ended, tantalizing meals, Shabbat has been practiced all over the world and throughout history. In Sussman's home, then and now, the Shabbat table is a centering force, a nourishing place where one and all are welcome. It's an opportunity every week to feed the soul.\u003cbr\u003e Because tradition dictates that the Sabbath is reserved for downtime, Shabbat cooking is all about smart techniques and sound prep. Nostalgic, cozy mains like Fig \u0026amp; Pomegranate Brisket and Bubbe's Extra-Crispy Potato Kugel are crowd-pleasers and require little hands-on attention. Sides and bright salads like Moroccan Carrot Salad, Roasted Kohlrabi, Cherry \u0026amp; Feta Salad, \u003ci\u003e \u003c\/i\u003eand Sweet \u0026amp; Tart Eggplant Salad are best served at room temperature. With staples like Amba\u003ci\u003e \u003c\/i\u003e(pickled mango spread), Tomato Jam, and Schug-a-churri (a blend of Yemenite and South American condiments) on hand, it's easy to punch up flavor and find something delectable to slather on challah. And from the showstopping Lemon Black-Sesame Bundt Cake to the rich comfort of Vegan Rice Pudding, there's always something special for dessert.\u003cbr\u003e Woven throughout the recipes is a rich portrait of Shabbat in Israel, where it is practically a national holiday. Taking us inside the kitchens and traditions of local cooks who have shared their most beloved recipes, \u003ci\u003eShabbat \u003c\/i\u003ebrings to life Sussman's adopted home country with transporting, slice-of-life storytelling. Deeply personal and brimming with life, \u003ci\u003eShabbat \u003c\/i\u003einspires us all to embrace the delights of Shabbat. Now more than ever, Shabbat cooking is what we all need.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Adeena Sussman\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Avery Publishing Group\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/05\/2023\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 384\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.45lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.30w x 1.30d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593327777\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 08\/01\/2023 pg. 104\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eAdeena Sussman \u003c\/b\u003eis the author of \u003ci\u003eSababa\u003c\/i\u003e.\u003ci\u003e \u003c\/i\u003eShe is the coauthor of fourteen cookbooks, including three \u003ci\u003eNew York Times \u003c\/i\u003ebestselling collaborations with Chrissy Teigen. She cooks and writes from her kitchen in Tel Aviv, where she lives in the shadow of the city's Carmel Market with her husband, Jay Shofet.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Adeena Sussman \/ Hardcover \/ English","offer_id":47282335613085,"sku":"9780593327777","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_7f7b3b32-28b9-4ea4-bb8d-7b0a8d55c683.jpg?v=1759948514"},{"product_id":"sun-kissed-cooking-vegetables-front-and-center-9780063333796","title":"Sun-Kissed Cooking: Vegetables Front and Center","description":"\u003cp\u003e\u003cstrong\u003eIn her much-anticipated first cookbook, the culinary superstar and \u003cem\u003eTop Chef\u003c\/em\u003e winner reimagines the role produce plays in everyday meals, moving it from side to center in enticing recipes that add fun and complex flavor to veggie-forward eating--the kind of food we want to enjoy today.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA prodigy who started cooking as a teenager, master chef Brooke Williamson has already carved out a résumé full of leading roles and professional achievements in her young career. She won Bravo's \u003cem\u003eTop Chef\u003c\/em\u003e Season 14, and on Food Network, was crowned the first winner of \u003cem\u003eTournament of Champions\u003c\/em\u003e, and debuted as one of the three titans on the new cut-throat hit competition, \u003cem\u003eBobby's Triple Threat\u003c\/em\u003e.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eSun-Kissed Cooking\u003c\/em\u003e is her much-anticipated first cookbook--a remarkably fresh look at produce-forward cooking that combines a deep love of ingredients, a respect for seasonality--which also incorporates preserved and canned vegetables--and an unexpected flair that makes cooking with produce inventive, fun, and incredibly delicious. Williamson inspires home cooks to follow their imagination and build dishes from whatever vegetables or fruits capture their fancy in the moment. With over 100 fresh and unexpected recipes, arranged by the ingredient at the center, from mushrooms and tomatoes to peas and pods to starch and greens--accompanied by sixty enticing photos--she shows how to get the most out of items from the farmer's market or the produce aisle.\u003c\/p\u003e\u003cp\u003eThough vegetarians will find plenty of recipes to love, \u003cem\u003eSun-Kissed Cooking\u003c\/em\u003e is for everyone who wants to eat better without compromising flavor or skimping on ingredients they love--many dishes feature meat, poultry, and seafood. Williamson's cooking style is wonderfully original without being fussy or complicated, and following her helpful guidance home cooks of every level can adopt her joyful attitude in the kitchen at the dinner table.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Brooke Williamson\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harper\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/12\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 256\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.17lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.22h x 8.04w x 0.86d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780063333796\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eWilliamson, Brooke:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003eBorn and raised in Los Angeles, California, \u003cstrong\u003eBrooke Williamson\u003c\/strong\u003e has been the youngest female chef to ever cook at the James Beard House, winning Bravo's \u003cem\u003eTop Chef\u003c\/em\u003e Season 14 and placing as runner up Season 10, and most recently, being crowned the first winner of Food Network's \u003cem\u003eTournament of Champions\u003c\/em\u003e. Today, she and her partner run Playa Provisions in Los Angeles, a food collective with two restaurants, an artisanal ice cream shop, and retail store. When she finds time outside of her many ventures, Brooke stays active by running, bike riding, and hanging in and out of the kitchen with her and teenage son, Hudson.\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Brooke Williamson \/ Hardcover \/ English","offer_id":47282355044509,"sku":"9780063333796","price":43.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_09907725-b8c6-4b12-838e-c4de4c9aa407.jpg?v=1759948852"},{"product_id":"the-newlywed-table-a-cookbook-to-start-your-life-together-9781579657987","title":"The Newlywed Table: A Cookbook to Start Your Life Together","description":"If cooking for someone is an act of love, then what better way for a newlywed couple to express their love than to cook with each other? Author Maria Zizka offers 100 recipes for classic and modern recipes to build a young couple's cooking repertoire. Couples will not only learn to cook as a team while creating meals to nourish themselves and friends and family but will master key culinary lessons in the process. Recipes such as Leek and Goat Cheese Tart and Spring Vegetable Curry with Rice Noodles are easy weeknight dinners, Seafood Stew with Saffron Broth and Whole Side of Salmon with Herb Sauce are made for entertaining, and One-Bowl Brownies and Birthday Cake will become beloved desserts. Zizka teaches readers how to store food properly and repurpose leftovers and explains topics newlywed couples will surely want to master: how to set up a pantry, set a table, plan a dinner party, create a signature cocktail, and cook together for a lifetime.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Maria Zizka\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/02\/2019\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 304\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.45lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.00h x 7.40w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781579657987\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eMaria Zizka\u003c\/b\u003e is the author of numerous award-winning cookbooks. She studied biology at UC Berkeley and food culture at UNISG in northern Italy, where she now teaches as a visiting lecturer. She was named by Forbes as one of the most influential people under 30 in the world of food and drink. Zizka lives and cooks in the Berkeley Hills with her husband and two sons.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Maria Zizka \/ Hardcover \/ English","offer_id":47282407309469,"sku":"9781579657987","price":47.37,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_b89b3ee9-f78d-4f62-840c-003dec1400c4.jpg?v=1759949884"},{"product_id":"cooking-in-real-life-delicious-doable-recipes-for-every-day-a-cookbook-9781668002155","title":"Cooking in Real Life: Delicious \u0026 Doable Recipes for Every Day (a Cookbook)","description":"\u003cb\u003e\u003ci\u003eUSA TODAY \u003c\/i\u003e\u003c\/b\u003e\u003cb\u003eBestseller\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eA Best Cookbook of the Year: Food Network, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eEpicurious\u003c\/i\u003e, \u003ci\u003eEater\u003c\/i\u003e, and AOL\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eA \u003ci\u003eNew York Magazine \u003c\/i\u003eBest Cookbook to Gift\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eA \u003ci\u003eTasting Table\u003c\/i\u003e Best New Cookbook for Beginners\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003e\"Lidey subscribes to the same theory of home cooking that I do. We all want recipes that have ingredients you can buy in almost any grocery store, recipes that are easy enough to make without breaking a sweat that will be delicious and satisfying for either an ordinary weekday dinner or for a special occasion.\" --Ina Garten, from the Foreword\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003e\"What you'll find in these pages are recipes that use ingredients that you're going to be able to find at the local grocery store--or ones that you might have already--along with some seriously delicious meals that have none of the pretentiousness that might make picky eaters in your family turn up their noses.\" --\u003ci\u003eTasting Table\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003e\"Heuck applies...joy and rigor to the comforting, fuss-free recipes in the aptly named \u003ci\u003eCooking in Real Life\u003c\/i\u003e.\" --Food Network\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003eFrom the rising star who learned to cook when she worked for Ina Garten, 100 recipes that are cook-pleasing \u003ci\u003eand\u003c\/i\u003e crowd-pleasing and written with the shopper, chopper, and dish-doer in mind.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eLidey Heuck landed the most plum after-college job--working for Ina Garten in her East Hampton kitchen. There, she learned how to develop recipes that work every time and how to put together dishes that are at once special and unfussy. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eCooking in Real Life\u003c\/i\u003e represents the golden middle ground that new and experienced home cooks crave: recipes that are inventive but not overly complicated, that use familiar ingredients but encourage us to do things a little bit differently. They are designed to be low-effort, practical, \u003ci\u003eand\u003c\/i\u003e high-reward. Lidey combines straight-forward delicious cooking with innovative, vegetable-forward recipes, inspired by bold flavors from near and far. Chapters and recipes include the following: \u003cp\u003e\u003c\/p\u003e\u003cb\u003eBusy, fuss-free weeknights: \u003c\/b\u003e Salmon with Honey and Chili Crunch, Cider-Glazed Sausages with Apples and Fennel, Saucy Shrimp alla Vodka. Plus, dozens of ideas for turning single recipes into one complete meal (Think: adding some sauteed shrimp to Shaved Carrot Salad with Ginger Tahini Dressing). \u003cp\u003e\u003c\/p\u003e\u003cb\u003eFlexible, seasonally-inspired recipes with easy-to-find ingredients: \u003c\/b\u003eMaple-Roasted Squash with Grapes and Shallots, Escarole with Cara Cara Oranges, Spicy Paloma Punch. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eCelebratory dishes for occasions that call for something extra special: \u003c\/b\u003eShort Ribs with Port, Shallots, and Cranberries; Champagne Chicken; and Rainbow Sprinkle Ice Cream Cake. \u003cp\u003e\u003c\/p\u003eThroughout, Lidey includes swaps, make-ahead hacks, and tips for making leftovers into something new. \u003ci\u003eCooking in Real Life\u003c\/i\u003e meets you where you are--whether you're here for the practical tips or the endless possibilities.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Lidey Heuck\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e S\u0026amp;s\/Simon Element\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/12\/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 2.50lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.20w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781668002155\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 12\/01\/2023 pg. 105\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 03\/18\/2024\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 03\/15\/2024 pg. 29\u003cbr\u003e\u003ci\u003eShelf Awareness\u003c\/i\u003e 04\/05\/2024\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eLidey Heuck contributes to \u003ci\u003eThe New York Times Cooking\u003c\/i\u003e. Days after graduating from college, she went to work for Ina Garten, where she managed the Barefoot Contessa's social media and tested recipes. Lidey has appeared in episodes of \u003ci\u003eBarefoot Contessa\u003c\/i\u003e and on Magnolia Network's \u003ci\u003eThe Lost Kitchen\u003c\/i\u003e with Erin French, for whom she interned in Maine. Lidey has been featured in \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eFood Network Magazine\u003c\/i\u003e, \u003ci\u003eApartment Therapy\u003c\/i\u003e, \u003ci\u003eFood52\u003c\/i\u003e, \u003ci\u003eDelish\u003c\/i\u003e, and \u003ci\u003eThe Kitchn\u003c\/i\u003e. She recently moved from Brooklyn to the Hudson Valley, where she lives with her husband.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Lidey Heuck \/ Hardcover \/ English","offer_id":47282539888797,"sku":"9781668002155","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_54738ca1-df54-493f-850a-d7509cd3eef8.jpg?v=1759952434"},{"product_id":"firepit-feast-adventurous-recipes-for-live-fire-cooking-9781648293672","title":"Firepit Feast: Adventurous Recipes for Live-Fire Cooking","description":"\u003cb\u003eTake outdoor cooking to the next level with this fire pit cooking bible by a live-fire expert.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e There's nothing quite like cooking over an open flame. Fire infuses ingredients with its own unique flavors, elevating everything from a hot dog to fresh fruit to a hearty stew with elements of smoke and char. And fire pit cooking makes it even easier to cook with live fire. In \u003ci\u003eFirepit Feast, \u003c\/i\u003e Diana Yen shares 75 approachable and unique recipes full of flavor to make the most of a backyard stove or campside fire pit, including: \u003cp\u003e\u003c\/p\u003e *Salmon with Crushed Olives and Tomatoes \u003cbr\u003e *Miso-Butter Gnocchi and Mushrooms \u003cbr\u003e *Chicken and Oyster Mushroom Satay \u003cbr\u003e *Churrofluffs with Hot Chocolate \u003cbr\u003e *Japanese Sweet Potatoes with Chili Butter \u003cbr\u003e And much more! \u003cp\u003e\u003c\/p\u003e Diana Yen shows that fire pit cooking is about much more than s'mores--though, yes, she includes instructions for a tasty, crowd-pleasing S'morgasboard, too.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Diana Yen\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/13\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 240\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 9.30h x 7.20w x 0.90d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781648293672\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eDIANA YEN \u003c\/b\u003eis a cookbook writer, photographer, and food stylist living in Ojai, California. She is the author of \u003ci\u003eA Simple Feast\u003c\/i\u003e. Her projects with leading food and lifestyle brands focus on the simplicity and elegance of everyday meals. With a background in home and lifestyle design, she strives to bring a sense of beauty and community to the table. Yen's recipes, photography, and writing have been featured in \u003ci\u003eKinfolk, Cherry Bombe, Bon Appétit, Saveur, Food \u0026amp; Wine, Epicurious, \u003c\/i\u003eand many other publications. Follow her on Instagram at @diana_yen_. \u003c\/p\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Diana Yen \/ Hardcover \/ English","offer_id":47282581045405,"sku":"9781648293672","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_72e0ca62-53b9-4cd2-8f30-49f6b12c3458.jpg?v=1759953072"},{"product_id":"love-and-lemons-every-day-more-than-100-bright-plant-forward-recipes-for-every-meal-a-cookbook-9780735219847","title":"Love and Lemons Every Day: More Than 100 Bright, Plant-Forward Recipes for Every Meal: A Cookbook","description":"\u003cb\u003eThe ultimate guide for cooking outrageously delicious, vegetable-packed meals every day of the week, from bestselling author of \u003ci\u003eThe Love \u0026amp; Lemons Cookbook\u003c\/i\u003e.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eKnown for her insanely flavorful vegetable recipes and stunning photography, Jeanine Donofrio celebrates plants at the center of the plate with more than 100 new vegetarian recipes in \u003ci\u003eLove \u0026amp; Lemons Every Day\u003c\/i\u003e. In this book, Jeanine shows you how to make any meal, from breakfast to dessert, where produce is the star. Butternut squash becomes the best creamy queso you've ever eaten, broccoli transforms into a zesty green \"rice\" burrito filling, and sweet potato blends into a smooth chocolate frosting. These exciting and approachable recipes will become instant additions to your family's regular meal rotation. \u003cp\u003e\u003c\/p\u003eThis book is a resource, filled with smart tips for happier, healthier eating. You'll find inspiration from Jeanine's signature colorful infographics - such as a giant matrix of five-ingredient salad dressings, a guide to quick weeknight pastas, and a grid to show you how to roast any vegetable. There are also plenty of practical charts, such as a template to make versatile vegetable broth, seasonal produce guides, and clever ideas to use commonly tossed vegetable parts -- you'll never toss those cauliflower cores, corn cobs, or broccoli stalks again! \u003cp\u003e\u003c\/p\u003ePacked with imaginative every day meals, go-to cooking tips, alternatives for dietary restrictions, and guides for mastering produce-based kitchen staples, \u003ci\u003eLove \u0026amp; Lemons Every Day\u003c\/i\u003e is a must-have for herbivores and omnivores alike.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Jeanine Donofrio\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Avery Publishing Group\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/02\/2019\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 320\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.70lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.00w x 1.30d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780735219847\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 12\/17\/2018\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 07\/01\/2019 pg. 84\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eJeanine Donofrio\u003c\/b\u003e is the author of \u003ci\u003eThe Love \u0026amp; Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking\u003c\/i\u003e and \u003ci\u003eLove \u0026amp; Lemons Meal Record \u0026amp; Market List\u003c\/i\u003e. \"Happiness itself is tossed into every bowl,\" \u003ci\u003eThe New York Times\u003c\/i\u003e said of her first cookbook, while \u003ci\u003eBon Appétit\u003c\/i\u003e hailed it as \"the most beautiful cookbook we've ever seen.\" Jeanine has been featured in \u003ci\u003ePeople\u003c\/i\u003e, \u003ci\u003eO: The Oprah Magazine\u003c\/i\u003e, \u003ci\u003eSelf\u003c\/i\u003e, \u003ci\u003eShape\u003c\/i\u003e, \u003ci\u003eMind Body Green\u003c\/i\u003e, \u003ci\u003eDesign*Sponge\u003c\/i\u003e, \u003ci\u003eRedbook\u003c\/i\u003e, \u003ci\u003eFood52\u003c\/i\u003e, \u003ci\u003e Refinery29\u003c\/i\u003e, and many more. As author of the popular \u003ci\u003eLove and Lemons \u003c\/i\u003eblog, she partners with leading brands, including Whole Foods and KitchenAid. She and her husband, Jack, cook and photograph from their home in Chicago while their two Shiba pups help clean up the kale stems that fall on the kitchen floor.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Jeanine Donofrio \/ Hardcover \/ English","offer_id":47282658574493,"sku":"9780735219847","price":56.84,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_ffdd6fd1-772b-440b-ba63-8f3e0fe5680b.jpg?v=1759954341"},{"product_id":"preppy-kitchen-recipes-for-seasonal-dishes-and-simple-pleasures-a-cookbook-9781982178376","title":"Preppy Kitchen: Recipes for Seasonal Dishes and Simple Pleasures (a Cookbook)","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e BESTSELLER\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003eDecadent, delicious seasonal comfort foods and desserts you can make at home no matter what your cooking level from the beloved social media star @PreppyKitchen.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003ePreppy Kitchen creator John Kanell delivers his fan-favorite recipes and baked goods so everyone can create them at home. Organized by season so you can shop at peak freshness and embrace new traditions, the dishes featured in \u003ci\u003ePreppy Kitchen\u003c\/i\u003e are inspired by well-loved staples updated with a touch of Kanell's signature sophistication. \u003cp\u003e\u003c\/p\u003e Recipes include: \u003cbr\u003e -Chive and Parmesan Buttermilk Biscuits\u003cbr\u003e -Pecan Shortbread and Rosemary Caramel Bars\u003cbr\u003e -Roasted Garlic and Olive-Stuffed Chicken Breasts\u003cbr\u003e -Blackberry-Balsamic Pork Chops\u003cbr\u003e -Apple Butter and Marzipan Bread\u003cbr\u003e -Chorizo Beef Burgers with Queso and Avocado\u003cbr\u003e -Fresh Tostadas with Green Tomato and Mango Salsa\u003cbr\u003e -And many more! \u003cp\u003e\u003c\/p\u003e In addition to the delicious recipes that feature tips and tricks throughout to help save time in the kitchen, Kanell includes special projects, everything from making flower arrangements and winter wreaths to pickling vegetables. Through these mouthwatering recipes, inspirational crafts, and beautiful photography, \u003ci\u003ePreppy Kitchen \u003c\/i\u003eis sure to delight longtime fans and newcomers alike.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e John Kanell\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e S\u0026amp;s\/Simon Element\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/04\/2022\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 320\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.58lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.21h x 8.22w x 1.02d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781982178376\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 07\/18\/2022\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 10\/01\/2022 pg. 20\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eJohn Kanell is a cooking and baking expert and founder of Preppy Kitchen, the digital food and family-focused brand that empowers and inspires those who enjoy cooking at all skill levels. Kanell founded Preppy Kitchen in 2015 and has channeled its almost-immediate success into an enormous platform with a combined following of over 10 million. John spent over a decade teaching middle school math and science before turning his attention to creating content in the kitchen. Preppy Kitchen is now a nationally renowned cooking and baking destination, having been featured by such outlets as the \u003ci\u003eToday \u003c\/i\u003eshow, \u003ci\u003e The Ellen DeGeneres Show\u003c\/i\u003e, \u003ci\u003e The Kelly Clarkson Show\u003c\/i\u003e, \u003ci\u003e Good Morning America\u003c\/i\u003e, \u003ci\u003eHome \u0026amp; Family\u003c\/i\u003e, \u003ci\u003e People\u003c\/i\u003e, \u003ci\u003eVogue\u003c\/i\u003e, \u003ci\u003e ELLE Décor\u003c\/i\u003e, \u003ci\u003e Better Homes \u0026amp; Gardens\u003c\/i\u003e, and\u003ci\u003e Woman's Day\u003c\/i\u003e; he has appeared as a guest judge on Food Network's \u003ci\u003eChopped: Sweets\u003c\/i\u003e and has been a recurring judge on\u003ci\u003e Disney's Magic Bake Off.\u003c\/i\u003e John uses his decades of homegrown experience to provide fans of Preppy Kitchen with the knowledge and resources they need to create indelible recipes. John and his husband Brian live on a farm in Litchfield County, Connecticut, with their young twin boys, Lachlan and George.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"John Kanell \/ Hardcover \/ English","offer_id":47282723061917,"sku":"9781982178376","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_a8440102-ff29-4b85-9efe-bc0745dc4037.jpg?v=1759955311"},{"product_id":"the-official-disney-parks-celebration-cookbook-101-festival-recipes-from-the-delicious-disney-vault-9781368091176","title":"The Official Disney Parks Celebration Cookbook: 101 Festival Recipes from the Delicious Disney Vault","description":"\u003cb\u003eThis collection of 101 \u003ci\u003eofficial \u003c\/i\u003erecipes from Disney park festivals features some of the most delicious and adored foods, so you can create Disney magic at home! \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e40 of these 101 recipes from the Disney chefs are brand-new releases! \u003cp\u003e\u003c\/p\u003eWhile festivals at the Disney parks are delightfully orchestrated days of live entertainment, art, culture, and beauty, for many guests, the food is the star. These festivals offer a chance to share a small plate or taste a new flavor with family and friends--accompanied by some Disney magic. Now celebrate all that is joyous about festivals across the Walt Disney World Resort and the Disneyland Resort. \u003cp\u003e\u003c\/p\u003eEach recipe is just right for preparing in home kitchens and has been tested by real home chefs. With gorgeous food photography and advice from the Disney chefs, this cookbook offers ideas for appetizers, small plates, main courses, sides, beverages, and sweet treats. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eHere's a sampling of what awaits inside: \u003c\/b\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003eFrench Onion Mac \u0026amp; Cheese\u003c\/li\u003e\n\u003cli\u003ePumpkin Chai Tea and Caramel Milkshake\u003c\/li\u003e\n\u003cli\u003eSmoked Salmon Tartare and Potato Biscuit\u003c\/li\u003e\n\u003cli\u003eSpaceship Earth Cookies with Salted Caramel Ganache\u003c\/li\u003e\n\u003cli\u003eSummer Berry Pudding\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003cb\u003eFestivals featured in the book: \u003c\/b\u003e\u003cbr\u003eWalt Disney World Resort \u003cbr\u003e\u003cul\u003e\n\u003cli\u003eEPCOT International Food and Wine Festival\u003c\/li\u003e\n\u003cli\u003eEPCOT International Festival of the Holidays\u003c\/li\u003e\n\u003cli\u003eEPCOT International Festival of the Arts\u003c\/li\u003e\n\u003cli\u003eEPCOT International Flower and Garden Festival\u003c\/li\u003e\n\u003c\/ul\u003eDisneyland Resort\u003cbr\u003e\u003cul\u003e\n\u003cli\u003eDisney Festival of Holidays at Disney California Adventure, including the Disney  Viva Navidad! celebration\u003c\/li\u003e\n\u003cli\u003eLunar New Year at Disney California Adventure\u003c\/li\u003e\n\u003cli\u003eDisney California Adventure Food \u0026amp; Wine Festival\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Pam Brandon,The Disney Chefs\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Disney Editions\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/01\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 240\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.20lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.20h x 7.60w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781368091176\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 10\/01\/2024 pg. 44\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003ePAM BRANDON\u003c\/b\u003e started her Disney career as a senior publicist with Walt Disney World Press \u0026amp; Publicity in 1987 in a small office upstairs in City Hall in the Magic Kingdom. She has worked on public relations food and beverage projects for Disney parks around the globe for more than thirty years, including the openings of Disneyland Paris, Shanghai Disney Resort, and more. In addition, Brandon was a contributing editor to the Birnbaum's Disney guidebooks for more than ten years, covering the Walt Disney World Resort, Disneyland Resort, and Disney Cruise Line ships. She was the first food writer for the Disney Parks Blog and has authored more than twenty cookbooks for Disney.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Pam Brandon \/ Hardcover \/ English","offer_id":47282944704669,"sku":"9781368091176","price":39.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_eeeb353c-ca43-45f3-938e-4eefa0ebb162.jpg?v=1759957082"},{"product_id":"the-soup-book-200-recipes-season-by-season-9780593969137","title":"The Soup Book: 200 Recipes, Season by Season","description":"\u003cb\u003e\u003ci\u003eMake the most of fresh produce all year round with \u003c\/i\u003e\u003cb\u003e\u003ci\u003e200 homemade recipes\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003e for soup and accompaniments, organized by season\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003eThe Soup Book\u003c\/i\u003e is packed with plenty of nourishing recipes for every season. Try winter warmers such as parsnip and apple soup or French onion soup, enjoy a light summer lunch of chilled cucumber soup with dill, and make a hearty borscht or pumpkin soup in the fall. The recipes are organized first by season, and then by ingredient, so you can easily find the ideal soup to suit the fresh ingredients you have on hand. \u003cp\u003e\u003c\/p\u003eFeaturing recipes from Raymond Blanc, Dan Barber, Alice Waters, and other supporters of The Soil Association, \u003ci\u003eThe Soup Book\u003c\/i\u003e offers plenty of recipe ideas and inspiration to fill your bowl. Each recipe is accompanied by freezing times so that you can prepare your favorite recipes to enjoy later. This updated edition features brand-new and updated photography to accompany the book's refreshed design. \u003cp\u003e\u003c\/p\u003eMake hearty, wholesome, and healthy soups year round with \u003ci\u003eThe Soup Book\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e DK\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e DK Publishing (Dorling Kindersley)\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 06\/10\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 352\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.20lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.10h x 7.70w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593969137\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eDK was founded in London in 1974 and is now the world leading illustrated reference publisher and a member of the Penguin Random House division of Bertelsmann. DK publishes highly visual, photographic non-fiction for adults and children. DK produces content for consumers in over 100 countries and over 60 languages, with offices in the UK, India, US, Germany, China, Canada, Spain and Australia. \u003cp\u003e\u003c\/p\u003eDK's aim is to inspire, educate and entertain readers of all ages, and everything DK publishes, whether print or digital, embodies the unique DK design approach. DK brings unrivalled clarity to a wide range of topics, with a unique combination of words and pictures, put together to spectacular effect. We have a reputation for innovation in design for both print and digital products. \u003cp\u003e\u003c\/p\u003eOur adult range spans travel, including the award-winning DK Eyewitness Travel Guides, history, science, nature, sport, gardening, cookery and parenting. \u003cp\u003e\u003c\/p\u003eDK's extensive children's list showcases a fantastic store of information for children, toddlers and babies. DK covers everything from animals and the human body, to homework help and craft activities, together with an impressive list of licensing titles, including the best-selling LEGO(R) books. \u003cp\u003e\u003c\/p\u003eDK acts as the parent company for Alpha Books, publisher of the Idiot's Guides series. \u003cp\u003e\u003c\/p\u003ehttps: \/\/www.dk.com\/\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"DK \/ Paperback \/ English","offer_id":47282965217437,"sku":"9780593969137","price":39.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_7cf09188-faca-4de1-bc42-6bf45e406a8a.jpg?v=1759957323"},{"product_id":"health-nut-a-feel-good-cookbook-9781419770371","title":"Health Nut: A Feel-Good Cookbook","description":"\u003cp\u003e\u003cb\u003eA USA TODAY bestseller, \u003ci\u003eHealth Nut\u003c\/i\u003e is the playful, accessible, and irresistible cookbook from the nationally bestselling author of \u003ci\u003eSalad Freak\u003c\/i\u003e, Jess Damuck, that gives the genre a delicious update and challenges our expectations on what health food can be.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \"Remarkably down-to-earth . . . Approachable, beautiful food.\" --Eater \u003cp\u003e\u003c\/p\u003e When good-for-you food tastes like this, it's pretty easy to be a health nut. With more than 100 of her favorite recipes that feel good to eat (and look beautiful on your plate), Jess turns her talent for creating gorgeous, obsession-worthy recipes to traditional health food. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eHealth Nut\u003c\/i\u003e gives the genre a delicious update, amping up the colors, textures, and flavors and challenging our expectations on what health food can be. Whether healthy eating is your norm or you are just looking to try something new, this book is all about making simple, irresistible food that you will want to eat again and again. \u003cp\u003e\u003c\/p\u003e These recipes are perfect for a dinner party, but also doable for any busy weeknight, with dishes such as: \u003cul\u003e\n\u003cli\u003e Orange-Scented Tahini French Toast \u003c\/li\u003e\n\u003cli\u003e Black Bean Tostadas with Avocado and Crispy Leeks \u003c\/li\u003e\n\u003cli\u003e Tuna, Avocado, and Grapefruit with Seed Crackers \u003c\/li\u003e\n\u003cli\u003e Charred Cabbage with Mushroom Butter \u003c\/li\u003e\n\u003cli\u003e Peach and Burrata Caprese with Hot Honey \u003c\/li\u003e\n\u003cli\u003e Charred Broccoli Salad with Almonds and Spicy Green Goddess \u003c\/li\u003e\n\u003cli\u003e Zucchini and Pistachio Pesto Pizza \u003c\/li\u003e\n\u003cli\u003e Halibut with Sungolds, Fennel, and Saffron \u003c\/li\u003e\n\u003cli\u003e Roasted Cauliflower Flatbreads with Spicy Tahini and Sumac Onions \u003c\/li\u003e\n\u003cli\u003e Mushroom \"Carnitas\" Tacos with Citrusy Radish Slaw \u003c\/li\u003e\n\u003cli\u003e Broccoli Pasta with Peas and Pecorino \u003c\/li\u003e\n\u003cli\u003e Date-Sweetened Carrot Cake \u003c\/li\u003e\n\u003cli\u003e Oat Bars with Rhubarb Ginger Jam \u003c\/li\u003e\n\u003cli\u003e Vegan Baklava Ice Cream \u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Jess Damuck\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Abrams Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/26\/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 2.06lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.09h x 7.68w x 0.98d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781419770371\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eJess Damuck\u003c\/b\u003e is a recipe developer, food stylist, and the cookbook author of the bestselling cookbook\u003ci\u003e Salad Freak\u003c\/i\u003e. After a decade working for the magazines and television shows as Martha Stewart's food editor, producer, food stylist, and personal salad maker, Damuck made the move to the west coast. Damuck landed in Los Angeles to focus on fresh, produce-driven cooking, indulge in more dinner parties, and spend time in her ever-growing garden. She continues to live in Los Angeles with her partner Ben Sinclair and their pups, where they have built a strong sense of a creative community in their neighborhood.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Jess Damuck \/ Hardcover \/ English","offer_id":47283205144733,"sku":"9781419770371","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_fc33e968-58c8-4d34-96f0-8dcae78acf15.jpg?v=1759960471"},{"product_id":"slow-seasons-a-creative-guide-to-reconnecting-with-nature-the-celtic-way-9781526662729","title":"Slow Seasons: A Creative Guide to Reconnecting with Nature the Celtic Way","description":"\u003cp\u003e\u003cb\u003e\u003ci\u003eWoman's Own\u003c\/i\u003e Book Club 2023\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e'A truly beautiful book. Rosie's writing makes me want to close my laptop, step outside, and appreciate the magic that each season brings' Jessica Elliot Dennison\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIn her late-twenties, feeling utterly overwhelmed by the pace of modern city life, Rosie Steer found solace in the traditions she had been brought up with, influenced by her Scottish roots, that celebrated nature and observed the small steady shifts in the seasons. \u003cp\u003e\u003c\/p\u003eThe Celtic Wheel of the year is an ancient seasonal cycle that aligns with solar events - the solstices, equinoxes and their midpoints. For each mini-season, Rosie shares nature notes for what we can look out for as the days get warmer or cooler, the nights longer or shorter, alongside activities, things to make, flowers or fruit to forage, seasonal recipes to enjoy and a modern take on the traditional celebrations. \u003cp\u003e\u003c\/p\u003eAs the Wheel turns towards \u003cb\u003eImbolc\u003c\/b\u003e on \u003cb\u003e1st February\u003c\/b\u003e, we can make \u003cb\u003ehand poured candles \u003c\/b\u003eto welcome the return of the light, embrace the chill of a \u003cb\u003ewintery walk\u003c\/b\u003e with a flask of hot chocolate, and fill our homes with the scent of citrus making batches of \u003cb\u003emarmalade\u003c\/b\u003e. \u003cp\u003e\u003c\/p\u003eBy slowing down and paying attention to the ebbs and flows of nature, we can find moments of calm whenever we need them.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Rosie Steer\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Bloomsbury Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 12\/12\/2023\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 192\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.10lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.30h x 5.90w x 0.80d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781526662729\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eRosie Steer embraced slow-living and found solace in the ancient nature-centric traditions of the Celtic Wheel of the Year after suffering with her mental health. She set up her newsletter and platform on Instagram as a place to track small moments of joy through the seasons and fostered a loyal following in the process. She lives and works in Edinburgh. @everythinglooksrosie\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Rosie Steer \/ Hardcover \/ English","offer_id":47283328123037,"sku":"9781526662729","price":46.26,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_cfd0a605-7d04-40b5-a376-c4f7ecc47249.jpg?v=1759962668"},{"product_id":"the-christmas-movie-cookbook-recipes-from-your-favorite-holiday-films-9781982189372","title":"The Christmas Movie Cookbook: Recipes from Your Favorite Holiday Films","description":"\u003cb\u003eBring the merry festivities from the screen right to your own table with \u003ci\u003eThe Christmas Movie Cookbook\u003c\/i\u003e with more than 65 scrumptious recipes inspired by scenes from your favorite Christmas films.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eDo you ever yearn for roast turkey while watching \u003ci\u003eNational Lampoon's Christmas Vacation\u003c\/i\u003e? Or, for the more cynical, do you wish you could taste the roast beast from \u003ci\u003eHow the Grinch Stole Christmas\u003c\/i\u003e? Well, top up your mug of eggnog and don your coziest ugly sweater: 'tis the season to recreate the dishes from all of your favorite holiday movies with the help of \u003ci\u003eThe Christmas Movie Cookbook.\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e This season you can indulge alongside your favorite \u003ci\u003eElf\u003c\/i\u003e characters as they make special spaghetti and get tipsy with the \u003ci\u003eBad Moms\u003c\/i\u003e crew while they imbibe their spiced cider. Just crack open \u003ci\u003eThe Christmas Movie Cookbook\u003c\/i\u003e and discover sixty-five mouthwatering recipes to add joy to any holiday gathering. \u003cp\u003e\u003c\/p\u003eRecipes include: \u003cbr\u003e -Old Fashioned Meatloaf from \u003ci\u003eA Christmas Story\u003c\/i\u003e\u003cbr\u003e -Chicken, Broccoli, and Cheddar Cheese Soup from \u003ci\u003eRudolph the Red-Nosed Reindeer\u003c\/i\u003e\u003cbr\u003e -Christmas Pudding from \u003ci\u003eA Christmas Carol\u003c\/i\u003e\u003cbr\u003e -Breakfast Strata from \u003ci\u003eThe Family Stone\u003c\/i\u003e\u003cbr\u003e -Really Rich Hot Chocolate from \u003ci\u003ePolar Express\u003c\/i\u003e\u003cbr\u003e -And much more! \u003cp\u003e\u003c\/p\u003e Complete with tips on entertaining and menu ideas for your merry gatherings, \u003ci\u003eThe Christmas Movie Cookbook\u003c\/i\u003e is the perfect companion to your holiday season.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Julia Rutland\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e S\u0026amp;s\/Simon Element\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/06\/2022\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 176\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.41lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.20h x 7.40w x 0.70d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781982189372\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eJulia Rutland is a Washington, DC-area writer and recipe developer whose work appears regularly in publications and websites such as \u003ci\u003eSouthern Living\u003c\/i\u003e, \u003ci\u003eCoastal Living\u003c\/i\u003e, and Weight Watchers books. She is the author of \u003ci\u003eDiscover Dinnertime\u003c\/i\u003e, \u003ci\u003eThe Campfire Foodie Cookbook\u003c\/i\u003e, \u003ci\u003eOn a Stick\u003c\/i\u003e, \u003ci\u003eBlueberries\u003c\/i\u003e, \u003ci\u003eSquash\u003c\/i\u003e, \u003ci\u003eFoil Pack Dinners\u003c\/i\u003e, \u003ci\u003e Apples\u003c\/i\u003e, \u003ci\u003e 101 Lasagnas \u0026amp; Other Layered Casseroles\u003c\/i\u003e, \u003ci\u003e Tomatoes\u003c\/i\u003e, and\u003ci\u003e Honey\u003c\/i\u003e. Julia lives in the Washington, DC, wine country town of Hillsboro, Virginia, with her husband, two daughters, and many furred and feathered friends.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Julia Rutland \/ Hardcover \/ English","offer_id":47283354697885,"sku":"9781982189372","price":27.58,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_9eb128b4-f893-4873-85cc-53aef2ca7b24.jpg?v=1759963278"},{"product_id":"the-great-big-pumpkin-cookbook-a-quick-and-easy-guide-to-making-pancakes-soups-breads-pastas-cakes-cookies-and-more-9781510759190","title":"The Great Big Pumpkin Cookbook: A Quick and Easy Guide to Making Pancakes, Soups, Breads, Pastas, Cakes, Cookies, and More","description":"\u003cb\u003eMore Than 50 Delicious Pumpkin Recipes, including Paleo Friendly, Gluten Free, Dairy Free, and Vegetarian Options to Enjoy All Fall Long!\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Pumpkin is not just for pie! With help from Maggie Michalczyk, registered dietitian and creator of the popular Once Upon a Pumpkin blog, you can discover brand-new ways to use your pumpkin, whether fresh or canned. From snacks and side dishes to breakfast, dinner, and dessert, you'll never get tired of the creative ways to use your pumpkin! Recipes include: \u003cul\u003e\n\u003cli\u003eHomemade Pumpkin Pie Spice\u003c\/li\u003e\n\u003cli\u003ePumpkin Ginger Oat Bowl (Dairy-Free)\u003c\/li\u003e\n\u003cli\u003ePumpkin Chocolate Chip Banana Bread\u003c\/li\u003e\n\u003cli\u003ePumpkin Donuts (Gluten- and Dairy-Free)\u003c\/li\u003e\n\u003cli\u003ePumpkin Snickerdoodles\u003c\/li\u003e\n\u003cli\u003eLemon Pumpkin Soup (Gluten-Free and Vegetarian)\u003c\/li\u003e\n\u003cli\u003ePumpkin Mac and \"Cheese\" (Dairy-Free and Vegetarian)\u003c\/li\u003e\n\u003cli\u003ePumpkin Spice Latte Pie\u003c\/li\u003e\n\u003cli\u003ePumpkin Turmeric Hummus (Gluten- and Dairy-Free)\u003c\/li\u003e\n\u003cli\u003eAnd many more!\u003c\/li\u003e\n\u003c\/ul\u003e These fantastic recipes are not only delicious but feature paleo-friendly, vegetarian, and gluten- and dairy-free options! Recipes also feature ingredients from your favorite brands, including Libby's, Simple Mills, Quaker, and siggi's. Don't leave your pumpkin for fall baking. Now with \u003ci\u003eThe Great Big Pumpkin Cookbook\u003c\/i\u003e, you can eat all the pumpkin your heart desires all year round!\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Michalczyk Maggie\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Skyhorse Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 07\/28\/2020\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 144\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.55lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.10h x 7.60w x 0.70d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781510759190\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eMaggie Michalczyk\u003c\/b\u003e is a certified RDN and recipe developer focusing on millennial nutrition, and lover of all things pumpkin. Her love of food and nutrition is showcased on her blog, Once Upon a Pumpkin, as well as her desire to communicate health messages in a simple way that anyone can utilize in their everyday lives. She has contributed to multiple wellness outlets including \u003ci\u003eWomen's Health\u003c\/i\u003e, \u003ci\u003eShape\u003c\/i\u003e, \u003ci\u003emindbodygreen\u003c\/i\u003e, and \u003ci\u003ewell + good\u003c\/i\u003e. When not cooking, Maggie also enjoys workout classes and spending time with her dog--whose name is Pumpkin! You can follow her on Instagram @onceuponapumpkin and Twitter @ThePumpkinRDN.\u003cbr\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Michalczyk Maggie \/ Hardcover \/ English","offer_id":47283363283101,"sku":"9781510759190","price":42.83,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_28e98a1e-97ed-43ff-92d6-e9e7e652842e.jpg?v=1759963509"},{"product_id":"true-north-cabin-cookbook-volume-two-seasonal-recipes-from-a-cozy-kitchen-9781681343228","title":"True North Cabin Cookbook Volume Two: Seasonal Recipes from a Cozy Kitchen","description":"\u003cb\u003eJoin bestselling cookbook author and media personality Stephanie Hansen at her midwestern table to celebrate life in the northland with charming tales and delicious dishes for fall, winter, and spring. \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eStephanie Hansen's first book, \u003ci\u003eTrue North Cabin Cookbook: Recipes and Stories from a North Woods Table\u003c\/i\u003e, transported readers to her family outpost on True North Island on Burntside Lake near Ely, Minnesota, to savor meals for the cabin months of May through September. Now, Volume Two extends the invitation to include Hansen's Twin Cities home as well as her Ely lodging during the balance of the year, commemorating \"the cozy months\" of October through April with friends and family and--of course--excellent food. \u003cp\u003e\u003c\/p\u003eMonth by month, each section opens with a personal narrative that speak to the highlights of the season, whether reflecting on\u003cbr\u003etraditional holidays or the quiet wonders of the winter landscape. With her trademark humor, Hansen opens her heart and her kitchen to readers and home cooks who may appreciate a tasty Pomegranate Old-Fashioned paired with a Baked Party Brie and who embrace the opportunity to gather with loved ones to enjoy comfort food at its finest.  \u003cp\u003e\u003c\/p\u003eFrom soups to salads to entrées to desserts--featuring dishes like Beer Cheese Wild Rice Soup, Braised Red Cabbage with Apples, Juicy Lucy Cheeseburger Tater Tot Hot Dish, and Banana Bread Cookies with Cream Cheese Frosting--accompanied by tender remembrances and insightful tips, this cookbook continues the tradition of Hansen hospitality in the true north.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Stephanie Hansen\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Minnesota Historical Society Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/02\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 224\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.05lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.00h x 8.00w x 0.70d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781681343228\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eForeword\u003c\/i\u003e 08\/25\/2025\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eStephanie Hansen\u003c\/b\u003e is the\u003cbr\u003eauthor of \u003ci\u003eTrue North Cabin\u003cbr\u003eCookbook\u003c\/i\u003e, the Regional Emmy\u003cbr\u003eAward-winning host of \u003ci\u003eTaste\u003cbr\u003eBuds with Stephanie\u003c\/i\u003e, and the\u003cbr\u003ebrand amplifier and social\u003cbr\u003ecommentator behind\u003cbr\u003ethe \u003ci\u003eWeekly Dish\u003c\/i\u003e radio show, \u003cbr\u003e\u003ci\u003eStephaniesDish.com\u003c\/i\u003e, \u003cbr\u003eand \u003ci\u003eDishing with Stephanie's\u003cbr\u003eDish\u003c\/i\u003e podcast. She lives in\u003cbr\u003eGolden Valley, Minnesota.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Stephanie Hansen \/ Hardcover \/ English","offer_id":47283415482525,"sku":"9781681343228","price":47.29,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_aea30bfe-ec5f-40de-ad19-a917358c8c20.jpg?v=1759964593"},{"product_id":"grains-for-every-season-rethinking-our-way-with-grains-9781579659561","title":"Grains for Every Season: Rethinking Our Way with Grains","description":"\u003cb\u003eNamed a Best Book of the Year and a Holiday Gift Pick by Amazon\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eNamed a Best Cookbook the Year by \u003ci\u003eFood52, Booklist\u003c\/i\u003e, and \u003ci\u003eLibrary Journal\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"A gift to readers . . . For McFadden, flavor comes first.\"\u003c\/b\u003e \u003cbr\u003e\u003cb\u003e--\u003ci\u003eBooklist\u003c\/i\u003e, Top 10 Cookbooks of the Year\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eJames Beard Award Finalist\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Joshua McFadden's first book, the James Beard Award-winning and perennially bestselling \u003ci\u003eSix Seasons\u003c\/i\u003e, transformed the way we cook with vegetables. Now he's back with a new book that applies his maximalist approach to flavor and texture to cooking with grains. These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads--and even desserts. McFadden works as intuitively, as surprisingly, as deliciously with whole grains as he does with vegetables. \u003ci\u003eGrains for Every Season \u003c\/i\u003ewill change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice. \u003cp\u003e\u003c\/p\u003e The book's 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author--the multi-award-winning chef\/owner of Ava Gene's in Portland--can't live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated. \u003cp\u003e\u003c\/p\u003e McFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter-Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones. He folds quinoa into tempura batter to give veggies extra pop and takes advantage of the nutty flavor of spelt flour for Cast-Iron Skillet Spelt Cinnamon Rolls. Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be. \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Joshua McFadden,Martha Holmberg\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/23\/2021\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 368\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.10lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.60h x 7.90w x 1.40d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781579659561\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 10\/01\/2021 pg. 100\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 10\/01\/2021 pg. 18\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eJoshua McFadden is a bringing fresh energy to Berney Farm, a historic fifty-acre gem in Springdale, Oregon. 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. Follow him on Instagram at @jj__mc. \u003cbr\u003e\u003cb\u003eMartha Holmberg \u003c\/b\u003eis a food writer who has authored or co-authored nine cookbooks. \u003ci\u003eModern Sauces\u003c\/i\u003e was a James Beard Award finalist. \u003ci\u003eSix Seasons: A New Way with Vegetables, \u003c\/i\u003e written with chef Joshua McFadden, won the James Beard Award, and \u003ci\u003eGrains for Every Season, \u003c\/i\u003e also with McFadden, was a James Beard Award finalist. Holmberg was the editor in chief of \u003ci\u003eFine Cooking \u003c\/i\u003emagazine for a decade, the food editor of \u003ci\u003eThe Oregonian \u003c\/i\u003enewspaper in Portland, Oregon, and the founder of \u003ci\u003eMIX\u003c\/i\u003e magazine. She studied cooking at La Varenne in Paris, where she worked for several years as a private chef. Holmberg lives in Spokane, Washington. Follow her on Instagram @marthaholmberg.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Joshua McFadden \/ Hardcover \/ English","offer_id":47283540033693,"sku":"9781579659561","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_ff50d98c-ca26-45d7-be8d-46424b73a043.jpg?v=1759967282"},{"product_id":"the-homestead-winter-pantry-sustainable-and-budget-friendly-recipes-to-prep-preserve-and-store-food-year-round-9780736990691","title":"The Homestead Winter Pantry: Sustainable and Budget-Friendly Recipes to Prep, Preserve, and Store Food Year Round","description":"\u003cb\u003eThis commonsense guide helps families prepare for the what-ifs of daily living and experience the peace and confidence that come with a well-prepared pantry. \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Inclement weather. Power outages. Wildfires. Chain-of-supply issues. \u003cp\u003e\u003c\/p\u003e Wherever you live and whatever the event, chances are you will experience a situation where getting the food and supplies your family needs isn't immediately possible. Prepping your pantry ahead of time will help you wait out these disruptions in relative comfort. \u003cp\u003e\u003c\/p\u003e Homesteading expert Georgia Varozza will help you build an emergency-proof pantry with... \u003cul\u003e\n\u003cli\u003e big-picture basics on how to prepare for the unexpected \u003c\/li\u003e\n\u003cli\u003e an extensive list of food, medicine, and healthcare essentials \u003c\/li\u003e\n\u003cli\u003e tasty, seasonal recipes that take advantage of what you have stored at home \u003c\/li\u003e\n\u003c\/ul\u003e\u003ci\u003eThe Homestead Winter Pantry \u003c\/i\u003eprovides everything you need to keep your family safe and cared for all year long. \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Georgia Varozza\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Peaks 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 1.28lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.00h x 7.23w x 0.68d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780736990691\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eGeorgia Varozza\u003c\/b\u003e, author of \u003ci\u003eThe Homestead Canning Cookbook\u003c\/i\u003e and \u003ci\u003eThe Homestead Sourdough Cookbook\u003c\/i\u003e, enjoys teaching people how to prepare and preserve healthy foods, live simply, and get the most from what they have. She is a writer and editor and lives in the Pacific Northwest. \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Georgia Varozza \/ Paperback \/ English","offer_id":47283673727133,"sku":"9780736990691","price":39.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_24c3e307-14b9-41d5-972e-aebba13c0764.jpg?v=1759970583"},{"product_id":"an-everlasting-meal-cooking-with-economy-and-grace-9781439181881","title":"An Everlasting Meal: Cooking with Economy and Grace","description":"In An Everlasting Meal, Tamar Adler has written a book that \"reads less like a cookbook than like a recipe for a delicious life\" (New York magazine).In this meditation on cooking and eating, Tamar Adler weaves philosophy and instruction into approachable lessons on feeding ourselves well. An Everlasting Meal demonstrates the implicit frugality in cooking. In essays on forgotten skills such as boiling, suggestions for what to do when cooking seems like a chore, and strategies for preparing, storing, and transforming ingredients for a week's worth of satisfying, delicious meals, Tamar reminds us of the practical pleasures of eating. She explains what cooks in the world's great kitchens know: that the best meals rely on the ends of the meals that came before them. With that in mind, she shows how we often throw away the bones, skins, and peels we need to make our food both more affordable and better. She also reminds readers that almost all kitchen mistakes can be remedied. Summoning respectable meals from the humblest ingredients, Tamar breathes life into the belief that we can start cooking from wherever we are, with whatever we have. An empowering, indispensable work, An Everlasting Meal is an elegant testimony to the value of cooking.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Tamar Adler\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Scribner Book Company\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 06\/19\/2012\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 272\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.52lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.44h x 5.54w x 0.68d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781439181881\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eTamar Adler is the James Beard and IACP Award-winning author of \u003ci\u003eAn Everlasting Meal\u003c\/i\u003e; \u003ci\u003eSomething Old, Something New\u003c\/i\u003e; and the bestselling \u003ci\u003eThe Everlasting Meal Cookbook\u003c\/i\u003e. She is a contributing editor at \u003ci\u003eVogue\u003c\/i\u003e\u003ci\u003e \u003c\/i\u003eand has been a \u003ci\u003eNew York Times Magazine\u003c\/i\u003e columnist. She has cooked at Chez Panisse, and lives in Hudson, New York. \u003cp\u003e\u003c\/p\u003eAlice Waters\u003cb\u003e \u003c\/b\u003eis the visionary chef and owner of Chez Panisse in Berkeley, California. She is the author of four cookbooks, including \u003ci\u003eChez Panisse Vegetables\u003c\/i\u003e and \u003ci\u003eFanny at Chez Panisse\u003c\/i\u003e. Known as the Queen of Local Food, she founded the Edible schoolyard at Berkeley's Martin Luther King Jr. Middle School. She lives in San Francisco.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Tamar Adler \/ Paperback \/ English","offer_id":47283754729629,"sku":"9781439181881","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_914604e9-c8a7-45f7-b400-114038e54d86.jpg?v=1759972394"},{"product_id":"mosquito-supper-club-cajun-recipes-from-a-disappearing-bayou-9781579658472","title":"Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou","description":"\u003cb\u003eWinner, James Beard Award for Best Book in U.S. Foodways\u003c\/b\u003e \u003cbr\u003e\u003cb\u003eWinner, IACP Book of the Year\u003c\/b\u003e \u003cbr\u003e\u003cb\u003eWinner, IACP Best American Cookbook\u003c\/b\u003e \u003cbr\u003e\u003cb\u003eAn NPR Best Book of the Year \u003c\/b\u003e \u003cbr\u003e\u003cb\u003eA \u003ci\u003eSaveur\u003c\/i\u003e, \u003ci\u003eWashington Post\u003c\/i\u003e, and \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e Best Cookbook of the Year \u003cbr\u003e A \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003e Food \u0026amp; Wine\u003c\/i\u003e, Eater, Epicurious, and \u003ci\u003eThe Splendid Table\u003c\/i\u003e Best New Cookbook\u003c\/b\u003e \u003cbr\u003e\u003cb\u003eA\u003ci\u003e Forbes\u003c\/i\u003e Best New Cookbook for Travelers: Holiday Gift Guide 2021\u003c\/b\u003e \u003cbr\u003e\u003cb\u003eLong-Listed for The Art of Eating Prize for Best Food Book of 2021\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques. \u003ci\u003eMosquito Supper Club\u003c\/i\u003e is one such book. . . . In a quarantine pinch, boxed broth, frozen shrimp, rice, beans, and spices will go far when cooking from this book.\" \u003cbr\u003e --Epicurious, The 10 Restaurant Cookbooks to Buy Now \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e \"Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes.\"  \u003cbr\u003e\u003cb\u003e--\u003ci\u003ePublishers Weekly\u003c\/i\u003e, starred review\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice--or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie--comes \u003ci\u003eMosquito Supper Club\u003c\/i\u003e. \u003cp\u003e\u003c\/p\u003e Named after her restaurant in New Orleans, chef Melissa M. Martin's debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field's worth of land to the Gulf of Mexico. Too soon, Martin's hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people. \u003cp\u003e\u003c\/p\u003e Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient--from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we've only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Melissa M. Martin\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/21\/2020\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 368\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 10.00h x 7.60w x 1.20d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781579658472\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 02\/03\/2020\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 03\/01\/2020 pg. 7\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 05\/01\/2020 pg. 136\u003cbr\u003e\u003ci\u003eForeword\u003c\/i\u003e 04\/26\/2020\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eMelissa M. Martin\u003c\/b\u003e grew up on the Louisiana coast and has lived in New Orleans for over 25 years. Her first book, \u003ci\u003eMosquito Supper Club: Cajun Recipes from a Disappearing Bayou\u003c\/i\u003e, was named a Best New Cookbook by \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, NPR, \u003ci\u003e \u003c\/i\u003eThe Splendid Table, \u003ci\u003eEater\u003c\/i\u003e, and \u003ci\u003eEpicurious\u003c\/i\u003e, among others. In 2022, Martin was given the James Beard Award for writing the Best Book in U.S. Foodways and the IACP named the book Cookbook of the Year and Best American Cookbook. Martin has been nominated twice as Best Chef South by the Beard Foundation. She graduated from Loyola University New Orleans and honed her self-taught culinary skills to a professional level. In 2014, she opened Mosquito Supper Club, a Cajun restaurant created to celebrate the bounty of the shrimpers, oystermen, crabbers, fin and crawfish fishermen, and farmers that define bayou cuisine. She writes about food, life, and love, not always in that order. Follow her on Instagram at @mosquitosupperclub and on X at @mosquitosupper. \u003c\/p\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Melissa M. Martin \/ Hardcover \/ English","offer_id":47283887440029,"sku":"9781579658472","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_631fea37-f258-47c3-ac57-9b6ae08c669a.jpg?v=1759975311"}],"url":"https:\/\/booksdeli.com\/collections\/cooking-seasonal.oembed","provider":"booksdeli.com","version":"1.0","type":"link"}