{"title":"Cooking - Specific Ingredients - Fruit","description":"\u003cp\u003eSelect recipes with specific ingredients, including The Book of Citrus Fruits and books like As Long as the Lemon Trees Grow. Shop cooking books, Mediterranean diet, vegan, and best-selling books\u003c\/p\u003e","products":[{"product_id":"blueberries-for-sal-cookbook-sweet-recipes-inspired-by-the-beloved-childrens-classic-9780593580400","title":"Blueberries for Sal Cookbook: Sweet Recipes Inspired by the Beloved Children's Classic","description":"\u003cb\u003eNATIONAL BESTSELLER - Enjoy 30 sweet blueberry recipes in this beautifully illustrated official cookbook based on the beloved children's classic \u003ci\u003eBlueberries for Sal\u003c\/i\u003e.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWith over three million copies sold since its publication in 1948, Robert McCloskey's \u003ci\u003eBlueberries for Sal\u003c\/i\u003e has established its place in the hearts of readers worldwide. Now, for the first time, you can share Little Sal's love of blueberries with this charming cookbook of thirty family-friendly, blueberry-based recipes to enjoy, including: \u003cp\u003e\u003c\/p\u003e- \u003cb\u003eClassics: \u003c\/b\u003eBlueberry Pie and Blueberry Muffins\u003cbr\u003e-\u003cb\u003e Breakfast Treats: \u003c\/b\u003eBerry Blue Smoothie and Blueberry Coffee Cake with Streusel\u003cbr\u003e- \u003cb\u003eDelicious Desserts: \u003c\/b\u003e Moose Tracks Blondies and Blueberry-Coconut Cupcakes \u003cp\u003e\u003c\/p\u003eFeaturing the author's original illustrations as well as new drawings inspired by the iconic images in the book, \u003ci\u003eBlueberries for Sal Cookbook\u003c\/i\u003e invites you to imagine all the ways Little Sal enjoyed her berries after that memorable day on Blueberry Hill.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Robert McCloskey\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 06\/06\/2023\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 128\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.55lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 7.10h x 5.00w x 0.70d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593580400\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eRobert McCloskey \u003c\/b\u003e(1914-2003) wrote and illustrated some of the most honored and enduring children's books ever published. He grew up in Hamilton, Ohio, and spent time in Boston, New York, and ultimately Maine, where he and his wife raised their two daughters. The first two-time Caldecott Medal winner, for \u003ci\u003eMake Way for Ducklings \u003c\/i\u003eand \u003ci\u003eTime of Wonder\u003c\/i\u003e, McCloskey was also awarded Caldecott Honors for \u003ci\u003eBlueberries for Sal, One Morning in Maine, \u003c\/i\u003eand \u003ci\u003eJourney Cake, Ho!\u003c\/i\u003e by Ruth Sawyer. He was declared a Living Legend by the Library of Congress in 2000. You can see some of his best-loved characters immortalized as statues in Boston's Public Garden and Lentil Park in Hamilton, Ohio.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Robert McCloskey \/ Hardcover \/ English","offer_id":47279355855005,"sku":"9780593580400","price":29.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_0e8c63ab-28f0-4bbd-8477-90406bcf163a.jpg?v=1759868710"},{"product_id":"hot-date-sweet-savory-recipes-celebrating-the-date-from-party-food-to-everyday-feasts-9781797226446","title":"Hot Date!: Sweet \u0026 Savory Recipes Celebrating the Date, from Party Food to Everyday Feasts","description":"\u003cb\u003e\"The most sumptuous cookbook I've ever encountered.... Savor this book with your sweetheart, take yourself out on your own date: \u003ci\u003eHot Date!\u003c\/i\u003e is a joy.\"\u003ci\u003e--The Paris Review\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eThe first comprehensive cookbook on an ancient superfood and the cultures that revere it. Mesmerizing and art-packed, \u003ci\u003eHot Date!\u003c\/i\u003e features 99 \u003cb\u003emouthwatering, date-centered \u003c\/b\u003erecipes that are the perfect mix of traditional favorites and inspired new creations.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eThis is not simply a cookbook about dates. It is a love song, a celebration of food and culture from a global perspective. Every page is a surprise in this highly colorful volume, with recipes ranging from Brooklyn to Babylon. \u003cp\u003e\u003c\/p\u003e Author Rawaan Alkhatib draws inspiration from her Middle Eastern and Indian cooking background to bring a unique perspective to her topic. As a global citizen who has lived and traveled throughout the world, she explores both the significance of the fruit and its chameleon-like characteristics in cooking. \u003cp\u003e\u003c\/p\u003e Divided into six chapters, \u003ci\u003eHot Date!\u003c\/i\u003e features recipes that are big on flavor and low on fuss, ranging from Party Food (stuffed dates of all kinds!) to Breakfast; Mains; Soups, Salads \u0026amp; Sides; Sweets; and Drinks \u0026amp; Condiments (the Date Chili Crisp is a life changer). Informative sidebars that read like a scrapbook, how-to content, timelines, and historical snippets feature Rawaan's watercolor illustrations, patterns, and elegant hand-lettering, exploring such topics as: \u003cul\u003e\n\u003cli\u003e Date-growing cultures, history, and visits to date farms in Palm Springs, the United Arab Emirates, and Egypt \u003c\/li\u003e\n\u003cli\u003e The evolution of the classic Palm Springs date shake \u003c\/li\u003e\n\u003cli\u003e How date palms are pollinated (entirely by hand, to this day--millions of them!) \u003c\/li\u003e\n\u003cli\u003e How to stuff dates \u003c\/li\u003e\n\u003cli\u003e Dates at different stages of ripeness \u003c\/li\u003e\n\u003cli\u003e Shopping and sourcing suggestions \u003c\/li\u003e\n\u003cli\u003e Extensive suggestions for more reading to enter the world of the date \u003c\/li\u003e\n\u003c\/ul\u003e \u003cbr\u003e\u003ci\u003eHot Date!\u003c\/i\u003e is doing away with the Western practice of viewing dates as a sugar-free substitute and instead gives the fruit the platform and profile it deserves: an entire book filled to the brim with praise, knowledge, and delicious recipes for date novices and connoisseurs alike. \u003cp\u003e\u003c\/p\u003eUNIQUE COOKBOOK: The first of its kind published in the United States, this beautiful book centers a global food known for its versatility, flavor, and nutritional heft. 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This fruit has spanned generations, from the centuries-old love of their nutritional superpowers to the viral sensation of Date \"Snickers\" bars with over 1.3 billion views on TikTok. \u003ci\u003eHot Date!\u003c\/i\u003e is for everyone from established date lovers to those looking to experiment with big flavors and textures, and anyone who savors stunning coffee table books featuring rich art and vivid details. \u003cp\u003e\u003c\/p\u003ePerfect for: \u003cul\u003e\n\u003cli\u003e Date lovers \u003c\/li\u003e\n\u003cli\u003e Home cooks of all ages \u003c\/li\u003e\n\u003cli\u003e Anyone interested in Middle Eastern-inspired cooking \u003c\/li\u003e\n\u003cli\u003e Whole food-oriented cooks seeking flavor-rich recipes \u003c\/li\u003e\n\u003cli\u003e Anyone looking to switch up the menu for an Iftar gathering \u003c\/li\u003e\n\u003cli\u003e Gift-giving to food lovers, cookbook enthusiasts, and art book collectors \u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Rawaan Alkhatib\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chronicle Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/04\/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 2.35lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 11.13h x 7.59w x 0.98d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781797226446\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 01\/06\/2025\u003cbr\u003e\u003ci\u003eBookPage\u003c\/i\u003e 02\/01\/2025\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eRawaan Alkhatib is a home cook, writer, and artist of Palestinian and Indian descent who was born and raised in Dubai, UAE, where she experienced first-hand the warmth and generosity of a date-centric culture. 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She now lives in Brooklyn, New York, where she continues to hone her cooking practice.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Rawaan Alkhatib \/ Hardcover \/ English","offer_id":47280676110493,"sku":"9781797226446","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_472a0b0a-d666-42e6-98b4-32ff6cbfd86f.jpg?v=1759918778"},{"product_id":"the-gourmands-lemon-a-collection-of-stories-and-recipes-9783836585903","title":"The Gourmand's Lemon. a Collection of Stories and Recipes","description":"\u003cp\u003eThe deceptively simple lemon takes center stage in the second volume of TASCHEN's collaboration with The Gourmand, masters of the rich intersection of food and art. 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Even the famed Bloomsbury Group found lemons entangled in their literary love affairs. Accompanying these citrus-centric anecdotes are a foreword by chef and acclaimed food writer Simon Hopkinson and an introduction by art critic and author Jennifer Higgie alongside more than 60 lemon-infused recipes across global cuisines and for every occasion--including perfect poultry, decadent sauces, classic cocktails, and indulgent desserts, with custom photography by Bobby Doherty. \u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e The Gourmand\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Taschen\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 08\/20\/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 2.90lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 11.10h x 8.20w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9783836585903\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eThe Gourmand:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003e\u003cstrong\u003e\u003cem\u003eThe Gourmand\u003c\/em\u003e\u003c\/strong\u003e is David Lane and Marina Tweed, creators of the eponymous food and culture journal founded in London in 2011. 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Seamlessly weaving history, anecdote and stories, as well as ways to use lemons outside the kitchen, bestselling author Letitia Clark dives into the enchanting world of lemons with a vibrant collection of Italian-inspired recipes that includes dishes such as Lemony Burrata with Spring Vegetables and Pistachio Pesto, Creamy Lemon and Mascarpone Carbonara, Chicken with Lemon, Saffron and Artichokes and Lemon Tiramisu. \u003cp\u003e\u003c\/p\u003e Complete with beautiful location photography throughout, it showcases the unrivalled ability of lemons to bring freshness and zing to your cooking. \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003ci\u003ePraise for Letitia's Previous Books\u003c\/i\u003e: \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eReading Letitia Clark's \u003ci\u003eBitter Honey: Recipes and Stories from the Island of Sardinia\u003c\/i\u003e feels like being on the loveliest holiday... a beautiful book, infused with the spirit of place, and love for good, simple food. - \u003ci\u003eNigella Lawson\u003c\/i\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e Just lovely. 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One that you will read cover to cover and also cook from. - \u003ci\u003eOlia Hercules\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Letitia Clark\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Quadrille Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/13\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 256\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.35lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.90h x 7.70w x 1.20d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781784886202\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eLetitia Clark\u003c\/b\u003e is a food writer, illustrator and chef. 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When Alexander the Great's army swept over the Persian Empire, they found the citron: the first citrus fruit known in the West. During the Napoleonic wars, British ships carried lemons and limes to protect their sailors against scurvy; the \"Limeys\" ruled the waves. As the citrus trade grew in importance in the nineteenth century, the Sicilian Mafia was established among citrus farmers, protecting their crops and their livelihoods.\u003c\/p\u003e\u003cp\u003eMandarin, citron, pomelo, bergamot, kumquat--a glorious abundance of citrus fruits has delighted and stimulated ancient thinkers and explorers, Arab geographers and scientists, European royalty, artists, physicians, and plant breeders. 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From classics desserts like strawberry-rhubarb pie to savory main dishes, plus preserves, relishes, and even drinks, the best-dressed member of your garden shines in ways you never would have dreamed of.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Nina Mukerjee Furstenau\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Belt Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/01\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 160\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.38lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 7.03h x 5.30w x 0.41d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781953368980\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eShelf Awareness\u003c\/i\u003e 03\/29\/2025\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003eNina Mukerjee Furstenau\u003c\/strong\u003e is a food journalist and writer with interest in food, identity, and culture. 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Novices will appreciate the overview of the cider-making process, and, as they develop skills and confidence, the more in-depth technical information will serve as an invaluable reference that will be consulted again and again. This book is sure to become the definitive modern work on cider making. \u003cp\u003e\u003c\/p\u003eA mechanical engineer by profession, Claude Jolicoeur first developed his passion for apples and cider after acquiring a piece of land on which there were four rows of old abandoned apple trees. He started making cider in 1988 using a \"no-compromise\" approach, stubbornly searching for the highest possible quality. 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In French, he has authored \u003ci\u003eDu pommier au cidre\u003c\/i\u003e (\u003ci\u003eFrom Apple Tree to Cider\u003c\/i\u003e) and collaborated to the collective work \u003ci\u003eLa transformation du cidre au Québec\u003c\/i\u003e (\u003ci\u003eCider Processing in Quebec\u003c\/i\u003e). \u003cp\u003e\u003c\/p\u003eA mechanical engineer and research scientist by profession, he started in the late 1980s making cider as a hobby. Since then, he has accumulated vast experience, always searching to obtain the highest quality possible. His ciders have earned many awards at competitions, including Best of Show at the prestigious Great Lakes International Cider and Perry Competition (GLINTCAP). \u003cp\u003e\u003c\/p\u003eClaude has traveled widely throughout the Cider Planet, is regularly invited to be a guest speaker or cider judge at international cider festivals and events, and actively participates in discussion forums such as the Cider Workshop. He currently works on the evaluation of wild native apples for the establishment of collections of high-quality cider apple varieties that are well adapted to the conditions of eastern Canada. He lives in Quebec City.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Claude Jolicoeur \/ Hardcover \/ English","offer_id":47285505523869,"sku":"9781603584739","price":67.43,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_9255a8c4-10a0-4048-9eb0-eade325b1b93.jpg?v=1760004763"},{"product_id":"rhubarb-50-tried-true-recipes-9781591938286","title":"Rhubarb: 50 Tried \u0026 True Recipes","description":"\u003cp\u003e\u003cb\u003eThis rhubarb-themed cookbook features 50 recipes complemented by full-color photographs of each dish.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Corrine Kozlak\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Adventure Publications\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/21\/2019\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 136\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.70lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 7.00h x 7.10w x 0.50d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781591938286\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eCorrine Kozlak\u003c\/b\u003e has worked in the Kraft test kitchen, as a food stylist for the \u003ci\u003eChicago Tribune\u003c\/i\u003e, and as a freelance food stylist for many years. 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It contains sketches of orange growers, orange botanists, orange pickers, orange packers, early settlers on Florida's Indian River, the first orange barons, modern concentrate makers, and a fascinating profile of Ben Hill Griffin of Frostproof, Florida who may be the last of the individual orange barons. McPhee's astonishing book has an almost narrative progression, is immensely readable, and is frequently amusing. Louis XIV hung tapestries of oranges in the halls of Versailles, because oranges and orange trees were the symbols of his nature and his reign. 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Every sentence is as sensuous as the first bite into a cold, juicy plum.\" \u003c\/b\u003e\u003cb\u003e--Hillary Kelly, \u003ci\u003eVulture\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"[A] dazzling, thorny new essay collection.\" --Samin Nosrat, \u003ci\u003eThe New York Times\u003c\/i\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eInspired by twenty-six fruits, the essayist, poet, and pie lady Kate Lebo expertly blends natural, culinary, medical, and personal history. \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003eA\u003c\/i\u003e is for aronia, berry member of the apple family, clothes-stainer, superfruit with reputed healing power. \u003ci\u003eD\u003c\/i\u003e is for durian, endowed with a dramatic rind and a shifting odor--peaches, old garlic. \u003ci\u003eM\u003c\/i\u003e is for medlar, name-checked by Shakespeare for its crude shape, beloved by gardeners for its flowers. \u003ci\u003eQ\u003c\/i\u003e is for quince, which, when fresh, gives off the scent of \"roses and citrus and rich women's perfume,\" but if eaten raw is so astringent it wicks the juice from one's mouth. \u003cp\u003e\u003c\/p\u003eIn a work of unique invention, these and other difficult fruits serve as the central ingredients of twenty-six lyrical essays (with recipes). What makes a fruit difficult? Its cultivation, its harvest, its preparation, the brevity of its moment for ripeness, its tendency toward rot or poison, the way it might overrun your garden. Here, these fruits will take you on unexpected turns and give sideways insights into relationships, self-care, land stewardship, medical and botanical history, and so much more. What if the primary way you show love is through baking, but your partner suffers from celiac disease? Why leave in the pits for Willa Cather's plum jam? How can we rely on bodies as fragile as the fruits that nourish them? \u003cp\u003e\u003c\/p\u003eKate Lebo's unquenchable curiosity promises adventure: intimate, sensuous, ranging, bitter, challenging, rotten, ripe. After reading \u003ci\u003eThe Book of Difficult Fruit\u003c\/i\u003e, you will never think of sweetness the same way again.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Kate Lebo\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Picador USA\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/12\/2022\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 416\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.70lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.10h x 5.30w x 0.90d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781250829474\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eKate Lebo\u003c\/b\u003e is the author of the cookbook \u003ci\u003ePie School\u003c\/i\u003e and the poetry chapbook \u003ci\u003eSeven Prayers to Cathy McMorris Rodgers\u003c\/i\u003e, and is the coeditor, with Samuel Ligon, of \u003ci\u003ePie \u0026amp; Whiskey: Writers Under the Influence of Butter \u0026amp; Booze\u003c\/i\u003e. 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