{"title":"Cooking \u0026 Food","description":"\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca href=\"\/collections\/cooking-food\"\u003eBrowse all titles\u003c\/a\u003e or filter by \u003ca href=\"\/collections\/cooking-food\/just-added\"\u003eNew Arrivals\u003c\/a\u003e, \u003ca href=\"\/collections\/cooking-food\/bis\"\u003eBack in Stock\u003c\/a\u003e, \u003ca href=\"\/collections\/cooking-food\/420\" title=\"All Cookbooks\"\u003eAll Cookbooks\u003c\/a\u003e, \u003ca href=\"\/collections\/cooking-food\/420B\" title=\"Baking Cookbooks\"\u003eBaking\u003c\/a\u003e, \u003ca href=\"\/collections\/cooking-food\/420R\" title=\"Regional and Ethnic Cookbooks\"\u003eRegional \u0026amp; Ethnic\u003c\/a\u003e, \u003ca href=\"\/collections\/cooking-food\/420V\" title=\"Vegan and Vegetarian Cookbooks\"\u003eVegan \u0026amp; Vegetarian\u003c\/a\u003e, \u003ca href=\"\/collections\/cooking-food\/421\"\u003eFood Writing\u003c\/a\u003e, \u003ca href=\"\/collections\/cooking-food\/422\"\u003eWine \u0026amp; Beverages\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eOr check out these related categories: \u003ca href=\"\/collections\/crafts-hobbies\"\u003eCrafts \u0026amp; Hobbies\u003c\/a\u003e, \u003ca href=\"\/collections\/home-garden\"\u003eHome \u0026amp; Garden\u003c\/a\u003e\n\u003c\/div\u003e","products":[{"product_id":"great-american-recipe-cookbook-regional-cuisine-a-hardcover","title":"Great American Recipe Cookbook: Regional Cuisine a (Hardcover)","description":"\u003cb\u003eThis beautiful cookbook showcases the best of American regional cooking from the cooks and judges featured in PBS’ \u003ci\u003eThe Great American Recipe\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn the first season of \u003ci\u003eThe Great American Recipe\u003c\/i\u003e, 10 home chefs representing distinct culinary backgrounds brought with them a rich collection of recipes. Some were secret family recipes passed down through the generations, some were new twists on regional classics, and others were their own deeply personal recipes crafted with love . . . and, together, they represent the dynamic story of America told through the diversity of its food. \u003cbr\u003e\u003cbr\u003eNow, you can bring all the fun of this new series to your kitchen with more than 100 delicious, easy-to-follow recipes from the cast, host, and judges. These recipes are accessible and taste like \u003ci\u003ehome\u003c\/i\u003e—evoking nostalgia while inspiring you to explore new flavors with your loved ones.\u003cbr\u003e\u003cbr\u003eInside, you’ll find new staples and rediscover family favorites, such as:\u003cbr\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003e Southern Smoke Mac and Cheese\u003c\/li\u003e\n\u003cli\u003e Red Chilaquiles\u003c\/li\u003e\n\u003cli\u003e Rhode Island–Style Fried Calamari\u003c\/li\u003e\n\u003cli\u003e Shakshuka with Chive Flatbread\u003c\/li\u003e\n\u003cli\u003e Chicken and Waffle Sandwiches\u003c\/li\u003e\n\u003cli\u003e Pizza Calabrese\u003c\/li\u003e\n\u003cli\u003e L’Italiano Burgers\u003c\/li\u003e\n\u003cli\u003e Crowd-Pleaser Tostadas\u003c\/li\u003e\n\u003cli\u003e Korean-Style Meatloaf and Potatoes\u003c\/li\u003e\n\u003cli\u003e Cast Iron Ribeye with Blue Cheese and Balsamic Steak Sauce\u003c\/li\u003e\n\u003cli\u003e Cranberry White Chocolate Oatmeal Cookies with Sour Cream Frosting\u003c\/li\u003e\n\u003cli\u003e Cannoli Dip\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003ePacked with amazing dishes and warm personal stories, and illustrated with gorgeous food photography and stills from the series, \u003ci\u003eThe Great American Recipe Cookbook\u003c\/i\u003e is a must-have for fans of the show, food lovers, and every person who believes that food tells the story of who we are.","brand":"The Great American Recipe","offers":[{"title":"Default Title","offer_id":52337121394962,"sku":"9781637740156","price":14.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0270\/9238\/5846\/files\/2477473482771_9da5b9b2-3f22-4eb9-a752-650760b9c3e3.jpg?v=1780433285"},{"product_id":"deep-end-of-flavor-hardcover","title":"DEEP END OF FLAVOR (Hardcover)","description":"\u003cp\u003e\u003ci\u003e\"Cooking fish is as easy as frying an egg.\" -- Chef Tenney Flynn\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChef Tenney Flynn makes Southern seafood easy with delicious recipes and tips to help home cooks master cooking all kinds of seafood. Flynn's easygoing, engaging style gives readers a tour of his hometown along with a toolkit for cooking seafood, from testing freshness at the local market and grocery store to pairing delicious fish recipes with sides and wines to create a finished menu, allowing home cooks to become versatile and confident at cooking fish, no matter where they live. From classic Barbecued Shrimp and simple Sautéed Fillets with Brown Butter and Lemon to adventurous Pompano en Papillote with Oysters, Rockefeller Spinach, and Melted Tomatoes and sophisticated Lionfish Ceviche with Satsumas, Limes, and Chiles, Chef Flynn makes seafood a snap. \u003c\/p\u003e \u003cp\u003eTwo-time winner of the New Orleans Magazine \"Chef of the Year Award\" \u003cb\u003eTenney Flynn\u003c\/b\u003e grew up cooking in his father's restaurant in Stone Mountain, Georgia, learning a life-long love of Southern cooking and seafood. Now chef and co-owner of GW Fins seafood restaurant, Chef Flynn also serves on the board of directors of the Louisiana Seafood Association, and as Chef Council Chair of The Audubon Nature Institute's GULF Chef's Council. An avid diver and spear fisher, Flynn often serves his own catches at GW Fins.\u003c\/p\u003e","brand":"Flynn, Tenney","offers":[{"title":"Default Title","offer_id":52337124475154,"sku":"9781423651000","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0270\/9238\/5846\/files\/24191743482694_3d011d8c-f2cf-425d-863f-0fce517017ed.jpg?v=1780433432"},{"product_id":"nadiya-bakes-hardcover","title":"NADIYA BAKES (Hardcover)","description":"\u003cb\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER • The host of the beloved Netflix series \u003ci\u003eTime to Eat\u003c\/i\u003e and \u003ci\u003eNadiya Bakes\u003c\/i\u003e and winner of \u003ci\u003eThe Great British Baking Show\u003c\/i\u003e\u003c\/b\u003e \u003cb\u003ereturns to her true love, baking, with more than 100 delicious, \u003cb\u003eAmericanized\u003c\/b\u003e recipes for sweet treats.\u003c\/b\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eTIME OUT \u003c\/i\u003eAND \u003ci\u003eTHE KITCHN\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWhen Nadiya Hussain, the UK's \"national treasure,\" began cooking, she headed straight to the oven—which, in her home, wasn't used for baking, but rather for storing frying pans! One day, her new husband asked her to bake him a cake and then . . . she was hooked! Baking soon became a part of her daily life. \u003cbr\u003e\u003cbr\u003eIn her newest cookbook, based on her Netflix show and BBC series \u003ci\u003eNadiya Bakes,\u003c\/i\u003e Nadiya shares more than 100 simple and achievable recipes for cakes, cookies, breads, tarts, and puddings that will become staples in your home. From Raspberry Amaretti Biscuits and Key Lime Cupcakes to Cheat's Sourdough and Spiced Squash Strudel, Nadiya has created an ultimate baking resource for just about every baked good that will entice beginner bakers and experienced pastry makers alike.","brand":"Hussain, Nadiya","offers":[{"title":"Default Title","offer_id":52337125523730,"sku":"9780593233733","price":12.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0270\/9238\/5846\/files\/5327123482399.jpg?v=1780433493"},{"product_id":"good-book-of-southern-baking-hardcover","title":"GOOD BOOK OF SOUTHERN BAKING (Hardcover)","description":"\u003cb\u003e100+ beloved recipes proving that Southern baking is American baking—from the James Beard Award-winning chef and owner of the New Orleans bakery Willa Jean.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e\u003cb\u003e“Kelly Fields bakes with the soul of a grandma, the curiosity of a student, and the skill of a master.”—Vivian Howard, author of \u003ci\u003eDeep Run Roots: Stories and Recipes from My Corner of the South\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eThe New York Times Book Review \u003c\/i\u003e• \u003ci\u003eBon Appétit \u003c\/i\u003e• \u003ci\u003eThe Atlanta Journal-Constitution \u003c\/i\u003e• \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eCelebrated pastry chef Kelly Fields has spent decades figuring out what makes the absolute best biscuits, cornbread, butterscotch pudding, peach pie, and, well, every baked good in the Southern repertoire. Here, in her first book, Fields brings you into her kitchen, generously sharing her boundless expertise and ingenious ideas. With more than one hundred recipes for quick breads, muffins, biscuits, cookies and bars, puddings and custards, cobblers, crisps, galettes, pies, tarts, and cakes—including dozens of variations on beloved standards—this is the new bible for Southern baking.","brand":"Fields, Kelly","offers":[{"title":"Default Title","offer_id":52337127358738,"sku":"9781984856227","price":14.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0270\/9238\/5846\/files\/19086013482894.jpg?v=1780433590"},{"product_id":"ottolenghi-test-kitchen-extra-good-things-paperback","title":"Ottolenghi Test Kitchen: Extra Good Things (Paperback)","description":"\u003cb\u003eNATIONAL BESTSELLER • Yotam Ottolenghi, Noor Murad, and the test kitchen superteam behind \u003ci\u003eShelf Love\u003c\/i\u003e deliver maximum-flavor recipes with make-ahead condiments, sauces, and more toppings that transform any dish into an Ottolenghi favorite.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eIACP AWARD FINALIST • ONE OF THE BEST COOKBOOKS OF THE YEAR: NPR, \u003ci\u003eDelish, Epicurious\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eExtra Good Things\u003c\/i\u003e is all about the secret culinary weapons—condiments, sauces, dressings, and more—that can make a good meal spectacular. The abundant, vegetable-forward recipes in this collection give you a delicious dish plus that special takeaway—a sauce, a sprinkle, a pickle!—that you can repurpose time and time again in other recipes throughout the week, with limitless opportunity. These extras help you stock your fridges and pantries the Ottolenghi way, so you can effortlessly accessorize your plates with pops of texture and color, acidity and heat, and all the magical flavor bombs that keep you coming back for more.\u003cbr\u003e\u003cbr\u003eAnd this is where the fun really begins, with extras like marinated feta, featured in a dish of oven-braised chickpeas, that can then be spooned onto your favorite salad or swirled into soup. Slow-cooked za’atar tomatoes top a polenta pizza for dinner but will also make the best-ever bruschetta or pasta sauce. Or a crispy, crunchy panko topping full of ginger, shallots, and sesame that you first meet on soba noodles but you'll want to put on . . . well, just about everything.\u003cbr\u003e\u003cbr\u003eWhether it’s a spicy kick of pickled chile or an herbaceous salsa to lighten and brighten, \u003ci\u003eExtra Good Things\u003c\/i\u003e shows you how to fill your kitchen with adaptable, homemade ingredients that will make any dish undeniably “Ottolenghi.”","brand":"Murad, Noor","offers":[{"title":"Default Title","offer_id":52337128112402,"sku":"9780593234389","price":14.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0270\/9238\/5846\/files\/5333683482399.jpg?v=1780433633"},{"product_id":"american-cuisine-hardcover","title":"AMERICAN CUISINE (Hardcover)","description":"\u003cb\u003eWith an ambitious sweep over two hundred years, Paul Freedman’s lavishly illustrated history shows that there actually is an American cuisine.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eFor centuries, skeptical foreigners—and even millions of Americans—have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation’s palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself. \u003cp\u003eCombining historical rigor and culinary passion, Freedman underscores three recurrent themes—regionality, standardization, and variety—that shape a completely novel history of the United States.\u003c\/p\u003e \u003cp\u003eFrom the colonial period until after the Civil War, there was a patchwork of regional cooking styles that produced local standouts, such as gumbo from southern Louisiana, or clam chowder from New England. Later, this kind of regional identity was manipulated for historical effect, as in Southern cookbooks that mythologized gracious “plantation hospitality,” rendering invisible the African Americans who originated much of the region’s food.\u003c\/p\u003e \u003cp\u003eAs the industrial revolution produced rapid changes in every sphere of life, the American palate dramatically shifted from local to processed. A new urban class clamored for convenient, modern meals and the freshness of regional cuisine disappeared, replaced by packaged and standardized products—such as canned peas, baloney, sliced white bread, and jarred baby food.\u003c\/p\u003e \u003cp\u003eBy the early twentieth century, the era of homogenized American food was in full swing. Bolstered by nutrition “experts,” marketing consultants, and advertising executives, food companies convinced consumers that industrial food tasted fine and, more importantly, was convenient and nutritious. No group was more susceptible to the blandishments of advertisers than women, who were made feel that their husbands might stray if not satisfied with the meals provided at home. On the other hand, men wanted women to be svelte, sporty companions, not kitchen drudges. The solution companies offered was time-saving recipes using modern processed helpers. Men supposedly liked hearty food, while women were portrayed as fond of fussy, “dainty,” colorful, but tasteless dishes—tuna salad sandwiches, multicolored Jell-O, or artificial crab toppings.\u003c\/p\u003e \u003cp\u003eThe 1970s saw the zenith of processed-food hegemony, but also the beginning of a food revolution in California. What became known as New American cuisine rejected the blandness of standardized food in favor of the actual taste and pleasure that seasonal, locally grown products provided. The result was a farm-to-table trend that continues to dominate.\u003c\/p\u003e \u003cp\u003e“A book to be savored” (Stephen Aron), \u003ci\u003eAmerican Cuisine\u003c\/i\u003e is also a repository of anecdotes that will delight food lovers: how dry cereal was created by William Kellogg for people with digestive and low-energy problems; that chicken Parmesan, the beloved Italian favorite, is actually an American invention; and that Florida Key lime pie goes back only to the 1940s and was based on a recipe developed by Borden’s condensed milk. More emphatically, Freedman shows that American cuisine would be nowhere without the constant influx of immigrants, who have popularized everything from tacos to sushi rolls.\u003c\/p\u003e \u003cp\u003e“Impeccably researched, intellectually satisfying, and hugely readable” (Simon Majumdar), \u003ci\u003eAmerican Cuisine\u003c\/i\u003e is a landmark work that sheds astonishing light on a history most of us thought we never had.\u003c\/p\u003e","brand":"Freedman, Paul","offers":[{"title":"Default Title","offer_id":52337128866066,"sku":"9781631494628","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0270\/9238\/5846\/files\/24279563482768.jpg?v=1780433670"},{"product_id":"tools-for-food-hardcover","title":"TOOLS FOR FOOD (Hardcover)","description":"\u003cp\u003e\"Part-gift book, part-design object, part-visual history, part-product design tome, Tools For Food is, as the title suggests, a book that explores the history of our most-loved and intriguing kitchen items. This culinary journey takes us around the globe to explore the utensils that went from primitive necessities to specialised equipment, and, of course, those that reversed this process; diving into the history of these objects uncovers how and what we cook has changed over the centuries. Divided into chapters by function - store, cut, grind, squeeze and mix - each section will contain 10-20 tools, representing the evolution of how our most significant and necessary kitchen tools came to be, showcasing their origins, right up to the most popularised, iconic or cutting-edge versions of today. Each image will be accompanied with information about this particular version's origin, as well as fun facts about its relationship between culture and cooking\"--Publisher's description.\u003c\/p\u003e","brand":"Mynatt, Corinne","offers":[{"title":"Default Title","offer_id":52337129816338,"sku":"9781784884048","price":13.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0270\/9238\/5846\/files\/13455313482823_f6026624-5565-49b5-b42b-3364bf65af3f.jpg?v=1780433720"},{"product_id":"jgv-hardcover","title":"JGV (Hardcover)","description":"\u003cb\u003eOne of the most influential chef-restaurateurs of all time reflects on a career defined by surprising, delicious food.\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eFrom his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten’s cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home.\u003c\/p\u003e \u003cp\u003eJean-Georges was born in Alsace in eastern France to a family in the coal business. He spent his childhood watching, mesmerized, as his mother produced elaborate lunches each day at 12:30 p.m. sharp and exquisite dinners at exactly 7:30 p.m. Served rich goose stew and tender roasted local vegetables, Vongerichten’s palate was forever transformed, and such were the origins of his culinary genius.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eJGV\u003c\/i\u003e is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own in New York City, London, Singapore, Sao Paolo, and back in France. Every story is full of wisdom, conveyed with the magnanimity and precision that has made this chef a household name.\u003c\/p\u003e \u003cp\u003eAnchoring this remarkable memoir are twelve recipes that have defined Jean-Georges's career: an egg caviar still on his menu forty years after his mentor taught him the simple preparation; shrimp satay with a wine-oyster reduction from his landmark Lafayette restaurant; a pea guacamole that had President Obama tweeting; and more.\u003c\/p\u003e \u003cp\u003eEnlivened with his hand-drawn sketches and intimate photographs, \u003ci\u003eJGV\u003c\/i\u003e is a book for young chefs, as well as anyone who has ever stood at a stove and wondered what might be.\u003c\/p\u003e","brand":"Vongerichten, Jean-Georges","offers":[{"title":"Default Title","offer_id":52337133650194,"sku":"9780393608489","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0270\/9238\/5846\/files\/3165773482328_2255ce73-62c1-4af8-8d7d-23543debafb2.jpg?v=1780433827"},{"product_id":"everyday-drinking-paperback","title":"EVERYDAY DRINKING (Paperback)","description":"Kingsley Amis was one of the great masters of comic prose, and no subject was dearer to him than the art and practice of imbibing.\u003cbr\u003e This new volume brings together the best of his three out-of-print works on the subject- Kingsley Amis in Drink, Everyday Drinking and How's Your Glass? In one handsome package, the book covers a full shelf of the master's riotous and erudite thoughts on the drinking arts- along with a series of well-tested recipes (including a cocktail called the Lucky Jim) are Amis's musings on The Hangover, The Boozing Man's Diet, The Mean Sod's Guide, and (presumably as a matter of speculation) How Not to Get Drunk - all leavened with fun quizzes on the making and drinking of alcohol all over the world.\u003cbr\u003e Mixing practical know-how and hilarious opinionation, this is a delightful cocktail of wry humour and distilled knowledge, served by one of our great gimlet wits.","brand":"Amis, Kingsley","offers":[{"title":"Default Title","offer_id":52337133814034,"sku":"9781408803837","price":6.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0270\/9238\/5846\/files\/16149063482689_59b46040-f18d-45c4-ba05-b238f70894c2.jpg?v=1780433835"},{"product_id":"little-book-of-jewish-feasts-hardcover","title":"LITTLE BOOK OF JEWISH FEASTS (Hardcover)","description":"\u003cb\u003e\u003ci\u003e Little Book of Jewish Feasts\u003c\/i\u003e offers the perfect dishes to feature at the center of the table.\u003c\/b\u003e Leah Koenig shares 25 globally inspired Jewish holiday main dishes that will satisfy and delight, from Balsamic and Brown Sugar Brisket to Poppy Seed Chicken Schnitzel. Building on traditional flavors with the innovative and modern interpretations that Koenig is known for, the book features vibrant photographs of each of the show stopping recipes that embody the flavors of Jewish cuisine. 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Butchers have emerged as the rock stars of the culinary world, and cozy gastropubs serving up pork belly, lamb burgers, and sweetbreads rule the restaurant scene. In New York, the humble meatball enjoys entree status from upscale Gramercy Tavern to The Meatball Shop. Across the country in San Francisco, savvy chefs flock to hip meat markets like The Fatted Calf. If butchers are our new rock stars, then Berlin Reed is their front man.\u003cbr\u003e\u003cbr\u003eReed is \"The Ethical Butcher,\" a former self-described militant vegan punk who grudgingly took a job as a butcher's apprentice in Brooklyn when he could find no other work. Shockingly, he fell in love with the art of butchering, and a food revolution was born. Along the way he saw how corporate greed, unsustainable food practices, and outright misinformation gave birth to such falsities as the USDA label \"organic\" and the conglomerate of eco-friendly supermarkets. 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