{"title":"Home Cooking for the Holidays","description":"\u003cp\u003eour favorites in food. and we eat good. \u003c\/p\u003e","products":[{"product_id":"the-dooky-chase-cookbook","title":"The Dooky Chase Cookbook","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003eDelectable Creole recipes from the legendary restaurant menu and the personal files of its mastermind founder. Leah Chase spices her cookbook with stories that reflect her Creole heritage and document the origin of various recipes.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhere do personalities the likes of Ella Fitzgerald, Lena Horne, Ray Charles, Lou Rawls, Sarah Vaughan, Dizzy Gillespie, the Jackson 5, and Presidents George W. Bush and Barack Obama choose to eat when they are in New Orleans? Dooky Chase’s Restaurant, a New Orleans landmark and celebrated bastion of fine Creole food, has welcomed these notable individuals as well as thousands of locals through its doors since opening in 1941. The unquestionable authority in the restaurant’s kitchen for many of those years, Leah Chase offers here a collection of recipes from the menu and her personal files that have delighted patrons for decades.\u003c\/p\u003e\n\u003cp\u003eEach section is introduced with an original work from the art collection hanging in the dining room. Interspersed among the entries are anecdotes and recipe origins from the estimable Leah Chase herself. This cookbook features some two hundred recipes ranging from the traditional to the adventuresome, with entries in bread, soup, meat, poultry, and dessert categories. Many of Leah Chase’s iconic dishes are included: Shrimp Clemenceau, Southern Fried Chicken, Crawfish Etouffée, Split Pea Soup, Creole Jambalaya, Court Bouillon, Lemon Meringue Pie, and the famed Gumbo des Herbes.\u003c\/p\u003e\n\u003cp\u003ePresented here from the original edition published in 1990 are recipes and sentiments that will be forever intertwined with the history of New Orleans.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eLoyal to the tenets of Creole cuisine and mindful of her country roots,\u003cstrong\u003e Leah Chase\u003c\/strong\u003e has been featured in hundreds of publications, including Food \u0026amp; Wine and Saveur. In addition to having hosted her own television program, she appeared numerous times on NPR, CNN, CBS, the Food Network, and many other programs. She was a driving force in the culinary and cultural revival of New Orleans and in the international popularity of Creole cuisine. Leah Chase's accolades include honorary degrees from schools across the country. She received a Lifetime Achievement Award from the Southern Foodways Alliance, the Ella Brennan Savoir Faire Award for Excellence from the American Culinary Federation, and the Outstanding Woman Award from the National Council of Negro Women. For her contributions to the culinary world, she was inducted into the James Beard Foundation's Who's Who of Food and Beverages in America in 2010. In 2016, just after her ninety-third birthday, she received the Foundation's Lifetime Achievement Award. As a cultural icon, her portrait hangs in the permanent collection of the National Portrait Gallery in Washington, DC. Her beloved husband died in 2016 and Leah Chase reigned over her kitchen every day until her death in 2019 at the age of ninety-six, still surrounded by family and friends. Her joie de vivre remains as an inspiration to all in her cookbooks, a biography, Leah Chase: Listen, I Say Like This, and an inspirational children's book, A Long Way from the Strawberry Patch: The Life of Leah Chase, both written through interviews with the author, Carol Allen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHardcover: 288 pages\u003c\/li\u003e\n\u003cli\u003ePublisher: Pelican (April 30, 1990)\u003c\/li\u003e\n\u003cli\u003eLanguage: English\u003c\/li\u003e\n\u003cli\u003eISBN-10: 1455627666\u003c\/li\u003e\n\u003cli\u003eISBN-13: 9781455627660\u003c\/li\u003e\n\u003cli\u003eProduct Dimensions: 6.2 x 0.7 x 9.1 inches\u003c\/li\u003e\n\u003cli\u003eShipping Weight: 1.4 pounds\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Leah Chase","offers":[{"title":"Hardcover","offer_id":36843603296423,"sku":"9781455627660","price":27.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/4014\/9820\/products\/thedookychasecookbook.jpg?v=1595712765"},{"product_id":"jubilee-cookbook","title":"Jubilee \/\/ Recipes from Two Centuries of African American Cooking","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThroughout her career, \u003cstrong\u003eToni Tipton-Martin\u003c\/strong\u003e has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to Black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it?\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn \u003ci data-mce-fragment=\"1\"\u003eJubilee, \u003c\/i\u003eTipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs\u2028 to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon \u0026amp; Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, \u003ci data-mce-fragment=\"1\"\u003eJubilee \u003c\/i\u003epresents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003eToni Tipton-Martin\u003c\/b\u003e\u003c\/strong\u003e is a culinary journalist and community activist and the author of the James Beard Award-winning \u003ci\u003eThe Jemima Code\u003c\/i\u003e. Her collection of more than three hundred African American cookbooks has been exhibited at the James Beard House, and she has twice been invited to the White House to participate in First Lady Michelle Obama's programs to raise a healthier generation of kids. Tipton-Martin is a founding member of the Southern Foodways.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eItem Weight:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e2.5 pounds\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eHardcover:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e320 pages\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eISBN-10:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e1524761737\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eISBN-13:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e9781524761738\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eDimensions:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e8.2 x 1.1 x 10.3 inches\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003ePublisher:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eClarkson Potter; Illustrated edition (November 5, 2019)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eLanguage:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eEnglish\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Toni Tipton-Martin","offers":[{"title":"Hardcover","offer_id":37445006459047,"sku":"9781524761738","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/4014\/9820\/products\/jubileecookbook.jpg?v=1607230742"},{"product_id":"the-taste-of-country-cooking-edna-lewis","title":"The Taste of Country Cooking","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn recipes and reminiscences equally delicious, Edna Lewis celebrates the uniquely American country cooking she grew up with some fifty years ago in a small Virginia Piedmont farming community that had been settled by freed slaves. With menus for the four seasons, she shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year:\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e• The fresh taste of spring—the first shad, wild mushrooms, garden strawberries, field greens and salads . . . honey from woodland bees . . . a ring mold of chicken with wild mushroom sauce . . . the treat of braised mutton after sheepshearing.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e• The feasts of summer—garden-ripe vegetables and fruits relished at the peak of flavor . . . pan-fried chicken, sage-flavored pork tenderloin, spicy baked tomatoes, corn pudding, fresh blackberry cobbler, and more, for hungry neighbors on Wheat-Threshing Day . . . Sunday Revival, the event of the year, when Edna’s mother would pack up as many as fifteen dishes (what with her pickles and breads and pies) to be spread out on linen-covered picnic tables under the church’s shady oaks . . . hot afternoons cooled with a bowl of crushed peaches or hand-cranked custard ice cream.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e• The harvest of fall—a fine dinner of baked country ham, roasted newly dug sweet potatoes, and warm apple pie after a day of corn-shucking . . . the hunting season, with the deliciously “different” taste of game fattened on hickory nuts and persimmons . . . hog-butchering time and the making of sausages and liver pudding . . . and Emancipation Day with its rich and generous thanksgiving dinner.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e• The hearty fare of winter—holiday time, the sideboard laden with all the special foods of Christmas for company dropping by . . . the cold months warmed by stews, soups, and baked beans cooked in a hearth oven to be eaten with hot crusty bread before the fire.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe scores of recipes for these marvelous dishes are set down in loving detail. We come to understand the values that formed the remarkable woman—her love of nature, the pleasure of living with the seasons, the sense of community, the satisfactory feeling that hard work was always rewarded by her mother’s good food. Having made us yearn for all the good meals she describes in her memories of a lost time in America, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, natural country cooking that was so happy a part of her girlhood in Freetown, Virginia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003ePublisher:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eKnopf; Illustrated edition (August 1, 2006)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eLanguage:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eEnglish\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eHardcover:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e268 pages\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eISBN-10:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e0307265609\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eISBN-13:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e9780307265609\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eItem Weight:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e1.41 pounds\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eDimensions:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e9.44 x 6.94 x 1.09 inches\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Edna Lewis","offers":[{"title":"Hardcover","offer_id":37642365599911,"sku":"9780307265609","price":26.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/4014\/9820\/products\/tasteofcountry.jpg?v=1608427471"},{"product_id":"salt-fat-acid-heat","title":"Salt, Fat, Acid, Heat \/\/ Mastering the Elements of Good Cooking","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNow a Netflix series!\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eNew York Times\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eBestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn the tradition of \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Joy of Cooking\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e and \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eHow to Cook Everything\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e comes \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEchoing Samin’s own journey from culinary novice to award-winning chef, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSalt, Fat Acid, Heat\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFeaturing 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith a foreword by Michael Pollan\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb data-mce-fragment=\"1\"\u003eNamed \u003c\/b\u003e\u003cb data-mce-fragment=\"1\"\u003eone of the Best Books of 2017 by: NPR, BuzzFeed, \u003ci data-mce-fragment=\"1\"\u003eThe\u003c\/i\u003e \u003ci data-mce-fragment=\"1\"\u003eAtlantic\u003c\/i\u003e, \u003ci data-mce-fragment=\"1\"\u003eThe \u003c\/i\u003e\u003ci data-mce-fragment=\"1\"\u003eWashington Post\u003c\/i\u003e, \u003ci data-mce-fragment=\"1\"\u003eChicago Tribune\u003c\/i\u003e, \u003ci data-mce-fragment=\"1\"\u003eRachel Ray Every Day\u003c\/i\u003e, \u003ci data-mce-fragment=\"1\"\u003eSan Francisco Chronicle\u003c\/i\u003e, Vice Munchies, Elle.com, \u003ci data-mce-fragment=\"1\"\u003eGlamour\u003c\/i\u003e, Eater, \u003ci data-mce-fragment=\"1\"\u003eNewsday, Minneapolis Star Tribune\u003c\/i\u003e,\u003ci data-mce-fragment=\"1\"\u003e The Seattle Times\u003c\/i\u003e, \u003ci data-mce-fragment=\"1\"\u003eTampa Bay Times\u003c\/i\u003e, Tasting Table, \u003ci data-mce-fragment=\"1\"\u003eModern Farmer\u003c\/i\u003e, \u003ci data-mce-fragment=\"1\"\u003ePublishers Weekly,\u003c\/i\u003e and more.\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003ePublisher:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eSimon and Schuster; 4th edition (April 25, 2017)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eLanguage:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eEnglish\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eHardcover:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e480 pages\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eISBN-10:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e1476753830\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eISBN-13:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e9781476753836\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eItem Weight:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e2.76 pounds\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eDimensions:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e7.38 x 1.4 x 9.13 inches\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Samin Nosrat","offers":[{"title":"Hardcover","offer_id":39896623022247,"sku":"9781476753836","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/4014\/9820\/products\/sltfatacid.jpg?v=1620246030"},{"product_id":"black-food","title":"Black Food \/\/ Stories, Art, and Recipes from Across the African Diaspora","description":"\u003cp\u003e\u003cb data-mce-fragment=\"1\"\u003eA beautiful, rich, and groundbreaking cookbook exploring Black foodways within America and around the world, curated by food activist and author of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eVegetable Kingdom\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eBryant Terry.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAs much a joyful celebration of Black culture as a cookbook, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBlack Food\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e explores the interweaving of food, experience, and community through original poetry and essays, including \"Jollofing with Toni Morrison\" by Sarah Ladipo Manyika, \"Queer Intelligence\" by Zoe Adjonyoh, \"The Spiritual Ecology of Black Food\" by Leah Penniman, and \"Foodsteps in Motion\" by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Meatballs with Egusi and Squash from Edouardo Jordan, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith arresting artwork and innovative design, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBlack Food\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a visual and spiritual feast that will satisfy any soul.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eA national leader in the movement to promote healthy eating, \u003cb\u003eBryant Terry\u003c\/b\u003e is the author of \u003ci\u003eThe Inspired Vegan\u003c\/i\u003e and the critically acclaimed \u003ci\u003eVegan Soul Kitchen\u003c\/i\u003e. Along with Anna Lappé, Bryant co-authored \u003ci\u003eGrub\u003c\/i\u003e, which the \u003ci\u003eNew York Times\u003c\/i\u003e called \"ingenious.\" He is also the host of \u003ci\u003eUrban Organic, \u003c\/i\u003ea multi-episode web series that he co-created. Bryant's work has been featured in the \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eGourmet, Food \u0026amp; Wine, O: The Oprah Magazine, Essence, Yoga Journal, \u003c\/i\u003eand \u003ci\u003eVegetarian Times\u003c\/i\u003e, among others. He has made dozens of national television and radio appearances including the \u003ci\u003eMartha Stewart Show\u003c\/i\u003e, \u003ci\u003eEmeril Green\u003c\/i\u003e, \u003ci\u003eThe Splendid Table\u003c\/i\u003e, \u003ci\u003e\u003c\/i\u003eand \u003ci\u003eMorning Edition\u003c\/i\u003e. He lives in Oakland, California.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003ePublisher:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e4 Color (October 19, 2021)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eLanguage:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eEnglish\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eHardcover:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e320 pages\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eISBN-10:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e1984859722\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eISBN-13:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e9781984859723\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eItem Weight:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e1.25 pounds\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eUNSPSC-Code:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e55101500\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eDimensions:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e7.5 x 9.5 inches\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Bryant Terry","offers":[{"title":"Hardcover","offer_id":39971364798631,"sku":"9781984859723","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/4014\/9820\/products\/blackfoodbryantterry.jpg?v=1620867898"},{"product_id":"ghetto-gastro-black-power-kitchen","title":"Ghetto Gastro Presents Black Power Kitchen","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003ePart cookbook. Part manifesto.\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCreated with big Bronx energy, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBlack Power Kitchen\u003c\/span\u003e\u003cspan\u003e combines 75 mostly plant-based, layered-with-flavor recipes with immersive storytelling, diverse voices, and striking images and photographs that celebrate Black food and Black culture, and inspire larger conversations about race, history, food inequality, and how eating well can be a pathway to personal freedom and self-empowerment.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eGhetto Gastro Presents Black Power Kitchen\u003c\/span\u003e\u003cspan\u003e is the first book from the Bronx-based culinary collective, and it does for the cookbook what Ghetto Gastro has been doing for the food world in general—disrupt, expand, reinvent, and stamp it with their unique point of view. Ghetto Gastro sits at the intersection of food, music, fashion, visual arts, and social activism. They’ve partnered with Nike and Beats by Dre, designed cookware sold through Williams-Sonoma and Target, and won a Future of Gastronomy award from the World’s 50 Best.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNow they bring their multidisciplinary approach to a cookbook, with nourishing recipes that are layered with waves of crunch, heat, flavor, and umami. They are born of the authors’ cultural heritage and travels—from riffs on family dishes like Strong Back Stew and memories of Uptown with Red Velvet Cake to neighborhood icons like Triboro Tres Leches and Chopped Stease (their take on the classic bodega chopped cheese) to recipes redolent of the African diaspora like Banana Leaf Fish and King Jaffe Jollof. All made with a sense of swag.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eGhetto Gastro\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e is the Bronx-born culinary collective from \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eJon Gray\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ePierre Serrao\u003c\/span\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eLester Walker\u003c\/span\u003e\u003cspan\u003e. The group has defined its own lane, merging food, fashion, music, art, and design. Claiming both the beauty and grit from the streets with the aspiration and aesthetics of the finer things, Ghetto Gastro’s interdisciplinary approach celebrates the Bronx as a driver of global culture. The crew masterfully blends influences from the African diaspora, global South ingredients, and the pulse of hip-hop to create offerings that address race, identity, and economic empowerment.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eOsayi Endolyn\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e is a James Beard Award–winning writer, whose work explores food and identity. She’s been published in the \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eNew York Times\u003c\/span\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eWashington Post\u003c\/span\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eLos Angeles Times\u003c\/span\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eWall Street Journal\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eTime\u003c\/span\u003e\u003cspan\u003e,\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eEater\u003c\/span\u003e\u003cspan\u003e,\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eFood \u0026amp; Wine\u003c\/span\u003e\u003cspan\u003e,\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eCondé Nast Traveler\u003c\/span\u003e\u003cspan\u003e,\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eTravel + Leisure\u003c\/span\u003e\u003cspan\u003e, and the \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eOxford American\u003c\/span\u003e\u003cspan\u003e. She’s a regular contributor to food-centered storytelling on various TV and audio platforms. Endolyn is the coauthor of the national bestseller \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eT\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ehe Rise: Black Cooks and the Soul of American Food\u003c\/span\u003e\u003cspan\u003e with Marcus Samuelsson.\u003cbr\u003e \u003cbr\u003eSince launching in 2012, Ghetto Gastro has gone from hosting underground parties to spearheading large-scale brand campaigns and events with leading fashion designers, artists, and entrepreneurs. Their collaborators and partners include figures like Virgil Abloh, Nike, Cartier, the Serpentine, the Museum of Modern Art, and many more. \u003cbr\u003e \u003cbr\u003eDuring the onset of the pandemic in 2020, Ghetto Gastro prioritized Bronx grassroots initiatives and mutual aid. In recognition for feeding their community, the group was nominated for the Basque Culinary World Prize. In 2021, Ghetto Gastro launched its namesake consumer goods brand of pantry items inspired by ancestral ingredients. The collective released a custom line of kitchen appliances, CRUXGG, across Target stores nationwide and a cookware line with Williams Sonoma. Follow along at @ghettogastro on Instagram.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003ePublisher: \u003c\/span\u003e\u003cspan\u003eArtisan (October 18, 2022)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eLanguage: \u003c\/span\u003e\u003cspan\u003eEnglish\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eHardcover: \u003c\/span\u003e\u003cspan\u003e304 pages\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eISBN-10: \u003c\/span\u003e\u003cspan\u003e1648290167\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eISBN-13: \u003c\/span\u003e\u003cspan\u003e9781648290169\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eItem Weight: \u003c\/span\u003e\u003cspan\u003e1.74 pounds\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ghetto Gastro","offers":[{"title":"Hardcover","offer_id":42836845920491,"sku":"9781648290169","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/4014\/9820\/products\/ghettogastrobook.jpg?v=1652808487"},{"product_id":"justice-of-the-pies","title":"Justice of the Pies \/\/ Sweet and Savory Pies, Quiches, and Tarts Plus Inspirational Stories from Exceptional People","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003ePies (and tarts, quiches, and more) with a purpose from celebrated Chicago baker and star of Netflix's\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBake Squad,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003eMaya-Camille Broussard\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eJustice of the Pies,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eMaya-Camille Broussard shares more than 85 recipes for sweet and savory pies and other mouthwatering creations that put her social mission-based bakery on the map, including her famous \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eSalted Caramel Peach Pie\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e and \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eBrandied Banana Butterscotch Pie\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, as well as hearty renditions like the \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eFig + Pig Quiche\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e and \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eRoasted Brussels Sprouts + Cherry Tart\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Maya-Camille also tells the stories of heroes outside the kitchen: luminaries who strive for social justice and equity, and shares recipes they've inspired. Maya-Camille's bakery was launched in honor of her father, who was a criminal defense attorney and had a deep love of baking pie. Through her bakery she proves that good work and delicious decadence can go hand in hand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\"No one understands the power of forging human connection through baked goods better than pie-queen Maya-Camille Broussard. This new classic has me racing to my cupboards to bake something up.\"--Christina Tosi, chef and founder of Milk Bar\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003e\u003cb\u003eMaya-Camille Broussard\u003c\/b\u003e is the chef-owner of the satellite bakery Justice of the Pies in Chicago and the star of the Netflix show Bake Squad; she has been featured in Esquire, the Chicago Tribune, Thrillist, and on Today. Maya-Camille, who is a member of the Deaf and Hard of Hearing community, strives to impact the world in a meaningful and positive way--whether it's through community-based activism or through a perfect Strawberry-Basil Key Lime Pie.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003ePublisher: \u003c\/span\u003e\u003cspan\u003eClarkson Potter (October 18, 2022)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eLanguage: \u003c\/span\u003e\u003cspan\u003eEnglish\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eHardcover: \u003c\/span\u003e\u003cspan\u003e256 pages\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eISBN-10: \u003c\/span\u003e\u003cspan\u003e0593234448\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eISBN-13: \u003c\/span\u003e\u003cspan\u003e9780593234440\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eItem Weight: \u003c\/span\u003e\u003cspan\u003e2.64 pounds\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eDimensions: \u003c\/span\u003e\u003cspan\u003e8.78 x 0.93 x 10.28 inches\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\u003c\/ul\u003e","brand":"Maya-Camille Broussard","offers":[{"title":"Hardcover","offer_id":43506945130731,"sku":"9780593234440","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/4014\/9820\/products\/9780593234440.jpg?v=1666890924"},{"product_id":"juke-jazz-juice","title":"Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book \/\/ Cocktails from Two Centuries of African American Cookbooks","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eDiscover the fascinating history of Black mixology and its enduring influence on American cocktail culture through 70 rediscovered, modernized, or celebrated recipes, by the James Beard Award-winning author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eJubilee\u003c\/i\u003e.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eJuke Joints, Jazz Clubs, and Juice\u003c\/i\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e spotlights the creativity, hospitality, and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in two centuries' worth of Black cookbooks. From traditional tipples, such as the \u003c\/span\u003e\u003cb style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eAbsinthe Frappe\u003c\/b\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e or the \u003c\/span\u003e\u003cb style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eClover Leaf Cocktail\u003c\/b\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e, to new favorites, like the \u003c\/span\u003e\u003cb style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eJerk-Spiced Bloody Mary\u003c\/b\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e and the \u003c\/span\u003e\u003cb style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eGin and Juice 3.0\u003c\/b\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e, Toni Tipton-Martin shares a variety of recipes that shine a light on her influences, including underheralded early-twentieth-century icons, like Tom Bullock, Julian Anderson, and Atholene Peyton, and modern superstars, such as Snoop Dogg and T-Pain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDrawing on her expertise and research in historic and rare texts, Toni Tipton-Martin shows how these drinks have evolved over time and shares the stories of how Black mixology came to be--a culmination of generations of practice, skill, intelligence, and taste.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003eToni Tipton-Martin\u003c\/b\u003e\u003cem\u003e\u003cb\u003e \u003c\/b\u003eis a culinary journalist, a community activist, the editor-in-chief of Cook's Country magazine, and the author of two James Beard Award-winning cookbooks, The Jemima Code and Jubilee. Her collection of more than three hundred African American cookbooks has been exhibited at the James Beard House, and she has twice been invited to participate in First Lady Michelle Obama's programs to raise a healthier generation of kids. She is a founding member of the Southern Foodways Alliance and Foodways Texas.\u003c\/em\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003ePublisher: ‎\u003c\/span\u003e\u003cspan\u003eClarkson Potter (November 14, 2023)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eLanguage: ‎\u003c\/span\u003e\u003cspan\u003eEnglish\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eHardcover: ‎\u003c\/span\u003e\u003cspan\u003e256 pages\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eISBN-10: ‎\u003c\/span\u003e\u003cspan\u003e0593233824\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eISBN-13: ‎9\u003c\/span\u003e\u003cspan\u003e780593233825\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eItem Weight: ‎\u003c\/span\u003e\u003cspan\u003e1.25 pounds\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Toni Tipton-Martin","offers":[{"title":"Hardcover","offer_id":43966835720427,"sku":"9780593233825","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/4014\/9820\/files\/91qF0uKpq_L.jpg?v=1684887700"},{"product_id":"praisesong-kitchen-ghosts","title":"Praisesong for the Kitchen Ghosts","description":"\u003cp\u003e\u003cstrong\u003eA lyrical culinary journey that explores the hidden legacy of Black Appalachians, through powerful storytelling alongside nearly forty comforting recipes, from the former poet laureate of Kentucky.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003ePeople are always surprised that Black people reside in the hills of Appalachia. Those not surprised that we were there, are surprised that we stayed.\u003c\/p\u003e\n\u003cp\u003eYears ago, when O. Henry Prize-winning writer Crystal Wilkinson was baking a jam cake, she felt her late grandmother's presence. She soon realized that she was not the only cook in her kitchen; there were her ancestors, too, stirring, measuring, and braising alongside her. These are her kitchen ghosts, five generations of Black women who settled in Appalachia and made a life, a legacy, and a cuisine.\u003c\/p\u003e\n\u003cp\u003eAn expert cook, Wilkinson shares nearly forty family recipes rooted deep in the past, full of flavor--delicious favorites including Corn Pudding, Chicken and Dumplings, Granny Christine's Jam Cake, and Praisesong Biscuits, brought to vivid life through stunning photography. Together, Praisesong for the Kitchen Ghosts honors the mothers who came before, the land that provided for generations of her family, and the untold heritage of Black Appalachia.\u003c\/p\u003e\n\u003cp\u003eAs the keeper of her family's stories and treasured dishes, Wilkinson shares her inheritance in \u003cem\u003ePraisesong for the Kitchen Ghosts\u003c\/em\u003e. She found their stories in her apron pockets, floating inside the steam of hot mustard greens and tucked into the sweet scent of clove and cinnamon in her kitchen. Part memoir, part cookbook, \u003cem\u003ePraisesong for the Kitchen Ghosts\u003c\/em\u003e weaves those stories together with recipes, family photos, and a lyrical imagination to present a culinary portrait of a family that has lived and worked the earth of the mountains for over a century.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003cb\u003eCrystal Wilkinson\u003c\/b\u003e, Kentucky's Poet Laureate from 2021 to 2023, is the award-winning author of Perfect Black; The Birds of Opulence; Water Street; and Blackberries, Blackberries. She is the recipient of an NAACP Image Award for Outstanding Poetry, an O. Henry Prize, a USA Artists Fellowship, and an Ernest J. Gaines Prize for Literary Excellence. She has received recognition from the Yaddo Foundation, Hedgebrook, The Hermitage Foundation, and others. Her short stories, poems, and essays have appeared in numerous journals and anthologies. She currently teaches at the University of Kentucky in the creative writing MFA program.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"font-sans-medium text-right text-s text-gray\"\u003e\n\u003cul\u003e\n\u003cli\u003ePublisher: Clarkson Potter Publishers\u003c\/li\u003e\n\u003cli\u003ePublish Date: January 23, 2024\u003c\/li\u003e\n\u003cli\u003ePages: 256\u003c\/li\u003e\n\u003cli\u003eDimensions: 9.4 X 6.5 X 1.0 inches | 1.25 pounds\u003c\/li\u003e\n\u003cli\u003eLanguage: English\u003c\/li\u003e\n\u003cli\u003eType: Hardcover\u003c\/li\u003e\n\u003cli\u003eEAN\/UPC: 9780593236512\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e","brand":"Crystal Wilkinson","offers":[{"title":"Hardcover","offer_id":44174233403627,"sku":"9780593236512","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/4014\/9820\/files\/9780593236512.jpg?v=1696453675"},{"product_id":"cook-like-your-ancestors","title":"Cook Like Your Ancestors \/\/ An Illustrated Guide to Intuitive Cooking with Recipes from Around the World","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A field guide to the ethereal and mystical parts of our cooking that give it soul. It sings with the energy of intuition and tradition, spice and spirit that are behind the power of our ancestral pots and pans to make community and legacy.\" - Michael W. Twitty, culinary historian and James Beard Award-winning author of \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Cooking Gene\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e and \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eKoshersoul\u003c\/i\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eA fully illustrated guide to intuitive cooking! This beginner-friendly cookbook includes a primer on tools, ingredients, and using your own five senses to make delicious food, as well as twenty vegetarian recipes from worldwide cuisines.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHave you ever met someone who never uses recipes, yet makes incredible meals every time? It seems to be a magic preserved only in the hands of grandmothers, or any passionate provider. An ancient, special knowledge that takes a lifetime to perfect. But that's not always true. You can start learning now, and you probably know far more than you think.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eInside this fully illustrated cookbook is an introduction to intuitive food preparation! Meaning less reliance on teaspoons, grams, degrees, and exact cook times, and more on the way humans have always cooked: by tasting, watching, smelling, listening, feeling, and remembering. Follow along with home chef Mariah-Rose Marie to learn how to measure with your hands, season with your senses, balance flavors on the fly, remember ratios, and more--all with minimal equipment and minimal spending.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eYou can practice your new knowledge with the twenty delicious vegetarian recipes collected from family, friends, and contributors throughout the globe. From Persian kashk-e bademjan and Icelandic skyrterta to Mexican-Taiwanese horchata con boba, the recipes range from traditional to transformed, reflecting the way foods--like people--migrate, mix, adapt, and are remembered. This book was created with international and financial accessibility in mind, and the hope that readers of all backgrounds will find appreciation for the myriad people and flavors of our shared world.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSo grab your trusty cast iron skillet, and get cooking!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eMariah-Rose Marie\u003c\/b\u003e\u003cem\u003e \u003c\/em\u003eis a graphic novelist, story artist, illustrator and writer whose work can be seen anywhere from Netflix, FX, and HBO Max to The New Yorker, Science for the People Magazine, and The Nib. With empathy and humor, they create works about wildlife, politics, queer culture, history, and the intersections of identity.\u003cbr\u003e\u003cbr\u003eWhen not working on her upcoming graphic novels or storyboarding for TV, she can be found tending to urban gardens, cooking something spicy, or fighting people for sport. 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While she spent her summer breaks in Kenya, her home in the states during the school year held African house parties where Nigerian jollof rice, moin moin (steamed bean cakes), roasted chicken legs, and plantains were a common part of life. On weekends and special occasions, they would make Kenyan dishes like samosas, sauteed collard greens, barbecued meat, and other favorites from her childhood including Ethiopian and Eritrean recipes. As Kiano says, \"Californian cuisine embraces the flavors of its immigrant communities while celebrating the state's agriculture and the flavors of fresh produce,\" and that's the concept behind her cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eAfriCali\u003c\/i\u003e\u003cspan\u003e is not a traditional cookbook, but rather one inspired by the delicious meals Kiano has experienced in life. 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Harris\u003c\/b\u003e is the author, editor, and translator of seventeen books, including twelve cookbooks documenting the foods and foodways of the African diaspora. Her IACP Award-winning book \u003ci\u003eHigh on the Hog: A Culinary Journey from Africa to America\u003c\/i\u003e has been adapted into a Netflix series. Harris is a professor emerita at Queens College\/CUNY in New York and has written extensively for scholarly and popular publications. She served as the culinary consultant for the Smithsonian Museum of African American History and Culture and their lauded restaurant, the Sweet Home Café. She holds lifetime achievement awards from the Southern Foodways Alliance, the Soul Summit, and the James Beard Foundation, which also inducted Harris into the Cookbook Hall of Fame.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003ePublisher: Clarkson Potter Publishers\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePublish Date: June 10, 2025\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePages: 272\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDimensions: 1.25 pounds\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eLanguage: English\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eType: Hardcover\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eEAN\/UPC: 9780593139776\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBISAC Categories: Regional \u0026amp; Ethnic - American - General, Essays \u0026amp; Narratives, \u003c\/span\u003e\u003cspan\u003eHistory\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Jessica B. Harris","offers":[{"title":"Hardcover","offer_id":46041062998251,"sku":"9780593139776","price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/4014\/9820\/files\/9780593139776-1.jpg?v=1734450618"},{"product_id":"everythings-good","title":"Everything's Good \/\/ Cozy Classics You'll Cook Always and Forever: A Cookbook","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eFind joy in the kitchen with 100 recipes for nostalgic, flavorful comfort food from the creator of The Moody Foody.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eToni Chapman is a social media star who shares easy recipes for the homey classics you crave. Toni grew up in a family that loves to cook, and her homestyle cooking speaks to the beautiful intersectionality of food and family. Her dishes are inspired by the multicultural community she grew up in, with flavors from all over the globe. The 100 recipes she shares in \u003c\/span\u003e\u003ci\u003eEverything's Good\u003c\/i\u003e\u003cspan\u003e are approachable and weeknight-friendly, dialed in with her relentless attention to detail and brought to life by her bold and flavorful style. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003eEverything's Good\u003c\/i\u003e\u003cspan\u003e, Toni offers a treasure trove of brand-new recipes (and some viral favorites) with tips and tricks to set you up for success. Toni’s dishes are soulful and cozy—several recipes have been passed down from her family, like \u003c\/span\u003e\u003cb\u003ePollo Guisado (Puerto Rican Chicken Stew)\u003c\/b\u003e\u003cspan\u003e; some are inspired by the Southern staples she grew up eating, such as \u003c\/span\u003e\u003cb\u003eHoney Butter Corn Bread\u003c\/b\u003e\u003cspan\u003e; and others are Toni’s takes on the classics, like \u003c\/span\u003e\u003cb\u003eCreamy White Chicken Enchiladas with Salsa Verde\u003c\/b\u003e\u003cspan\u003e. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eToni Chapman\u003c\/b\u003e\u003cspan\u003e is a passionate home cook, recipe developer, and the creator of \u003c\/span\u003e\u003ci\u003eToni’s Recipes\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eThe Moody Foody\u003c\/i\u003e\u003cspan\u003e, where she shares bold, comforting dishes made for real life. Her flavor-packed, approachable cooking has landed her on \u003c\/span\u003e\u003ci\u003eGood Morning America, Live with Kelly and Mark,\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eand\u003c\/span\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eCBS Mornings\u003c\/i\u003e\u003cspan\u003e. Inspired by childhood favorites, takeout classics, and family traditions, her recipes are designed to impress, without the stress. Based in Miami, she loves cooking, entertaining, and traveling.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003ePublisher: \u003c\/span\u003e\u003cspan\u003eClarkson Potter (October 28, 2025)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eLanguage: \u003c\/span\u003e\u003cspan\u003eEnglish\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eHardcover: \u003c\/span\u003e\u003cspan\u003e256 pages\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eISBN-13: \u003c\/span\u003e\u003cspan\u003e9780593800782\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eItem Weight: \u003c\/span\u003e\u003cspan\u003e1.3 pounds\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eDimensions: 10.0 x 8.0 x 1.0\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eBISAC Categories: Cooking \u0026amp; Wine\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Toni Chapman","offers":[{"title":"Hardcover","offer_id":46303913476331,"sku":"9780593800782","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/4014\/9820\/files\/9780593800782.jpg?v=1748723336"},{"product_id":"padmas-all-american-tales","title":"Padma's All American \/\/ Tales, Travels, and Recipes from Taste the Nation and Beyond: A Cookbook","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003e“I never had to leave the country to taste the world’s flavors. Wherever you live, come along with me.”\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis book is a love letter.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIt is a love letter to the people who create and evolve American cuisine every day.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIt is a love letter to the foods that give America its vibrant palate.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWhen Padma Lakshmi arrived in New York City in the 1970s, she witnessed firsthand the cuisines of the immigrant communities around her: uniquely their own and yet quintessentially American. Here, in this very personal book—the result of five years of traveling and tasting, listening and observing for her show \u003c\/span\u003e\u003ci\u003eTaste the Nation\u003c\/i\u003e\u003cspan\u003e—Lakshmi compiles dozens of recipes from the immigrant and Indigenous communities she visits, as well as many from her own family, showing us what really comprises American cuisine.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFor Lakshmi, food is a lens. Through it, we can explore the influence of an eclectic array of cultures—and come to see, clearly, who we are and how we eat as a nation. \u003c\/span\u003e\u003ci\u003ePadma’s All American\u003c\/i\u003e\u003cspan\u003e gives us a kaleidoscopic view of the vast range of incredible dishes she delighted in tasting on her travels, from coast to coast, and everywhere in-between.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFrom Indian coconut rice and Peruvian tamales with chicken to Afghani dumplings with leeks and scallions—from Oaxacan mushroom tacos to a strawberry, cardamom and cream cake that will be your new favorite celebration treat—\u003c\/span\u003e\u003ci\u003ePadma’s All American\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eis filled with mouth-watering recipes, adapted here for the home cook—along with profiles and stories from the people who inspired the dishes. \u003c\/span\u003e\u003ci\u003ePadma’s All American\u003c\/i\u003e\u003cspan\u003e is a joyful book—a reflection of who we truly are as a nation, from one of our most essential culinarians.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003ePadma Lakshmi\u003c\/strong\u003e is an Emmy-nominated food expert, television producer, and \u003c\/span\u003e\u003ci\u003eNew York Times\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003ebestselling author. She is the creator of the critically-acclaimed Hulu series \u003c\/span\u003e\u003ci\u003eTaste the Nation,\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eand served as host and executive producer of Bravo’s \u003c\/span\u003e\u003ci\u003eTop Chef.\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eShe is co-founder of the Endometriosis Foundation of America and an ACLU Artist Ambassador for immigrants’ rights and women’s rights. She is the author of \u003c\/span\u003e\u003ci\u003eEasy Exotic, Tangy, Tart, Hot \u0026amp; Sweet, The Encyclopedia of Spices \u0026amp; Herbs,\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eher \u003c\/span\u003e\u003ci\u003eNew York Times\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003ebest-selling memoir \u003c\/span\u003e\u003ci\u003eLove, Loss, and What We Ate,\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eand the best-selling children’s book \u003c\/span\u003e\u003ci\u003eTomatoes for Neela.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePublisher: Knopf (November 04, 2025)\u003c\/li\u003e\n\u003cli\u003eLanguage: English\u003c\/li\u003e\n\u003cli\u003eHardcover: 352 pages\u003c\/li\u003e\n\u003cli\u003eISBN-13: 9780593535325\u003c\/li\u003e\n\u003cli\u003eItem Weight: 1.3  pounds\u003c\/li\u003e\n\u003cli\u003eDimensions: 8 x 1.4 x 10 inches\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Padma Lakshmi","offers":[{"title":"Hardcover","offer_id":46340465197291,"sku":"9780593535325","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/4014\/9820\/files\/9780593535325.jpg?v=1744323415"},{"product_id":"good-things-cookbook","title":"Good Things \/\/ Recipes and Rituals to Share with People You Love: A Cookbook","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eFrom the bestselling author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e—and one of America’s most beloved chefs and teachers—125 meticulously tested, flavor-forward, soul-nourishing recipes that bring joy and a sense of communion\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWith all the generosity of spirit that has endeared her to millions of fans, Samin Nosrat offers more than 125 of her favorite recipes—simply put, the things she most loves to cook for herself and for friends—and infuses them with all the beauty and care you would expect from the person Alice Waters called “America’s next great cooking teacher.” As Samin says, \"Recipes, like rituals, endure because they’re passed down to us—whether by ancestors, neighbors, friends, strangers on the internet, or me to you. A written recipe is just a shimmering decoy for the true inheritance: the thread of connection that cooking it will unspool.\"\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eGood Things\u003c\/i\u003e\u003cspan\u003e is an essential, joyful guide to cooking and living, whether you’re looking for a comforting tomato soup to console a struggling friend, seeking a deeper sense of connection in your life, or hosting a dinner for ten in your too-small dining room. Here you’ll find go-to recipes for ricotta custard pancakes, a showstopping roast chicken burnished with saffron, a crunchy, tingly Calabrian chili crisp, super-chewy sky-high focaccia, and a decades-in-the-making, childhood-evoking yellow cake with chocolate frosting. Along the way, you’ll also find plenty of tips, techniques, and lessons, from how to buy olive oil (check the harvest date) to when to splurge (salad dressing is where you want to use your best ingredients) to the best uses for your pressure cooker (chicken stock and dulce de leche, naturally).\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eGood Things\u003c\/i\u003e\u003cspan\u003e captures, with Samin’s trademark blend of warmth, creativity, and precision, what has made cooking such an important source of delight and comfort in her life.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eSamin Nosrat\u003c\/b\u003e\u003cspan\u003e is a cook, teacher, and author of the James Beard Award-winning #1 \u003c\/span\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003cspan\u003e bestseller \u003c\/span\u003e\u003ci\u003eSalt, Fat, Acid, Heat.\u003c\/i\u003e\u003cspan\u003e She was named one of \u003c\/span\u003e\u003ci\u003eTime\u003c\/i\u003e\u003cspan\u003e's 100 Most Influential People in the World and Chef of the Year by \u003c\/span\u003e\u003ci\u003eEater\u003c\/i\u003e\u003cspan\u003e. 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Through years-long research including collaborations with historians and extensive travel to the islands, food writer and chef Keshia Sakarah explores the complicated and varied stories of each nation through its beloved dishes, addressing difficult truths while at the same time creating a joyful collection of the most celebrated recipes in the region to pay homage to those who created them, from Haitian Independence - Soup Joumou and Dominican Saltfish Accra Fritters, to Guyanese Pepperpot and Montserratian Fish Broth, passed on through generations.\u003c\/p\u003e\n\u003cp\u003eIncluding stunning location photography, essays and recipes for breakfast, lunch, dinner and everything in between,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eCaribe\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis the ultimate tome of Caribbean cooking.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eKeshia Sakarah\u003c\/b\u003e\u003cspan\u003e is a food writer, recipe creator and previous chef\/owner of Caribe' - Caribbean Eating in Brixton. 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Born in Tennessee, and descended from Virginia freemen, Russell decided to move to Liberia at the age of 19. When her money for the trip was stolen, she was stranded in Lynchburg, Virginia, and began working as a cook and companion, traveling with women as a nurse. After living in Lynchburg for only four years, Russell's husband died and she moved with her son to Tennessee where she kept a boarding house and then went on to run a pastry shop. After a second dramatic robbery in 1864, Russell moved to Paw Paw, Michigan, because she had heard it was the \"garden of the west\" and published a cookbook \"with the intention of benefiting the public\" as well as supporting herself.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eA Domestic Cook Book\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003econtains 260 recipes and household tips that draw from Malinda Russell's twenty years of experience cooking in Southern kitchens, her boarding house, and her pastry shop, and showcase her skills as a pastry chef. This new edition includes a foreword by scholar Rafia Zafar as well as an introduction by the late food historian Janice Bluestein Longone that contextualize Russell's cookbook. Using the only known copy of the original book housed in the Janice Bluestein Longone Culinary Archive at the University of Michigan Library's Special Collections Research Center, this new edition preserves an important part of Michigan and American history and makes it widely available to readers for the first time.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eMalinda Russell\u003c\/b\u003e\u003cspan\u003e was born and raised in eastern Tennessee. In 1864, Russell moved to Michigan, where she settled in the Paw Paw area and published this volume in 1866.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePublisher: University of Michigan Regional\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePublish Date: February 18, 2025\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePages: 134\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLanguage: English\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eType: Paperback\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eEAN\/UPC: 9780472039647\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eDimensions: 8.4 X 5.6 X 0.3 inches | 0.4 pounds\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBISAC Categories: Cooking \u0026amp; Wine, History\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Malinda Russell","offers":[{"title":"Paperback","offer_id":46994387108075,"sku":"9780472039647","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/4014\/9820\/files\/9780472039647.jpg?v=1761518880"},{"product_id":"the-non-alcoholic-bar","title":"The Non Alcoholic Bar \/\/ Classic and Creative Cocktails for Everyone","description":"\u003cp\u003e\u003cstrong\u003ePresented by a hospitality veteran and an authority on drinks, this non-alcoholic cocktail book is organized by seven different taste profiles.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThere are plenty of reasons to need or want a drink--and plenty of reasons for that drink not to contain alcohol. But simply omitting it often yields a glass of something boring: more than just a buzz-maker, alcohol creates complexity and interest when it's in a drink. So how do you make up for that when you leave it out?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJohn deBary\u003c\/strong\u003e is stirring up nonalcoholic beverages that match the flavor, deliciousness, and interest of customary cocktails. Start by assembling your back bar with John's eighteen core recipes for syrups and infusions, which you'll partner with ingredients you probably already have on hand. Then pick your taste profile: Are you in the mood for something smoky while you sit by the fireplace? Endlessly searching for spice? Or maybe you want something bright and fruity to welcome in the warmer weather.\u003c\/p\u003e\n\u003cp\u003eHere you'll find versions of modified classics, like A Moderate Mule, Cucumber Collins, and Honey Sidecar, alongside John's unique creations, including Tahini Dreamsicle, a rich, nostalgic nod to the favorite childhood dessert; Arctic Cooler, a \"sophisticated\" take on blue Gatorade; and Rocking Chair Punch, the perfect setting for canned peaches and Earl Grey tea.\u003c\/p\u003e\n\u003cp\u003eInclusive and accessible, \u003cem\u003e\u003cstrong\u003eThe Nonalcoholic Bar\u003c\/strong\u003e\u003c\/em\u003e ensures everyone can have a really great drink.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eJohn deBary\u003c\/strong\u003e is an alum of PDT, Momofuku, and Mission Chinese Food who writes about drinks for Bon Appétit, PUNCH, Thrillist, and Food52, among others. His first book, Drink What You Want, was named one of the best of the year by Epicurious in 2020, which he turned into a deck in 2024. He's also the author of Saved by the Bellini (2023).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003ePublisher: Union Square \u0026amp; Co.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePublish Date: January 06, 2026\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePages: 192\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLanguage: English\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eType: Hardcover\u003c\/li\u003e\n\u003cli\u003eEAN\/UPC: 9781454962601\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eDimensions: 8.1 X 6.2 X 0.9 inches | 1.3 pounds\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"John deBary","offers":[{"title":"Hardcover","offer_id":47322738753771,"sku":"9781454962601","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/4014\/9820\/files\/9781454962601.jpg?v=1767922956"}],"url":"https:\/\/rep.club\/collections\/home-cooking.oembed","provider":"Reparations Club","version":"1.0","type":"link"}