{"title":"COOKBOOKS, COOKING, FOOD, WINE, \u0026 BARBECUE","description":"\u003cdiv style=\"text-align: center;\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eCookbooks\u003c\/strong\u003e \u003cem\u003eare \u003c\/em\u003e\u003c\/span\u003e\u003cem\u003ea popular non-fiction genre that usually \u003cspan style=\"text-decoration: underline;\"\u003eincludes a collection of recipes and\/ or cooking techniques.\u003c\/span\u003e \u003cspan style=\"text-decoration: underline;\"\u003eThe primary focus of cookbooks is food and cooking, though many chef and food writer memoirs (such as Kitchen Confidential by Anthony Bourdain) are often grouped into this category as well (such as Food, Baking, Wine, and Barbecue)\u003c\/span\u003e\u003c\/em\u003e\n\u003c\/div\u003e","products":[{"product_id":"the-omnivores-dilemma-a-natural-history-of-four-meals-9780143038580","title":"The Omnivore's Dilemma: A Natural History of Four Meals","description":"\u003cp\u003e\u003cb\u003eOutstanding . . . a wide-ranging invitation to think through the moral ramifications of our eating habits. --\u003ci\u003eThe New Yorker\u003c\/i\u003e \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the \u003ci\u003eNew York Times Book Review's \u003c\/i\u003eTen Best Books of the Year and Winner of the James Beard Award\u003c\/p\u003e\n\u003cp\u003eAuthor of \u003ci\u003eHow to Change Your Mind \u003c\/i\u003eand the #1 \u003ci\u003eNew York Times\u003c\/i\u003e Bestseller \u003ci\u003eIn Defense of Food \u003c\/i\u003eand \u003ci\u003eFood Rules\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eWhat should we have for dinner? 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Dishes are organized into more than 30 seasonal menus, such as A Late Spring Lunch After Wild-Mushroom Picking, A Midsummer Sunday Breakfast, A Christmas Eve Supper, and an Emancipation Day Dinner. \u003cp\u003e\u003c\/p\u003eIn this seminal work, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, and distinctly American cooking that she grew up with.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Edna Lewis\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Knopf Publishing Group\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 08\/01\/2006\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 304\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.41lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.44h x 6.94w x 1.09d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780307265609\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eEdna Lewis was born in 1916 in Freetown, Virginia, a farming community founded after the Civil War by freed slaves (among them her grandfather) and for many years lived and cooked in New York City. 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She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, studied at the Cordon Bleu, and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of \u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e (1961). In 1963, Boston's WGBH launched \u003ci\u003eThe French Chef\u003c\/i\u003e television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAlex Prud'homme is Julia Child's great-nephew and the coauthor of her autobiography, \u003ci\u003eMy Life in France, \u003c\/i\u003ewhich was adapted into the movie \u003ci\u003eJulie \u0026amp; Julia\u003c\/i\u003e. 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She isn't a chef or a restaurant owner--she's never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions--and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You'll get more than three million results. Where do you start? What if you pick a recipe that's downright bad?\u003c\/p\u003e\n\u003cp\u003eWith the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes--almost entirely new, plus a few favorites from the site--that guarantee delicious results every time.\u003c\/p\u003e\n\u003cp\u003eGorgeously illustrated with hundreds of her beautiful color photographs, \u003ci\u003eThe Smitten Kitchen Cookbook\u003c\/i\u003e is all about approachable, uncompromised home cooking. 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Chang's\u003c\/b\u003e, or \u003cb\u003eThe Cheesecake Factory\u003c\/b\u003e? You can satisfy those cravings at home--without the expensive bill after dessert. \u003cp\u003e\u003c\/p\u003eBestselling authors Bruce Weinstein and Mark Scarbrough are the authorities on getting the most out of your Instant Pot, having sold hundreds of thousands of copies of their \u003ci\u003eInstant Pot Bible \u003c\/i\u003ecookbooks. Now, they reveal the secrets to bringing all the flavor and excitement from dozens of beloved restaurants into your own Instant Pot--from \u003cb\u003eApplebee's\u003c\/b\u003e and \u003cb\u003eBuca di Beppo\u003c\/b\u003e to \u003cb\u003eOlive Garden\u003c\/b\u003e and \u003cb\u003eRuby Tuesday\u003c\/b\u003e. \u003cp\u003e\u003c\/p\u003eNot only do these\u003cb\u003e 175 original recipes taste like the real thing\u003c\/b\u003e, they put \u003ci\u003eyou \u003c\/i\u003ein control of the cooking. That means you can \u003cb\u003eavoid processed foods\u003c\/b\u003e, \u003cb\u003euse the ingredients you prefer\u003c\/b\u003e, and adjust each dish to \u003cb\u003emeet your dietary needs\u003c\/b\u003e. Plus, they have all been tested to work with \u003cb\u003eevery model of Instant Pot\u003ci\u003e.\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWith \u003ci\u003eInstant Pot Bible: Copycat Recipes\u003c\/i\u003e, any night can taste like dining out on the weekend, featuring original Instant Pot versions of: \u003cul\u003e\n\u003cli\u003eChipotle's Queso Blanco\u003c\/li\u003e\n\u003cli\u003eHale and Hearty's Chicken Pot Pie Soup\u003c\/li\u003e\n\u003cli\u003eRed Robin's Creamy Artichoke and Spinach Dip\u003c\/li\u003e\n\u003cli\u003eThe Capital Grille's Lobster Mac-and-Cheese\u003c\/li\u003e\n\u003cli\u003eP. F. 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They are the owners of MediaEats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the \u003ci\u003eWashington Post\u003c\/i\u003e, \u003ci\u003eFine Cooking\u003c\/i\u003e, and \u003ci\u003eCooking Light\u003c\/i\u003e.\u003cbr\u003e\u003c\/p\u003e","brand":"Voracious","offers":[{"title":"Paperback","offer_id":39822306115699,"sku":"9780316263092","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0555\/9255\/0515\/products\/img_3e2a32f2-d97c-4e52-bd66-95f84a18d8cc.jpg?v=1644522013"},{"product_id":"zoes-ghana-kitchen-an-introduction-to-new-african-cuisine-from-ghana-with-love-9780316335034","title":"Zoe's Ghana Kitchen: An Introduction to New African Cuisine - From Ghana with Love","description":"\u003cb\u003eA NEW YORK TIMES BEST COOKBOOK OF THE YEAR \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eRemix classic Ghanaian dishes for the modern kitchen in a cookbook that is \"bright, bold, and bursting with flavor\" (Bryant Terry) and \"provides a new perspective and a sense of wonder for Ghanaian cooking\" (Sicily Sierra)  \u003cp\u003e\u003c\/p\u003eCelebrated cook and writer Zoe Adjonyoh passionately believes we are on the cusp of an African food revolution. First published to widespread acclaim in the United Kingdom, \u003ci\u003eZoe's Ghana Kitchen \u003c\/i\u003ebegan as a pop-up restaurant in London featuring dishes such as Pan-Roasted Cod with Grains of Paradise, Nkruma (Okra) Tempura, Cubeb-Spiced Shortbread, and Coconut and Cassava Cake. Soon those dishes evolved into this tempting and celebratory cookbook, newly revised and updated for American cooks. \u003cp\u003e\u003c\/p\u003eJoin Zoe as she shares the beauty of Ghana's markets, culture, and cuisine, and tells the evocative story of using these tastes and food traditions to navigate her own identity. Whether you are familiar with the delights of Ghanaian cuisine or new to the bold flavors of West Africa, this book contains inspiration for extraordinary home cooking, in dishes such as: \u003cbr\u003e \u003cul\u003e\n\u003cli\u003e\u003cb\u003eSimple Fried Plantains\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eRed Red Stew\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eRed Snapper and Yam Croquettes\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBofrot Doughnuts\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eNkatsenkwan (Peanut Butter Stew with Lamb)\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eJollof Fried Chicken\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eGhana-fied Caesar Salad\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003eand \u003cb\u003emore\u003c\/b\u003e \u003c\/li\u003e\n\u003c\/ul\u003e \u003cbr\u003eWith flexible recipes for hearty salads, quick and wholesome dinners, flavorful feasts, and much more, \u003ci\u003eZoe's Ghana Kitchen \u003c\/i\u003ebrings truly exciting and flavor-packed dishes into your kitchen. This is contemporary African food for simply everyone. \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Zoe Adjonyoh\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Voracious\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/19\/2021\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 256\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.21lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.96h x 7.67w x 1.04d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780316335034\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eZoe Adjonyoh \u003c\/b\u003eis a writer, chef, and food justice activist on a mission to bring African food to the masses. As a mixed-race, queer woman born to a Ghanaian father and Irish mother who works at the intersections of food, culture, identity, and politics, she is driven to create change in the food landscape. Through her online single-origin spice shop, teaching, and cooking, Zoe seeks to inspire African food entrepreneurs, cooks, and chefs from the continent and the diaspora. Zoe also founded the platform Black Book for Black and non-white people working within hospitality and food media. Join her as she dismantles, disrupts, and decolonizes the food industry while supporting marginalized communities and building a more equitable food system.\u003cbr\u003e\u003c\/p\u003e","brand":"Voracious","offers":[{"title":"Hardcover","offer_id":39822320074867,"sku":"9780316335034","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0555\/9255\/0515\/products\/img_8a367cb9-494a-4e9d-b7e5-2a5e9074af1c.jpg?v=1644522125"},{"product_id":"milk-street-instant-pot-bold-fast-fresh-a-revolution-of-flavor-in-an-instant-9780316370806","title":"Milk Street Instant Pot: Bold, Fast, Fresh -- A Revolution of Flavor in an Instant","description":"\u003cb\u003eCook it fast or cook it slow: 150 flexible, flavorful Instant Pot and multicooker recipes designed for \u003ci\u003eyour\u003c\/i\u003e schedule, from the James Beard Award-winning team at Milk Street.\u003c\/b\u003e\u003cbr\u003eInstant Pots and other multicookers can transform your routine, turning day-long simmers and braises into quick dishes that are achievable even on a busy weeknight. 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She is a freelance lifestyle writer and consultant, contributing to publications like \u003ci\u003eBloomberg\u003c\/i\u003e, \u003ci\u003eDuJour, \u003c\/i\u003e and \u003ci\u003eForbes.\u003c\/i\u003e She lives in Brooklyn.\u003cbr\u003e\u003c\/p\u003e","brand":"Harvest Publications","offers":[{"title":"Hardcover","offer_id":39822492074099,"sku":"9780358211914","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0555\/9255\/0515\/products\/img_f3017830-3348-4d52-af49-0ddf71b055c8.jpg?v=1644523164"},{"product_id":"baking-with-dorie-sweet-salty-simple-9780358223580","title":"Baking with Dorie: Sweet, Salty \u0026 Simple","description":"\u003cp\u003e\u003cb\u003eA \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eEater\u003c\/i\u003e's Best Cookbooks of Fall 2021 \u003cbr\u003e\u003ci\u003eBon Appetit\u003c\/i\u003e's Cookbook Gift Guide: 2021 Edition \u003cbr\u003e\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e's 23 Fall Cookbooks We're Reading (and Cooking from) This Season\u003c\/p\u003e\n\u003cp\u003eFrom James Beard Award-winning and \u003ci\u003eNYT\u003c\/i\u003e best-selling author Dorie Greenspan, a baking book of more than 150 exciting recipes\u003c\/p\u003e\n\u003cp\u003eSay \"Dorie Greenspan\" and think baking. The renowned author of thirteen cookbooks and winner of five James Beard and two IACP awards offers a collection that celebrates the sweet, the savory, and the simple. Every recipe is signature Dorie: easy--beginners can ace every technique in this book--and accessible, made with everyday ingredients. Are there surprises? Of course! You'll find ingenious twists like Berry Biscuits. Footlong cheese sticks made with cream puff dough. Apple pie with browned butter spiced like warm mulled cider. A s'mores ice cream cake with velvety chocolate sauce, salty peanuts, and toasted marshmallows. It's a book of simple yet sophisticated baking. The chapters are classic: Breakfast Stuff - Cakes - Cookies - Pies, Tarts, Cobblers and Crisps - Two Perfect Little Pastries - Salty Side Up. The recipes are unexpected. And there are \"Sweethearts\" throughout, mini collections of Dorie's all-time favorites. Don't miss the meringue Little Marvels or the Double-Decker Caramel Cake. Like all of Dorie's recipes, they lend themselves to being remade, refashioned, and riffed on.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Dorie Greenspan\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvest Publications\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/19\/2021\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 400\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.15lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.08h x 8.19w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780358223580\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eInducted into the James Beard Foundation's Who's Who of Food and Beverage in America, DORIE GREENSPAN is the author of \u003ci\u003eAround My French Table\u003c\/i\u003e, a \u003ci\u003eNew York Times\u003c\/i\u003e bestseller that was named Cookbook of the Year by the IACP, and \u003ci\u003eBaking: From My Home to Yours\u003c\/i\u003e, a James Beard Award-winner. She lives in Westbrook, CT, New York City, and Paris.\u003cbr\u003e\u003c\/p\u003e","brand":"Harvest Publications","offers":[{"title":"Hardcover","offer_id":39822494204019,"sku":"9780358223580","price":39.62,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0555\/9255\/0515\/products\/img_185141a6-cb6d-44c6-b62c-8921887cea7d.jpg?v=1644523178"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0555\/9255\/0515\/collections\/0_501ce3ac-db62-4432-90db-8cd9bf5f3c40.jpg?v=1663710512","url":"https:\/\/bookstorenmore.com\/en-de\/collections\/cookbooks-food-wine-barbecue.oembed?page=260","provider":"Bookstore N More","version":"1.0","type":"link"}