{"title":"Cookbooks 🧑🏽‍🍳","description":"","products":[{"product_id":"masa-techniques-recipes-and-reflections-on-a-timeless-staple","title":"Masa: Techniques, Recipes, and Reflections on a Timeless Staple","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003ci data-mce-fragment=\"1\"\u003eMASA\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is your guide to making authentic, high-quality masa from scratch and cooking with it in your home kitchen.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt's time to learn the way to a perfect taco, and it all starts with the masa. Like sourdough before it, craft masa is on the brink of a global culinary movement. Jorge Gaviria's company, Masienda, has become a proxy message board at the center of the swelling masa conversation and with this cookbook he completes the story of how to create this special building block from scratch.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBrimming with history, replicable techniques, and reflections from masa authorities, including third-generation tortillerxs and acclaimed chefs, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eMASA\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003ereveals the beauty and longstanding traditions behind this elemental staple. In addition to teaching how to make masa from dried corn kernel to fully realized dish, this book also shows cooks how to use masa in 50 base recipes for tortillas, pozole, tamales, and more, empowering chefs of any level to think creatively and adapt recipes confidently for their own use.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn addition, ten well-known chefs offer inventive recipes-such as tamal gnocchi, masa waffles, and shrimp and masa grits-to inspire new ways of relating to this timeless, dynamic food.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTORTILLAS ARE EVERYWHERE:\u003c\/strong\u003e For years now, tortillas, the most common masa application, have outpaced the consumption of hamburger buns in the United States, and their companion condiment, salsa, has outsold ketchup as the nation's leading condiment.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eENDLESS DINNER INSPIRATION:\u003c\/strong\u003e This book features a wide range of recipes from the traditional basics—Tortillas, Pupusas, and Arepas—to the inventive, like Blue Masa Sourdough Bread, Tamal Gnocchi, and Shrimp and Masa Grits.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTHE MASTER ON MASA:\u003c\/strong\u003e Jorge Gaviria is the founder of Masienda, a resource and supplier of high-quality masa and masa products. Jorge Gaviria wrote \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eMASA\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e after successfully working through tens of thousands of inquiries from home cooks on everything from the best equipment to ideal cooking temperatures to how to prevent a tortilla from falling apart during reheating.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"book-top-section\" id=\"book-data\"\u003e\n\u003cbr\u003e\n\u003ch4 class=\"blurb-listname\"\u003ePraise For \u003cem\u003eMasa: Techniques, Recipes, And Reflections On A Timeless Staple\u003c\/em\u003e…\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003ci\u003e\"Masa\u003c\/i\u003e is the book I have been longing for since I made my first trip across the border and tasted a freshly made tortilla from corn ground by hand. Maíz is the backbone of Mexican cuisine, and \u003ci\u003eMasa\u003c\/i\u003e tells its story and elevates its status while making it accessible to the home cook.\" \u003cb\u003e-Rick Martinez, chef and author of \u003ci\u003eMi Cocina\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Jorge Gaviria has been a pioneer in spreading the delicious gospel of freshly made masa, and \u003ci\u003eMasa\u003c\/i\u003e is a wonderfully personal and wide-ranging guide to its world. Here are its historical ups and downs, the remarkable process that creates it from dry corn, and recipes from across the Americas that show off its versatility and unique flavor.\" \u003cb\u003e-Harold McGee, author of \u003ci\u003eOn Food and Cooking \u003c\/i\u003eand\u003ci\u003e The Curious Cook\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Jorge Gaviria\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePhotography:\u003c\/strong\u003e Graydon Herriott\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePage Count: \u003c\/strong\u003e240\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePublished:\u003c\/strong\u003e September 13, 2022\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eISBN: \u003c\/strong\u003e9781797209920\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":40416403193961,"sku":"9781797209920","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/7623\/1017\/products\/IMG_63632.png?v=1669748624"},{"product_id":"let-s-make-dumplings","title":"Let’s Make Dumplings","description":"\u003cdiv class=\"mainContent___KncIm\"\u003e\n\u003cdiv role=\"tabpanel\" id=\"title-references-tabpanel-1\" aria-labelledby=\"title-references-tab-1\"\u003e\n\u003cdiv class=\"MuiBox-root css-old1by\"\u003e\n\u003cdiv\u003e\n\u003cb\u003eAn accessible and easy-to-follow comic book cookbook for bringing Asian dumplings into the home kitchen, with recipes for savory and sweet dumplings, dipping sauces, riffs, and more—from the authors of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eLet’s Make Ramen!\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e\u003cb\u003eONE OF THE BEST COOKBOOKS OF THE YEAR:\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eTime Out, Glamour, Wired, Publishers Weekly, Booklist\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e• “A fun-filled, information-packed romp through the magnificent world of Eastern dumplings, anchored by chef Hugh Amano’s rich Japanese heritage and artist Sarah Becan’s dynamic illustrations.”—Andrea Nguyen, James Beard Award–winning author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Pho Cookbook\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eAsian Dumplings\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003eChef Hugh Amano and comics artist Sarah Becan invite you to explore the big little world of Asian dumplings! Ideal for both newbies and seasoned cooks, this comic book cookbook takes a fun approach to a classic treat that is imbued with history across countless regions. From wontons to potstickers, buuz to momos, Amano’s expert guidance paired with Becan’s colorful and detailed artwork prove that intricate folding styles and flavorful fillings are achievable in the home kitchen.\u003cbr\u003e \u003cbr\u003e\u003ci\u003eLet’s Make Dumplings!\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eincludes dumpling lore; a master folding guide that familiarizes readers with popular styles, like the pleated crescent of a potsticker or the 4-pointed star of a crab rangoon; and a series of cooking directions to choose from, such as steaming or pan-frying. The recipes range from savory Gyoza to sweet Cambodian Num Kom; from classic Baozi to riffs such as Sesame Chicken Dumplings.\u003cbr\u003e \u003cbr\u003eWhether it is the family-style eating experience of stacked steamer baskets filled with succulent shumai and plump xiaolongbao or the interactive process of working together to fold hundreds of jiaozi for a celebration,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eLet’s Make Dumplings!\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ecaptures the deep level of connection that dumplings bring to any gathering and shows you how to re-create it in your own home.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":40549377212521,"sku":"9781984858757","price":19.99,"currency_code":"USD","in_stock":true}]},{"product_id":"50-pies-and-50-states-an-immigrant-s-love-letter-to-the-united-states-through-pie","title":"50 Pies and 50 States: An Immigrant’s Love Letter to the United States Through Pie","description":"","brand":"Voracious Little Brown","offers":[{"title":"Default Title","offer_id":40695171678313,"sku":"9780316394512","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/7623\/1017\/files\/FA039605-A383-4869-BD10-448D6B84C5BE.png?v=1750523975"},{"product_id":"the-book-of-sichuan-chili-crisp","title":"The Book of Sichuan Chili Crisp","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eExplore the \"not traditional but personal\" Sichuan flavors of Fly By Jing's cult favorite spicy and savory chili crisp through 85 hot recipes for everything from dumplings to cocktails to desserts.\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cb data-mce-fragment=\"1\"\u003e\"A coming-of-age story, a superb collection of recipes and food tales, and for me a very personal testament to the power of persistent entrepreneurial action . . . This book will change your life.\"--Andrew Zimmern\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eBorn in Chengdu and raised everywhere, chef and entrepreneur Jing Gao has introduced America to the hot, tingly sensation of chili crisp and the Sichuan flavors that inspire it, first through her wildly successful Kickstarter campaign and currently through thousands of grocery stores across the United States. Now, in \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Book of Sichuan Chili Crisp\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Jing shows how nearly every dish can be elevated with Sichuan's complex flavors, taking you on a unique journey from her hometown to your own kitchen stove, all while sharing her personal story and reflections on this storied cuisine and the challenges she's encountered along the way. \u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eRooted in tradition but adapted for the modern kitchen, these 85 recipes invite you to explore the nuances of Sichuan flavors and experiment with new ingredients. With gorgeous photography and punchy writing, Jing shows you how to incorporate these flavors in just about everything, including: \u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e- snacks like \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eZhong Dumplings \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eand \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eDeviled Tea Eggs\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e- mains like \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eHongshao Carnitas Tacos\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eFish Fragrant Crispy Eggplant\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, and \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eSpicy Scallion Oil Noodles\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e- desserts and drinks like \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eChili Crisp Sundae with Fish Sauce Caramel Brittle\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003ePoached Pear in Sichuan Pepper Syrup\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, and \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eBaijiu Negroni\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ci data-mce-fragment=\"1\"\u003eThe Book of Sichuan Chili Crisp \u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eis an ode to chili crisp and a story of resilience, breaking free from tradition, and writing new narratives. Grab yourself a jar of Sichuan Chili Crisp and dive in!\u003c\/span\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":40749715193961,"sku":"9781984862174","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/7623\/1017\/files\/IMG_0718.png?v=1700722883"},{"product_id":"falastin-a-cookbook","title":"Falastin: A Cookbook","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eA soulful tour of Palestinian cooking today from the Ottolenghi restaurants' executive chef and partner--120 recipes shaped by his personal story as well as the history of Palestine.\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cb data-mce-fragment=\"1\"\u003eJAMES BEARD AWARD NOMINEE -\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eIACP AWARD WINNER - LONGLISTED FOR THE ART OF EATING PRIZE - ONE OF THE BEST COOKBOOKS OF THE YEAR:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eForbes,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003ci data-mce-fragment=\"1\"\u003eBon Appétit,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003eNPR,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSan Francisco Chronicle,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003ci data-mce-fragment=\"1\"\u003eFood Network,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003ci data-mce-fragment=\"1\"\u003eFood \u0026amp; Wine,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Guardian,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003ci data-mce-fragment=\"1\"\u003eNational Geographic,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003ci data-mce-fragment=\"1\"\u003eSmithsonian Magazine,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003ci data-mce-fragment=\"1\"\u003ePublishers Weekly,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003ci data-mce-fragment=\"1\"\u003eLibrary Journal\u003c\/i\u003e\u003c\/b\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\"Truly, one of the best cookbooks of the year so far.\"--\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBon Appétit\u003c\/i\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe story of Palestine's food is really the story of its people. When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever.\u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eIn \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eFalastin\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e (pronounced \"fa-la-steen\"), Sami Tamimi retraces the lineage and evolution of his country's cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks' ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan River--East Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Strip--recounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi.\u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eFrom refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient culinary tradition as he records the derivations of a dynamic cuisine and people in more than 130 transporting photographs and 120 recipes, including:\u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e- Hassan's Easy Eggs with Za'atar and Lemon\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e- Fish Kofta with Yogurt, Sumac, and Chile\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e- Pulled-Lamb Schwarma Sandwich\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e- Labneh Cheesecake with Roasted Apricots, Honey, and Cardamom\u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eNamed after the Palestinian newspaper that brought together a diverse people, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eFalastin\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a vision of a cuisine, a culture, and a way of life as experienced by one influential chef.\u003c\/span\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":40978388811881,"sku":"9780399581731","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/7623\/1017\/files\/pixelcut-export_88.png?v=1703897066"},{"product_id":"101-things-to-do-with-a-bundt®-pan","title":"101 Things to Do With a Bundt® Pan","description":"\u003cp\u003e\u003cb\u003eThe new edition of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003e101 Things to Do With a Bundt® Pan\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ehas a groovy new look to showcase all the easy-to-make 101 recipes made in a Bundt® pan in this bestselling cookbook from a series of over 3 million copies sold. 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From jollof rice and Swahili chicken biriyani to spice blends and peri-peri recipes, discover the best of African flavors and Cali flair—without ever leaving your kitchen.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eKiano Moju was born to a Kenyan mother and a Nigerian father and raised in California. 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. 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