{"title":"All Cookbooks","description":"","products":[{"product_id":"art-of-gluten-free-bread-groundbreaking-recipes-for-artisanal-breads-and-pastries","title":"Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries","description":"\u003cp\u003eFinally, a complete bible that will transform the art of gluten-free bread baking from the three-time James Beard Award-finalist Aran Goyoaga.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAuthor Aran Goyoaga has perfected the art of baking without gluten, and she’s garnered global attention for her ability to create bread full of texture and flavor using alternate flours. In her fourth cookbook, \u003c\/span\u003e\u003ci\u003eThe Art of Gluten-Free Bread: Groundbreaking Recipes and Innovative Techniques for Artisanal Breads and Pastries\u003c\/i\u003e\u003cspan\u003e, Goyoaga not only shares her secret to the perfect gluten-free loaf, but she offers 100 recipes for the breads and pastries that those with gluten-intolerance dearly miss. Think biscuits, bagels, pasta, and the flakiest croissants.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe book begins where most bread does: the starter. Goyoaga presents three sourdough starters made with grain flours instead of wheat, and readers can use them to make to delicious baguettes, boules, and dinner rolls. Many of the recipes build off each other, so home cooks can easily adapt their doughs. Use a baguette dough to make Olive Pesto Pull-Apart Bread or incorporate your starter discard to make Banana Sourdough Bread. There are also yeasted breads, like Olive and Rosemary Fougasse; enriched breads, like Quickest Buttery Brioche; and holiday breads like Challah and Sourdough Panettone so nobody ever needs to miss a yearly tradition again. There is even a flatbread section, complete with recipes for pizza, naan, and tortillas. 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If you would like to receive your in-stock items beforehand, please place that order separately.  \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv data-item-key=\"1769876446.636739\" data-qa=\"virtual-list-item\" id=\"message-list_1769876446.636739\" aria-setsize=\"-1\"\u003e\n\u003cdiv data-msg-channel-id=\"C014PUU4W2D\" data-msg-ts=\"1769876446.636739\" data-qa-placeholder=\"false\" data-qa-unprocessed=\"false\" data-qa=\"message_container\"\u003e\n\u003cdiv data-qa-hover=\"true\" aria-roledescription=\"message\"\u003e\n\u003cdiv data-qa=\"message_content\"\u003e\n\u003cdiv data-qa=\"message-text\"\u003e\n\u003cdiv data-qa=\"block-kit-renderer\"\u003e\n\u003cdiv\u003e\n\u003cb\u003eThe perfect marriage of science and deliciousness. An essential modern kitchen companion.\" --Hetty Lui McKinnon, James Beard Award-winning chef, author, and food writer\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eAcclaimed cookbook author, America's Test Kitchen Editor in Residence, and molecular biologist Nik Sharma brings his deep scientific knowledge, delicious recipes, and stunning photography to home cooks with \u003c\/b\u003e\u003cb\u003e\u003ci\u003eFundamentals of Flavor\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e. These 100 recipes deepen your understanding of how fire, earth, air, and water improve your kitchen techniques and the flavor of your meals.\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr aria-hidden=\"true\"\u003eBuilding on the science-forward thinking of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Flavor Equation\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand the accessibility of his award-winning\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eVeg-Table\u003c\/i\u003e, Nik Sharma's latest cookbook brings fascinating technical know-how to exciting everyday recipes. In these pages, Sharma explores the four powerful elements of nature and their profound influence on how we cook, delving into such topics and dishes as:\u003cbr aria-hidden=\"true\"\u003eFire: How caramelization deepens the flavor of\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eCaramelized Shallot and Feta-Labneh Dip\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eEarth: How salt's minerality brings crispness to\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eSalt-Baked New Potatoes with Gochujang Vinaigrette\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eAir: Why drying out cookie dough results in perfect\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eExtra Rich Chocolate-Cinnamon Crinkle Cookies\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003e\n\u003c\/div\u003e\n\u003cul data-border=\"0\" data-indent=\"0\" data-list-tree=\"true\"\u003e\n\u003cli\u003eWater: Why sous vide is the best way to cook a hearty, tender loaf of\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eIcelandic Rye Bread\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eAnd much more.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003eWith more than 150 evocative photographs and 20+ infographics that simplify scientific principles for visual learners, this is a beautiful, foundation-building reference book for home cooks who approach their meals with a hunger for knowledge and big flavor.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eAWARD-WINNING AUTHOR: Nik Sharma is an accomplished chef and cookbook author. \u003ci\u003eVeg-Table\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ewon the 2024 Golden Poppy Award and was named a Best Cookbook of the Year by NPR,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Los Angeles Times\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eEpicurious\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eVice\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFood Network\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eGood Housekeeping\u003c\/i\u003e, and more. His previous books,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Flavor Equation\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSeason\u003c\/i\u003e, were also named to multiple Best Cookbook lists, including\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eEater\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eForbes\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSaveur\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBon Appetit\u003c\/i\u003e, Food52,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe San Francisco Chronicle\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Los Angeles Times\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Boston Globe\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Chicago Tribune\u003c\/i\u003e, CNN Travel, and many others.\u003cbr aria-hidden=\"true\"\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eACCESSIBLE RECIPES: This book packs big flavor while remaining highly cookable. From the basics like how to make your own Hot Honey, Homemade Set Yogurt, and Cultured Butter to mastering more complex dishes such as Eggplant, Burrata, and Mozzarella Pitadinas; Steak with Porcini-Thyme Sauce; and Cinnamon Churro Ice Cream with Dulce de Leche, these recipes help you achieve spectacular, complex flavors.\u003cbr aria-hidden=\"true\"\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eSCIENCE FOR THE HOME COOK: As a former molecular biologist, Sharma wants you to eat delicious food while understanding\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ehow\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eyou made it happen--so you can make it again! This volume is packed with information on how roasting, baking, boiling, stir-frying, and other cooking techniques help you put delicious meals on the table, plus handy tips for better understanding how to get the most from your kitchen equipment, such as testing your oven temperature to make sure it's accurate.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"By Nik Sharma","offers":[{"title":"Default Title","offer_id":51921784635623,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9869\/4375\/files\/918LI7f8JLL._SL1500_1408x1408_f90ff646-411f-4432-b114-54662967e732.webp?v=1774472190"},{"product_id":"preorder-9-8-2026food-is-a-feeling-recipes-stories-with-love","title":"Preorder [9\/8\/2026]Food is a Feeling Recipes \u0026 Stories, with Love","description":"\u003cdiv class=\"copy-height\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAvailable September 8, 2026\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eOrders are not processed to ship until all items on the order have arrived at the shop. 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As Carla started figuring out who she was going to be on the other side of a 24-year marriage, she took note of the cravings she was having and the meals she wanted to make, and honored those desires by making herself something to eat:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eLemony Chickpea Stew with Rice\u003c\/strong\u003e;\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ePersonal Pot of Beans and Greens\u003c\/strong\u003e;\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSalad Sandwich\u003c\/strong\u003e, to name a few. 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A gifted storyteller and chef, Claudette’s recipes and ruminations humanize border culture through 100 accessible and beloved dishes such as:\u003cbr\u003e\u003cbr\u003e•Coahuila’s Esquites (Street Corn)\u003cbr\u003e•Las Calandrias Caballitos (Chicken Sopes)\u003cbr\u003e•Arroz Poblano (Poblano Pepper Creamy Rice)\u003cbr\u003e•Camarones al Ajillo (Baja Style Garlic Shrimp)\u003cbr\u003e•Capirotada (Bread Pudding) \u003cbr\u003e\u003cbr\u003eThis is a story of a personal and culinary identity that formed betwixt two cultures, told through recipes, anecdotes, and an irreverent sense of humor. \u003ci\u003eBorderlands\u003c\/i\u003e details the Mexican dishes Claudette grew up eating and loves, their American counterparts, and how the fluidity and flexibility between the two nations shows us a way of being in the world. 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For seamless gatherings, Ina’s deeply flavorful Provencal Chicken with Olives \u0026amp; Capers can be made ahead and reheated in its Dutch oven before dinner, and the crispy oatmeal topping on her Cherry Berry Crumble can be prepped in advance for easy assembly in the moment. Elegant dishes like Endive \u0026amp; Avocado Salad and Irish Coffee Affogato involve little more than assembling ingredients, allowing you to serve something special without really cooking at all.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWhether you’re feeding unexpected guests, pulling together a Tuesday night dinner after work, or hosting a dinner party and don’t want to miss all the fun cooped up in the kitchen, you’ll be happy to have these simple, satisfying, and completely doable recipes to turn to. 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