{"title":"Pre-Orders","description":"","products":[{"product_id":"preorder-4-28-26-riviera-recipes-from-the-coast-of-france-and-italy","title":"Riviera: Recipes from the Coast of France and Italy","description":"\u003cp\u003e\u003cb\u003eA love letter to the Riviera—where French and Italian flavors meet in 101 sun-soaked, unfussy recipes (most with 10 ingredients or fewer) that capture the warmth of Mediterranean life.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eNoted young entrepreneur Mélanie Masarin is always asked what food pairs well with Ghia, her Mediterranean-inspired line of nonalcoholic Spritzes, and the answer is simple: the food she grew up with.\u003cbr\u003e\u003cbr\u003eThe strip of coastline called the Riviera has always been a place of convergence—where the formality of French cuisine softens under the Mediterranean sun.\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eRiviera\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis an ode to this melding of flavors, recipes passed through the generations, flavor over fuss, and connection over perfection. This is a collection of simple French and Italian dishes that Mélanie grew up cooking, as taught by her beloved grandmother, Mymo, whose handwritten recipes and philosophy on cooking and entertaining guide every page: \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe market decides the menu\u003c\/li\u003e\n\u003cli\u003eMake unfussy food people will want to eat\u003c\/li\u003e\n\u003cli\u003eFollow recipes loosely and adapt them a lot\u003c\/li\u003e\n\u003cli\u003eShare food generously\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith most recipes requiring less than 10 ingredients, and inspired by the flavors and abundance of summer, dishes include:\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eTarte Soleil,\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003epuff pastry dressed up for a party and topped with pesto or tapenade to become an aperitivo-hour centerpiece\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDaube Provençale\u003c\/b\u003e, the south of France’s answer to boeuf bourguignon\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eWhole Branzino\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eis the most forgiving, and the most impressive, way to prepare a fish, and it’s irresistible when topped with Put-on-Everything Green Sauce\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBaci di Dama\u003c\/b\u003e—of all the treats balanced on espresso saucers, these tiny “lady’s kisses” from Northern Italy might be Mélanie’s favorite\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eTangerine Thyme Spritz\u003c\/b\u003e, a floral, herbaceous make-ahead drink that will be the star of any summer party, (plus a handful of recipes that turn Ghia and other pantry staples into glamorous drinks).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003eRiviera celebrates the luxury of gathering loved ones around a table laden with food, fueling conversations well into the night. 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Over 80 approachable and elevated recipes for cookies, cakes, frozen desserts, custards, tarts, and more.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eCopenhagen-based pastry chef and author of the hit Substack, \u003ci\u003eMore than Sweet\u003c\/i\u003e, Marie Frank invites you to break down the boundaries between sweet and savory with confidence—to create desserts that celebrate flavors both new and familiar, and to honor your own unique taste preferences. Featuring recipes for tarts, frozen desserts, cookies \u0026amp; biscuits, creamy desserts, and cakes (for sharing, or not for sharing)\u003ci\u003e More than Sweet \u003c\/i\u003eexplores depth, vibrancy, and complexity in desserts with absolutely showstopping recipes like Passionfruit Tart with Elderflower Crème Fraiche, Caramelized White Chocolate Mousse with Brandied Plums, Spiced Carrot Cake with Hot Honey Frosting, Yuzu-Maple Kabocha Bread, Baba a l'Amaro with Toasted Chamomile Cream, and much more.\u003c\/p\u003e\n\u003cp\u003eMarie demystifies what separates a good dessert from a great one, teaching you to season to taste (yes, this applies to sweets too!), bake with spices, herbs, and liqueurs, try new flavor pairings, and season intuitively. Richly photographed with an illustrative flavor chart and basic recipes ready for riffs to help you create your perfect dessert, this stunning cookbook will transform the way you think about and make desserts.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"By Marie Frank","offers":[{"title":"Default Title","offer_id":51921782931687,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9869\/4375\/files\/morethansweet_1024x1024_7a0f22a9-6f39-4da5-adb1-b0b0f5378e8f.webp?v=1774472433"},{"product_id":"preorder-9-22-26-fundamentals-of-flavor-100-recipes-for-the-science-of-better-cooking","title":"Preorder [9\/22\/26]: Fundamentals of Flavor: 100 Recipes for the Science of Better Cooking","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAvailable September 22, 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. 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. If you would like to receive your in-stock items beforehand, please place that order separately.\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"copy-height\"\u003e\n\u003cstrong\u003eAn intimate, story-driven cookbook that explores the idea of cooking and eating as an act of self-care, with 65 time-tested and nourishing recipes from the James Beard Award–winning author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eWhere Cooking Begins\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eand New York Times bestseller,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThat Sounds So Good\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eCarla has been writing about food, family, and feelings for many years, and she’s always known that her recipes were about more than sustenance. 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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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From rustic tavern fare to the refined techniques of Michelin-starred kitchens, it’s a place where food is a way of life.\u003c\/p\u003e\n\u003cp\u003eRyan Bartlow spent his formative years cooking at Akelarre, a three Michelin-starred restaurant in San Sebastián, while living above a humble village tavern where croquetas, txuleta steaks, and simple red wine became his daily sustenance. Those experiences shaped him as a cook and continue to inspire his menus today at his acclaimed New York restaurants Ernesto’s and Bartolo.\u003c\/p\u003e\n\u003cp\u003eWith just a handful of simple ingredients—potatoes, olive oil, eggs, shrimp, tomatoes, garlic—plus a few easily sourced Spanish staples like piquillo peppers, tinned fish, and paprika, Bartlow shows how to create dishes that are at once rustic and refined. Recipes include croquetas de jamón with creamy centers and crisp exteriors; the classic tortilla de patatas, custardy and tender; gildas, the iconic pintxo of anchovies, peppers, and olives; and the silkiest crème caramel you’ve ever tasted.\u003c\/p\u003e\n\u003cp\u003eApproachable and deeply flavorful, these are recipes designed for real home kitchens—no foams, no screaming-hot pans, no tricks, just food meant to be eaten with wine, cider, sherry, or beer among friends, family, or on your own while dreaming of San Sebastián. Alongside the recipes are thoughtful menus, plating tips, cocktail recipes, and a guide to the best Spanish products, Bartlow also includes a travel guide for those who want to explore the Basque country firsthand.\u003c\/p\u003e\n\u003cp\u003eBringing together Bartlow’s most trusted recipes and techniques and the storytelling of Laurie Woolever—longtime collaborator of Anthony Bourdain—\u003ci\u003eEssentially Basque\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ecaptures the spirit of Spanish culture and distills one of the world’s most celebrated food regions into dishes any home cook can master\u003c\/p\u003e","brand":"By Ryan Bartlow, Laurie Woolever","offers":[{"title":"Default Title","offer_id":51921912004839,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9869\/4375\/files\/essentiallybasque1_1296x_09db9347-0dab-489e-808c-234e61501cdc.webp?v=1774479092"},{"product_id":"preorder-10-13-26","title":"Preorder [10\/13\/26] Ukraïne","description":"\u003cp\u003e\u003cb\u003eExperience the joy and resilience of Ukrainian cuisine in this visually rich, travelogue-style cookbook filled with 100 traditional and modern recipes that highlight the comforting dishes, distinctive flavors, and time-honored techniques that make this food so extraordinary.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUkrainian chef Anna Voloshyna traveled across the diverse regions of her homeland--from the mountains to coastline, cities to grasslands, forests to wine country--collecting recipes, stories, and friendships to answer the question:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eWhat is Ukrainian cuisine?\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eIn these pages, she takes you along on this appetizing and fascinating journey.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eVivid and poignant storytelling transports you to the boisterous streets of Kyiv where food carts sell aromatic sausages; to cool root cellars, a fixture in Ukrainian households, their walls stocked with jars of preserved and fermented deliciousness; and to the front line of the war where Voloshyna cooked a meal for fifty soldiers fighting for their country. Stunning photos bring you to the fields of sunflowers that blanket the steppe every summer; the shimmering waters of the Black Sea, brimming with marine life; and the imposing Carpathian peaks where flocks of sheep wander, their milk used to make beloved\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ebryndza\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003echeese. 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Rather than relying on a few master dough recipes like most pizza books,\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Perfect Pizza\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eprovides unique recipes for over 40 specialty pizza styles, meticulously tested to achieve the best flavor and texture. With helpful QR codes and step-by-step process photos, Maurizio dives into the technique behind creating and maintaining a sourdough starter, mixing dough, managing dough fermentation, and the handling skills needed for balling, stretching, and finally launching the pizza into the oven (whether it’s a regular home oven, an Ooni, or a specialty pizza oven).\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eOnce you get the hang of the process, you can try out a wide range of recipes and pizza styles, starting with familiar classics before exploring doughs that incorporate whole grains and freshly-milled flour, focaccias, and little-known authentic, regional Italian specialties. 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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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