{"title":"Pre-Orders","description":"","products":[{"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. The 65 recipes and 30 essays in\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFood Is a Feeling\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eare a powerful reminder of the nurturing, fulfilling, and joyful role that food plays in all of our lives, a very human account of beauty and challenges balancing each other like butter and salt.\u003cbr\u003e\u003cbr\u003eFor her, cooking is an expression of love. That core belief was put to the test the year she got divorced. 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. She was flooded with delicious memories—her mom’s\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSaturday Night Alfredo\u003c\/strong\u003e, the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eExtremely Floofy Vanilla Pancakes\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eshe makes for her children, and the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eCrispy-Skinned Fish with Olives and Lemons and Burnt Caramel Rhubarb Compote\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eshe learned on the line in some of New York City’s most demanding restaurant kitchens. Over time, she realizes the creative, transformative work that happens in the kitchen is a potent antidote for the hurdles she has yet to overcome.\u003cbr\u003e\u003cbr\u003eThe food, the passage of time, and the lessons gained—all of it became perfectly intertwined. In writing that is revealing, relatable, and funny, Carla uses rich context from her own life to make the case that food is so much more than just fuel, and yes, we should eat our feelings. After all, they’re delicious.\u003c\/div\u003e","brand":"By Carla Lalli","offers":[{"title":"Default Title","offer_id":51921789288679,"sku":null,"price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9869\/4375\/files\/foodisafeeling_1024x1024_223c1af2-706b-4f5f-a621-8dfd25292fe5.webp?v=1774472574"},{"product_id":"preorder-10-13-26-essentially-basque-bringing-spains-most-beloved-cuisine-home","title":"Preorder [10\/13\/26] Essentially Basque : Bringing Spain's Most Beloved Cuisine Home","description":"\u003cp\u003e\u003ci\u003e\u003cb\u003eEssentially Basque\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e\u003cspan\u003e \u003c\/span\u003eis a comprehensive cookbook from expert chef Ryan Bartlow and longtime Anthony Bourdain collaborator and food writer Laurie Woolever that spans the entire Basque region in Spain, a destination that is beloved by the food world for its fresh produce, delicious dishes, and more.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThe Basque country, nestled between Spain and France, is legendary among chefs for its vibrant markets, deep culinary traditions, and a culture that prizes eating well. 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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. 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