{"title":"COOKBOOK","description":null,"products":[{"product_id":"dac-biet","title":"Dac Biet Cookbook","description":"In Vietnamese culture, to be dac biet is to be special and luxurious, or, as chef and cooking instructor Nini Nguyen puts it, it means adding something a little extra, like salty caviar on top of squid-stuffed pork, a surprise note of ginger and lime in a dipping sauce, or sautéing shaking beef in farm-fresh butter for a creamy, delectable experience. Born and raised in New Orleans by Vietnamese immigrants, here Nini gives us recipes that fuse the best of Vietnamese and New Orleans cooking and clear directions on how to prepare and arrange them, making for a flavorful, unforgettable experience that proves that being a little extra is easy and just right.\nDac Biet includes one hundred delicious and vibrant recipes that celebrate the essential flavors of Vietnam—salty, sour, bitter, spicy, and sweet—and the bright and perfectly balanced dishes they create. Here are recipes for:\n*Charbroiled Oysters in Chili Butter * Viet-Cajun Seafood Boil * Phở with Everything.","brand":"Penguin Random House LLC","offers":[{"title":"Default Title","offer_id":51577892372799,"sku":"9780593535547","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6339\/9249\/files\/952f5cdac9578852eef09c46db8cfffc38769cc4a3046be85e2238c366bfd34a.jpg?v=1763428217"},{"product_id":"something-from-nothing-a-cookbook","title":"Something from Nothing: A Cookbook","description":"\u003cp\u003eSomething from Nothing is Alison Roman’s latest book featuring over 100 deceptively simple, casually stylish, impossibly delicious recipes that make the most of your pantry. In Something from Nothing, bestselling author Alison Roman gives you a collection of simple, smart, timeless recipes that rely on a home cook's best kept secret: a well-stocked pantry. Making the most of your shelf-stable bottles, bags, jars and cans, Alison shows you how to cook as she does–loosely, intuitively, and with maximum flavor. With each recipe you’ll fall deeper in love with the magic of pantry cooking by using flavorful, hardworking ingredients, leaving you to ask, “How did something so wonderful come from basically nothing?”. In this book, you’ll find warm, opinionated writing coupled with classic recipes, both with signature Alison flair, such as: Snacks and Things to Start with: Herbed Artichoke Dip; Spanish Tortilla \u0026amp; Friends; and Labne with Caramelized Harissa Soups \u0026amp; Stews: Kimchi-Tomato Soup with Rice \u0026amp; a Soft Egg\u003c\/p\u003e","brand":"Penguin Random House LLC","offers":[{"title":"Default Title","offer_id":51577892667711,"sku":"9781984826411","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6339\/9249\/files\/ca80de5a95025d110d535b3f191ddba3e0b02e439bf61ecf7c31bd100734c82d.jpg?v=1763428228"},{"product_id":"nyt-cooking-no-recipe-recipes","title":"No-Recipe Recipes","description":"Sam Sifton, an assistant managing editor of The New York Times and founding editor of NYT Cooking, has inspired millions of home cooks with his informal, improvisational No-Recipe Recipes, published in his beloved regular newsletter, \"What to Cook.\" Sifton's argument is a simple one: Cooking with a freeform recipe is a kitchen skill every home cook can develop, it's easier than you think, and it's an easy way to make nightly cooking more satisfying and fun.\n\nNow NYT Cooking is making it truly easy for all home cooks to build their cooking confidence with a stylish, compact handbook of 100 no-recipe-required meals, each using ingredients from your pantry with approximate amounts, like a \"glug\" and a \"fistful,\" and beautifully photographed. With dishes like Weeknight Fried Rice, Fettuccine with Minted Ricotta, and Smothered Pork Chops with Onions and Sautéed Greens, this handy volume brings the brilliance of NYT Cooking's unfussy, delicio","brand":"Penguin Random House LLC","offers":[{"title":"Default Title","offer_id":67883880284479,"sku":"9781984858474","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6339\/9249\/files\/e5e9e1c9bcf030c46a9a155068a3a4d599465c04aef0861c21654d02fd5db60c.jpg?v=1793153201"},{"product_id":"food-is-a-feeling-recipes-stories-with-love","title":"Food is a Feeling: Recipes \u0026 Stories With Love","description":"An 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 Where Cooking Begins and New York Times bestseller, That Sounds So Good\n\nCarla 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 Food Is a Feeling are 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.\n\nFor 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: Lemony Chickpea Stew with Rice; Personal Pot of Beans and Greens; Salad Sandwich, to name a few. She was flooded with delicious memories—her mom’s Saturday Night Alfredo, the Extremely Floofy Vanilla Pancakes she makes for her children, and the Crispy-Skinned Fish with Olives and Lemons and Burnt Caramel Rhubarb Compote she 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.\n\nThe 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.","brand":"Penguin Random House LLC","offers":[{"title":"Default Title","offer_id":67883880317247,"sku":"9780593800621","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6339\/9249\/files\/40eba914e503f86b2ac5cacb62bd0db77643b684887e91b5fa06cde7331d306a.jpg?v=1793153204"},{"product_id":"the-tassajara-bread-book","title":"The Tassajara Bread Book","description":"With over 100 easy-to-follow recipes for breads, pastries, pancakes, muffins, cookies, cakes, and more, The Tassajara Bread Book has been a favorite among renowned chefs and novice bakers alike for more than five decades. This special 55th anniversary edition returns to the original’s iconic retro design, with helpful illustrations and a new introduction from the author.\n\nGood bread requires more than just flour and water, milk, or eggs. It requires nurturing and care. In this book, that started a generation of Americans baking, Zen teacher Edward Espe Brown shows how to make—and enjoy—breads, pastries, muffins, and desserts with simple recipes perfected in the kitchens of America’s oldest Zen monastery. As Deborah Madison, author of Vegetarian Cooking for Everyone, says, “This little book has long been a guide for those who want to bake but don’t know where to begin, as well as for those who want to go beyond and discover not just recipes, but bread making itself.”","brand":"Penguin Random House LLC","offers":[{"title":"Default Title","offer_id":67883880644927,"sku":"9781645471493","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6339\/9249\/files\/057d1a74f637fee6c7e08386a8db24a63cd3483d561cc8964a9c08b8eadeee98.jpg?v=1793153224"},{"product_id":"eating-at-home","title":"Eating at Home","description":"In Trinity Mouzon Wofford’s home, meals are more than just a bite to eat—they’re everyday moments to connect, ground, and nourish. We’ve never been so collectively starved for moments of pause, and Eating at Home is a manifesto for taking pleasure in the act of cooking—and more than that, pleasure in the act of taking time to enjoy your food.\n\nThe key to actually cooking the stuff that’s in your fridge is cutting back on the decision fatigue. When you begin with a loaded pantry of ready-made components—what Trinity calls “component cooking”—you’re never more than a breezy assembly away from a full meal on the table, even on your busiest days.\n\nEating at Home's 85 simple, healthful recipes embrace affordable, local produce, lean on approachable techniques without fuss or formality, and celebrate a multicultural culinary heritage through food. While some of these recipes take time, they’re all beginner-friendly and largely passive—each is an easy, mindful process that is also deeply satisfying, including:\n\n• Brine-Boiled Potatoes and Eggs With Tangy Veg\n• Savory Beet-Ginger Pancakes\n• Buttered Black Vinegar Greens and Grains\n• Braised Collards with Smoky Shiitakes\n• Miso-Glazed Salmon with Warm Barley and Celery\n• Olive Oil Matcha Snack Cake\n• Salted Coconut Caramel Corn\n\nEating at Home is a simple reminder that our most treasured moments are happening every day if we allow ourselves the time to acknowledge them. With gentle, unhurried recipes, techniques that are easy and forgiving, and sidebars with advice for bringing wellness practices into quotidian moments, Eating at Home is an invitation to pause, reflect, and enjoy your food.","brand":"Penguin Random House LLC","offers":[{"title":"Default Title","offer_id":67883880677695,"sku":"9780593836927","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6339\/9249\/files\/EatingatHome.jpg?v=1794074366"},{"product_id":"make-it-japanese-1","title":"Make It Japanese","description":"Make It Japanese reflects Rie McClenny's journey from her birthplace of Japan to the United States and how she learned to cook heartfelt recipes from scratch, often using only ingredients from her local supermarket. Throughout her culinary career, from home cook to star of BuzzFeed Tasty’s “Make It Fancy” video series, she has drawn inspiration from the nourishing food her mother cooked throughout her childhood and her extensive knowledge of Japanese cuisine and ingredients that she brought to life in an American kitchen.\nIn her debut cookbook, Rie shares just how approachable Japanese home cooking can be, no matter where you are. She presents a collection of comforting, homestyle recipes that use just a handful of easy-to-find Japanese ingredients, such as soy sauce, mirin, and sake, and simple, essential cooking techniques, like making rice bowls (donburi), frying the perfect home-style tempura, and gently simmering vegetables and proteins to delicious effect.","brand":"Penguin Random House LLC","offers":[{"title":"Default Title","offer_id":67883880710463,"sku":"9780593236352","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6339\/9249\/files\/a139e3a7667d045d2619d3c1affb717c2075de9174781c9c8a8d214bab9ea73f.jpg?v=1793153228"}],"url":"https:\/\/labor-in-vain.myshopify.com\/collections\/cookbook.oembed","provider":"Labor In Vain","version":"1.0","type":"link"}