{"title":"Cookbooks","description":"","products":[{"product_id":"farm-to-table-asian-secrets","title":"Farm To Table Asian Secrets","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eIn this delightful Asian cookbook, you'll learn the secrets of vegetarian and vegan Asian cooking—how to blend flavors, textures, aromas and colors—to create full-flavored vegetarian dishes that are missing none of the \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eumami\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e associated with meat and dairy.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eEach chapter based on seasonal vegetables provides a wide range of choices using produce that is available at that time of year—making it easy to plan a variety of menus that are never dull. Here are just a few examples of the tempting Asian recipes in this book:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eStarters and Snacks\u003c\/span\u003e\u003cspan\u003e such as Crispy Spring Rolls, Green Apple Salad with Tangy Thai Dressing, Butternut Squash Pot Stickers and Korean-Style Buffalo Broccoli\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eFamily-Style Meals\u003c\/span\u003e\u003cspan\u003e such as Asparagus in Lemongrass-Coconut Cream Sauce, Grilled Vegetable Kebabs with Two Marinades, General Tso's Eggplant and Kung Pao Potatoes\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eAll-in-One Meals\u003c\/span\u003e\u003cspan\u003e such as \"Have It Everyday\" Pad Thai, Crispy Noodles with Savory Vegetables, Sweet Potato Rice Stew and Easy Miso Ramen\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eAuthor Patricia Tanumihardja is an experienced food writer and expert on Asian and sustainable farm-to-table cooking. She shows you how to buy and use the freshest in-season produce to create delicious dishes with startlingly new flavors and textures by adding a few \"secret ingredients\"—the traditional sweet, sour, spicy, savory seasonings that every Asian cook knows. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShe also explains in this Asian cookbook how the use of contrasting textures (for example silky tofu with crunchy peanuts) can create greater food enjoyment and a stimulating new dining experience. \u003cbr\u003e\u003cbr\u003eA home cook at heart, Pat's recipes are very straightforward without lots of exotic ingredients or specialized tools. They are also easy and quick to prepare. She shows you how adding a few Asian fermented and pickled vegan products like miso or pickled greens will add a new universe of flavors to your cooking. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe same is true for flavor-enhancers like fried shallots, crispy fried garlic and the flavored oils that Asian chefs and restaurants use on a regular basis.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan class=\"a-text-bold\"\u003ePatricia Tanumihardja\u003c\/span\u003e\u003cspan\u003e is an experienced writer who reviews restaurants, profiles chefs and artisanal food producers, and writes about travel and food. She was born in Indonesia and brought up in Singapore before moving to the U.S. and settling in Northern Virginia, where she now lives with her husband and son.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eGrowing up in several different food cultures, she learned to appreciate a wide variety of foods and flavors from a young age and learned to cook as soon as she could tell the difference between garlic and ginger. As a writer, she sees the world through a multicultural lens and enjoys covering topics relating to food history and food culture.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan\u003eShe contributes to \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eEdible Seattle, Seattle, Seattle Met, Monterey County Weekly, Sunset\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSaveur\u003c\/span\u003e\u003cspan\u003e and her debut cookbook was \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens\u003c\/span\u003e\u003cspan\u003e. \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\u003cspan\u003ePat writes the \"Pickles and Tea\" food blog in collaboration with the Smithsonian Asian Pacific American Center which showcases contemporary Asian food culture in America.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eAdditional Information:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAuthor: Patricia Tanumihardja\u003c\/li\u003e\n\u003cli\u003ePaperback\u003c\/li\u003e\n\u003cli\u003e44 pages\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e8 x 0.5 x 10 inches\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1.2 pounds\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TUTTLE PUB C\/O IPS","offers":[{"title":"Default Title","offer_id":36332540788888,"sku":"2660","price":15.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0188\/3776\/files\/91bq08LL4HL._SL1500_copy.png?v=1768021587"},{"product_id":"katie-chins-everyday-chinese-cookbook","title":"Katie Chin's Everyday Chinese Cookbook","description":"\u003cp\u003eHome chefs will enjoy preparing these Chinese home cooking-inspired dishes with this easy-to-follow Chinese cookbook. Author Katie Chin's love of cooking blossomed at an early age—watching and later helping her renowned mother, Leeann Chin, prepare delicious Chinese dishes in her popular restaurants.\u003c\/p\u003e\n\u003cp\u003eBorn in China, Leeann was an award-winning restaurateur and author revered for her ability to demystify Chinese cooking for the American home cook. Katie inherited her mom's passion and talent and is a respected food writer and television personality in her own right. Sadly, Leeann passed away in 2010, but her recipes live on.\u003c\/p\u003e\n\u003cp\u003eThis book is an homage to Leeann's mastery of all that Chinese cooking has to offer. Katie provides tips and techniques which allow anyone to create a refined and tasty Chinese meal at home.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan class=\"a-text-bold\"\u003eKatie Chin\u003c\/span\u003e\u003cspan\u003e was born and raised in Minneapolis by her award-winning restaurateur mother, Leeann Chin. She is the co-author of \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eEveryday Chinese Cooking\u003c\/span\u003e\u003cspan\u003e (Clarkson Potter, 2000) and author of \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e300 Best Rice Cooker Recipes\u003c\/span\u003e\u003cspan\u003eand \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eEveryday Thai Cooking\u003c\/span\u003e\u003cspan\u003e. She was the co-host with her mother, Leeann, of the 2003 national PBS cooking series \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eDouble Happiness\u003c\/span\u003e\u003cspan\u003e. Katie has made numerous appearances on \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Today Show\u003c\/span\u003e\u003cspan\u003e and has appeared in specials on The Food Network and Fine Living.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan\u003eShe has been featured in \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eGlamour, Family Circle, Cooking Light, Bon Appetit, Self Magazine, Angeleno Magazine, Hampton Magazine, Elle Magazine, Daily Candy, Daily Variety, Real Simple\u003c\/span\u003e\u003cspan\u003eand \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Los Angeles Times\u003c\/span\u003e\u003cspan\u003e. Katie has served as a guest judge on Food Network's \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eIron Chef America\u003c\/span\u003e\u003cspan\u003e and appeared on Cooking Channel's \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFood(ography)\u003c\/span\u003e\u003cspan\u003e program in 2013.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan\u003eWhen not testing out her new recipes on family and friends, she divides her time as a private chef and culinary consultant. Katie has been called the \"Asian Rachel Ray\" by many of her fans because of her sparkling personality and approachable style. \u003cbr\u003e\u003cbr\u003eForeword-Writer, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eRaghavan Iyer\u003c\/span\u003e\u003cspan\u003e, is an IACP Award-winning Teacher of the Year, and author of \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e660 Curries, Betty Crocker's Indian Home Cooking\u003c\/span\u003e\u003cspan\u003e, and the James Beard Award Finalist \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Turmeric Trail: Recipes and Memories from an Indian Childhood\u003c\/span\u003e\u003cspan\u003e. He is also a spokesperson and consultant to General Mills, Target, and other companies.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp\u003eAdditional Information:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHardcover\u003c\/li\u003e\n\u003cli\u003e160 pages\u003c\/li\u003e\n\u003cli\u003e150 Color Photographs\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e9 x 0.8 x 10 inches\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e2.3 pounds\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TUTTLE PUB C\/O IPS","offers":[{"title":"Default Title","offer_id":36332581552280,"sku":"14562","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0188\/3776\/files\/81NRr_s0PLL._SL1500_copy.png?v=1768021329"},{"product_id":"bottom-of-the-pot","title":"Bottom of the Pot: Persian Recipes and Stories","description":"\u003ch3\u003e\u003cspan\u003eBottom of the Pot: Persian Recipes and Stories\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eNot only will you cook the Persian recipes in this beautiful book over and over again, you will cherish the stunning photographs and stories about the author's family and their journey from Iran to Italy and, ultimately, Canada. It is clear how much these foods mean to the author and how they're bound up in her memories of home and lost loved ones, making us think about how food is intertwined with our own memories of home. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrom the Prologue:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eIt begins with rice. As it always has.\u003c\/em\u003e\u003c\/span\u003e\u003cem\u003e\u003cbr\u003e\u003cspan\u003eThe unmistakable aroma of \u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003echelo \u003cem\u003e— Persian steamed rice — greets me at the end of the long hallway in our Los Angeles apartment building. . . . The intoxicating scent carries a promise for all who encounter it. The very same promise that has traveled with me over three continents \u003c\/em\u003e. . .\u003cem\u003e Once again, the beat of nostalgia courses through my body. Memory tapping lightly at my door. Sometimes I grant it permission; sometimes I don't. It's a slippery slope—the unpaved road of memory.\u003c\/em\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eNaz Deravian\u003c\/span\u003e\u003cspan\u003e is a writer and actor born in Iran, who grew up in Italy and Canada, and now lives in Los Angeles with her husband and two children. \u003cbr\u003e\u003cbr\u003eShe is the award-winning voice behind the food blog Bottom of the Pot, which won the 2015 International Association of Culinary Professionals (IACP) Award for best culinary blog. She has also been twice nominated in several categories for the Saveur Food Blog Awards. \u003cbr\u003e\u003cbr\u003eNaz has been profiled in \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe New York Times\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSunset \u003c\/span\u003e\u003cspan\u003emagazine, and \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCond\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eé\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e Nast Traveler\u003c\/span\u003e\u003cspan\u003e, among others. She is the author of \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBottom of the Pot: Persian Recipes and Stories\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eAdditional Information:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eHardcover\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e384 pages\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e7.8 x 1.2 x 9.9 inches\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 pound\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Macmillan","offers":[{"title":"Default Title","offer_id":37408727957656,"sku":"4975","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0188\/3776\/files\/A1NFAdmUUzL._SL1500_copy.png?v=1768021080"},{"product_id":"bao-family-cookbook","title":"Bao Family Cookbook","description":"\u003cp\u003e\u003ci\u003eBao Family\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eCookbook\u003c\/i\u003e\u003cspan\u003e symbolizes the bridge between two cultures: the traditions of China and the modernity of Parisian life. The Bao family run four Chinese restaurants in Paris that bridge the gap between two cultures, and between traditional and modern cuisine—here they share their love of bao and other Chinese dishes, with recipes that span the eight culinary regions of China.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThrough over 80 classic yet accessible and playful recipes, Céline Chung and her family push back against the stereotypes surrounding Chinese cooking and pay tribute to its diversity and regionality\u003c\/span\u003e\u003cb\u003e.\u003c\/b\u003e\u003cspan\u003e Expect an explosion of flavor, with recipes for scallion pancakes, chile chicken salad, Chinese spring rolls, hot-and-sour soup, sweet-and-sour fish, cumin beef, Cantonese fried rice, and of course bao buns—that perfectly fluffy finger food that feeds a crowd and can be tailored with delicious sweet and savory fillings.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eBao Family\u003c\/i\u003e\u003cspan\u003e is a bold celebration of Chinese food today, spanning meals all through the day. The key recipes all feature handy step-by-step instructions, and every dish is imbued with the love that Céline and her family have for their homeland of Wenzhou, from their home in Paris.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\u003cspan\u003eCéline Chung was born in Paris to Chinese parents. Growing up eating her mom's traditional cooking, Céline did a university exchange in Shanghai to discover China for herself. She fell in love with the food and traveled across the country to learn about the varied regional cuisines. In 2019 she opened Petit Bao, serving authentic traditional Chinese cuisine made with French-sourced ingredients in a modern setting inspired equally by Paris and Shanghai. There are now four Paris restaurants in the Bao family.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\u003cspan\u003eAdditional Information:\u003c\/span\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eHardcover\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e272 pages, \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e7.5 x 1.2 x 9.75 inches\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e2.31 pounds\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":44836717101312,"sku":"104084","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0188\/3776\/files\/104084.jpg?v=1713827569"},{"product_id":"cooking-with-crunch","title":"Cooking With the Crunch Bros","description":"\u003cp\u003e\u003cstrong\u003eEnjoy the fun, quick, easy, and out-of-this-world-delicious Asian recipes in \u003cem\u003eCooking with The Crunch Bros\u003c\/em\u003e.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eHundreds of millions of people have had fun watching the playful \u003c\/span\u003e\u003cstrong\u003ekid-and-dad duo, Jordan and Jeff Kim—better known as The CrunchBros\u003c\/strong\u003e\u003cspan\u003e—make, eat, and enjoy \u003c\/span\u003e\u003cstrong\u003eamazing Japanese- and Korean-style meals and treats\u003c\/strong\u003e\u003cspan\u003e on TikTok, YouTube, and Instagram. With 65 easy recipes, you too can cook and eat like them with their easy-to-make recipes in this bright and colorful book. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003ePerhaps you would like to \u003c\/span\u003e\u003cstrong\u003eintroduce kids in your family to Asian cooking in an upbeat, funny, and positive way\u003c\/strong\u003e\u003cspan\u003e that will make them hungry, give them more variety in their diet, and might even turn them into home cooks themselves. If so, this delectable and accessible book is just the ticket.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eOr, if there are no kids in your household, perhaps you would just like simple and delicious meal ideas.\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eWith most recipes having just four or five steps, this cookbook is great for everyone and anyone, whether you’re new to the kitchen or not.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe CrunchBros serve up healthy and vibrantly flavored recipes in abundance, from \u003c\/span\u003e\u003cstrong\u003eKorean treats\u003c\/strong\u003e\u003cspan\u003e to scrumptious \u003c\/span\u003e\u003cstrong\u003eJapanese dishes\u003c\/strong\u003e\u003cspan\u003e, with recipes such as:\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRamen Salad\u003c\/li\u003e\n\u003cli\u003eMochi Pizza\u003c\/li\u003e\n\u003cli\u003eSpicy Tteok Skewers\u003c\/li\u003e\n\u003cli\u003eShoyu Chicken\u003c\/li\u003e\n\u003cli\u003eGalbi Hamburger Steak\u003c\/li\u003e\n\u003cli\u003eMisoyaki Salmon\u003c\/li\u003e\n\u003cli\u003eMacbokki\u003c\/li\u003e\n\u003cli\u003eJalapeño Garlic Pork\u003c\/li\u003e\n\u003cli\u003eMiso Corn\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cem\u003eCooking with the Crunch Bros\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003eoffers a lifetime of enticing treats for diners either young, like Jordan, or grown-up but young-at-heart like his father, Jeff.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan class=\"a-text-bold\"\u003eJeff and Jordan Kim\u003c\/span\u003e\u003cspan\u003e are the much-beloved, wildly popular, incredibly endearing, and subtly funny father-son duo known as The CrunchBros. In their first three years, they gathered more than 3.9 million followers on TikTok, YouTube, and Instagram, with many of their videos earning more than a half million likes each. \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\u003cspan\u003eAnd what do the Bros do? It’s simple: They cook, eat, and learn about food, mainly Korean-inspired favorites from dad Jeff’s Korean background and Japanese-inspired dishes from the culinary heritage of the behind-the-scenes, off-camera CrunchMom, also known as CrunchBoss. \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\u003cspan\u003eThe Bros get thousands of fan messages from young and old alike, especially from parents who say the CrunchBros videos have motivated their children to try new foods and develop a more adventuresome palate. The CrunchBros have been featured on Buzzfeed, Rachael Ray, Tasty, and Food Network, among other venues. \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\u003cspan\u003eThey live with little-sister Kaiya and, of course, CrunchMom, in Orange County, California, just south of Los Angeles.\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHardcover\u003c\/li\u003e\n\u003cli\u003e160 pages\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e8.2 x 0.6 x 9.1 inches\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e2.31 pounds\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c!----\u003e","brand":"Quarto Publishing","offers":[{"title":"Default Title","offer_id":45202288378112,"sku":"104788","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0188\/3776\/files\/XL.jpg?v=1716412064"},{"product_id":"vegan-japaneasy","title":"Vegan Japaneasy","description":"\u003cp\u003e\u003cspan\u003eSimple vegan Japanese recipes to make at home\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eBelieve it or not, Japanese cuisine in general is actually quite vegan-friendly, and many dishes can be made vegan with just a simple substitution or two. \u003c\/span\u003e\u003cspan\u003eYou can enjoy the same big, bold, salty-sweet-spicy-rich-umami recipes of modern Japanese soul food without so much as glancing down the meat and dairy aisles. And best of all, it's super-easy to make!\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003eVegan JapanEasy\u003c\/i\u003e\u003cspan\u003e, Tim Anderson taps into Japan's rich culture of cookery that's already vegan or very nearly vegan, so there are no sad substitutes and zero shortcomings on taste. From classics like Vegetable Tempura, Onigiri, Mushroom Gyoza and Fried Tofu in Dashi, to clever vegan conversions including Cauliflower Katsu Curry, French Onion Ramen and Sichuan-Style Hot and Numbing Tofu with Ancient Grains, you don't need to be vegan to enjoy these tasty recipes. Add to that some outrageously good drinks and desserts, like the Watermelon Mojito and Soy Sauce Butterscotch Brownies, and you'll be spoilt for choice!\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAuthor: Tim Anderson\u003c\/li\u003e\n\u003cli\u003ePublished March 2020\u003c\/li\u003e\n\u003cli\u003e208 pages, hardcover\u003c\/li\u003e\n\u003cli\u003e10 x 7.8 inches\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CHRONICLE BOOKS","offers":[{"title":"Default Title","offer_id":46798527955200,"sku":"25320","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0188\/3776\/files\/25320.jpg?v=1751758902"},{"product_id":"we-cook-filipino","title":"We Cook Filipino","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(0, 0, 0); text-decoration: underline;\"\u003e\u003ci\u003e\u003c\/i\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eHeart healthy Recipes and Inspriring Stories from 36 Filipino Food Personalities and Award-Winning Chefs\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eKumain ka na?\u003c\/i\u003e (Have you eaten yet?) is the greeting used by Filipinos whenever they meet.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan class=\"overallStyles clickable icon-arrows-alt title-presentation-icon\" title=\"View in Presentation Mode\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDiscover 51 delicious Filipino recipes designed to be both flavorful and heart-healthy. This cookbook offers practical tips to enhance taste while reducing sodium and sugar, helping you prepare nutritious meals that support your well-being. Learn how to cook with bold flavors, retain nutrients, and enjoy healthier versions of traditional dishes with ease. 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This first-of-its-kind cookbook showcases the wide world of banchan, from traditional staples to modern Korean American renditions, with 60 recipes from the kitchen of chef Caroline Choe.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eHighlighting this underrepresented aspect of Korean cuisine, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBanchan \u003c\/span\u003e\u003cspan\u003eoffers 60 mouthwatering recipes for classic and modern banchan dishes so home cooks everywhere can get in on the deliciousness. From namul (fresh vegetables) to buchimgae (pancakes), these tasty sides are proof that big flavor can be found in small bites: \u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eSmoky Gochujang Chicken Salad rounds out a delightful midweek lunch. \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003ePerfectly tender-on-the-inside, crisp-on-the-outside Hobakjeon (Zucchini Pancakes) are what dreams are made of. \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003ePa Muchim (Shaved Green Onion Salad) is a must-have with a Korean barbecue meal or an unexpected pizza topping. \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eAnd, of course, a favorite: Kimchi! Use Mom and Dad’s Kimchi, a favorite recipe passed down through Caroline’s family, to make Kimchi Mac \u0026amp; Cheese or Creamy Kimchi Bacon Dip for a crowd-pleasing party dish. \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003eWith tips on stocking a Korean American pantry and ideas for making banchan into a meal—add to a quiche, wrap in a kimbap, pile on a sandwich—\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBanchan\u003c\/span\u003e\u003cspan\u003e shares an ancient and beloved feature of Korean cooking that will make every meal sing.\u003cbr\u003e\u003cbr\u003eMODERN KOREAN COOKING: In addition to traditional recipes, the book showcases chef Caroline Choe's original renditions and modern applications of banchan, such as a grilled \"Kimcheese\" sandwich, Tomato Potato Miso Soup, Smoky Gochujang Chicken Salad, and Pa Muchim Pizza.\u003cbr\u003e\u003cbr\u003eDELICIOUS SHAREABLE RECIPES: These recipes are tasty and easy to make, written with the home cook in mind. Anyone can bring the essential banchan into their home kitchen!\u003cbr\u003e\u003cbr\u003eFIRST OF ITS KIND: The first U.S. cookbook covering this topic, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBanchan\u003c\/span\u003e\u003cspan\u003e elevates a beloved aspect of Korean cooking that deserves the spotlight for both its significance to the cuisine as well as its undeniable deliciousness.\u003cbr\u003e\u003cbr\u003eA CELEBRATION OF THE FIRST-GENERATION EXPERIENCE: In addition to a trove of new and old recipes, Caroline shares stories about her background and upbringing as a first-generation Korean American. Following in the footsteps of successful cookbook authors such as Eric Kim and Andrea Nguyen, Caroline joins a strong tradition of authors passionately sharing their experiences and the cuisines of their heritage with American readers.\u003cbr\u003e\u003cbr\u003ePerfect for: \u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eHome cooks of all skill levels interested in learning more about Korean American cooking \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eKorean food enthusiasts \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eFirst-generation cooks \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eShoppers who frequent H-Mart and other popular Asian markets \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eFans of \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eKorean American\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eMy Korea\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFirst Generation\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCrying in H Mart\u003c\/span\u003e\u003cspan\u003e, or \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eChili Crisp\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\u003cspan\u003eCaroline Choe, the proud daughter of Korean American immigrants, is a chef, artist, teacher, and writer based in New York City. 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Owning one of the best restaurants in Australia, Ho Jiak Town Hall, Khoo draws inspiration from the recipes passed down to him from his beloved amah (grandmother) as well as the street vendors of Malaysia. Now, he brings these authentic and vibrant dishes to you.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eStarting with simple, budget-friendly meals to cook in 15 minutes, you’ll then be shown how to make all the must-know hawker-style dishes like fried chicken wings and poached juicy Hainan chicken. Alongside the quick bites, Khoo also introduces nourishing homecooked meals, like crimson bowls of curry laksa, as well as dishes that are not commonly served in eateries outside of Malaysia. Think lotus roots steeped in a pork bone broth and fried bee hoon – a smoky, umami vermicelli noodle dish.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWhether you’re a travelled food connoisseur or simply wanting to expand your recipe repertoire with authentic cooking, \u003c\/span\u003e\u003ci\u003eHo Jiak \u003c\/i\u003e\u003cspan\u003ewill help you to celebrate just what makes Malaysian food so special.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan class=\"a-text-bold\"\u003eJunda Khoo\u003c\/span\u003e\u003cspan\u003e is a Malaysian chef and owner of successful and accoladed chain eatery Ho Jiak in Sydney. In 2022, Junda’s innovative creations led to him being nominated as a finalist for Chef of the Year by Sydney Morning Herald’s Good Food Guide. Ho Jiak Town Hall was also named as one of the top 80 restaurants in Australia by Gourmet Traveller and was awarded one Chef’s Hat in recognition of the dedication and excellence of dining experiences delivered.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eHardcover\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e240 pages\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e7.75 x 1 x 10 inches\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e2.25 pounds\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"CHRONICLE BOOKS","offers":[{"title":"Default Title","offer_id":46823307346176,"sku":"105464","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0188\/3776\/files\/105464.jpg?v=1752536765"},{"product_id":"house-of-nanking","title":"House of Nanking","description":"\u003ch3 class=\"a-spacing-none a-text-normal\"\u003e\u003cspan id=\"productTitle\" class=\"a-size-large celwidget\" data-csa-c-id=\"u6zrfp-gg3qc5-h2b0f7-6529y2\" data-cel-widget=\"productTitle\"\u003eHouse of Nanking: Family Recipes from San Francisco's Favorite Chinese Restaurant\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan class=\"a-size-large celwidget\" data-csa-c-id=\"u6zrfp-gg3qc5-h2b0f7-6529y2\" data-cel-widget=\"productTitle\"\u003e\u003cspan class=\"a-text-bold\"\u003eFrom a beloved San Francisco culinary landmark, a showstopper cookbook that honors a family legacy and celebrates ingredient-driven, multi-regional Chinese cooking in America\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eThe 100-plus recipes in this beautiful book include all the greatest hits from three generations of Fang family cooking from Canton to Shanghai, and readers will learn how to pan-fry, steam, cook in a wok, shop for ingredients, and prep vegetables the Chinese way.\u003cbr\u003e\u003cbr\u003eWith accessible recipes that are adaptable to any type of home kitchen, anyone will be able to make these dishes, wherever they are.\u003cbr\u003e\u003cbr\u003eSince it opened in 1988, House of Nanking has been a popular spot for countless tourists, honeymooners, celebrities, and everyday San Franciscans who have lined up for their legendary Shanghai and Chinese American dishes.\u003cbr\u003e\u003cbr\u003eThis book marks the first time their recipes have appeared in print and have been adapted for the home kitchen. But it’ll be the stories behind them, which few have heard―of Peter Fang’s ingenuity and his early adventures in the kitchen, how he imported and adapted his favorite Shanghai dishes for America, and Kathy’s experience growing up with parents who bet it all on the restaurant, under the tutelage of all these rich Chinese culinary traditions―that will capture the heart.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan class=\"a-size-large celwidget\" data-csa-c-id=\"u6zrfp-gg3qc5-h2b0f7-6529y2\" data-cel-widget=\"productTitle\"\u003e\u003cspan\u003eHardcover\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-size-large celwidget\" data-csa-c-id=\"u6zrfp-gg3qc5-h2b0f7-6529y2\" data-cel-widget=\"productTitle\"\u003e\u003cspan\u003e304 pages\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-size-large celwidget\" data-csa-c-id=\"u6zrfp-gg3qc5-h2b0f7-6529y2\" data-cel-widget=\"productTitle\"\u003e\u003cspan\u003e8.3 x 1.05 x 10.3 inches\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-size-large celwidget\" data-csa-c-id=\"u6zrfp-gg3qc5-h2b0f7-6529y2\" data-cel-widget=\"productTitle\"\u003e\u003cspan\u003e2.79 pounds\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Macmillan","offers":[{"title":"Default Title","offer_id":47636265828608,"sku":"110432","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0188\/3776\/files\/71Ce6ngjqpL._SL1500__copy.png?v=1769647860"},{"product_id":"one-pan-vietnam","title":"One Pan Vietnam","description":"\u003ch3 class=\"a-spacing-none a-text-normal\"\u003e\u003cspan id=\"productTitle\" class=\"a-size-large celwidget\" data-csa-c-id=\"qft73w-eloakl-vtr3n1-qpheo\" data-cel-widget=\"productTitle\"\u003eOne Pan Vietnam: Vibrant Vietnamese Recipes for Everyday\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan class=\"a-size-large celwidget\" data-csa-c-id=\"qft73w-eloakl-vtr3n1-qpheo\" data-cel-widget=\"productTitle\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\n\u003cspan class=\"a-text-bold\"\u003eVietnamese dishes are often thought of as time-consuming and intricate, likely due to the popularity of the country’s famously delicious but complex dish, Pho.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eHowever, there are many dishes that, with the right ingredients and a little know-how, come together in no time and, even better, in just one pan! Discover just how easy it is to create Vietnamese flavours without the fuss in Thuy Diem Pham's latest book, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eOne Pan Vietnam\u003c\/span\u003e\u003cspan\u003e.\u003cbr\u003e\u003cbr\u003ePacked with simple and mouth-watering Vietnamese-style recipes for everything from stir-fries and salads to broths and bún bowls, you’ll find aromatic noodle soups, delicious salads bursting with fresh, zesty flavours, heart-warming soups and stews, and much more.\u003cbr\u003e\u003cbr\u003eUsing Thuy’s tips and techniques, you can make fresh and wonderfully flavoursome Vietnamese-style, restaurant-quality meals at home, with remarkably minimal mess.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan class=\"a-size-large celwidget\" data-csa-c-id=\"qft73w-eloakl-vtr3n1-qpheo\" data-cel-widget=\"productTitle\"\u003e\u003cspan\u003eHardcover\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-size-large celwidget\" data-csa-c-id=\"qft73w-eloakl-vtr3n1-qpheo\" data-cel-widget=\"productTitle\"\u003e\u003cspan\u003e192 pages\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-size-large celwidget\" data-csa-c-id=\"qft73w-eloakl-vtr3n1-qpheo\" data-cel-widget=\"productTitle\"\u003e\u003cspan\u003e7.68 x 0.97 x 9.95 inches\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-size-large celwidget\" data-csa-c-id=\"qft73w-eloakl-vtr3n1-qpheo\" data-cel-widget=\"productTitle\"\u003e\u003cspan\u003e1.86 pounds\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CHRONICLE BOOKS","offers":[{"title":"Default Title","offer_id":47681640464640,"sku":"111321","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0188\/3776\/files\/81kAeNa4hML._SL1500_copy.png?v=1771988967"},{"product_id":"simply-donabe","title":"Simply Donabe","description":"\u003ch3 class=\"a-spacing-none a-text-normal\"\u003e\u003cspan id=\"productTitle\" class=\"a-size-large celwidget\" data-csa-c-id=\"21x8ru-q2ycgz-bud9s0-ry3r67\" data-cel-widget=\"productTitle\"\u003eSimply Donabe: Japanese One-Pot Recipes\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eDiscover the heart of Japanese donabe cooking with simple yet delicious one-pot dishes from a renowned culinary expert.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDonabe are the Japanese earthenware pots that have been used in Japan for centuries, and continue to be loved for their efficiency and beauty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn Simply Donabe, Naoko Takei Moore showcases how you can create Japanese one-pot dishes at home and guide you towards incorporating donabe into your daily life―donabe is not just cookware, but it’s a way of life that brings joy and nourishment to everyday cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRecipes range from Sea Bream Shabu Shabu and Sweet and Sour Minced Pork Hotpot, to Egg Porridge and Miso-Simmered Ramen, as well as sides like Green Beans in Walnut Miso Cream and Quick-Pickled Napa Cabbage and sweet treats such as Sake-Kasu Pound Cake and Matcha Ice Cream.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFull of inspiration, Simply Donabe shows that donabe cooking is more than just recipes.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eNaoko Takei Moore\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cdiv data-a-remove-top-gutter=\"true\" data-a-remove-bottom-gutter=\"true\" name=\"a-cardui-deck-autoname-0\"\u003e\n\u003cdiv data-a-card-type=\"peekExpand\" name=\"a-cardui-deck-autoname-0-card0\" data-a-expanded=\"true\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv data-a-max-height=\"80\"\u003e\n\u003cp\u003eOriginally from Tokyo, Japan, Naoko Takei Moore is a donabe (Japanese clay pot) \u0026amp; Japanese home-cooking expert, based in Los Angeles, CA. \u003c\/p\u003e\n\u003cp\u003eShe is the owner of TOIRO which originally started as an online shop which specializes in donabe and Japanese artisan products since 2008. TOIRO opened its first brick and mortar shop, \u003c\/p\u003e\n\u003cp\u003eTOIRO Kitchen and Supply in West Hollywood in October 2017. Her company is also the US representative and distributor of Nagatani-en, an artisan donabe producer since 1832 from Iga, Japan. Naoko’s mission is to spread wonderful Japanese food culture to the world through her shop and activities.\u003c\/p\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\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eHardcover\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e256 pages\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e7.7 x 1.1 x 9.9 inches\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e2.38 pounds\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"CHRONICLE BOOKS","offers":[{"title":"Default Title","offer_id":47681640530176,"sku":"111323","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0188\/3776\/files\/8168HmwGw8L._SL1500_copy.png?v=1771987470"},{"product_id":"curry-guy-slow-cooker","title":"Curry Guy Slow Cooker","description":"\u003ch3\u003eCurry Guy Slow Cooker: 50 Simple Curry Favourites\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eCooking in a slow cooker saves time, money and effort - and curries are some of the most delicious dishes you can make in one. In \u003c\/span\u003e\u003ci\u003eCurry Guy Slow Cooker\u003c\/i\u003e\u003cspan\u003e Dan Toombs offers foolproof recipes for creating curryhouse classics at home, all with minimal fuss and washing-up. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDan is a master of curryhouse cuisine and he has now applied his knowledge and cooking tips to slow cooker recipes - just start your delectable Chicken Tikka Masala, mouth-watering Lamb Rogan Josh, Spinach Daal or Saag Aloo ahead of time, and when you're ready to eat a curry feast will await you. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith sumptuous colour photos throughout, plus tricks and advice for getting your curries to taste just like the curryhouse, treat your family to a fabulous curry feast with \u003c\/span\u003e\u003ci\u003eCurry Guy Slow Cooker\u003c\/i\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan class=\"a-text-bold\"\u003eDan Toombs (aka The Curry Guy)\u003c\/span\u003e\u003cspan\u003e has perfected the art of the restaurant curry. After over 20 years of traveling around, sampling dishes, learning secrets from restaurant chefs and refining those recipes at home, Dan has created recipes that taste just like takeout, but in less time and for less money.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan\u003eDan’s first book, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Curry Guy \u003c\/span\u003e\u003cspan\u003e(2017), was an instant bestseller; this is his eleventh book, following \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCurry Guy Easy\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCurry Guy Veggie\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCurry Guy Light\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCurry Guy Bible\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCurry Guy Thai\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCurry Guy BBQ\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCurry Guy One Pot\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCurry Guy Chicken \u003c\/span\u003e\u003cspan\u003eand \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCurry Guy Air Fryer. \u003c\/span\u003e\u003cspan\u003eHe lives in Yorkshire, England, with his curry-loving family.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eHardcover\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e128 pages\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e7 x 0.7 x 9.1 inches\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1.29 pounds\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CHRONICLE BOOKS","offers":[{"title":"Default Title","offer_id":48080933191936,"sku":"111325","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0188\/3776\/files\/714jdEfV5dL._SL1500_copy.png?v=1771986140"},{"product_id":"the-ancient-art-of-tea","title":"The Ancient Art of Tea","description":"\u003ch3 class=\"a-spacing-none a-text-normal\"\u003e\u003cspan data-cel-widget=\"productTitle\" data-csa-c-id=\"jqjd0j-kwvqd7-j3wnt2-p5e2w4\" class=\"a-size-large celwidget\" id=\"productTitle\"\u003eThe Ancient Art of Tea: Wisdom From the Old Chinese Tea Masters\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe Ancient Art of Tea\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e is a delightful look at the philosophy, history, and culture of tea in China.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eThe health benefits of tea, whether white, green, oolong or black, are well known in our world today. However, creating the perfect, healthy cup of tea is a process few people genuinely understand. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs expert Warren Peltier explains, making an ideal cup of tea is a dynamic process that requires the right environment, clear spring water, a suitable fire to boil water, skill in steeping tea, and a deep understanding of tea connoisseurship. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-italic\"\u003eThe Ancient Art of Tea\u003c\/span\u003e\u003cspan\u003e offers a thorough, much-needed guide for tea lovers. \u003cbr\u003e\u003cbr\u003ePeltier's commentaries include discussion of:\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eZhang You Xin's \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eChronicle on Water for Brewing Tea.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eXu Ci Shu's Discourse on Fire.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eLu Yu's Description of the \"Three Boils.\"\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eChen Ji Ru on the Merits of Tasting Tea with Company.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eGu Yuan Qing's Eight Requisites for Tasting Tea. \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Ancient Art of Tea\u003c\/span\u003e\u003cspan\u003e parses historic tea texts to offer a broader perspective and deeper insight into the topics that surround the tea-drinking experience. The book contains vital information to assist tea drinkers in their quest for yet another pot of delicious tea. It teaches the two fundamental secrets to tea as practiced in ancient China—technique and taste. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese exemplify some of the basic concepts of the philosophy of tea, which greatly enhances the enjoyment of the beverage. Not only an exhaustive source of tea knowledge, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Ancient Art of Tea\u003c\/span\u003e\u003cspan\u003e is also a significant volume in the study of Chinese tea and is sure to become a classic in its own right.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan class=\"a-text-bold\"\u003eWarren Peltier\u003c\/span\u003e\u003cspan\u003e is the Director of the Chuan Ming Chadao Tea Culture Research Center and well-known tea expert. As a researcher, author and lecturer he has studied the way of tea for over 18 years.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eIllustrated\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eHardcover\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003e6 x 1 x 6 inches\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003e160 pages\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003e8.3 ounces\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Ingram Publisher Services","offers":[{"title":"Default Title","offer_id":48178925011200,"sku":"111441","price":15.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0188\/3776\/files\/81qKxaMjMgL._SL1500_copy.png?v=1773798646"},{"product_id":"korean-temple-cooking","title":"Korean Temple Cooking","description":"\u003cdiv\u003eA gorgeous photographic chronicle of the food and traditions of Korea’s Baekyangsa Temple. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cb\u003eAs featured in Netflix documentary series The Philosopher's Kitchen. \u003c\/b\u003e\u003ci\u003e\u003cb\u003eKorean Temple Cooking\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e is a love letter to the poetry of simple, nourishing food. The book chronicles temple life, Buddhism, and living and cooking seasonally and with a spiritual tie to the land through interviews with and recipes from Jeongkwan Snim, dubbed “the Philosopher Chef” by the\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003ci\u003e\u003cb\u003eNew York Times\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eJeongkwan Snim was the subject of the opening episode of Netflix’s\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eChef’s Table\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eSeason 3.   Follow Snim through the seasons at a Korean Buddhist temple and learn to preserve, cook, and savour all that nature has to offer.\u003c\/p\u003e\n\u003cp\u003eRecipes are arranged by season, with special extra sections on rice, noodles, tofu, kimchi, seasonings, and more. Essays and interviews give a rare peek into temple life, the history of Buddhism in Korea, its teachings and branches, and even a look at the architecture of the temple and attire worn there. \u003c\/p\u003e\n\u003cp\u003eAn expansive and breathtaking chronicle,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eKorean Temple Cooking\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis the coffee table book you’ll want to cook out of all year round. \u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan class=\"a-text-bold\"\u003eDr. Hoo Nam Seelmann\u003c\/span\u003e\u003cspan\u003e is a journalist and author, born and raised in South Korea. She lives in Switzerland.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eJeongkwan Snim\u003c\/span\u003e\u003cspan\u003e is a Buddhist monk at Korea's Baegyangsa temple. She was profiled as part of Netflix's Chef's Table, season 3 episode 1.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eVéronique Hoegger\u003c\/span\u003e\u003cspan\u003e is a Swiss photographer who works in the fields of portraits, reportage, interiors, food still life, and fashion.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003ehardcover\u003c\/li\u003e\n\u003cli\u003e448\u003cspan\u003e \u003c\/span\u003epages\u003c\/li\u003e\n\u003cli\u003eFull color throughout\u003c\/li\u003e\n\u003cli class=\"biblioTwoItemContainer___QeMy0\"\u003e\n\u003cdiv class=\"dotDot\"\u003e9.4 inches x 6.8 inches\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli class=\"biblioTwoItemContainer___QeMy0\"\u003e\u003cspan\u003e2.92 pounds\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"CHRONICLE BOOKS","offers":[{"title":"Default Title","offer_id":49287489585408,"sku":"111835","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0188\/3776\/files\/81TKfTFb7eL._SL1500__copy.png?v=1789929916"},{"product_id":"sang-recipes-from-a-korean-family-table","title":"Sang: Recipes From A Korean Family Table","description":"\u003cdiv class=\"descriptionPanel___wCiv7\"\u003e\n\u003cdiv class=\"panelContent___B_vGb\"\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cb\u003eTake a seat at the sáng (table) and join the family behind Sáng by Mabasa in this cookbook exploring Korean cuisine, its diversity and deliciousness.\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003eStep inside the kitchen of \u003ci\u003eSáng\u003c\/i\u003e, the beloved family-run Korean restaurant, and discover 100 recipes that celebrate the bold, diverse and comforting flavors of Korea. \u003c\/p\u003e\n\u003cp\u003eFrom crisp Korean fried chicken (best served with beer) to bubbling kimchi-jjigae, handmade banchan and sweet, chewy desserts, this is homestyle Korean food at its best — generous, deeply personal, and full of soul.\u003c\/p\u003e\n\u003cp\u003eWritten by designer-turned-restaurateur Kenny Son, the book reflects the story of his family and their food. His father, Seung kee, brings clean, city-style dishes from Seoul, while his mother, Jin sun, draws on the hearty, seafood-rich flavours of her native Kwangwon-do province near the North Korean border.\u003c\/p\u003e\n\u003cp\u003eWith desserts and ferments by Kenny’s partner, Youmee Jeon,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSáng\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ecaptures the full Korean table — rich in regional nuance, grounded in tradition, and adapted for everyday cooking at home.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cp\u003e\u003cspan\u003eSáng is a family-run Korean restaurant in Sydney Australia, led by Seung kee Son, Jin sun Lee and their son \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eKenny Son\u003c\/span\u003e\u003cspan\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOriginally from Seoul, the family brings together traditional Korean flavors, regional influences and a deeply personal approach to cooking. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKenny manages the restaurant while also working as a designer, with his partner Youmee Jeon contributing desserts, ferments and creative direction.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003eHardcover\u003c\/li\u003e\n\u003cli\u003e240\u003cspan\u003e \u003c\/span\u003epages\u003c\/li\u003e\n\u003cli class=\"biblioTwoItemContainer___QeMy0\"\u003e\n\u003cdiv class=\"dotDot\"\u003e9.8 inches x 7.5 inches\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli class=\"biblioTwoItemContainer___QeMy0\"\u003e\u003cspan\u003e2.2 pounds\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"descriptionPanel___wCiv7\"\u003e\n\u003cdiv class=\"acc-font-no-hover medium-small-font bold descriptionHeader___aNBPJ\"\u003e\n\u003cdiv class=\"MuiGrid-root MuiGrid-container css-1b1jvye\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"panelContent___B_vGb\"\u003e\n\u003cdiv class=\"flex\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"CHRONICLE BOOKS","offers":[{"title":"Default Title","offer_id":49287554203904,"sku":"111302","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0188\/3776\/files\/61VdeeOayNL._SL1500__copy.png?v=1789934793"},{"product_id":"korean-cookbook","title":"The Korean Cookbook","description":"\u003cdiv\u003e350 authentic and delicious Korean recipes for the home cook, written by the perfect guides to this extraordinary cuisine – an acclaimed Korean chef and a Korean culinary expert\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eONE OF THE BEST COOKBOOKS OF THE YEAR:\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Guardian\u003c\/em\u003e, Vice,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFood \u0026amp; Wine\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBon Appetit\u003c\/em\u003e, Robb Report\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e‘A sophisticated, flavorful introduction to Korean cooking.’ –\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSaveur\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e350 authentic and delicious Korean recipes for the home cook, written by the perfect guides to this extraordinary cuisine – an acclaimed Korean chef and a Korean culinary expert\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe Korean Cookbook\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ecelebrates traditional regional dishes and everyday food found in home kitchens from Seoul to Jeju Island. This stunning collection features more than 350 recipes organized into traditional Korean meals, including pantry staples, fermented foods, rice, vegetable dishes, raw food, noodles, stir-fries, grilled meats, soups, stews, hotpots, noodles, dumplings, porridges, rice cakes, and desserts.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAcclaimed Atomix chef JP Park and culinary researcher, chef, and writer Jungyoon Choi share their years of research and expertise, together with their knowledge of the ingredients, culture, and traditions of Korean food in this, the first comprehensive book on Korean home cooking, expansive in breadth and approach and filled with tasty and achievable authentic recipes for the home cook.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eJunghyun (JP) Park\u003c\/span\u003e\u003cspan\u003e is an acclaimed chef born and raised in Seoul. With his wife, Ellia Park, they run four restaurants in New York – Atoboy, Naro, Seoul Salon, and Atomix (2 Michelin stars, 3 stars from the \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eNew York Times\u003c\/span\u003e\u003cspan\u003e). In 2022, Atomix received the Art of Hospitality Award from The World’s 50 Best Restaurants, and achieved No. 8 in World 50 Best 2023, the top restaurant in North America. In 2023, Park won the James Beard Award for Best Chef: New York State.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eJungyoon Choi \u003c\/span\u003e\u003cspan\u003eis a chef, culinary researcher, and writer with 25 years of experience working in Spain, Australia, and Korea.  Over the past decade, she trained at Alicia Foundation and El Bulli and now she is executive R\u0026amp;D chef of the Korean Culinary \u0026amp; Fermentation Research Center at Sempio Foods. She is Academy Vice Chair of Korea \u0026amp; China for The World’s 50 Best Restaurants.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003eHardcover\u003c\/li\u003e\n\u003cli\u003e496\u003cspan\u003e \u003c\/span\u003epages\u003c\/li\u003e\n\u003cli\u003e110 Illustration(s)\u003c\/li\u003e\n\u003cli class=\"biblioTwoItemContainer___QeMy0\"\u003e\n\u003cdiv class=\"dotDot\"\u003e11 inches x 8.1 inches\u003ca class=\"MuiTypography-root MuiTypography-inherit MuiLink-root MuiLink-underlineHover title___oiCud css-16xnhmi\" id=\"title-actions-button\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli class=\"biblioTwoItemContainer___QeMy0\"\u003e\u003cspan\u003e3.78 pounds\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"PHAIDON PRESS INC.","offers":[{"title":"Default Title","offer_id":49287596769536,"sku":"103518","price":54.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0188\/3776\/files\/71rYqKE0reL._SL1500__copy.png?v=1789933739"},{"product_id":"taste-korea-korean-recipes","title":"Taste Korea: Korean Recipes With Local Ingredients","description":"\u003cp\u003e\u003cspan\u003eWhat makes Korean food so tasty? The secret is in the \"jangs,\" sauces that have been a staple of Korean cuisine for thousands of years. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJang is prepared by fermenting soybeans into soy sauce (ganjang), soybean paste (doenjang) and chilli paste (gochujang). This seasoning not only delivers a rich palette of flavors but it also offers significant health benefits. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAe Jin Huys already introduced us to kimchi, Korean fermented vegetables. In this book she shows how to use various jangs to season your meals. Try replacing the butter on your potatoes with jang, for instance, and discover a rich bouquet of aromas. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith 70 accessible recipes – using ingredients easily available from your local store - these jangs make your daily fare healthier and tastier in no time at all. The best of both worlds!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan class=\"a-text-bold\"\u003eAe Jin Huys\u003c\/span\u003e\u003cspan\u003e has been serving delicious Korean food for years, at pop-ups, events and workshops. Together with her husband, musician Frederik Sioen, she often travels to Korea to find new inspiration.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eHardcover\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e216\u003cspan\u003e \u003c\/span\u003epages\u003c\/li\u003e\n\u003cli class=\"biblioTwoItemContainer___QeMy0\"\u003e\n\u003cdiv class=\"dotDot\"\u003e90 color illustrations\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli class=\"biblioTwoItemContainer___QeMy0\"\u003e\n\u003cdiv class=\"dotDot\"\u003e11 inches x 7.9 inches\u003cspan\u003e \u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli class=\"biblioTwoItemContainer___QeMy0\"\u003e\u003cspan\u003e2.35 pounds\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"ANTIQUE COLLECTORS","offers":[{"title":"Default Title","offer_id":49287597129984,"sku":"101167","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0188\/3776\/files\/61_2KF5C-yL._SL1000__copy.png?v=1789932782"},{"product_id":"cook-korea-iconic-dishes-cult-recipes","title":"Cook Korea! 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With more than 70 classics, such as tteokbokki, japchae, and the famous bulgogi and bibimbap, to much-loved Korean barbecue and, of course, kimchi,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eCook Korea!\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eis your guide to the Korean kitchen.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cspan class=\"a-text-bold\"\u003eBilly Law\u003c\/span\u003e\u003cspan\u003e is a Malaysian-Australian cookbook author, food blogger, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eMasterchef\u003c\/span\u003e\u003cspan\u003e alumnus, photographer, food stylist, and travel writer. He is also a qualified ceramicist and spends his time living in country Victoria.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003eHardcover\u003c\/li\u003e\n\u003cli\u003e240 pages\u003c\/li\u003e\n\u003cli class=\"biblioTwoItemContainer___QeMy0\"\u003e\n\u003cdiv class=\"dotDot\"\u003e80 color photographs\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli class=\"biblioTwoItemContainer___QeMy0\"\u003e\n\u003cdiv class=\"dotDot\"\u003e10.3 inches x 8.2 inches\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli class=\"biblioTwoItemContainer___QeMy0\"\u003e\u003cspan\u003e2.45 pounds\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"descriptionPanel___wCiv7\"\u003e\n\u003cdiv class=\"acc-font-no-hover medium-small-font bold descriptionHeader___aNBPJ\"\u003e\n\u003cdiv class=\"MuiGrid-root MuiGrid-container css-1b1jvye\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"panelContent___B_vGb\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":49287624098048,"sku":"112268","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0188\/3776\/files\/71JYaoKHcSL._SL1500__copy.png?v=1789933305"},{"product_id":"korean-home-cooking-mini","title":"Korean Home Cooking Mini","description":"\u003cdiv class=\"descriptionPanel___wCiv7\"\u003e\n\u003cdiv class=\"panelContent___B_vGb\"\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cspan class=\"subTitleName___TmSIq\"\u003e100 authentic everyday recipes, from bulgogi to bibimbap.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003ca class=\"MuiTypography-root MuiTypography-inherit MuiLink-root MuiLink-underlineHover title___oiCud css-16xnhmi\" id=\"title-actions-button\"\u003e\u003c\/a\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe most popular Korean dishes from the streets and homes across the nation.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThis is food with a singular mission: to deliver maximum flavor in an approachable way. From the nourishing home-cooked meals served to generations gathered around the family table to the indulgent street eats that line the city sidewalks,\u003c\/p\u003e\n\u003cp\u003eKorean food is undeniably delicious. Learn to cook your favorite Korean dishes in this neon tribute to a country overflowing with culinary delights. With more than 70 classics, such as tteokbokki, japchae, and the famous bulgogi and bibimbap, to much-loved Korean barbecue and, of course, kimchi,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eCook Korea!\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eis your guide to the Korean kitchen.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eJina Jung\u003c\/span\u003e\u003cspan\u003e was born in Seoul, Korea. She developed her cooking skills with her grandmother and mother, and through her experiences as a cook and caterer in Korea as well as in France, where she has lived since 2010. For many years, she has been focused on sharing her knowledge of Korean cuisine with people all around the world. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRespect for authentic flavors and the conviviality of sharing meals are the core values of Jina's food. She shares her recipes and culture in the media and on YouTube at Jay's KFOOD.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003eHardcover\u003c\/li\u003e\n\u003cli\u003e220 pages\u003c\/li\u003e\n\u003cli class=\"biblioTwoItemContainer___QeMy0\"\u003e\n\u003cdiv\u003e7.3 inches x 5.7 inches\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli class=\"biblioTwoItemContainer___QeMy0\"\u003e\u003cspan\u003e1.2 pounds\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Quarto Publishing","offers":[{"title":"Default Title","offer_id":49287666991360,"sku":"111519","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0188\/3776\/files\/71Gq5r9RzjL._SL1500__copy.png?v=1789934244"},{"product_id":"cake-picnic","title":"Cake Picnic","description":"\u003ch3\u003e\u003cspan class=\"a-text-bold\"\u003eCake Picnic\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eFrom the founder of Cake Picnic―a series of joyful, diverse, and deliciously indulgent gatherings where every attendee brings a whole cake―this cookbook of 50 baking recipes includes a guide to hosting your own confectionery events and encourages bakers to lean into play, connection, community―and lots of cake!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt all started with a dream: A few friends lounging in the park on a sunny day, eating cake. Elisa Sunga posted the invitation to that first-ever cake picnic and, to her surprise and delight, nearly 200 people showed up. And so, Cake Picnic, a joy-filled gathering where each attendee brings a whole cake to share with friends old and new, was born. Its immense, immediate popularity inspired Elisa to take her picnic series on the road, traveling from LA to New York and beyond. When she realized she couldn’t bring Cake Picnic to everyone, everywhere in the world, she did the next best thing: She wrote this book.\u003cbr\u003e \u003cbr\u003ePart how-to guide, part recipe collection, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCake Picnic\u003c\/span\u003e\u003cspan\u003e provides everything you need to host your own delightfully decadent cake picnic. Here is practical advice for planning, hosting, and attending: how to choose a theme, prepare your guests, set up the event, encourage connection, transport whole cakes, and more. But the icing on the―you guessed it―cake is the 50 recipes within. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganized by theme, from an Autumn Harvest Cake Picnic to an Afternoon Tea Cake Picnic, a Beach Cake Picnic to a Salty-Sweet Cake Picnic, these imaginative recipes will inspire your creativity and tempt your sweet tooth:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eSour Cherry \u0026amp; Pistachio Buttermilk Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eTorched Rosemary Caramel Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eChocolate \u0026amp; Earl Grey Whipped Cream Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eGuava Cream Cheese Bundt Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eRoasted Apple \u0026amp; Sesame Upside-Down Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003ePretzel S’mores Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eAnd many more!\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Author\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cp\u003e\u003cspan\u003eElisa Sunga transforms butter, sugar, and flour into reasons for gathering and celebration. As the creator of CAKE PICNIC and cofounder of Bucket List Bake Club, she has brought thousands of bakers together, turning shared passion into lasting community. Her ability to weave sweetness and connection into memorable experiences has caught the attention of the \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eNew York Times\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFood Network\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCherry Bombe\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eEater\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eEpicurious\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSFGate\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe San Francisco Standard\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eUSA TODAY\u003c\/span\u003e\u003cspan\u003e,\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eABC News\u003c\/span\u003e\u003cspan\u003e, and many other media outlets globally. \u003cbr\u003e\u003cbr\u003eWhen not dreaming up new ways to bring people together through cake, she can be found in her San Francisco Bay Area kitchen, testing recipes, tending to her flower garden, lounging with her family, and playing with her dog, Ginger. \u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eHardcover\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003e272 pages\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003e7.25 x 1.09 x 10 inches\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003e2.12 pounds\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"CHRONICLE BOOKS","offers":[{"title":"Default Title","offer_id":49564865265920,"sku":"111313","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0188\/3776\/files\/81QpIrGAkZL._SL1500__copy.png?v=1788725376"},{"product_id":"sake-art-craft-japans-natl-dri","title":"Sake: The Art \u0026 Craft of Japan's National Drink","description":"\u003cdiv class=\"mainContent___KncIm\"\u003e\n\u003cdiv role=\"tabpanel\" id=\"title-references-tabpanel-1\"\u003e\n\u003cdiv class=\"MuiBox-root css-old1by\"\u003e\n\u003cdiv\u003e\u003cb\u003eWinner of the Fortnum \u0026amp; Mason Food and Drink Awards 2025 - Debut Drink Book\"\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cb\u003e\u003cbr\u003e\"Winner of the James Beard Foundation Book Award 2025 - Beverage without Recipes\"\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003e\u003cbr\u003e\"Winner of the Gourmand World Cookbook Awards 2025 – Asian Spirits\"\u003cbr\u003e\u003cbr\u003eThe definitive book on Japan’s national drink, this visually stunning celebration of the culture, craft, and history of sake pairs perfectly with the growing boom in its consumption across the globe.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eSake is more than just a beverage—it is an art form deeply embedded in the fabric of Japanese heritage.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eExpertly researched and written by one of the few women to be awarded the prestigious Master of Sake Tasting qualification, this sumptuous, wide-ranging volume features lavishly illustrated chapters that explore the beverage’s role in Japanese history and tradition; its production, key ingredients, and sourcing; aroma and taste profiles; and pairing it with food.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eFilled with beautiful full-page photographs, this book showcases the rituals and customs of sake drinking and profiles prominent rice farmers and brewers. It illustrates the different varieties of rice and the fundamental production processes from rice-polishing to aging. Readers will learn about sake tasting; various types of drinking vessels; and the fundamental flavors and styles of Japanese cuisine.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eBreathtaking in its sweep and allure, this uniquely comprehensive book invites enthusiasts and connoisseurs alike to immerse themselves in the history, culture, and craftsmanship behind every glass of Japan’s famed rice wine.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003eYoshiko Ueno-Müller\u003c\/li\u003e\n\u003cli\u003eHardcover\u003c\/li\u003e\n\u003cli\u003e304 pages\u003c\/li\u003e\n\u003cli\u003e12.1 inches x 9.1 inches\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"navigation___AOPVB\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"PRESTEL\/PENGUIN RANDOM","offers":[{"title":"Default Title","offer_id":49564865560832,"sku":"113014","price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0188\/3776\/files\/113014.jpg?v=1787956607"}],"url":"https:\/\/asianartmuseumstore.myshopify.com\/collections\/cookbooks.oembed?page=2","provider":"Cha May Ching Museum Boutique","version":"1.0","type":"link"}