{"title":"Cookbooks","description":null,"products":[{"product_id":"the-nomad-cocktail-book","title":"The NoMad Cocktail Book","description":"\n\u003cp\u003eAn illustrated collection of nearly 300 cocktail recipes from the award-winning NoMad Bar, with locations in New York, Los Angeles, and Las Vegas.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\n\u003cp\u003eOrganized by type of beverage from aperitifs and classics to light, dark, and soft cocktails and syrups\/infusions, this comprehensive guide shares the secrets of bar director Leo Robitschek’s award-winning cocktail program. The NoMad Bar celebrates classically focused cocktails, while delving into new arenas such as festive, large-format drinks and a selection of reserve cocktails crafted with rare spirits.\u003cbr\u003e\u003cbr\u003eHardcover\u003cbr\u003e5.8 x 1.1 x 8.3\" \u003cbr\u003e272 pages\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eWe offer free shipping on all books purchased through our website!\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Leo Robitschek","offers":[{"title":"Default Title","offer_id":40195780902982,"sku":"9780399582691","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/8992\/6982\/files\/NomadCocktailBook.jpg?v=1706307983"},{"product_id":"portugal-the-cookbook","title":"Portugal: The Cookbook","description":"\n\u003cp\u003eCelebrate Portugal’s vibrant, globally-influenced and highly influential food culture via more than 550 classic and contemporary recipes from the acclaimed chef Leandro Carreira.\u003c\/p\u003e\n\u003cp\u003eWith its diverse cuisine and intriguing culinary history, Portugal is a top travel destination for food lovers worldwide. \u003ci\u003ePortugal: The Cookbook\u003c\/i\u003e gathers together dishes from every region of the country, including fish and shellfish dishes from the Algarve coast, hearty stews from the Douro Valley, and the famous and beloved pastries of Lisbon. Acclaimed chef Leandro Carreira has researched more than 550 traditional recipes for home cooks that encapsulate the breadth and diversity of the food of Portugal, a country whose immense culinary influence has spread far beyond its borders.\u003c\/p\u003e\n\u003cp\u003eFormat: Hardback\u003cbr\u003eSize: 270 × 180 mm (10 5\/8 × 7 1\/8 in)\u003cbr\u003ePages: 448 pg\u003cbr\u003eIllustrations: 150 illustrations\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLeandro Carreira\u003c\/strong\u003e cut his culinary teeth at Andoni Luis Aduriz’s restaurant, Mugaritz, in the Basque region of Spain, before arriving in London and working with Nuno Mendes at Viajante as Head Chef. His residency at Climpson’s Arch in East London, an exploration of regional Portuguese cooking, received five-star reviews. Londrino, his first restaurant, opened in Bermondsey in 2017 and his current project, The Sea, The Sea, in Chelsea has been followed by The Sea, The Sea Chef’s Table in late 2021.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eWe offer free shipping on all books!\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Leandro Carreira","offers":[{"title":"Default Title","offer_id":40863371362374,"sku":"9781838664732","price":54.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/8992\/6982\/files\/PortugalTheCookbook.webp?v=1699998583"},{"product_id":"sunlight-breadcrumbs-making-food-with-creativity-curiosity","title":"Sunlight \u0026 Breadcrumbs: Making Food with Creativity \u0026 Curiosity","description":"\u003cp\u003eJames Beard Award–winning chef Renee Erickson explores the surprising wonder and satisfaction you can find in making everyday food, inspiring us all to cook creatively\u003cbr\u003e\u003cbr\u003eAfter more than 25 years running award-winning restaurants, acclaimed chef Renee Erickson realized that she had started to lose touch with her creative side, which she had nurtured in art school and had always considered as key to her approach to cooking. She decided to reconnect with her creativity by painting, taking photographs, making ceramics, and, of course, cooking.\u003cbr\u003e\u003cbr\u003eSunlight and Breadcrumbs highlights the beauty and creativity in making everyday food at home. To accomplish this, recipes are the jumping-off point—and there are more than 100 of Renee’s best here. But there are also essays that connect the dots between creative practices and the food she cooks. “Work in Progress” sidebars zoom in on the creative decisions made when cooking—the seasonal ingredients, textures, shapes, and colors that help make each meal a more thoughtful expression of life at that moment.\u003cbr\u003e\u003cbr\u003eAs this book shows, cooking can provide an outlet for meaningful personal expression, even when making decidedly straightforward preparations. Renee highlights the little, easy things that take a simple dish from nice to memorable—like the rich crunch of olive oil–toasted breadcrumbs on top of a hearty escarole salad—and persuades us to seek out and celebrate these details.\u003cbr\u003e\u003cbr\u003eWhile offering a joyful look at creative expression, at its heart this is an approachable cookbook, filled with ideas for weeknight dinners, as well as more leisurely weekend meals. There are also celebratory snacks, including dips and go-to crostini toppings, and easy desserts.\u003cbr\u003e\u003cbr\u003eFor anyone who has felt bored by the grind of weeknight cooking, is looking for simple-but-exciting food to make for friends and family, or wants to encourage more creativity in their day to day, this book provides an inspiring reset, full of prompts to continue exploring our kitchens and lives with curiosity, an eye for detail, and joy.\u003cbr\u003e\u003cbr\u003eSunlight and Breadcrumbs features delicious recipes like:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMelted Anchovy Toast\u003c\/li\u003e\n\u003cli\u003eOven-Dried Tomatoes with Whipped Feta, Mint, and Basil\u003c\/li\u003e\n\u003cli\u003eWhite Beans with Pork Sausage, Lemon Peel, and Green Herbs\u003c\/li\u003e\n\u003cli\u003eRaspberry and Pecan Crumble Cake\u003c\/li\u003e\n\u003cli\u003eand many more!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIncludes Color Photographs and Illustrations\u003c\/p\u003e\n\u003cp\u003e288 pages\u003cbr\u003e7.3 x 1.3 x 10.25 inches\u003cbr\u003e\u003c\/p\u003e","brand":"Renee Erickson","offers":[{"title":"Default Title","offer_id":42252163186758,"sku":"9781419740404","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/8992\/6982\/files\/sunlightandbreadcrumbs.png?v=1729813117"},{"product_id":"a-boat-a-whale-a-walrus-menus-and-stories","title":"A Boat, a Whale \u0026 a Walrus: Menus and Stories","description":"\u003cp\u003e\u003cstrong\u003eSimple but elegant seafood recipes from acclaimed James Beard-nominated chef and beloved Seattle restaurateur Renee Erickson.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOne of the country's most acclaimed chefs, Renee Erickson is a James Beard nominated chef and the owner of several Seattle restaurants: The Whale Wins, Boat Street Café, The Walrus and the Carpenter, and Barnacle. This luscious cookbook is perfect for anyone who loves the fresh seasonal food of the Pacific Northwest.\u003c\/p\u003e\u003cp\u003eDefined by the bounty of the Puget Sound region, as well as by French cuisine, this cookbook is filled with seasonal, personal menus like Renee's Fourth of July Crab Feast, Wild Foods Dinner, and a fall pickling party.\u003c\/p\u003e\u003cp\u003eHome cooks will cherish Erickson's simple yet elegant recipes such as Roasted Chicken with Fried Capers and Preserved Lemons, Harissa-Rubbed Roasted Lamb, and Molasses Spice Cake. Renee Erickson's food, casual style, and appreciation of simple beauty is an inspiration to readers and eaters in the Pacific Northwest and beyond.\u003c\/p\u003e\u003cp\u003e322 pages\u003c\/p\u003e\u003cp\u003eHardcover\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Renee Erickson","offers":[{"title":"Default Title","offer_id":42252175704134,"sku":"9781570619267","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/8992\/6982\/files\/boatwalrus.png?v=1729813576"},{"product_id":"getaway-food-drink-to-transport-you","title":"Getaway: Food \u0026 Drink to Transport You","description":"\u003cp\u003eFrom the Pacific Northwest’s most influential chef comes Getaway, a collection of recipes for ultra-simple sophistication inspired by the world’s most delicious cuisines, cowritten with award-winning author Sara Dickerman.\u003cbr\u003e\u003cbr\u003eForeword by James Beard Award–winning author Diana Henry\u003cbr\u003e\u003cbr\u003eJames Beard Award–winning acclaimed chef, restaurateur, and artist Renee Erickson invites you on a culinary journey via her favorite places in the world—Rome, Paris, Normandy, Baja California, London, and her hometown, Seattle. Equally aspirational travelogue and practical guide to cooking at home, the book offers 120 recipes and 60 cocktail recipes for simple meals that evoke the dreamiest places and cuisines. From not-too-intricate cocktails and snacks to effortless entrées, these are the recipes that inspire Erickson and make for relaxed, convivial evenings, whether at home or abroad:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRoasted Zucchini Flowers with Ricotta, Mint, and Lemon Peel\u003c\/li\u003e\n\u003cli\u003eSardines, Shaved Lemon, and Walnut Salad\u003c\/li\u003e\n\u003cli\u003eCucumber-Basil Gimlet\u003c\/li\u003e\n\u003cli\u003eClam Ceviche with Serrano and Cilantro\u003c\/li\u003e\n\u003cli\u003eScallop and Tomatillo Aguachile\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eShowcasing Erickson’s appealing and high-style aesthetic and featuring gorgeous photography and hand-drawn illustrations, this book offers a richly visual survey of beautiful, easy ways to escape the everyday, with meals that you will want to eat every day.\u003cbr\u003e\u003cbr\u003e“Erikson’s message in this extraordinary book is come away with me, sit with me, talk with me, slow down, and let’s savor the simple, beautiful foods we find along the way. Everything about this book, from the writing and the photographs, to the food and the warm invitation to search out what’s good and best and to share it, is singular and irresistible.” —Dorie Greenspan, author of Everyday Dorie\u003cbr\u003e\u003cbr\u003eFeaturing photographs by Jim Henkens and illustrations by Jeffry Mitchell\u003c\/p\u003e\n\u003cp\u003eHardcover\u003cbr\u003e\n352 pages\u003cbr\u003e\u003c\/p\u003e","brand":"Hatchett Books","offers":[{"title":"Default Title","offer_id":42252183470150,"sku":"9781419740398","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/8992\/6982\/files\/getawaycover.png?v=1729814306"},{"product_id":"a-very-asian-guide-to-japanese-food","title":"A Very Asian Guide to Japanese Food","description":"\u003cp\u003eExplore the delicious world of Japanese food! A Very Asian Guide to Japanese Food introduces little readers to classic and modern Japanese dishes and provides fun facts about the foods and culture of Japan. Learn about the origins of the beloved curry rice or how slurping your ramen is encouraged! Author, Naoko Takei Moore, and illustrator, Yoko Baum, share their joy for the innovations and traditions that make up Japan's rich culinary culture. The Very Asian Guide series was started started by author Michelle Li, who ignited a global movement of unity with the viral hashtag #veryasian after she received a racist voicemail in response to her sharing on-air the Korean foods she eats. We have released more books in the series covering a range of cuisines and cultures, sharing food and joy to kids and adults alike\u003c\/p\u003e\n\u003cp\u003eHardcover\u003cbr\u003e40 pages\u003cbr\u003e0.5 x 7 x 10.3 inches\u003cbr\u003e\u003c\/p\u003e","brand":"Gloo Books","offers":[{"title":"Default Title","offer_id":42317798998086,"sku":"9781962351027","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/8992\/6982\/files\/japanesefoodbook.png?v=1732380613"},{"product_id":"the-fundamentals-of-excellent-coffee","title":"The Fundamentals of Excellent Coffee","description":"\u003cp\u003eThe Fundamentals of Excellent Coffee is a book that provides an introduction to the preparation of excellent coffee from different varieties. You will learn how coffee trees are grown, how coffee cherries are harvested, but also how green coffee is subsequently roasted in the Coffee Collective roastery until you have made a great and delicious cup of coffee. The book focuses mainly on selected coffee and was written by the co-founders of the Danish roaster Coffee Collective.\u003c\/p\u003e\n\u003cp\u003eOn more than 300 pages you have a chance to learn about the process of growing coffee trees, ripening coffee cherries and their harvest. An integral part of the information you can find in this book is the history of coffee in general, the sustainability of its cultivation, but also how to roast coffee at home.\u003c\/p\u003e\n\u003cp\u003eIn the book you will also find a large chapter on the preparation of espresso and how to properly prepare and whip milk for the preparation of milk-based coffee drinks. At the same time, the book also includes 20 recipes, which describes step by step several coffee preparations from Aeropress and filtered coffee to espresso.\u003c\/p\u003e\n\u003cp\u003eIn addition to the beautiful visual processing of the book, the accompanying photographs are also an integral part. It is an ideal gift for coffee enthusiasts on various occasions or even for those of you who are just starting out with coffee. You will hear more about this book and you will definitely see it on the shelves of your favorite cafes.\u003c\/p\u003e\n\u003cp\u003eHardcover \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMade in Denmark\u003c\/p\u003e","brand":"Coffee Collective","offers":[{"title":"Default Title","offer_id":42356940996678,"sku":"445809C","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/8992\/6982\/files\/Excellentcoffee.png?v=1733666932"},{"product_id":"studio-cookbook-vol-3","title":"Studio Cookbook Vol. 3","description":"\u003cp\u003eWhat do you eat while you work? For the third edition of the Studio Cookbook series, Hato Press extended an invitation to collaborators, friends and creators we admire to share a dish they enjoy as part of their working day.\u003c\/p\u003e\n\u003cp\u003eThe featured recipes are influenced by taste, team and resources – think: minimal cooking equipment, make-do utensils and dwindling energy. There are sweet treats, speedy reheats and communal stews cooked over open fires. Dishes made on deadline, for recovery from a long day, or to share with friends, inspiring collaboration. We feature two conceptual cocktails and one mug of boiled water.\u003cbr\u003e\u003cbr\u003eSpread across four chapters – Snacks, Mains, Sweets and Drinks – the Studio Cookbook’s 37 recipes range from the down- to-earth and delightfully convenient to the outlandish and eclectic.\u003c\/p\u003e\n\u003cp\u003eHardcover\u003cbr\u003e104pp\u003cbr\u003e226 x 164mm\u003cbr\u003ePortrait\u003c\/p\u003e","brand":"Hato Press","offers":[{"title":"Default Title","offer_id":43285024112710,"sku":"R471883","price":39.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/8992\/6982\/files\/studio_cookbook_vol_2.jpg?v=1749207400"},{"product_id":"atelier-september-a-place-for-daytime-cooking","title":"Atelier September: A place for daytime cooking","description":"\u003cp\u003eThis is a blueprint, you could say, for how to live a good life, eat well, and be happy.’\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAtelier September: A place for daytime cooking\u003c\/em\u003e is the first cookbook dedicated to the renowned Copenhagen restaurant, featuring recipes from owner Frederik Bille Brahe, who grants exclusive access to Atelier September’s most iconic dishes. Eighty-six recipes offer mostly vegetarian takes on breakfast, lunch, sweets, and A.S staples, including the ‘Avocado mad’, all with a focus on fresh, seasonal ingredients.\u003c\/p\u003e\n\u003cp\u003eFrederik renders recipes for fluffy, financier-like pancakes, seasonal soups and salads, and matcha-flavored desserts with the same familiarity that shaped his first, best-selling book with Apartamento, \u003cem\u003eAll the Stuff We Cooked\u003c\/em\u003e. An introduction and poetic interludes written by Frederik offer a glimpse into A.S’s early days and culinary inspirations, backstory for what would become one of the most celebrated restaurants in Copenhagen.\u003c\/p\u003e\n\u003cp\u003eEdited by Jeni Porter and featuring photographs by Rasmus Weng Karlsen, \u003cem\u003eAtelier September\u003c\/em\u003e is a kind of homecoming—both in the memories evoked by familiar flavours and beautiful objects, as well as through the lifelong friends we make gathered around a table.\u003c\/p\u003e\n\u003cdiv\u003eMaterial: Hardcover\u003c\/div\u003e\n\u003cdiv\u003eLength: 29,7 cm\u003cbr\u003eWidth: 21,5 cm\u003c\/div\u003e\n\u003cdiv\u003eNotable: 256 pages\u003c\/div\u003e\n\u003cdiv\u003eLanguage: English\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eWe offer free shipping on all books purchased through our website!\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Apartamento","offers":[{"title":"Default Title","offer_id":43318213214278,"sku":"784299C","price":72.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/8992\/6982\/files\/atelierseptember.jpg?v=1749469515"},{"product_id":"the-london-plane-flower-cookbook","title":"The London Plane Flower \u0026 Cookbook","description":"\u003cp\u003eA love letter to a beloved Seattle gathering place. For ten years (2013–2022), The London Plane anchored a sunny corner in Pioneer Square, bringing together a restaurant, bakery, and flower shop.\u003c\/p\u003e\n\u003cp\u003eThis book captures its heart and soul—celebrating the cooks, bakers, florists, servers, and loyal customers who made it a community favorite. Filled with recipes, floral inspiration, and memories from a decade of welcoming locals and visitors alike.\u003c\/p\u003e\n\u003cp\u003eProudly produced and designed in collaboration with Seattle-based Marquand Books. This limited edition book is perfect for anyone who loves flowers, cooking, photography, memoirs, or cherishes the beauty that was The London Plane.\u003cbr\u003e\u003cbr\u003eHardcover\u003c\/p\u003e","brand":"Katherine Anderson","offers":[{"title":"Default Title","offer_id":43691330306118,"sku":"208077C","price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/8992\/6982\/files\/london_plane_book.jpg?v=1756257044"},{"product_id":"apollo-state-of-the-art-cooking","title":"Apollo: State Of The Art Cooking","description":"\u003cp\u003eState-of-the-art cooking and a party by Frederik Bille Brahe is the first cookbook devoted to Apollo, his museum restaurant located in the courtyard of the historical art institution Kunsthal Charlottenborg in Copenhagen. Together with head chef Yuta Kurahashi, Frederik shares 104 recipes in Apollo's signature style: playful, elegant, and rooted in a dialogue between Danish cooking and Japanese, French, and Italian cuisines. With its colourful palette and defining sense of chic, green gastronomy, Apollo follows the much-loved and low-key All the Stuff We Cooked and the wildly successful Atelier September: A Place for Daytime Cooking.\u003c\/p\u003e\n\n\u003cp\u003ePerfect for dinner party cooking, this is Frederik at his most expressive and collaborative. Edited by Jeni Porter and captured on film by photographer Nikolaj Møller, Apollo also explores how a group of talented friends came together to create the space, its textures, artworks, and atmosphere—setting the scene for a restaurant where delicious food, friends, music, art, design, and wine all meet, collide, clash, and coalesce. Apollo is that really good party you never want to end.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrederik Bille Brahe is a Copenhagen-born fine-dining trained chef who worked in London and Paris before returning home to follow his dream of opening a very special small café where everyone is his guest. He opened Atelier September in Gothersgade in October 2013, expanding it to other locations in the Danish capital and using it as a launching pad for other ventures, including Apollo in the historic art space Kunsthal Charlottenborg and Sofi bakery in Berlin. His first collection of recipes, All the Stuff We Cooked, was an instant success, and his followup cookbook, Atelier September: A place for daytime cooking, blended recipes with an exclusive poetic chronicling of the first decade of Atelier September, as well as a documentation of his philosophy for gastronomy and life in general.\u003c\/p\u003e","brand":"Apartamento","offers":[{"title":"Default Title","offer_id":44424898805830,"sku":"910861B","price":79.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/8992\/6982\/files\/apollo.png?v=1767827905"},{"product_id":"cecil-beatons-cocktail-book","title":"Cecil Beaton's Cocktail Book","description":"\u003cp\u003e\u003cem\u003eDrink like one of the Bright Young Things with Cecil Beaton's Cocktail Book.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eCecil Beaton (1904–80) was one of the most celebrated British portrait photographers of the 20th century, so renowned for his images of celebrities and high society that his own name has become synonymous with elegance, glamour and style. In the 1920s and ’30s, Beaton used his camera, his ambition and his larger-than-life personality to mingle with a flamboyant and rebellious group of artists and writers, socialites and partygoers whose spirit and style cut a dramatic swathe through the epoch. Canonizing the era’s “Bright Young Things” in his distinctive brand of opulent studio portraiture, Beaton worked his way up from middle-class suburban schoolboy to glittering society figure.\u003c\/p\u003e\n\u003cp\u003eThis miniature cocktail book features a delightful array of recipes inspired by the decadent drinks of Beaton’s youth, and the fabulous friends and celebrities whom he photographed. Period classics such as the Hanky Panky, Manhattan, Negroni and Sidecar are given contemporary twists by the Head Bartender and Mixologist of the world-famous Claridge’s Hotel in London, which played host to some of the most extravagant Bright Young gatherings. Illustrated with the artist’s own photographs and witty drawings featured in \u003cem\u003eVogue\u003c\/em\u003e, \u003cem\u003eCecil Beaton’s Cocktail Book\u003c\/em\u003e brings to life a deliriously eccentric, glamorous and creative era. A must-have for every well-appointed bar cart.\u003c\/p\u003e\n\u003cp\u003eHardcover\u003cbr\u003e5.75 × 8.25 in\u003cbr\u003e120 pages \/ 50 color\u003c\/p\u003e","brand":"Cecil Beaton","offers":[{"title":"Default Title","offer_id":44642111946822,"sku":"7360932","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/8992\/6982\/files\/cecilbeaton.png?v=1770830584"},{"product_id":"table-for-two","title":"Table for Two","description":"\u003cp\u003e\u003cstrong\u003eWhether it’s your Mum, your best friend, or your significant other, sweep the person you love off their feet with failsafe recipes for show-off meals for two.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eTable for Two\u003c\/em\u003e is food writer Bre Graham’s first cookbook, showcasing recipes to cook for the people you love. Food to make your heart beat faster, things to risk looking silly eating like spaghetti twirled straight from your fork onto your white t-shirt, super quick to whip up things, and alcohol-infused everything. These dishes are for the days when you want to set the table for two and focus on someone special.\u003cbr\u003e\u003cbr\u003eFrom uncomplicated-but-outstanding in Part I, to over-the-top-but-no-stress cooking in Part II, \u003cem\u003eTable for Two \u003c\/em\u003ehelps you impress at breakfast, lunch, aperitivo, dinner, and dessert. With illustrated essays on topics like the simple pleasure of a delivery pizza, and breathtaking, multi-course menus catering for special occasions, \u003cem\u003eTable for Two\u003c\/em\u003e guides you through the moments you want to say: “I love you, let me feed you something that will make you feel good.”\u003c\/p\u003e\n\u003cp\u003ePages 192\u003cbr\u003eDimensions 7-7\/16 x 9-11\/16\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":44642119188550,"sku":"9780744069594","price":24.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/8992\/6982\/files\/tablefortwo.png?v=1770831080"},{"product_id":"by-heart-recipes-to-hold-near-and-dear","title":"By Heart: Recipes to Hold Near and Dear","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003eNEW YORK TIMES \u003c\/em\u003eBESTSELLER • Learn to make elevated, professional-quality meals in your own kitchen with over 100 creative, seasonal recipes from Hailee Catalano\u003cbr\u003e\u003cbr\u003e“Ms. Catalano has a laser-eyed clarity on flavor and a knack for deploying a short list of ingredients to great effect. . . . \u003cem\u003eBy Heart\u003c\/em\u003e [is] not just a trove of delicious ideas but also a reminder of how fun (and personal) cooking can be.” —Adina Steiman, \u003cem\u003eThe New York Times\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eGrowing up cooking the Sunday gravy, meatballs, and pasta alongside her Italian American grandmother, Hailee Catalano developed a huge passion for food. This passion led her to the Culinary Institute of America, and then to cooking in restaurants. But somewhere along the way, Hailee started to miss the home cooking that made her fall in love with food in the first place. Restaurants made it seem like beautifully made food was too difficult to recreate at home.\u003cbr\u003e\u003cbr\u003eIn \u003cem\u003eBy Heart\u003c\/em\u003e, she presents over 100 restaurant-quality recipes designed to be made in your home kitchen. You’ll find seasonal pastas (\u003cstrong\u003ePasta alla Norcina with Roasted Squash\u003c\/strong\u003e), veggie-forward recipes designed to make the most of your CSA box (\u003cstrong\u003eCaponata with Dried Cherries and Green Olives\u003c\/strong\u003e), simple meat dishes (\u003cstrong\u003eRoast Chicken with Red Wine Vinegar and Honey\u003c\/strong\u003e) breads (\u003cstrong\u003eHearty Seeded Rye Bread\u003c\/strong\u003e), butters (\u003cstrong\u003eCalabrian Chile Honey Butter\u003c\/strong\u003e), condiments (\u003cstrong\u003eChicago-Style Fennel Giardiniera\u003c\/strong\u003e), perfect beach sandwiches (\u003cstrong\u003eBrie and Butter Sandwich with Shallot-y Frisée\u003c\/strong\u003e), simple sweets (\u003cstrong\u003eMalted Milk Butter Cookies\u003c\/strong\u003e), and so much more.\u003cbr\u003e\u003cbr\u003eInspired by her professional training and love of seasonal cooking, Hailee includes details on how to keep a calm kitchen, navigate a farmers market, make your own broths and the perfect sourdough loaf, and plan out a Friday Night Dinner menu. Carefully crafted from the heart, this is a book you’ll return to again and again.\u003c\/p\u003e\n\u003cp\u003ePages 288\u003cbr\u003eDimensions 8 x 10\u003c\/p\u003e","brand":"Hailee Catalano","offers":[{"title":"Default Title","offer_id":44642126495814,"sku":"9780593842652","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/8992\/6982\/files\/byheart.png?v=1770831691"},{"product_id":"juno-the-bakery","title":"Juno the Bakery","description":"\u003cp\u003eSkip the line at one of Copenhagen's most popular bakeries and make their delicious treats in the comfort of your own kitchen. Juno the bakery has compiled its best recipes in this book, featuring photos by renowned photographer Petra Kleis. Juno the bakery, founded by Emil Glaser and Nina Schmiegelow, opened in Østerbro in 2017 and quickly became one of the most sought-after bakeries in Copenhagen―a city that places a high value on baked goods. \u003c\/p\u003e\u003cp\u003eJuno is at the absolute pinnacle of baking excellence. This book shares the bakery's signature recipes, such as its popular cardamom buns, lemon cake, sourdough bread and seasonal highlights. With detailed recipes and stunning photographs, this book gives you the tools to succeed with buns, croissants, cakes, sourdough bread and much more. Use it as your guide to its baking secrets or get inspired by the philosophy of Juno the bakery, crafted in Copenhagen.\u003c\/p\u003e\u003cp\u003eDecember 2025\u003cbr\u003eHard cover, 344p. \u003cbr\u003e280x215mm\u003c\/p\u003e","brand":"Emil Glase \u0026 Nina Schmiegelow","offers":[{"title":"Hardcover","offer_id":45434524532806,"sku":"719692M","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/8992\/6982\/files\/caf73bd2-b878-45a6-8794-2cda19d1c081.png?v=1784027623"},{"product_id":"eaten-no-24-snacks","title":"EATEN No. 24 - Snacks","description":"\u003cp\u003eEATEN No. 24: Snacks is a smorgasbord of intellectual nibbles, from the soft power of Choco Pies in South Korea to the history of midnight snacking in early modern England and the origins of duty free. (Autumn 2025) \u003c\/p\u003e\u003cp\u003eContributors include:\u003c\/p\u003e\u003cp\u003e• Hugh Kapernaros on the ebb and flow of the Koulouri trail in the Mediterranean • Sithara Ranasinghe on Sri Lankan history through its snack vendors • Ilze Vitola on Banana-mania in Soviet Latvia • Elizabeth Case on snacking at the bottom of the world\u003c\/p\u003e","brand":"Eaten Magazine","offers":[{"title":"Default Title","offer_id":45442279702598,"sku":"1684321","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/8992\/6982\/files\/730c8518-d88e-47c8-b86a-ad8bfabf7b3d.png?v=1784032188"},{"product_id":"eaten-no-25-feasts","title":"EATEN No. 25 - Feasts","description":"\u003cp\u003eEATEN No. 25: Feasts wallows through the good and the bad of historical extravagance, featuring stories on everything from Stalin's reign of dinner party terror to the colorful generosity of Frida Kahlo's celebrations and the enduring decadence of the all you can eat buffet (Spring 2026)\u003c\/p\u003e\u003cp\u003eContributors include:\u003cbr\u003e• Helena Mushili O'Neill on the Pan-African origins of Kwanzaa in the United States • J.D. Harlock on the legacy of the feast of the pheasant in medieval Europe • Sakhi Thirani on the anti-caste roots of the Sikh langar • Jamal Dauda on the resilience of feasts for the dead in Benin\u003c\/p\u003e","brand":"Eaten Magazine","offers":[{"title":"Default Title","offer_id":45443960733766,"sku":"1684333","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/8992\/6982\/files\/b46a13ff-1167-40fa-9cda-1d73b1821025.png?v=1784033335"},{"product_id":"eaten-no-26-picnics","title":"EATEN No. 26 - Picnics","description":"\u003cp\u003eEATEN No. 26: Picnics is a delightful wander through the park, featuring stories from dining al fresco with the ancestors in China to eating along the Appalachian Trail to the life and times of your gingham picnic blanket. (Summer 2026) \u003c\/p\u003e\u003cp\u003eContributors include: \u003c\/p\u003e\u003cp\u003e\u003cem\u003eAnna Ansari on the golden age of the American rest stop, \u003c\/em\u003eVera Armus on the enduring traditions of Argentine asado \u003cem\u003eSanchia Lovell on the Páneurópai Piknik and the Cold War, \u003c\/em\u003eRachel Signer on Édouard Manet's obscene picnic and the legacy of eating outside in art\u003c\/p\u003e","brand":"Eaten Magazine","offers":[{"title":"Default Title","offer_id":45445581406278,"sku":"1684356","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/8992\/6982\/files\/44a97bf3-2b28-4f4a-bd83-0eddf30c4b4f.png?v=1784034021"},{"product_id":"cafe-cecilia-cookbook","title":"Cafe Cecilia Cookbook","description":"\u003cp\u003e‘At Café Cecilia you will find some of the absolute best cooking in London, and I'm greedily grateful for this little gem of a book.’ – Nigella Lawson\u003c\/p\u003e\u003cp\u003e‘Producing \"honest\" food is something I think about a lot. It's food that doesn't follow trends or fashions, that doesn't show off, that comes from the core of the cook. The food, the dining room and the way things are run at Café Cecilia is honest. They are from the soul of Max Rocha.’ – Diana Henry\u003c\/p\u003e\u003cp\u003eThe debut cookbook from rising star Irish chef Max Rocha and his hugely popular East London restaurant, Café Cecilia\u003c\/p\u003e\u003cp\u003eCafé Cecilia is a beloved neighborhood restaurant serving simple Irish and European inspired food, that has become not only a foodie haven, but a huge hit with the international art and fashion crowd.\u003c\/p\u003e\u003cp\u003eIt is chef Max Rocha’s first restaurant, and he takes inspiration from what’s in season; the cooking of his mother, Odette; and the food he grew up with in Ireland.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eCafé Cecilia Cookbook\u003c\/em\u003e, the first and only book on this, one of the UK's most exciting and popular restaurants, features 100 recipes from breakfast through to dinner. Dishes include signature dishes like Guinness Bread and Sage \u0026amp; Anchovy Fritti and seasonal dishes such as Poached greengage, granola and yogurt and Globe Artichokes with Sunflower Seed Tahini, with recipes for a host of soups, salads, breads, cakes, and kombuchas, as well as a selection of fish, meat, and vegetable dishes.\u003c\/p\u003e\u003cp\u003eWith a foreword written by acclaimed British food writer and James Beard Award-winner Diana Henry, and images of the finished dishes shot within the stylish setting of Café Cecilia by Matthieu Lavanchy, together with photographs of the team and restaurant's suppliers by Jacob Lillis, this is a warm celebration of food, family, the loyal Café Cecilia team and all Max Rocha’s experiences.P\u003c\/p\u003e","brand":"Max Rocha","offers":[{"title":"Regular","offer_id":46101488140358,"sku":"9781838668600","price":49.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/8992\/6982\/files\/ee901d5f-bdf1-44e9-b366-c0255c693029.jpg?v=1786360360"},{"product_id":"onigiri-by-ai-watanabe","title":"Onigiri by Ai Watanabe","description":"\u003cp\u003eJapanese rice balls made easy!\u003c\/p\u003e\u003cp\u003eWhen a snack stands the test of time, you know it’s good! Onigiri—balls of rice that can be served plain or stuffed with tuna, mushrooms, sweet potatoes, and more—are one of the most delectable and convenient foods in Japanese cuisine.\u003c\/p\u003e\u003cp\u003eAi Watanabe and Samuel Trifot, founders of the popular restaurant Gili-Gili, present thirty-six delicious recipes showcasing the irresistible and versatile onigiri—the perfect food for life on the go!\u003c\/p\u003e","brand":"Ai Watanabe \u0026 Samuel Trifot","offers":[{"title":"Hardcover","offer_id":50512426631238,"sku":"9781974727278","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/8992\/6982\/files\/2c64d867-d0cd-4e31-8a67-5181be42c409.png?v=1790620035"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/8992\/6982\/collections\/caf73bd2-b878-45a6-8794-2cda19d1c081.png?v=1791391866","url":"https:\/\/woodlandmod.com\/collections\/cookbooks.oembed","provider":"Woodland Mod","version":"1.0","type":"link"}