{"title":"Cookbooks","description":null,"products":[{"product_id":"the-apple-lovers-cookbook-revised-and-updated-hardcover","title":"The Apple Lover's Cookbook: Revised and Updated - Hardcover","description":"\u003cp\u003eby \u003cb\u003eAmy Traverso\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e \u003cem\u003eThe Apple Lover's Cookbook\u003c\/em\u003e is more than a recipe book. It's a celebration of apples in all their incredible diversity, as well as an illustrated guide to 70 popular (and rare-but-worth-the-search) apple varieties. Each has its own complete biography with entries for best use, origin, availability, season, appearance, taste, and texture. 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All the recipes in this book are designed to use the entire ingredient to save you money and cut back on food waste. \u003cbr\u003e\u003cbr\u003ePacked with stories and strategies to help you choose your ingredients wisely and use them well, this cookbook teaches you how to cook creatively, resourcefully, and, most importantly, deliciously.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAlexis deBoschnek is a cook, recipe developer, host, and writer based in the Catskills in upstate New York.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 11 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 19, 2022\u003c\/div\u003e\n            ","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":49109336785079,"sku":"9781982151386","price":32.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0690\/0219\/9223\/files\/JTGxk5qyX19781982151386.webp?v=1788447607"},{"product_id":"perfectly-good-food-a-totally-achievable-zero-waste-approach-to-home-cooking-paperback","title":"Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking - Paperback","description":"\u003cp\u003eby \u003cb\u003eMargaret Li\u003c\/b\u003e (Author), \u003cb\u003eIrene Li\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eYou're standing in front of your refrigerator, a week after your last trip to the supermarket. You've got a bunch of random veggies, some wrinkly fruit, near-expired milk, and those pricey fresh herbs you bought for that one recipe and don't know how to use up. For a split second you picture yourself opening a trash bag, throwing everything away, and ordering takeout. We've all been there.\u003c\/p\u003e\u003cp\u003eBut instead...you pick up this cookbook. In no time you've prepared a Make-It-Your-Own Stir-Fry and How-You-Like-It Savory Pancakes, plus a Mix-and-Match Fruit Galette that you'll have for dessert. Time to celebrate--you're saving food, shrinking that grocery bill, and learning some key skills for making the most of what you have. It's exciting to be able to create new dishes and waste less food, and most importantly--a delicious dinner is on the table!\u003c\/p\u003e\u003cp\u003e \u003cem\u003ePerfectly Good Food\u003c\/em\u003e is a book for those moments everyone has, whether you cook for one or a whole household--moments standing before an overfull pantry or near-empty fridge, not sure what to do with an abundance of summer tomatoes or the last of the droopy spinach. Chock-full of ingenious use-it-up tips, smart storage ideas, and infinitely adaptable recipes, this book will teach you\u003c\/p\u003e\u003cul\u003e \u003cli\u003ewhy smoothies are your secret weapon;\u003c\/li\u003e \u003cli\u003ehow to freeze (almost) anything;\u003c\/li\u003e \u003cli\u003ewhy using your senses in the kitchen (including common sense!) is more important than so-called shelf-life.\u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003eWritten by the chef-sisters behind Boston's acclaimed Mei Mei Dumplings, this cookbook\/field guide is a crucial resource for the thrifty chef, the environmentally mindful cook, and anyone looking to make the most of their ingredients.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 8.9 x 6.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 20, 2023\u003c\/div\u003e\n            ","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":49109340029111,"sku":"9780393541076","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0690\/0219\/9223\/files\/i4dRtwuB1l9780393541076.webp?v=1788447643"},{"product_id":"the-forest-feast-for-kids-colorful-vegetarian-recipes-that-are-simple-to-make-hardcover","title":"The Forest Feast for Kids: Colorful Vegetarian Recipes That Are Simple to Make - Hardcover","description":"\u003cp\u003eby \u003cb\u003eErin Gleeson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eThe Forest Feast for Kids\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e includes the most kid-friendly vegetarian favorites from Erin Gleeson's\u003ci\u003e New York Times \u003c\/i\u003ebestselling cookbook, along with 20 new recipes; ideas for kids' parties; and easy-to-follow instructions for parents and children on techniques, measurements, and other helpful kitchen aides.\u003c\/b\u003e \u003c\/p\u003e\u003cb\u003e\"A lushly photographed and illustrated cookbook for young gourmets.\" --\u003ci\u003eSchool Library Journal\u003c\/i\u003e\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e Food blogger Erin Gleeson serves up kid-friendly vegetarian recipes that are quick, easy, and fun to make. Her full-color cookbook showcases the rustic simplicity of the fare through vibrant colorful photography of Gleeson's beautiful home in the woods and of children cooking the dishes themselves. Each meal is simple and full of fresh and lively flavors that will appeal to kids. The natural beauty of Gleeson's surroundings and the abundance of local produce serve as the inspiration for recipes such as: \u003cul\u003e\n\u003cli\u003e\u003cb\u003ePesto Pepper Pizza\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eRainbow Chard Quiche\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBlack Bean and Kale Tacos\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eNutty Couscous\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eLemon Ricotta Crostini with Honey\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eCarrot and Zucchini Ribbon Pasta\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eButternut Quesadillas\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003ePeanut Butter-Avocado Shake\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eWatermelon Smoothies \u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eAnd more!\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e In addition to its recipes--spanning meals, party food, snacks, and beverages--this cookbook includes ideas for crafty table decorations, an illustrated guide on kitchen safety, and a glossary of culinary terms. \u003cbr\u003e\u003cbr\u003e Featuring Gleeson's own fanciful watercolor illustrations and hand lettering, this beautifully designed cookbook is perfect for foodies and parents looking for healthy recipes for children. It will delight fans of Gleeson's blog and her bestseller, \u003ci\u003eThe Forest Feast\u003c\/i\u003e, and any parent looking to inspire a child who shows an interest in helping in the kitchen. \u003cbr\u003e\u003cbr\u003e\u003cb\u003e\"This eye-catching cookbook is ideal for young foodies.\" ―\u003ci\u003eBooklist\u003c\/i\u003e\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003eThe Forest Feast series: \u003cbr\u003e\u003ci\u003eThe Forest Feast\u003c\/i\u003e \u003cbr\u003e\u003ci\u003eThe Forest Feast for Kids\u003c\/i\u003e \u003cbr\u003e\u003ci\u003eThe Forest Feast Gatherings\u003c\/i\u003e \u003cbr\u003e\u003ci\u003eThe Forest Feast Mediterranean\u003c\/i\u003e \u003cbr\u003e\u003ci\u003eThe Forest Feast Road Trip\u003c\/i\u003e \u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003ePhotographer, artist, and mother \u003cb\u003eErin Gleeson\u003c\/b\u003e is the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling cookbook author of \u003ci\u003eThe Forest Feast\u003c\/i\u003e. Erin lives in an idyllic cabin in the woods near San Francisco, California, where she paints beautiful watercolors, cooks, and writes her beloved food blog, \u003ci\u003eThe Forest Feast\u003c\/i\u003e. She has garnered attention from Design*Sponge, Food52, \u003ci\u003eBon Appétit\u003c\/i\u003e, and \u003ci\u003eSaveur, \u003c\/i\u003eas well as from\u003ci\u003e FamilyFun \u003c\/i\u003eand Parents.com. \u003cbr\u003e\u003c\/p\u003e \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 112\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 11 x 8.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 16, 2016\u003c\/div\u003e\n            ","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":49109345566903,"sku":"9781419718861","price":22.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0690\/0219\/9223\/files\/W97wLqfvBZ9781419718861.webp?v=1788447714"},{"product_id":"the-forest-feast-simple-vegetarian-recipes-from-my-cabin-in-the-woods-hardcover","title":"The Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woods - Hardcover","description":"\u003cp\u003eby \u003cb\u003eErin Gleeson\u003c\/b\u003e (Author), \u003cb\u003eErin Gleeson\u003c\/b\u003e (Illustrator)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e bestseller! \u003c\/b\u003e\u003cb\u003e\"As soon as I opened \u003ci\u003eThe Forest Feast\u003c\/i\u003e and saw the pure creativity and simplicity of the recipes, I fell in love. I'm totally charmed by this book.\" ―Epicurious\u003c\/b\u003e \u003c\/p\u003eErin Gleeson made her dream a reality when she left New York City and moved into a tiny cabin in a California forest in order to be closer to nature. \u003cbr\u003e\u003cbr\u003e The natural beauty of her surroundings and the abundance of local produce serve as the inspiration for \u003ci\u003eThe Forest Feast\u003c\/i\u003e, based on her popular newsletter. Every vegetarian will be grateful! \u003cbr\u003e\u003cbr\u003e Most of the book's 100 wholly vegetarian recipes call for only three or four ingredients and require very few steps, resulting in dishes that are fresh, wholesome, delicious, and stunning. \u003cbr\u003e\u003cbr\u003e Featuring appetizers, cocktails, salads, vegetable dishes as main courses, and sweets, the delightful recipes here include: \u003cul\u003e\n\u003cli\u003e\u003cb\u003eAvocado Egg-in-a-Hole\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBeet Salad with Pink Eggs\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBloody Mimosa\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eChai Hot Toddy\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eCauliflower Cheese Steak\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eGorgonzola Crepes\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBeer-Battered Artichoke Hearts\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eGuacamole Deviled Eggs\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eAsparagus Tarts\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eNectarine \u0026amp; Tomato Salad\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eEggplant \"Tacos\"\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eScallion Quiche\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eFried Banana Split\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eAnd dozens more!\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e \u003cbr\u003e Erin cooks with the eye of an artist. Why have mashed potatoes when you can have purple mashed potatoes? Adding color makes it just a little more fun. And cutting produce into fun shapes can make things more enjoyable, too! \u003cbr\u003e\u003cbr\u003e Vibrant photographs, complemented by Erin's own fanciful watercolor illustrations and hand lettering, showcase the rustic simplicity of the dishes. Part cookbook, part art book, \u003ci\u003eThe Forest Feast\u003c\/i\u003e will be as comfortable in the kitchen as on the coffee table.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003ePhotographer and artist Erin Gleeson lives in an idyllic cabin near San Francisco, California, where she paints beautiful watercolors, cooks from her CSA box, and writes her beloved food blog, The Forest Feast, and a weekly \"Delish Dish\" column for \u003ci\u003eBetter Homes and Gardens\u003c\/i\u003e. She has garnered attention from Design*Sponge, Food 52, \u003ci\u003eBon Appétit\u003c\/i\u003e, and \u003ci\u003eSaveur\u003c\/i\u003e.\u003c\/p\u003e \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 10.9 x 8.3 IN\u003c\/div\u003e \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 15, 2014\u003c\/div\u003e\n            ","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":49109345861815,"sku":"9781617690815","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0690\/0219\/9223\/files\/7asJ0KKYjf9781617690815.webp?v=1788447719"},{"product_id":"the-forest-feast-mediterranean-simple-vegetarian-recipes-inspired-by-my-travels-hardcover","title":"The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels - Hardcover","description":"\u003cp\u003eby \u003cb\u003eErin Gleeson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eCelebrate the cuisines of France, Portugal, Spain, and Italy with this gorgeously illustrated cookbook and 100 vegetarian recipes that will transport you to the Mediterranean coast.\u003c\/b\u003e \u003c\/p\u003eFor years, \u003ci\u003eForest Feast\u003c\/i\u003e readers have been transported to Erin Gleeson's picturesque cabin in the woods through her stunning photography of magical gatherings and vibrant vegetarian cooking. Now, Gleeson transports readers to Europe, with recipes inspired by her exploration of the cultures and cuisines of France, Portugal, Spain, and Italy during an extended family trip. \u003cbr\u003e\u003cbr\u003e Reimagining the flavors and signature dishes of this part of the Mediterranean, Gleeson presents 100 vegetarian recipes for creating effortless, unforgettable meals. \u003cbr\u003e\u003cbr\u003e Recipes include: \u003cul\u003e\n\u003cli\u003e\u003cb\u003eCherry-Port Cocktail\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSpicy Melon Salad\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBurst Tomatoes \u0026amp; Torn Mozzarella\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003ePomegranate Stuffed Avocados\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eCacio e Pepe Spaghetti Salad\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003ePappardelle with Brussels Sprouts\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eStuffed Cherry Peppers\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSnap Pea Paella\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eAnd dozens more\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e \u003cbr\u003e Gleeson and her family traveled to Europe as a vacation and so she could do research. She says in her introduction, \"I returned with new ideas, recipes, and a revitalized view of my life at home. One of the resounding lessons I've brought back is of slowing down to enjoy my meals.\" With the recipes she offers here, you and your family, and guests, will want to slow down and savor every ingredient and flavor of your delicious vegetarian meals. \u003cbr\u003e\u003cbr\u003e Filled with atmospheric images of coastal villages, charming watercolor illustrations, and mouthwatering food photography, \u003ci\u003eThe Forest Feast Mediterranean\u003c\/i\u003e is an irresistible escape from the everyday, no matter where you might live.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eErin Gleeson\u003c\/b\u003e is the author, illustrator, and photographer behind the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling cookbook \u003ci\u003eThe Forest Feast\u003c\/i\u003e, \u003ci\u003eThe Forest Feast for Kids\u003c\/i\u003e, \u003ci\u003eThe Forest Feast Gatherings\u003c\/i\u003e, and the popular blog by the same name. 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Her guidance and recipes reflect meticulous research and refinement. This book is the most thorough overall resource that I know of in English on Japanese food preservation techniques.\"\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e-- Sandor Ellix Katz, author of \u003c\/b\u003e\u003ci\u003e\u003cb\u003eThe Art of Fermentation, Wild Fermentation, \u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e and other books\u003c\/b\u003e \u003c\/p\u003e\u003ci\u003e\u003cb\u003ePreserving the Japanese Way\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, nominated for a 2016 James Beard Award in the International Cookbook category, introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. Documentary-quality photo essays reveal the local Japanese communities that support these long-established preservation practices. It is by Nancy Singleton Hachisu, author of \u003c\/b\u003e\u003ci\u003e\u003cb\u003eJapanese Farm Food\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e.\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e\u003ci\u003ePreserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen\u003c\/i\u003e offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with local grandmas still selling their wares document an authentic view of the inner circle of Japanese life. Recipe methods range from the ultratraditional-- \u003ci\u003eUmeboshi\u003c\/i\u003e (Salted Sour Plums), \u003ci\u003eTakuan\u003c\/i\u003e (Half-Dried Daikon Pickled in Rice Bran), and \u003ci\u003eHakusai \u003c\/i\u003e(Fermented Napa Cabbage)-- to the modern: Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. \u003ci\u003ePreserving the Japanese Way \u003c\/i\u003ealso introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. 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Her first book, \u003ci\u003eJapanese Farm Food, \u003c\/i\u003e was praised in the \u003ci\u003eNew York Times, the Los Angeles Times, \u003c\/i\u003e and the \u003ci\u003eLondon Times.\u003c\/i\u003e As one of the top cookbooks of 2012, it was featured in \u003ci\u003eFood \u0026amp; Wine's\u003c\/i\u003e \u003ci\u003eBest of the Best Cookbooks, Vol. 16\u003c\/i\u003e and nominated by the IACP for the Julia Child Award (Best First Book). The French edition, \u003ci\u003eJapon, la cuisine à la ferme, \u003c\/i\u003e includes a preface by Joël Robuchon and won the World Gourmand Award for Best Translation in 2013. Dutch and Japanese editions were published in 2015. Hachisu appears frequently in the Japanese media, documenting her preserving and farm food life as well as visits to artisanal producers in more remote areas of Japan to advocate for Japan's disappearing food traditions.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 9.5 x 7.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 25, 2025\u003c\/div\u003e\n            ","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":49109392425143,"sku":"9781524894764","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0690\/0219\/9223\/files\/WJ9dTQIDg99781524894764.webp?v=1788448640"},{"product_id":"saving-the-season-a-cooks-guide-to-home-canning-pickling-and-preserving-a-cookbook-hardcover","title":"Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving: A Cookbook - Hardcover","description":"\u003cp\u003eby \u003cb\u003eKevin West\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe ultimate canning guide for cooks--from the novice to the professional--and the only book you need to save (and savor) the season throughout the entire year \u003c\/b\u003e\u003c\/p\u003e\"Gardening history, 18th-century American painters, poems, and practical information; it's a rich book. And unlike other books on preserving, West gives recipes that will goad you to make easy preserves.\" --\u003ci\u003eThe Atlantic\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eStrawberry jam. Pickled beets. Homegrown tomatoes. These are the tastes of Kevin West's Southern childhood, and they are the tastes that inspired him to \"save the season,\" as he traveled from the citrus groves of Southern California to the cranberry bogs of Massachusetts and everywhere in between, chronicling America's rich preserving traditions. \u003cbr\u003e\u003cbr\u003e Here, West presents his findings: 220 recipes for sweet and savory jams, pickles, cordials, cocktails, candies, and more\u003cb\u003e--\u003c\/b\u003efrom Classic Apricot Jam to Green Tomato Chutney; from Pickled Asparagus with Tarragon and Green Garlic to Scotch Marmalade. Includes 300 full-color photographs\u003cb\u003e.\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eKEVIN WEST is from rural Blount County in eastern Tennessee. He attended Deep Springs, an experimental college in the White Mountains of California, and Sewanee: The University of the South. For thirteen years he was on the staff at \u003ci\u003eW \u003c\/i\u003emagazine, with postings in New York, Paris, and Los Angeles, where he was West Coast editor and where he still lives. He runs the blog \u003ci\u003eSavingtheSeason.com; \u003c\/i\u003ewrites about food, culture, and travel; and produces a retail collection of jams and marmalades. 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This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution. \u003cbr\u003e\u003cbr\u003eSince its original publication, and aided by Katz's engaging and fervent workshop presentations, \u003ci\u003eWild Fermentation\u003c\/i\u003e has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they've traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz's work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and he has been called \"one of the unlikely rock stars of the American food scene\" by \u003ci\u003eThe New York Times\u003c\/i\u003e. \u003cbr\u003e\u003cbr\u003eThis updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. 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Packed with extensive resources and illustrations, this classic of food literature from fermentation expert Sandor Katz provides extensive wisdom on the concepts and processes behind fermentation. \u003cbr\u003e\u003cbr\u003eReaders will find detailed information on: \u003cbr\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e- Fermenting vegetables, beans, seeds, nuts, fish, meat, and eggs \u003cbr\u003e- Sugars into alcohol (meads, wines, and ciders) plus beers and other grain-based alcoholic beverages \u003cbr\u003e- Sour tonic beverages, milk, plus grains and starchy tubers \u003cbr\u003e- Growing mold cultures \u003cbr\u003e- Using fermentation in agriculture, art, and energy production \u003cbr\u003e- Considerations for commercial enterprises\u003cbr\u003e\u003cbr\u003eWhether you're a first timer making your first batch of sauerkraut or yogurt, or you're an experienced practitioner looking for a deeper understanding and appreciation for food preservation, this compendium provides over 500 pages of practical information on fermentation processes, parameters for safety, techniques for effective preservation, and troubleshooting.\u003cbr\u003e\u003cb\u003e \u003cbr\u003e\"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms.\"--\u003ci\u003eThe New York Times \u003c\/i\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e**Winner of the James Beard Foundation Book Award**\u003cbr\u003e\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eSandor Ellix Katz\u003c\/b\u003e is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of five books: \u003ci\u003eWild Fermentation\u003c\/i\u003e, \u003ci\u003eThe Revolution Will Not Be Microwaved\u003c\/i\u003e, \u003ci\u003eThe Art of Fermentation\u003c\/i\u003e--which won a James Beard Foundation Award in 2013, \u003ci\u003eFermentation as Metaphor\u003c\/i\u003e, and \u003ci\u003eSandor Katz's Fermentation Journeys\u003c\/i\u003e. 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Johnson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eDeAnna shares the recipes from three generations of her Tuscan Family. There are over 125 recipes in this book. Recipes for Antipasti, Bread and Pizza, Soups, Pastas, Vegetable Dishes, Main Courses, Salads, and Desserts.Grandmother Rosalie was born in Carrara Tuscany in 1863. There are many recipes in this book that Grandma Rosalie brought over from Tuscany. She had new ingredients to use and experiment with when she came to the United States and Canada, and she started to create new recipes. She brought with her zucchini seeds from Tuscany from which she grew zucchini and zucchini flowers.You will find her recipe for Fried Zucchini Flowers to be extremely light and crisp.This is a book that you can use all the time, with a wide variety of dishes. There are many quick and elegant recipes, plus holiday recipes with an Italian flair, such as Turkey Stuffed with Black Olives. Tuscan cuisine involves plentiful vegetable dishes. This is a book that both meat eaters and vegetarians can enjoy. There are many vegetable dishes using vegetables from artichokes to zucchini. DeAnna shares these delicious and healthy recipes for you to share with your family and friends around a table filled with good food and love.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eDeAnna grew up in the mid-west surrounded by the culture and food of her Italian family. She started cooking and collecting her Mother's and Grandmother's recipes when she was very young. DeAnna has created and is continuing to create dishes in her Tuscan style. It is a passion of hers to share the way to prepare delicious and healthy food to enrich people's lives. DeAnna has a background in classical music, and has taught classical piano.\u003c\/p\u003e \u003cdiv\u003e \u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 218\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.46 x 10 x 7.01 IN\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 17, 2011\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":49389719027895,"sku":"9781466338531","price":26.93,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0690\/0219\/9223\/files\/7pYC1nVRl39781466338531.webp?v=1792280820"},{"product_id":"wild-mushrooms-a-cookbook-and-foraging-guide-hardcover","title":"Wild Mushrooms: A Cookbook and Foraging Guide - Hardcover","description":"\u003cp\u003eby \u003cb\u003eKristen Blizzard\u003c\/b\u003e (Author), \u003cb\u003eTrent Blizzard\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"\u003c\/b\u003eWhether you get your mushrooms from the supermarket or the forest floor, a worthy addition to your library.\"\u003cbr\u003e --\u003ci\u003eStar Tribune\u003c\/i\u003e \u003c\/p\u003e\u003cb\u003eGet ready to fall in love with wild mushrooms! Absolutely everything you need to know to make mushrooming a lifestyle choice, from finding, storing, preserving, and preparing common and unusual species. \u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e Packed with content and lore from more than 20 skilled foragers around the country, \u003ci\u003eWild Mushrooms \u003c\/i\u003ewill help mushroom hunters successfully utilize their harvest, and includes practical information on transporting, cleaning, and preserving their finds. One of the best things about cooking wild mushrooms is that every time you open your dried caches, their unique aroma recalls your foraging experience creating an immediate and visceral connection back to the forest. There is no finer way to appreciate food. \u003cbr\u003e\u003cbr\u003e You will not only learn the best ways to locate, clean, collect, and preserve your mushrooms from the experts, the book will also discuss safety and edibility, preservation techniques, mushroom sections and flavor profiles, and more. Recipes will be categorized by mushroom species, with 115 recipes in total. \u003cbr\u003e\u003cbr\u003e Recipes include: \u003cbr\u003e \u003cul\u003e \u003cli\u003eSmoked Marinated Wild Mushrooms\u003c\/li\u003e \u003cli\u003eBlack Trumpet, Blood Orange, and Beet Salad\u003c\/li\u003e \u003cli\u003eMaitake Beef Stew\u003c\/li\u003e \u003cli\u003eCandy Cap and Walnut Scones\u003c\/li\u003e \u003cli\u003eBaked Brie with Chanterelle Jam\u003c\/li\u003e \u003cli\u003ePorcini with Braised Pork Medallions\u003c\/li\u003e \u003cli\u003eYellowfoot Mushroom Tart\u003c\/li\u003e \u003cli\u003eAnd more!\u003c\/li\u003e \u003c\/ul\u003e\u003cbr\u003e From pickling to rich duxelles, soups, salads, and even mushroom teas, tinctures, jams, and ice cream, these recipes and invaluable insider tips will delight everyone from the most discerning mycophiles to brand new fungus fanatics.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eKristen and Trent Blizzard\u003c\/b\u003e are self-proclaimed \"mushroom geeks\" and are the creators behind the blog modern-forager.com. They've been trekking the Rocky Mountains and beyond mostly with mushrooms in mind for nearly a decade. At first a hobby, the hunt for fungi quickly became nothing short of an obsession for these two. They have built a lifestyle around foraging--everywhere they go provides a new opportunity to learn about local mycology, and they are both certified wild mushroom identification experts in Colorado, North Carolina, South Carolina, and Georgia. They reside in Glenwood Springs, Colorado.\u003c\/p\u003e \u003cdiv\u003e \u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 10.1 x 8.2 IN\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 20, 2020\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":49389732757687,"sku":"9781510749436","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0690\/0219\/9223\/files\/s7N3-sS_e79781510749436.webp?v=1792281586"},{"product_id":"cooking-with-mushrooms-a-fungi-lovers-guide-to-the-worlds-most-versatile-flavorful-health-boosting-ingredients-hardcover","title":"Cooking with Mushrooms: A Fungi Lover's Guide to the World's Most Versatile, Flavorful, Health-Boosting Ingredients - Hardcover","description":"\u003cp\u003eby \u003cb\u003eAndrea Gentl\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIACP Cookbook Award Winner\u003c\/b\u003e \u003c\/p\u003e\u003cb\u003eNamed a Best Cookbook of 2022 by \u003ci\u003eBon Appetit\u003c\/i\u003e\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e In her extraordinary first cookbook, Andrea Gentl brings to her subject equal parts knowledge and technique, along with a unique passion and sensibility. From sprinkling adaptogenic powder over granola to reinventing schnitzel with king trumpets, \u003ci\u003eCooking with Mushrooms \u003c\/i\u003eexpands our ideas of how to use mushrooms as both a food and a flavor, a seasoning and the star of the plate. \u003cp\u003e Here are a variety of mushroom broths to make you feel better. Breakfast recipes like Soupy Eggs with Chanterelles. Mushroom Larb or a Crispy Shiitake \"Bacon\" Endive Wedge Salad makes the perfect lunch. Mushroom Ragu or a Roast Chicken with Miso Mushroom Butter can change the dinner game, and a Maple Mushroom Ice Cream will transform your ideas about dessert. \u003c\/p\u003e\u003cp\u003e The dishes might sound familiar--lasagna, risotto, a bourguignon, brownies--but the ingredients and flavors are as unexpected as they are delicious. In all, \u003ci\u003eCooking with Mushrooms \u003c\/i\u003efeatures nearly 100 recipes that unlock the powerful flavors and health-giving properties of the world's most magical ingredient. \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eAndrea Gentl\u003c\/b\u003e is an award-winning food and travel photographer. Over the span of her 30-year career, she has photographed the world's leading chefs and culinary pioneers. Best known for her signature light and detailed compositions, Gentl tells a distinct story, entirely her own, through her images. It is from that perspective, as well as through extensive global travel, that she writes, cooks, and creates. Gentl works in collaboration with her husband and partner, Martin Hyers. In Spring of 2022, Andrea Gentl wrote and photographed her first ever cookbook, \u003ci\u003eCooking with Mushrooms\u003c\/i\u003e. Written through the lens of Gentl's personal approach to foraging and cooking, the book was released to critical acclaim, winning numerous accolades and awards including \u003ci\u003eBon Appetit's\u003c\/i\u003e Best Cookbook of 2022.\u003c\/p\u003e \u003cdiv\u003e \u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 164\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.98 x 10.17 x 7.49 IN\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 18, 2022\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":49389738557623,"sku":"9781648291500","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0690\/0219\/9223\/files\/HZpITjPYcG9781648291500.webp?v=1792281827"}],"url":"https:\/\/shop.bluedotliving.com\/collections\/cookbooks.oembed?page=4","provider":"Bluedot Living Collection","version":"1.0","type":"link"}