{"title":"2025 Book Larder Bestsellers","description":"","products":[{"product_id":"the-food-lab-better-home-cooking-through-science1","title":"The Food Lab","description":"\u003cp\u003e\u003cstrong\u003eSigned copies (autographed only) will ship out immediately, and p\u003c\/strong\u003e\u003cstrong\u003eersonalized copies (autograph + name of your choice) are currently scheduled to ship \u003cspan style=\"color: #ff2a00;\"\u003eIN LATE MAY 2026\u003c\/span\u003e\u003cspan style=\"color: #ff2a00;\"\u003e. \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"49\" data-end=\"323\" class=\"\"\u003e\u003cstrong\u003eFOR PERSONALIZATION: If you'd like a personalized copy (with Kenji's signature and a name), please CHECK THE BOX under \"Please Personalize This Book\" above and enter the recipient’s FIRST NAME in the text field. If you're ordering multiple personalized copies, please add each copy to your cart separately. Have questions? Email us at \u003ca rel=\"noopener\" data-end=\"372\" data-start=\"353\"\u003einfo@booklarder.com\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003ePLEASE ORDER THIS BOOK IN A SEPARATE ORDER FROM ANY OTHER NON-KENJI LOPEZ-ALT TITLES. In\u003cspan\u003e \u003c\/span\u003eorder to have any other books ship before\u003cspan\u003e your personalized book is ready\u003c\/span\u003e, they need to be ordered separately.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA grand tour of the science of cooking explored through popular American dishes, illustrated in full color.\u003c\/p\u003e\n\u003cp\u003eEver wondered how to pan-fry a steak with a charred crust and an interior that’s perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac ‘n’ cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time?\u003c\/p\u003e\n\u003cp\u003eAs Serious Eats’s culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":47666436538586,"sku":"9780393081084","price":49.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/products\/food_lab.jpg?v=1629817753"},{"product_id":"the-wok","title":"The Wok: Recipes and Techniques","description":"\u003cp\u003e\u003cstrong\u003eSigned copies (autographed only) will ship out immediately, and p\u003c\/strong\u003e\u003cstrong\u003eersonalized copies (autograph + name of your choice) are currently scheduled to ship \u003cspan style=\"color: #ff2a00;\"\u003eIN LATE MAY 2026\u003c\/span\u003e\u003cspan style=\"color: #ff2a00;\"\u003e. \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFOR PERSONALIZATION: If you'd like a personalized copy (with Kenji's signature and a name), please CHECK THE BOX under \"Please Personalize This Book\" above and enter the recipient’s FIRST NAME in the text field. If you're ordering multiple personalized copies, please add each copy to your cart separately. Have questions? Email us at \u003ca data-start=\"353\" data-end=\"372\" rel=\"noopener\"\u003einfo@booklarder.com\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003ePLEASE ORDER THIS BOOK IN A SEPARATE ORDER FROM ANY OTHER NON-KENJI LOPEZ-ALT TITLES. In\u003cspan\u003e \u003c\/span\u003eorder to have any other books ship before\u003cspan\u003e your personalized book is ready\u003c\/span\u003e, they need to be ordered separately.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJ. Kenji López-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan López-Alt reaches for more than any other: the wok.\u003c\/p\u003e\n\u003cp\u003eWhether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics--the mechanics of a stir-fry, and how to get smoky wok hei at home--you're ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco-Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes.\u003c\/p\u003e\n\u003cp\u003eFeaturing more than 200 recipes--including simple no-cook sides--explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":42976557203674,"sku":"","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/products\/thewok_476b9bfd-b513-477a-92bc-ba9a491386ca.jpg?v=1658005851"},{"product_id":"the-wishbone-kitchen-cookbook-seasonal-recipes-for-everyday-luxury-and-elevated-entertaining","title":"The Wishbone Kitchen Cookbook","description":"\u003cdiv class=\"expandContent\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandContent\" id=\"desc_summary0593835956-content\"\u003eLearn to cook, host, and eat like a private chef with 100 recipes from Meredith Hayden of Wishbone Kitchen.\u003cbr\u003e\u003cbr\u003eInspired by years working as a chef in New York City and the Hamptons, as well as her childhood summers on Nantucket, Meredith Hayden makes food that is both unfussy and elegant—often with a touch of whimsy. In \u003ci\u003eThe Wishbone Kitchen Cookbook,\u003c\/i\u003e Meredith teaches you to cook like a professional hostess (and have fun while doing it). This is the kind of food to celebrate every season of life; the kind of cooking you don’t start until you’ve made yourself a drink first. Recipes range from 20-minute meals to show-stopping centerpieces, all fit for your next dinner party.\u003cbr\u003e\u003cbr\u003eHere you’ll find big salads (Blueberry BBQ Grilled Chicken Salad) and sharable sammies (the Ultimate Italian); there are your starters, your grazers, your chatting-with-friends snackers like Hot Crab Dip and Really Good Guac. Serve the Pink Lemon Pasta when friends come over after work or pack up the Farro Broccoli Salad for lunch the next day. Snack on an Heirloom Tomato Galette and veg out on Asparagus Fries with Feta. Your authority on all things seafood, Meredith shows you the easiest way to break down a lobster so that you can use it in a number of recipes like the Lobster Avocado Salad and Wok Lobster. Or how to shuck oysters so you can enjoy them grilled or with a yuzu kosho mignonette. Throw your own Nantucket Clam Bake, why not?\u003cbr\u003e\u003cbr\u003eWith sharp, witty commentary, themed menus, and gorgeous imagery, \u003ci\u003eThe Wishbone Kitchen Cookbook\u003c\/i\u003e will inspire you to rediscover the joy in cooking, romanticize your grocery hauls, and find any excuse to celebrate with friends and family.\u003c\/div\u003e\n\u003c!----\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":45653826175194,"sku":"9780593835951","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/wishbonekitchen.jpg?v=1723666839"},{"product_id":"the-choi-of-cooking-flavor-packed-rule-breaking-recipes-for-a-delicious-life","title":"The Choi of Cooking","description":"\u003cdiv class=\"expandContent\"\u003eCulinary icon, founder of the Kogi food truck, \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of\u003ci\u003e L.A. Son\u003c\/i\u003e, and star of Netflix's \u003ci\u003eThe Chef Show \u003c\/i\u003eshares 100 flavor-packed recipes that empower you to eat healthy—or, at least, healthi\u003ci\u003eer\u003c\/i\u003e—without ditching your go-to favorites.\u003cbr\u003e\u003cbr\u003eBuilt on a foundation of balance and compassion, \u003ci\u003eThe Choi of Cooking\u003c\/i\u003e is Roy Choi’s magnum opus, reflecting his personal journey of cooking, living, and learning from mistakes. When Choi realized that falling victim to his greasy cravings was not sustainable, he began to eat more nutritious foods—but he did it \u003ci\u003ehis\u003c\/i\u003e way, to build a more realistic lifestyle not based on extreme dieting or deprivation. This equates to vegetable-forward recipes, with plenty of pit stops of comfort along the way, and tons of flavors layered in every single bite.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eThe Choi of Cooking\u003c\/i\u003e focuses on foods that fuel your body, and Choi meets readers wherever they are, recognizing that eating healthy isn’t all or nothing. Yes, that Kimchi Philly Cheesesteak recipe is real, and exactly as good as it sounds. But Choi also can make vegetables the star of the meal with Calabrian Chile Broccoli Rabe and Roasted Cauliflower Steaks with Harissa and Garlic Herbed Butter. And there are comforting, naturally vegetable-heavy rice and noodle bowls like Cold Bibim Noodle “Salad” and Veggie on the Lo Mein Spaghetti. Since this book is about taking steps, not leaps, there’s also plenty of inspiration for when you’re craving something indulgent, like Crispy Mashed Potatoes, but with \"Power Up\" modifications to make it healthier when you're ready.\u003cbr\u003e\u003cbr\u003eReaching for healthier foods is like flexing a muscle, and the work begins with having the confidence to cook at all. To encourage readers to take those first steps in the kitchen, Choi shares his culinary philosophy, including bits of wisdom and stories that expand on his approach to food. \u003ci\u003eThe Choi of Cooking \u003c\/i\u003eis more than a collection of recipes; it’s a guide to creating a more balanced life.\u003c\/div\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":45921827684570,"sku":"9780593579251","price":36.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/choiofcooking.jpg?v=1730233345"},{"product_id":"umma-a-korean-moms-kitchen-wisdom-and-100-family-recipes","title":"Umma","description":"\u003ch3 style=\"text-align: left;\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eBOOKPLATE-SIGNED COPIES AVAILABLE!\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch3 style=\"text-align: left;\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eLearn Korean cooking alongside social media star Sarah Ahn as her umma passes down 100+ family recipes and decades' worth of kitchen wisdom.\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eSarah Ahn’s viral food videos of her and her mom have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational home life. This collaboration is now a must-have cookbook blending the emotional intimacy of \u003ci\u003eCrying in H Mart\u003c\/i\u003e with practical culinary advice from Nam Soon’s lifetime of kitchen experience. The recipes are framed by mother-daughter conversations that are funny, profound, and universally relatable—plus all the food is backed by the recipe-testing power of America’s Test Kitchen.\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThorough ingredient guide: Walk through a Korean grocery store with a Korean umma for in-depth guidance on what pantry ingredients and fresh produce and protein to buy.\u003c\/li\u003e\n\u003cli\u003eRecipes both traditional and contemporary: Learn to make everything from simple banchan, a variety of kimchi, and foundational stews to an assortment of yasik (midnight snacks) and inventive desserts.\u003c\/li\u003e\n\u003cli\u003eKitchen wisdom from mother to daughter: Shared confidences open a window onto a level of family intimacy rarely seen in cookbooks.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe Ahns understand that when generations come together in the kitchen, so much is shared: not only food, but also knowledge, advice, family history, and love.\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":45941023015130,"sku":"9781954210561","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/Umma.jpg?v=1730687918"},{"product_id":"by-heart-recipes-to-hold-near-and-dear","title":"By Heart","description":"\u003cdiv class=\"expandContent\"\u003e\n\u003cp\u003e\u003cstrong\u003eBOOKPLATE-SIGNED COPIES available!\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"desc_summary0593842650-content\" class=\"expandContent\"\u003eLearn to make elevated, professional-quality meals in your own kitchen with over 100 creative, seasonal recipes from Hailee Catalano\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 \u003ci\u003eBy Heart\u003c\/i\u003e, she presents over 100 restaurant-quality recipes designed to be made in your home kitchen. You'll find seasonal pastas (Pasta alla Norcina with Roasted Squash), veggie-forward recipes designed to make the most of your CSA box (Caponata with Dried Cherries and Green Olives), simple meat dishes (Roast Chicken with Red Wine Vinegar and Honey) breads (Hearty Seeded Rye Bread), butters (Calabrian Chile Honey Butter), condiments (Chicago-Style Fennel Giardiniera), perfect beach sandwiches (Brie and Butter Sandwich with Shallot-y Frisée), simple sweets (Malted Milk Butter Cookies), 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\/div\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":45969790828762,"sku":"9780593842652","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/byheart.jpg?v=1731621712"},{"product_id":"the-art-of-gluten-free-bread-more-than-100-recipes-for-sourdough-croissants-flatbread-and-beyond","title":"The Art of Gluten-Free Bread","description":"\u003cp\u003eFinally, a complete bible that will transform the art of gluten-free bread baking from the three-time James Beard Award-finalist Aran Goyoaga.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAuthor Aran Goyoaga has perfected the art of baking without gluten, and she’s garnered global attention for her ability to create bread full of texture and flavor using alternate flours. 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There are also yeasted breads, like Olive and Rosemary Fougasse; enriched breads, like Quickest Buttery Brioche; and holiday breads like Challah and Sourdough Panettone so nobody ever needs to miss a yearly tradition again. There is even a flatbread section, complete with recipes for pizza, naan, and tortillas. 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Her blog Cannelle et Vanille has been featured in publications such as\u003cspan\u003e the \u003c\/span\u003e\u003ci\u003eNew York Times, Washington Post, Martha Stewart, Good Morning America, Bon Appetit, \u003c\/i\u003eand many more.\u003cbr\u003eAran was born in Bilbao (Spain's Basque Country) to a family of pastry chefs and farmers. 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A written recipe is just a shimmering decoy for the true inheritance: the thread of connection that cooking it will unspool.” \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cem\u003eGood Things\u003c\/em\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis an essential, joyful guide to cooking and living, whether you’re looking for a comforting tomato soup to console a struggling friend, seeking a deeper sense of connection in your life, or hosting a dinner for ten in your too-small dining room. Here you’ll find go-to recipes for ricotta custard pancakes, a showstopping roast chicken burnished with saffron, a crunchy, tingly Calabrian chili crisp, super-chewy sky-high focaccia, and a decades-in-the-making, childhood-evoking yellow cake with chocolate frosting. Along the way, you’ll also find plenty of tips, techniques, and lessons, from how to buy olive oil (check the harvest date) to when to splurge (salad dressing is where you want to use your best ingredients) to the best uses for your pressure cooker (chicken stock and dulce de leche, naturally).\u003cbr\u003e\u003cbr\u003e\u003cem\u003eGood Things\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ecaptures, with Samin’s trademark blend of warmth, creativity, and precision, what has made cooking such an important source of delight and comfort in her life.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the author\u003c\/strong\u003e: Samin Nosrat is a chef, teacher, and author of the bestselling, James Beard Award–winning \u003cem\u003eSalt, Fat, Acid, Heat\u003c\/em\u003e. She has been called “a go-to resource for matching the correct techniques with the best ingredients” by the \u003cem\u003eNew York Times\u003c\/em\u003e and “the next Julia Child” by NPR’s All Things Considered. Samin is an Eat columnist for the \u003cem\u003eNew York Times Magazine\u003c\/em\u003e and can be found eating, cooking, and laughing in the Salt, Fat, Acid, Heat documentary series on Netflix.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-listen-to-a-clip\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca id=\"alsoinseries\" name=\"#alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":46131727073498,"sku":"9781984857781","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/GoodThingscoverimage.jpg?v=1741397089"},{"product_id":"something-from-nothing-a-cookbook","title":"Something from Nothing","description":"\u003cp\u003e\u003ci\u003eSomething from Nothing\u003c\/i\u003e is Alison Roman’s latest book featuring over 100 deceptively simple, casually stylish, impossibly delicious recipes that make the most of your pantry.\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eSomething from Nothing,\u003c\/i\u003e New York Times bestselling author Alison Roman gives you a collection of simple, smart, timeless recipes that rely on a home cook's best kept secret: a well-stocked pantry. Making the most of your shelf-stable bottles, bags, jars and cans, Alison shows you how to cook as she does–loosely, intuitively, and with maximum flavor. With each recipe you’ll fall deeper in love with the magic of pantry cooking by using flavorful, hardworking ingredients, leaving you to ask, “How did something so wonderful come from basically nothing?”. In this book, you’ll find warm, opinionated writing coupled with classic recipes, both with signature Alison flair, such as:  \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSnacks and Starts: Herbed Artichoke Dip; Spanish Tortilla (with Aioli and Friends); and Labne with Caramelized Harissa\u003c\/li\u003e\n\u003cli\u003eSoups and Stews: Kimchi and Tomato Soup; Golden Mushroom Soup with Buttered Orzo; and Ginger and Greens Chicken Soup\u003c\/li\u003e\n\u003cli\u003eVegetables and Salads: Forever-Roasted Squash with Brown Butter Dates; Braised Green Beans with Anchovy; and Spiced Butter-Roasted Carrots with Walnuts\u003c\/li\u003e\n\u003cli\u003ePasta: Saucy Roasted Eggplant Pasta; Bolognese with Fennel; Carbonara for Two\u003c\/li\u003e\n\u003cli\u003eBeans, Rice, and Other Grains: Crispy Baked Beans with Mushrooms and Parmesan; Polenta with Fresh Corn; Caramelized Beans with Tomato, Cabbage and Browned Butter\u003c\/li\u003e\n\u003cli\u003eMeats and Fishes: Crushed Olive Chicken with Turmeric; Steak, like Tartare; Crispy Fish with Garlic Yogurt, Capers, and Greens\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan\u003eWhether you’re feeding yourself on a busy weeknight or hosting a last-minute dinner party, this book has just what you need. For easy, straightforward recipes that still impress, \u003c\/span\u003e\u003ci\u003eSomething from Nothing\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003ehas you covered, showing you how to turn every bag of beans, tin of anchovies and jar of olives into a meal worth celebrating.\u003c\/span\u003e\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":46402984739034,"sku":"9781984826411","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/somethingfromnothing.jpg?v=1747848809"}],"url":"https:\/\/booklarder.com\/collections\/2025-book-larder-bestsellers.oembed","provider":"Book Larder","version":"1.0","type":"link"}