{"title":"2025 Staff Favorites","description":"","products":[{"product_id":"fat-flour-the-art-of-a-simple-bake","title":"Fat + Flour","description":"\u003cp\u003e\u003cstrong\u003eBookplate copies now available!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA fuss-free, downright delicious collection of recipes for pies, cookies, brownies, cakes, and more—from “pastry queen” (\u003ci\u003eBon Appétit\u003c\/i\u003e) Nicole Rucker, chef\/owner of Los Angeles’s Fat + Flour.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eFat + Flour\u003c\/i\u003e\u003cspan\u003e is a celebration of the delights that abound when these two simple ingredients come together. Famed for her rustic desserts, homespun pies, and unique flavor combinations, Nicole Rucker is revered as one of America’s best bakers, and in this baking bible she shares the accessible, unfussy recipes that made her name. \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFrom Rucker’s legendary pies—White Chocolate Banana Cream Pie! Stone Fruit Party Pie!—to cookies (Boozy Banana Snickerdoodles!), bars (Abuelita Milk Chocolate Brownies!), loaf cakes (Zucchini and Date Loaf Cake!), and much more, the book is a treasure trove of treats (including not one, not two, but five different chocolate chip cookies, six kinds of brownies, six unique apple pies, and five distinctly different banana breads). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRucker gives readers everything they need to make bakery-quality baked goods at home—but without the fuss, in part thanks to what she calls the Cold Butter Method, a low-effort technique for melding fat and flour that produces perfect cookies and the tenderest pie dough every time. A cookbook guaranteed to take your baking to the next level.\u003c\/span\u003e\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":45828287168730,"sku":"9780593801789","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/fat_flour.jpg?v=1728331116"},{"product_id":"bitter-sweet-global-flavors-from-an-iranian-american-kitchen","title":"Bitter \u0026 Sweet","description":"\u003cp\u003eDiscover a world of flavors in this elegantly designed cookbook from Omid Roustaei—the Caspian Chef—featuring 75 mouthwatering recipes that blend Iranian dishes with global cuisines, accompanied by moving stories of Omid’s life and culinary journey from Iran to the US.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eBitter \u0026amp; Sweet\u003c\/i\u003e\u003cspan\u003e is an elegantly designed cookbook featuring 75 mouthwatering recipes from Omid Roustaei, the Caspian Chef. 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His welcoming prose and down-to-earth methods are sure to engage both practiced hands and total newcomers to the kitchen.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eRecipes include Persian classics like Chicken in Pomegranate Walnut Sauce (Khoresh Fesenjun), Sour Cherry Rice with Petite Meatballs (Albalu Polo ba Ghel Gheli), and Rice with a Crispy Saffron Layer (Polo ba Tahdig) alongside international dishes such as Braised Burdock with Carrots (Kinpira Gobo), Creamy Smoked Fish and Vegetable Soup (Cullen Skink), and Fried Potato and Bulgur Kibbeh (Kibbet Batata bil Lahmeh).\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":45845621670106,"sku":"9798886741834","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/bitter_sweet.jpg?v=1728957383"},{"product_id":"salsa-daddy-dip-your-way-into-mexican-cooking","title":"Salsa Daddy: Dip Your Way into Mexican Cooking","description":"\u003cdiv class=\"expandContent\" id=\"desc_summary0593798937-content\"\u003eThe James Beard Award–winning author of the \u003ci\u003eNew York Times \u003c\/i\u003ebestseller \u003ci\u003eMi Cocina\u003c\/i\u003e is back with a guide to the brightest dish in any Mexican meal, snack-filled afternoon, or sun-drenched beach day: salsa. From refreshing classics to rich sauces, this collection of over seventy salsas and twenty-four easy meals is a fun-loving introduction to the joy of Mexican cooking.\u003cbr\u003e\u003cbr\u003eChips, salsa, happiness. We know that essential truth. But after over 500 years of salsa history, there’s so much more to discover about this staple dish, one that cooks today can customize and riff on freely. Salsa can be an irresistible dip, yes, or a flavorful condiment, or it can be the basis for iconic Mexican meals—not to mention a savior for grilled cheese, burgers, rotisserie chicken, or platters of roasted vegetables.\u003cbr\u003e\u003cbr\u003eRick takes us deep into the world of traditional and modern salsas, where a playful pico de gallo with tomatoes, avocados, and chipotles is chopped up in a few minutes or where you might blend roasted peanuts with caramelized onions and toasted chiles for a nutty-savory spicy sauce. You’ll find smashed salsas, like La Tatemada Cremosa (charred tomato, chipotle in adobo, and crema), chopped salsas, such as Xnipec (tomato, habanero, and sour orange), as well as cooked salsas, like Pipián Verde (pepitas, peanuts, and tomatillo) and specials like Salsa Macha (peanuts, guiajillo, and chile de árbol) and Aioli Rojo (morita, guajillo, garlic, and lime). Turn these incredibly delicious salsas into easy meals like Chilaquiles, Enchiladas Gratinadas, Puffy Tacos, or Pozole Verde con Pollo.\u003cbr\u003e\u003cbr\u003eWith over seventy salsa recipes and twenty-four easy meals that offer endless variation, \u003ci\u003eSalsa Daddy\u003c\/i\u003e shows you how salsa can catapult joy into your cooking and become the heart of every table. Like Rick, you’ll learn that salsas isn’t a condiment—it’s a lifestyle.\u003c\/div\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":45915187937498,"sku":"9780593798935","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/salsadaddy.jpg?v=1730069583"},{"product_id":"third-culture-cooking-classic-recipes-for-a-new-generation","title":"Third Culture Cooking","description":"\u003cdiv class=\"expandContent\" id=\"desc_summary1419770071-content\"\u003e\n\u003cp\u003eThird Culture Cooking \u003ci\u003eis\u003c\/i\u003e American Cooking: Multicultural, borrowing from our parents and their parents’ homes, melding the old with the new, and the familiar with the unfamiliar to create bold flavors and new classics for the next generation of cooks.\u003c\/p\u003e\n\u003cp\u003eThe food that author Zaynab Issa cooks—inspired by her East African and South Asian roots, the American suburban delights she grew up eating, and her international travels—is packed with unique and flavorful riffs. The traditional foods of Zaynab’s family are reflected here—from her grandmother’s Baklava to her sister-in-law’s Biryani—as are her affectionate homages to the chain restaurants we love: Fluffy cinnamon rolls that rival Cinnabon’s, Baskin Robbins–inspired almond fudge squares, and an artichoke dip that recalls TGiF delights that will make you want to stay in. The mix of ingredients and styles, influences and techniques is spectacularly, distinctly, uniquely American: perfect for curious, modern cooks hungry for exciting food. These are bold flavors and new classics for the next generation of cooks.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":45941206941914,"sku":"9781419770074","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/thirdculturecooking.jpg?v=1730691073"},{"product_id":"lugma-abundant-dishes-and-stories-from-my-middle-east","title":"Lugma","description":"\u003cp\u003eIn\u003ci\u003e Lugma,\u003c\/i\u003e Noor offers over 100 recipes as an ode to the food she grew up eating—traditional flavors and modern dishes from Bahrain, the surrounding Middle East, and beyond.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eLugma\u003c\/i\u003e\u003cspan\u003e in Arabic means a bite. 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Her recipes are inspired by the foods of her upbringing: the elaborate rice dishes and black limes of the Gulf, an abundance of herbs and sour flavours from Iran, liberal spice and chilli heat from India, and the vibrant foods of the Levant—to create a unique collection of traditional and re-imagined dishes from the Middle East.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":45989439242458,"sku":"9781837832019","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/lugma.jpg?v=1732227591"},{"product_id":"braided-heritage-recipes-and-stories-on-the-origin-of-american-cuisine","title":"Braided Heritage","description":"\u003cdiv class=\"expandContent\"\u003e\u003cstrong\u003eSIGNED COPIES AVAILABLE!\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003eDiscover the sweeping story of how Indigenous, European, and African traditions intertwined to form an entirely new cuisine, with over 100 recipes for the modern home cook—from the James Beard Cookbook Hall of Famer and star of the Netflix docuseries \u003ci\u003eHigh on the Hog\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eOne of our preeminent culinary historians, Dr. Jessica B. Harris has conducted decades of research throughout the Americas, the Caribbean, and Africa. In this telling of the origins of American food, though, she gets more personal. As heritage is history, she intertwines the larger sweeping past with stories and recipes from friends she’s made over the years—people whose family dishes go back to the crucial era when Native peoples encountered Europeans and the enslaved Africans they brought with them.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThrough this mix, we learn that \u003c\/span\u003eClear Broth Clam Chowder has both Indigenous and European roots; the same, too, with Enchiladas Suizas, tomatillo-smothered tortillas made “Swiss” with cheese and dairy; and that the hallmarks of African American food through the centuries have been evolution based on region, migration, and innovation, resulting in classics like Red Beans and Rice and Peach Bread Pudding Cupcakes with Bourbon Glaze.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWith recipes ranging from everyday meals to festive spreads,\u003c\/span\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eBraided Heritage\u003c\/i\u003e\u003cspan\u003e offers a new, in-depth, delicious look at American culinary history.\u003c\/span\u003e\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":46115118022874,"sku":"9780593139776","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/braidedheritage.jpg?v=1736810287"},{"product_id":"boustany-a-celebration-of-vegetables-from-my-palestine","title":"Boustany","description":"\u003cp\u003eCelebrate the diverse cuisine of Palestine with more than 100 plant-based and vegetarian recipes for festive meals, breads, desserts, and more, from the award-winning co-author of \u003ci\u003eJerusalem, Falastin \u003c\/i\u003eand co-founder of Ottolenghi.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe first solo cookbook from Ottolenghi co-founder Sami Tamimi, \u003c\/span\u003e\u003ci\u003eBoustany\u003c\/i\u003e\u003cspan\u003e is a homage to Palestinian food and culture. \"Boustany\" translates from Arabic as \"my garden,\" which reflects Sami's signature style and approach to food: colourful and simple vegetable- and grain-led dishes. Bold, inspiring and ever-evolving, \u003c\/span\u003e\u003ci\u003eBoustany\u003c\/i\u003e\u003cspan\u003e picks up where \u003c\/span\u003e\u003ci\u003eFalastin\u003c\/i\u003e\u003cspan\u003e left off, with flavour-packed vegetable-based dishes, including pantry items, midweek easy meals and special to-be-shared dishes. It’s an approach that’s strongly present in Palestinian cuisine, from building your mooneh, or pantry, by preserving seasonal vegetables and herbs to lining the dinner table with a variety of salads and condiments reflective of a love for fresh and vibrant food. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis is how Sami grew up eating – platters of eggplant and chickpeas with a spicy green lemon sauce and fragrant lentil fatteh that always tasted better the next day. 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With recipes for breads, dinner parties, fermenting your own vegetables, and more, Sami shares the cultural fabric of Palestine through his eyes.\u003c\/span\u003e\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":46120998863066,"sku":"9781984863188","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/boustany.jpg?v=1736977766"},{"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. With such a wide range of flavorful recipes, \u003c\/span\u003e\u003ci\u003eThe Art of Gluten-Free Bread\u003c\/i\u003e\u003cspan\u003e is the perfect cookbook for \u003c\/span\u003e\u003ci\u003eanyone\u003c\/i\u003e\u003cspan\u003e who loves good bread.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the author: \u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable height=\"131\" style=\"width: 100%;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 0%;\"\u003e\n\u003cdiv class=\"gallery\" id=\"authorImages164829202X\"\u003e\u003c\/div\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 97.0909%;\"\u003e\n\u003cdiv class=\"contribBio\"\u003e\n\u003cstrong\u003eAran Goyoaga \u003c\/strong\u003eis a three-time James Beard award-nominated recipe developer and food blogger, and Editor in Residence at America's Test Kitchen. 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. She moved to the United States in her early 20s where she trained to become a professional pastry chef, and now resides in Seattle with her husband and two children.\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":46131723337946,"sku":"9781648292026","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/Slide1.jpg?v=1745961572"},{"product_id":"six-seasons-of-pasta-unique-seasonal-combinations-and-must-have-classics","title":"Six Seasons of Pasta","description":"\u003cp\u003eIn the follow-up to \u003ci\u003eSix Seasons: A New Way with Vegetables\u003c\/i\u003e, James Beard Award–winning author Joshua McFadden teaches home cooks how to use store-bought dried pasta to create seasonal, restaurant-quality dishes at home.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003eSix Seasons,\u003c\/i\u003e\u003cspan\u003e Joshua McFadden’s approach to seasonal produce revolutionized the way we cook with vegetables. Now, he’s back to transform the way we use another staple ingredient: dried pasta. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003eSix Seasons of Pasta\u003c\/i\u003e\u003cspan\u003e, noodles become the perfect showcase for each season’s bounty of produce. \u003c\/span\u003e\u003cspan\u003eThere are more than 125 recipes organized by season, plus the Italian classics that everyone should have in their repertoire, from Cacio e Pepe to Pasta Fagiole (three ways!). Asparagus with Almonds and Lemon celebrates the fresh, delicate flavors of spring; Fall’s warming notes are reflected in Mushrooms with Onion, Pancetta, and Cream; and a classic Winter dish like Baked Ziti with Broccoli Rabe is hearty and nourishing. But \u003c\/span\u003e\u003ci\u003eSix Seasons of Pasta\u003c\/i\u003e\u003cspan\u003e does so much more than pair noodles with seasonal produce. The book teaches home cooks how to intuitively build a pasta dish from scratch using McFadden’s tried and true “building-in-the-skillet” method. Cooking pasta is never as simple as it seems, so he walks the reader through every step, from boiling water to marrying the noodles with the sauce. McFadden’s time-tested technique will always result in a satisfying and delicious bowl of pasta.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv class=\"contribBio\"\u003e\n\u003cstrong\u003eJoshua McFadden\u003c\/strong\u003e is a bringing fresh energy to Berny Farm, a historic fifty-acre gem in Springdale, Oregon. Here, he's building a unique agricultural complex where farming, food, and design come together in creative collaborations. When he's not working the land, Joshua is a sought-after consultant in the food world—helping to craft packaged and prepared foods, launch brands from the ground up, and rethink what fast-casual and fast food can be. Joshua’s first book, \u003ci\u003eSix Seasons: A New Way with Vegetables\u003c\/i\u003e, co-written with Martha Holmberg, earned him a James Beard Award in 2018. His second, \u003ci\u003eGrains for Every Season: Rethinking Our Way with Grains\u003c\/i\u003e, was a James Beard Award finalist in 2021. Follow him on Instagram at @jj__mc.\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":46131725959386,"sku":"9781648291920","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/9781648291920_RetailCover_RetailAndCatalog_1.jpg?v=1746486121"},{"product_id":"linger-salads-sweets-and-stories-to-savor","title":"Linger","description":"\u003cdiv id=\"left-rail-top\" class=\"product-body clearfix\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9780593804193 isbn-related seemoreenable show opened\" id=\"seemore-0\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003eThe James Beard award-winning author of \u003cem\u003eTenderheart \u003c\/em\u003ereturns to her roots with a year of seasonal salad recipes that emphasize community, family and the importance of finding time and space to linger.\u003cbr\u003e\u003cbr\u003eHetty Lui McKinnon’s culinary career began with salads. Specifically, a charred broccoli salad. She began making salads at home and before she knew it, was delivering hundreds of salads all over Sydney, Australia. Although her salad cart days are behind her, her love of salads remains. It is this love that inspired her to start the Linger Project, which brings people to the table at her Brooklyn apartment every month to eat, talk and enjoy the sense of community that forms around the table of salads. McKinnon’s goal with these gatherings was to instill a sense of unhurriedness in her guests, giving them a space to slow down, enjoy the food and just linger. In\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eLinger\u003c\/em\u003e, her sixth book, her fans get to do the same with more than 100 new recipes. \u003cbr\u003e\u003cbr\u003eThese salads are not just bland piles of leaves — they are beautiful, rich creations. In fact, one of McKinnon’s salad rules is that salads don’t always have to have leaves. Another salad rule? Anything can be a salad.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCurry Potato and Pea Dumpling Salad\u003c\/li\u003e\n\u003cli\u003eCaprese Salad with Grilled Pineapple\u003c\/li\u003e\n\u003cli\u003eBibimbap-style Gnocchi with Gochujang Vinaigrette\u003c\/li\u003e\n\u003cli\u003eRice Paper Spring Roll Salad \u003c\/li\u003e\n\u003cli\u003eSunchoke and Cannellini Beans with Never-ending Tahini Sauce\u003c\/li\u003e\n\u003cli\u003ePeaches and Cream with Chili Crisp\u003c\/li\u003e\n\u003cli\u003eMushroom, Seaweed and White Bean Burger Salad\u003c\/li\u003e\n\u003c\/ul\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 name=\"#alsoinseries\" id=\"alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"right-rail-top\" class=\"right-rail\"\u003e\n\u003cdiv id=\"desktop-also-by-author\" data-return-id=\"mobile-also-by-author\"\u003e\u003ca name=\"#alsobyauthor\" id=\"alsobyauthor\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":46228311146714,"sku":"9780593804193","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/Linger.jpg?v=1745091433"},{"product_id":"the-london-plane-flower-cook-book","title":"The London Plane Flower \u0026 Cook Book","description":"\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eBookplate-signed copies!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eThe London Plane restaurant and flower shop was a special place. For ten years (2013-2022), it anchored a corner in Seattle’s historic Pioneer Square, welcoming both locals and visitors from afar. This book remembers its heart and soul, celebrating the community of cooks, bakers, florists, servers, and beloved customers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eKatherine Anderson, in collaboration with chefs and creatives who were a part of The London Plane, organizes \u003cem\u003eThe London Plane Flower \u0026amp; Cook Book\u003c\/em\u003e around the calendar year. Each chapter contains a reflection about life at The LP during that month, an essay about the season’s flowers, and a number of recipes from our kitchen and bakery, including some of the most popular recipes such as the Buttermilk Biscuit, Michael’s Plane Bread, Chicken Pot Pie, and our Granola. Over 150 remarkable photographs and illustrations of the place, its recipes, and flowers accompany the text. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eContributors include Danny Conkling, \u003c\/span\u003e\u003cspan\u003eDorothée \u003c\/span\u003e\u003cspan\u003eBrand, Emily Dann, Honnah Weber, Isvald Klingels, Kyle Johnson, Mehdi Boujrada, Melissa Smithers, Michael Sanders, Sako Gordon, Sophie Handler, \u003c\/span\u003e\u003cspan\u003eway thị sum\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003eYasuaki Saito, Zach Lucido, and Zarah Kahn.\u003c\/span\u003e\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":46328598921434,"sku":"281CAI1001727","price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/thelondonplanecookbook1.webp?v=1743039551"},{"product_id":"chesnok-cooking-from-my-corner-of-the-diaspora-recipes-from-eastern-europe-the-caucasus-and-central-asia","title":"Chesnok : Cooking from My Corner of the Diaspora","description":"\u003cp\u003e\u003cstrong\u003eBookplate signed copies now available!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrom beloved former-Book Larder Culinary Direction Polina Chesnakova! \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA lovingly-documented collection of recipes and stories from growing up and cooking in the Soviet diaspora, by one of the industry’s brightest stars. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eChesnok: Recipes with Love from Eastern Europe, the Caucasus, and Beyond\u003c\/i\u003e is Polina Chesnakova’s third cookbook, a love letter to the food of her childhood. Born in Ukraine to Russian and Armenian parents from Georgia, she grew up cooking and eating at the hip of her mother and aunts.  \u003c\/p\u003e\n\u003cp\u003eFrom Georgian tkemali (sour plum sauce) and Armenian gata (butter pastry) to Ukrainian varenyky (dumplings) and Russian golubtsy (stuffed cabbage rolls) and medovik (honey cake),\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eChesnok\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eshowcases over 110 vibrant regional recipes. Essays, stories, and profiles of the amazing cooks in her life are peppered amongst recipes as diverse as the communities from which they blossomed and the immigrant experience they were subsequently passed down in.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eChesnok\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003epaints a potrait of the Soviet diaspora through food, and is for the children of that diaspora, but it is also for anyone looking to expand their palate and pantry and learn the rich history of a people through their most cherished recipes and traditions. \u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":46363448246490,"sku":"9781958417577","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/chesnok.jpg?v=1744158978"},{"product_id":"turtle-island-foods-and-traditions-of-the-indigenous-peoples-of-north-america","title":"Turtle Island","description":"\u003cp\u003e\u003cstrong\u003eBookplate signed copies available!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUncover the stories behind the foods that have linked the natural environments, traditions, and histories of Indigenous peoples across North America for millennia through more than 150 ancestral and modern recipes from three-time James Beard Award–winning Oglala Lakota chef Sean Sherman.\u003cbr\u003e\u003cbr\u003eGrowing up on South Dakota’s Pine Ridge Reservation, Oglala Lakota chef Sean Sherman understood that his people’s food was rich in flavor, heritage, and connection to the land. It was in the midst of a successful restaurant career mainly cooking European cuisines that he realized the lack of understanding about Native American foodways—a revelation that sent him on a journey to learn more about how Indigenous communities have preserved and evolved their cuisines through the centuries. Now a leading figure in the Indigenous food movement, he guides readers through the unique and diverse Native foodways of North America, sharing both traditional and modern recipes made with ingredients that have nourished Indigenous peoples physically, spiritually, and culturally for generations. Organized by region, this book delves into the rich culinary landscapes of Turtle Island—as many Indigenous cultures call this continent. Learn to eat with the land that surrounds you, focus on plant-forward dishes, and discover how to better feed yourself. These are truly delicious recipes to put today’s nutrition-packed Indigenous pantry on your table, including: Wild-Rice Crusted Walleye Cakes, Squash and Pepita Tartlets, Charred Rainbow Trout with Grilled Ramps, Sweet Potato Soup with Dried Venison and Chile Oil, Cedar Maple Baked Beans, Dried Venison and Corn Salad, and much more.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAlongside the recipes, you'll meet inspiring Indigenous chefs and community leaders who are contributing to the revival of Indigenous food systems. \u003c\/span\u003e\u003ci\u003eTurtle Island\u003c\/i\u003e\u003cspan\u003e features rich narrative essays that spotlight the people producing, gathering, and cooking these foods today, including remarkable stories of ingenuity and adaptation that capture the resilience of tribal communities. \u003c\/span\u003e\u003ci\u003eTurtle Island\u003c\/i\u003e\u003cspan\u003e exemplifies how Native foodways can teach us all how to connect with the natural world around us, to embrace our differences, and to strive for a world that centers humanity and respect.\u003c\/span\u003e\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":46365950378202,"sku":"9780593579237","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/turtleisland.jpg?v=1744238916"},{"product_id":"korean-temple-cooking-lessons-on-life-and-buddhism-with-recipes","title":"Korean Temple Cooking","description":"\u003cp\u003e\u003cspan\u003eA gorgeous photographic chronicle of the food and traditions of Korea’s Baekyangsa Temple. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eKorean Temple Cooking\u003c\/i\u003e celebrates the poetry of simple, nourishing food. The book chronicles temple life, Buddhism, and living and cooking seasonally and with a spiritual tie to the land through interviews with and recipes from Jeongkwan Snim, dubbed “the Philosopher Chef” by the\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eNew York Times\u003c\/i\u003e, who was the subject of the first episode of Netflix’s\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eChef’s Table\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eSeason 3.   \u003c\/p\u003e\n\u003cp\u003eFollow Snim through the seasons at a Korean Buddhist temple and learn to preserve, cook, and savor all that nature has to offer. Recipes are arranged by season, with special extra sections on rice, noodles, tofu, kimchi, seasonings, and more. Essays and interviews give a rare peek into temple life, the history of Buddhism in Korea, its teachings, and even a look at the architecture of the temple and attire worn there. \u003c\/p\u003e\n\u003cp\u003eAn expansive and breathtaking chronicle,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eKorean Temple Cooking\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis the coffee table book you’ll want to cook out of all year round. \u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":46368959201498,"sku":"9781964786186","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/koreantemplecooking.jpg?v=1744319662"},{"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"},{"product_id":"cookies-the-best-recipes-for-the-perfect-anytime-treat","title":"Cookies: The Best Recipes for the Perfect Anytime Treat from NYT Cooking","description":"\u003cp\u003eDelight your friends and family (and yourself) with 100 delicious cookies from NYT Cooking.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eDessert is sometimes seen as a bonus, but what could be more essential than delightful treats? From NYT Cooking and curated by recipe creator, video journalist, and YouTube personality Vaughn Vreeland, \u003c\/span\u003e\u003ci\u003eCookies\u003c\/i\u003e is the ultimate collection of treats–from classic recipes that taste like home, to flavor-packed bites that will become your new go-tos. \u003cbr\u003e\u003cbr\u003eWhen you need a trusted recipe for the Best Chocolate Chip or Classic Oatmeal Raisin Cookies, look no further. If you'd like something fresh, try the Salted Margarita Bars or Lemon-Turmeric Crinkle Cookies. Feeling a little nutty? Rum-Buttered Almond or Peanut Butter Miso Cookies might do the trick. And when you can’t wait to break out the holiday cookie tin, Gochujang Caramel Cookies and Pistachio Pinwheels will have you feeling festive all year long.\u003cbr\u003e\u003cbr\u003eFeaturing time-tested recipes and expert guidance from trusted writers Yossy Arefi, Melissa Clark, Dorie Greenspan, Eric Kim, Genevieve Ko, Yewande Komolafe, Samantha Seneviratne, Susan Spungen, Vaughn himself, and many others, \u003ci\u003eCookies\u003c\/i\u003e will serve up delight and inspiration for any party, picnic, or regular Tuesday night. Because you deserve a cookie.\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":46576167420122,"sku":"9780593836644","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/cookies1.jpg?v=1750200463"},{"product_id":"wine-pairing-for-the-people-the-communion-of-wine-food-and-culture-from-africa-and-beyond","title":"Wine Pairing for the People","description":"\u003cp\u003e\u003cem\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003eSigned copies will be available beginning May 19th, 2026! Please check the box above if you'd like to wait for a signed copy.\u003c\/span\u003e Join our \u003ca href=\"https:\/\/booklarder.com\/products\/author-talk-cha-mccoy-wine-pairing-for-the-people\"\u003eauthor talk with Cha on May 19th\u003c\/a\u003e or our \u003ca href=\"https:\/\/booklarder.com\/products\/author-wine-pairing-workshop-cha-mccoy-at-sparkman-cellars-wine-pairing-for-the-people\"\u003ewine pairing workshop on May 20th\u003c\/a\u003e!\u003c\/strong\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA first-of-its-kind guide to pairing wine with foods from Africa and beyond, including a tour of wine regions across the globe and a foreword by Stephen Satterfield, from renowned Certified Sommelier Cha McCoy.\u003c\/p\u003e\n\u003cp\u003eThe wine world often says food and wine that grow together, go together, and that spicy, tangy, salty, and sweet flavors are a challenge to pair. But what about foods from regions where wine grapes aren’t prevalent? What about global cuisines—many of which are outside of Europe—that celebrate heat and tang? Don’t these traditional foods deserve the perfect wine pairing? Cha McCoy, Certified Sommelier and owner of The Communion wine boutique, knows that good foods and wines go together and that the cuisines of Africa, Asia, and the Americas are just as worthy of great pours.\u003c\/p\u003e\n\u003cp\u003eIn this first-of-its-kind guidebook, Cha McCoy pairs wines with foods from Africa, Asia, and beyond, blending practical information with a side of aspirational armchair travel. Cha shares her journey of learning and connecting with deep culinary traditions and regional cuisines around the world, diving in by continent and then by region or country, from Africa to the Caribbean, from Latin America to the United States of America, and Asia, and exploring their winemaking regions.\u003c\/p\u003e\n\u003cp\u003eThroughout, you’ll see pairing lists and menus to easily find wines to savor with whatever food you’re craving, whether it’s Moroccan Tagine, Jamaican Jerk Chicken, Mexican Elote, Shrimp Po’ Boy, Peach Cobbler, or Pad Thai. Plus, you’ll find 25 recipes for global fare from renowned chefs and mixologists that represent the heritage of each destination, with food accompanied by suggested wine pairing, to complete the meal.\u003c\/p\u003e\n\u003cp\u003eWhether you’re curious about what to eat on your next trip abroad, want to try out a local restaurant, or are looking to explore a new cuisine to cook at home,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eWine Pairing for the People\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ewill not only guide you on what to eat but how to best highlight the flavor of your meals with successful pairings. Complete with a foreword by Stephen Satterfield, and stunning photographs, maps, and illustrations throughout, this groundbreaking book boldly declares: Wine is for everyone.\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":46663338852570,"sku":"9780063329676","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/winepairingforthepeople1.jpg?v=1751841934"}],"url":"https:\/\/booklarder.com\/collections\/2025-staff-favorites.oembed","provider":"Book Larder","version":"1.0","type":"link"}