{"title":"September 2026 New Releases","description":"","products":[{"product_id":"sandor-katzs-fermentation-journeys-recipes-techniques-and-traditions-from-a","title":"Sandor Katz’s Fermentation Journeys (paperback)","description":"\u003cp\u003e\u003cstrong\u003eFrom James Beard Award winner and New York T\u003cimg\u003eimes-bestselling author of \u003cem\u003eThe Art of Fermentation\u003c\/em\u003e: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life's work-a cookbook destined to become a modern classic essential for every home chef.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"His teachings and writings on fermentation have changed lives around the world.\"-BBC\u003c\/p\u003e\n\u003cp\u003eFor the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he's gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji.\u003c\/p\u003e\n\u003cp\u003eIn his latest book, Sandor Katz's Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods.\u003cbr\u003eThis cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through:\u003c\/p\u003e\n\u003cp\u003eDetailed descriptions of traditional fermentation techniques\u003cbr\u003eCelebrating local customs and ceremonies that surround particular ferments\u003cbr\u003eProfiles of the farmers, business owners, and experimenters Katz has met on his journeys\u003c\/p\u003e\n\u003cp\u003eIt contains over 60 recipes for global ferments, including:\u003c\/p\u003e\n\u003cp\u003eChicha de jora (Peru)\u003cbr\u003eMisa Ono's Shio-koji, or salt koji (Japan)\u003cbr\u003eDoubanjiang (China)\u003cbr\u003eEfo riro spinach stew (Nigeria)\u003cbr\u003eWhole sour cabbages (Croatia)\u003cbr\u003eChucula hot chocolate (Colombia)\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSandor Katz's Fermentation Journeys\u003c\/em\u003e reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz's work through the years-from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor-this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world's most experienced and respected advocate of all things fermented.\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":40366675198124,"sku":"9781645024828","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/sandorkatzfermentationjourneys.jpg?v=1778200331"},{"product_id":"milk-into-cheese-the-foundations-of-natural-cheesemaking-using-traditional-concepts-tools-and-techniques","title":"Milk Into Cheese (paperback)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWith recipes for over 80 natural cheeses and complimentary ferments, this groundbreaking, comprehensive book guarantees high-quality results and perfect flavors for every season.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCheese is milk’s destiny. 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Experienced educator, activist, and celebrated natural cheesemaker David Asher introduces the reader to the cultures and practices of cheesemakers, the role our agricultural practices play in making cheese, the biological evolution of cheese, and the transformation of milk into cheese through fermentation.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA perfect companion to David’s\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eThe Art of Natural Cheesemaking\u003c\/em\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eMilk Into Cheese\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eexpands the cheesemaker’s tool kit through an exploration of cheesemaking styles from around the world. These natural cheesemaking processes are made simple, in contrast to the complicated, controversial, and confusing world of industrial cheesemaking, with its reliance on freeze-dried cultures, chemical additives, and ever-expanding use of expensive technology.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMilk Into Cheese\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ealso celebrates the world’s most delicious seasonal hand-made cheeses, including alpine, blue, and milled cheeses. Through gorgeous photography, helpful illustrations, and detailed recipes, David prepares the reader for their own journey into traditional natural cheesemaking. He also shares simple recipes for fermented foods that complement and help us understand cheesemaking better, including pickles, sourdough bread, butter, and salami.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFor home, small-scale,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eand\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003elarger-scale cheesemakers,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eMilk Into Cheese\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003edelivers a sophisticated look at the biological science that informs—and the ecological principles that guide—natural cheesemaking.\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":44656784834778,"sku":"9781645024811","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/milkintocheese.jpg?v=1710376626"},{"product_id":"food-is-a-feeling","title":"Food is a Feeling","description":"\u003cp\u003eAn intimate, story-driven cookbook that explores the idea of cooking and eating as an act of self-care, with 65 time-tested and nourishing recipes from the James Beard Award–winning author of \u003cem\u003eWhere Cooking Begins\u003c\/em\u003e and New York Times bestseller, \u003cem\u003eThat Sounds So Good\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eCarla has been writing about food, family, and feelings for many years, and she’s always known that her recipes were about more than sustenance. The 65 recipes and 30 essays in \u003cem\u003eFood Is a Feeling\u003c\/em\u003e are a powerful reminder of the nurturing, fulfilling, and joyful role that food plays in all of our lives, a very human account of beauty and challenges balancing each other like butter and salt.\u003cbr\u003e\u003cbr\u003eFor her, cooking is an expression of love. That core belief was put to the test the year she got divorced. As Carla started figuring out who she was going to be on the other side of a 24-year marriage, she took note of the cravings she was having and the meals she wanted to make, and honored those desires by making herself something to eat: Lemony Chickpea Stew with Rice; Personal Pot of Beans and Greens; Salad Sandwich, to name a few. She was flooded with delicious memories—her mom’s Saturday Night Alfredo, the Extremely Floofy Vanilla Pancakes she makes for her children, and the Crispy-Skinned Fish with Olives and Lemons and Burnt Caramel Rhubarb Compote she learned on the line in some of New York City’s most demanding restaurant kitchens. Over time, she realizes the creative, transformative work that happens in the kitchen is a potent antidote for the hurdles she has yet to overcome.\u003cbr\u003e\u003cbr\u003eThe food, the passage of time, and the lessons gained—all of it became perfectly intertwined. In writing that is revealing, relatable, and funny, Carla uses rich context from her own life to make the case that food is so much more than just fuel, and yes, we should eat our feelings. After all, they’re delicious.\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":47561175433434,"sku":"9780593800621","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/foodisafeeling.jpg?v=1771011641"},{"product_id":"fundamentals-of-flavor-100-recipes-for-the-science-of-better-cooking","title":"Fundamentals of Flavor 100 Recipes for the Science of Better Cooking","description":"\u003cp\u003e\u003cstrong\u003eSIGNED \u0026amp; PERSONALIZED COPIES AVAILABLE FOR PRE-ORDER, for store pickup or shipping worldwide! All copies will be signed by the author, and \u003cspan style=\"text-decoration: underline;\"\u003ewill ship on October 7th, 2026\u003c\/span\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFOR PERSONALIZATION: If you'd like a personalized copy (with Nik's signature + a name of your choice), 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\u003cspan\u003e \u003c\/span\u003e\u003ca rel=\"noopener\" data-end=\"372\" data-start=\"353\"\u003einfo@booklarder.com\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAcclaimed cookbook author, America’s Test Kitchen Editor in Residence, and molecular biologist Nik Sharma brings his deep scientific knowledge, delicious recipes, and stunning photography to home cooks with Fundamentals of Flavor. These 100 recipes deepen your understanding of how fire, earth, air, and water improve your kitchen techniques and the flavor of your meals.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eBuilding on the science-forward thinking of \u003cem\u003eThe Flavor Equation \u003c\/em\u003eand the accessibility of his award-winning \u003cem\u003eVeg-Table\u003c\/em\u003e, Nik Sharma’s latest cookbook brings fascinating technical know-how to exciting everyday recipes. In these pages, Sharma explores the four powerful elements of nature and their profound influence on how we cook, delving into such topics and dishes as Fire: How caramelization deepens the flavor of Caramelized Shallot and Feta-Labneh Dip; Earth: How salt's minerality brings crispness to Salt-Baked New Potatoes with Gochujang Vinaigrette; Air: Why drying out cookie dough results in perfect Extra Rich Chocolate-Cinnamon Crinkle Cookies; Water: Why sous vide is the best way to cook a hearty, tender loaf of Icelandic Rye Bread, and much more. 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With sections organized into vibrant, flavor-packed dinners that can be on the table in 15 minutes, half an hour, 45 minutes, or later, Zena’s recipes are designed to fit your busy schedule, whether you're in a hurry or have time to savor the process. Featuring over 80 authentic yet innovative international classics, \u003c\/span\u003e\u003ci\u003eDinner Time\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003ewill delight with meals like Creamy Sundried Tomato \u0026amp; Harissa Pasta, Teriyaki Pork Miso Ramen, Gochujang Chicken Katsu, Oven-Baked Jollof Rice, and Tropical Tiramisu.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eZena is known for her ability to transform simple, healthy meals into flavorful heavy hitters, using the most accessible methods. Here, she delivers fan favorites and brand-new recipes to look forward to at the end of the day, including tantalizing vegetarian and vegan options. Reinvigorating familiar ingredients and elevating the quickest of weeknight dishes, \u003c\/span\u003e\u003ci\u003eDinner Time\u003c\/i\u003e\u003cspan\u003e reminds us that we can all find the magic in preparing a delicious meal.\u003c\/span\u003e\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":47607380115674,"sku":"9781639739455","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/dinnertime1.jpg?v=1771277338"},{"product_id":"happy-snacking-dont-die-foraging-and-vegan-recipes-with-black-forager","title":"Happy Snacking, Don't Die!","description":"\u003cdiv class=\"expandContent\" id=\"desc_summary166800254X-content\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cb\u003e\u003cb open=\"\"\u003eBOOKPLATE-SIGNED COPIES AVAILABLE FOR PRE-ORDER!\u003c\/b\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\u003cb\u003e\u003cb open=\"\"\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\n\u003cb\u003e\u003cb open=\"\"\u003eBeloved social media sensation Black Forager\u003c\/b\u003e’\u003cb open=\"\"\u003es long-awaited guide to foraging, sometimes even in your own backyard, and vegan cooking.\u003c\/b\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eAlexis Nikole Nelson, best known to millions of fans as Black Forager, invites you on an adventure to discover the delicious and wild foods hiding in plain sight. Alexis captivates people with her joyful enthusiasm and deep knowledge of foraging and inspires them to explore the bounty of their own backyards, parks, and trails, and now she does the same in her eagerly awaited first book.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eHappy Snacking, Don’t Die!\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis a one-of-a-kind collection of recipes and foraging wisdom that teaches you how to turn common plants, flowers, and fungi into yummy, plant-based meals. This unique work is almost like two books in one—foraging plant guide and vegan cookbook—organized by season to guide you through a year of appetizing discoveries. In spring, you’ll learn to pickle Magnolia flowers and turn Japanese Knotweed into a refreshing granita. Summer is for frying up Milkweed Buds, making Juneberry Hand Pies, and crafting Rosewater Baklava. When fall arrives, you’ll be making savory mushroom dishes (a.k.a. chicken of the woods) like Maitake steak and bacon. And in winter, cozy up with Pine Shortbread Cookies and Oyster Mushroom Chowdah.\u003cbr\u003e\u003cbr\u003eWith helpful plant identification photos throughout, in addition to beautiful food photography and photos of Alexis, of course, this book is an essential resource packed with practical tips on ethical foraging and crucial safety information (so you “don’t die”) for people across the northern hemisphere. With her signature humor and infectious spirit, Alexis proves that foraging isn’t just for survivalists—it’s for anyone who wants to connect with nature and add exciting new flavors to their table.\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\n\u003cspan\u003eAlexis Nikole Nelson, \u003c\/span\u003e\u003cb\u003ebest known to most people as Black Forager\u003c\/b\u003e\u003cspan\u003e, is a social media creator, vegan, urban forager, and outdoor educator who has amassed millions of followers. Her mother first showed her how to forage at the age of five by introducing her to onion grass. Now Alexis posts videos of her foraging finds in a playful, humorous way, whether she is exploring a nearby park or searching in her neighbor’s front yard, proving that anyone can try their hand at foraging. Alexis also takes these plants home with her to use in her creative vegan cooking. Her posts often address topics such as the indigenous roots of foraging in America, the history of American foraging laws, and sustainable ways for her viewers to include wild plants and mushrooms in their diets. Alexis has been featured in a broad range of media from \u003c\/span\u003e\u003ci\u003eThe\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003cspan\u003e to \u003c\/span\u003e\u003ci\u003eJimmy Kimmel Live!\u003c\/i\u003e\u003cspan\u003e, and she was named a Time100 Creator in 2025. Alexis lives in Columbus, Ohio. Follow her on X, Instagram, and YouTube \u003c\/span\u003e\u003cb\u003e@BlackForager\u003c\/b\u003e\u003cspan\u003e. \u003c\/span\u003e\n\u003c\/div\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":47640094245082,"sku":"9781668002544","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/happysnackingdontdie.jpg?v=1772405887"},{"product_id":"all-hours-crazy-good-food-for-whatever-whenever","title":"All Hours","description":"\u003cdiv id=\"desc_summary0593802586-content\" class=\"expandContent\"\u003e\n\u003cb\u003eAround the clock recipes, from “the most important chef in America” (\u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e), the visionary behind Tatiana, the\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e#1 Restaurant in New York City.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eAs one of the world’s top chefs, Kwame Onwuachi is always on the go. But no matter when—or where—he’s eating, you know it’s going to be good. In\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eAll Hours\u003c\/i\u003e, he shares the bold, craveable recipes that keep him going, 24\/7, so that everyone can get a taste (even when you can’t get a table at one of his red-hot restaurants).\u003cbr\u003e\u003cbr\u003eFrom morning glories like Corn Milk French Toast and the\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eultimate\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eBodega BEC to afternoon delights like Souped-Up Top Ramen and Red Stew Chicken Parm, these are recipes for quiet nights in and ragers with friends; cookouts with family, snacking on the go, and everything in between.\u003cbr\u003e\u003cbr\u003eFilled with the mad genius creations and cross-cultural mashups that only a great chef could dream up: Drunken Noodles alla Vodka, Creole Sausage Roll-Ups, Brussels Sprout Suya—plus showstopping dishes from Kwame’s restaurants (Cosmic Brownie with Powdered Donut Mousse!) and his own spins on New York classics (Bougie Chopped Cheese!), this is killer home cooking—with a touch of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eje ne sais kwame\u003c\/i\u003e.\u003c\/div\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":47654659358938,"sku":"9780593802588","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/allhours1.jpg?v=1773005785"},{"product_id":"cook-asian-100-flavor-packed-foolproof-recipes-from-my-asian-american-kitchen","title":"Cook Asian","description":"\u003cp\u003e\u003cb\u003eChris Joe, creator of the beloved and reliable online platform @cj.eats, dishes out tried and true recipes for classic Asian dishes.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAs a third-generation Chinese-American, Chris Joe grew up in Los Angeles enjoying wontons, roast duck, crispy pork belly, and more Asian classics with his family. From a young age, Chris learned first-hand the essential cooking techniques required to make these classic dishes from his grandparents, who settled in California as first-generation butchers and grocery store owners. After they had passed, Chris continued to study and practice those techniques, eventually devoting himself to learning the secrets behind the beloved dishes he grew up eating. Soon he’d perfected Egg Drop Soup (notoriously simple, but finnicky), hand-pulled noodles (intimidating, but do-able!), and even dishes inspired by his wife Kat’s Korean heritage like Korean Seafood Pancakes, or Haemul-pajeon. He mastered frying, velveting meats, folding dumplings, and more, and each recipe he conquered made him more confident and fearless in the kitchen. 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Beloved for her well-researched storytelling and clear, encouraging directions born from her own kitchen, Koenig energizes the dessert canon as no one else can.\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":47698128306394,"sku":"9781324076599","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/thedesserttable1.jpg?v=1774214839"},{"product_id":"sitting-the-month-postpartum-recipes-for-rest-recovery","title":"Sitting the Month","description":"\u003cp\u003e\u003cstrong\u003eSIGNED \u0026amp; PERSONALIZED COPIES AVAILABLE FOR PRE-ORDER, for store pickup or shipping worldwide! All copies will be signed by the author. Signed and personalized copies will ship September 21st, 2026.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFOR PERSONALIZATION: If you'd like a personalized copy (with Clarissa's signature + a name of your choice), 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\u003cspan\u003e \u003c\/span\u003e\u003ca rel=\"noopener\" data-end=\"372\" data-start=\"353\"\u003einfo@booklarder.com\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eA nourishing and restorative guide to eating well after childbirth, with 88 recipes supported by traditional Chinese medicine.\u003c\/strong\u003e\u003c\/em\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn Taiwan and across the Chinese-speaking world, the transition period into motherhood is treated with such reverence that it has its own name: zuò yuè zi—to sit the month. New mothers are expected to rest for a full month to heal, aided by a diet of warming herbal dishes to help repair the womb and reenergize the new mother. Inspired by her own experience “sitting the month,” Clarissa Wei gives readers 88 recipes adapted for home cooks and informed by Chinese medical doctors and herbalists. 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It shares the history of the house and the intimate story of a family. Lebanon and the Middle East are continuously in the news because of violence, war, and financial crisis—\u003cem\u003eA House in the Lebanese Mountains\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eoffers a different angle. Here there is\u003cspan\u003e \u003c\/span\u003e\u003cem\u003edouceur de vivre\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eand the culture of slow living.\u003c\/p\u003e\n\u003cp\u003eWhat exists now is a magical, peaceful sanctuary, set high on a hill above Beirut. Welcoming guests with a cedar tree, a generous terrace, and a view of the Mediterranean, Beit Trad offers the best cuisine to be found in the Levant. The home’s interior is light, airy, and fundamentally theatrical, drawing on Eastern aesthetics, accents from the souks of Damascus, finds from the flea markets of Beirut, and a touch of Western decor to enrich the Levantine character of the house.\u003c\/p\u003e\n\u003cp\u003eRecipe chapters include vegetable sides and salads; vegetable mains; stews and ragouts; fish and meats; and desserts.\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":47698149441754,"sku":"9781760765880","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/ahouseinthelebanesemountains1.jpg?v=1774216234"},{"product_id":"veg-everything-recipes-for-weeknights-parties-and-the-bites-in-between","title":"Veg Everything","description":"\u003cp\u003e\u003cb\u003eThis collection of 100 recipes from NYT Cooking invites you to discover just how bold and satisfying vegetarian dishes can be—for weeknight cooking, celebrations, and all the bites in between.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eHave you ever feared that you would still feel hungry after a vegetarian feast? Tried to cook for meat lovers… without the meat? Craved a more vibrant vegetable-packed breakfast worth jumping out of bed for? Whether you’re a devoted vegetarian or expanding your palate, \u003c\/span\u003e\u003ci\u003eVeg Everything\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003ewill change how you think about plant-forward meals.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eCurated by Tanya Sichynsky, author of the popular NYT Cooking newsletter “The Veggie,” \u003c\/span\u003e\u003ci\u003eVeg Everything\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eserves up not only culinary inspiration (with mouthwatering photos), but also tips and meal plans to make vegetarian cooking feel as easy as it is delicious. As Tanya says, “The decision to eat more vegetables does not confine you to a life of side dishes. It opens the door to a multiverse.” \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eEnjoy every bite of 100 standout NYT Cooking recipes, grouped by themes: hearty breakfasts and finger foods, seasonal salads and soups, meatless mains and party showstoppers. Discover irresistible meals anchored by a humble can of beans; shape-shifting tofu, from silky to crispy; meal-enhancers like broth and dressings; and vegetable-packed (and still decadent) pastas.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eThink Cauliflower Shawarma with Tahini for a weeknight dinner, with leftovers for lunch; Spicy Tomato Beans and Greens to work magic with pantry staples; Creamed Greens Pot Pie on a holiday table; or a Golden Potato and Greens Soup that turns crisper-drawer veggies into the main event. \u003cbr\u003e\u003cbr\u003eFeaturing time-tested recipes and expert guidance from trusted writers Melissa Clark, Eric Kim, Yewande Komolafe, Andy Baraghani, Hetty Lui McKinnon, and more, \u003ci\u003eVeg Everything\u003c\/i\u003e is an enthusiastic celebration of vegetables—for the veg-forward, the veg-skeptical, and everyone in between.\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":47698205606106,"sku":"9780593836620","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/vegeverything.jpg?v=1774217846"},{"product_id":"a-cozy-kitchen-cookbook-100-easy-comforting-recipes-for-every-mood-and-desire","title":"A Cozy Kitchen Cookbook","description":"\u003cp\u003e\u003cb\u003eThe mastermind behind A Cozy Kitchen presents 100 easy, approachable recipes for quick weeknight meals, Peruvian and Colombian family recipes, and comforting baked goods—all using common ingredients and uncomplicated techniques.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eTo Adrianna Adarme of A Cozy Kitchen, “cozy” isn’t just about comfort—though, yes, comfort is very much invited. It’s also about ease, intention, and beauty. Cozy is food that tastes good, looks good, and makes you want to tie on an apron even when you’re still wearing your pajamas.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eA Cozy Kitchen Cookbook\u003c\/i\u003e\u003cspan\u003e is a celebration of mood-based cooking. Of cozy cravings. Of trusting yourself enough to say: “What do I \u003c\/span\u003e\u003ci\u003eactually\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003ewant to eat right now?” and then making it happen without any stress. Whether you’re in lazy mode, party mode, I-just-need-to-get-dinner-on-the-table mode, or all three in the same week, the 100 recipes in this book contain the solution. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eEach chapter sets a vibe and a pace. Some recipes are slow and meandering, like The Fluffiest Cinnamon Rolls with Cream Cheese Icing—perfect for when you want to lose track of time and end up with a kitchen full of warmth and sugar. Others are built for speed and ease, like the One-Pan Shrimp Orzo, which exists for those weeknights when your brain is a little fried but you still want something that tastes like you tried. Drawing from her Peruvian and Colombian heritage, Adrianna also includes traditional staples like Colombian Saucy Beef Empanadas and Aguadito (aka Peruvian Chicken Soup) which feel like a love letter directly from her family's recipe collection. \u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThere’s no one way to get cozy. Some days, it’s about standing at the stove while something bubbles away and makes your whole home smell like comfort. Other days, it’s assembling something unfussy and eating it cross-legged on the couch. Regardless of mood, \u003c\/span\u003e\u003ci\u003eA Cozy Kitchen Cookbook\u003c\/i\u003e\u003cspan\u003e will leave you feeling nourished, grounded, and a little more at home with yourself.\u003c\/span\u003e\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":47698210128090,"sku":"9780593838617","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/acozykitchencookbook.jpg?v=1774218132"},{"product_id":"garden-variety-plant-focused-recipes-inspired-by-my-garden","title":"Garden Variety","description":"\u003cp\u003e\u003cb\u003eA new cookbook focused on garden-fresh recipes from the beloved home cook, photographer, and creator of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eMississippi Vegan\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eGrowing up, while Timothy Pakron watched his father tend to his garden, he knew that someday he would want to put down the same kind of roots in a backyard of his own. When he moved to New Orleans after writing his first cookbook, \u003c\/span\u003e\u003ci\u003eMississippi Vegan\u003c\/i\u003e\u003cspan\u003e, he made his dream a reality and began growing a cornucopia of plants and produce in the plot of land behind his new home. From fragrant and zesty herbs to all manner of leafy greens, sturdy root vegetables, lush fruit, and more, Timothy now cooks with fresh ingredients from his flourishing garden regularly, letting them inspire his recipes while also guiding him through the seasons in the kitchen. In \u003c\/span\u003e\u003ci\u003eGarden Variety\u003c\/i\u003e\u003cspan\u003e, he encourages readers to develop a deeper connection with the natural world and shows us how to bring its delicious flavors to our plates.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eTimothy’s approach to plant-based cooking is elegant, exciting, and approachable, with a Southern flair. With vibrant vegetable dishes like his \u003c\/span\u003e\u003ci\u003eBay Leaf Roasted Corn\u003c\/i\u003e\u003cspan\u003e with miso chive butter and \u003c\/span\u003e\u003ci\u003eCrispy Okra \u0026amp; Turmeric Rice\u003c\/i\u003e\u003cspan\u003e with fried curry leaves and peanuts, to more hearty dishes like his \u003c\/span\u003e\u003ci\u003eGarden Gumbo\u003c\/i\u003e\u003cspan\u003e with roasted mushrooms and \u003c\/span\u003e\u003ci\u003eOven-Braised Cabbage\u003c\/i\u003e\u003cspan\u003e with black-eyed pea hummus, \u003c\/span\u003e\u003ci\u003eGarden Variety\u003c\/i\u003e\u003cspan\u003e is full of ingenious recipes that will transform your cooking. 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Beautifully photographed by Timothy himself, it is both a work of art and a celebration of the magic of cooking with ingredients from the earth.\u003c\/span\u003e\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":47698217468122,"sku":"9780593715246","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/gardenvariety.jpg?v=1774218604"},{"product_id":"in-the-mood-to-bake-extraordinary-treats-from-lily-p-crumbs","title":"In the Mood to Bake","description":"\u003cp\u003e\u003cstrong\u003eDelicious, nostalgic treats from TikTok’s favorite baker, @ Lily P Crumbs.\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlex George, a.k.a. Lily P Crumbs, brings her joyful, over-the-top baking style straight to your kitchen. Known for her viral quest to test every chocolate chip cookie recipe she could find, George draws inspiration from the beloved snacks of the 1990s and early 2000s treats like Philadelphia Cheesecake Snack Bars, Confetti Snacking Cake, Salted Malted Blondies, and Baklava Monkey Bread. Her “more is more” approach invites home bakers to embrace bold flavors, playful textures, and the uninhibited joy of childhood sweets.\u003cbr\u003e\u003cbr\u003eIn this debut collection, she guides readers through cookies, bars, breakfast bakes, cake-adjacent creations, and imaginative ice cream treats, all infused with her signature humor and warmth. Whether you’re whipping up Carrot Cake Scones or building Key Lime Pie Ice Cream Sandwiches, you'll rediscover the simple delight of dessert. With vibrant photography and endlessly creative sweets, \u003cem\u003eIn the Mood to Bake\u003c\/em\u003e is a fresh, fun upgrade to the home-baking canon.\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":47698391400666,"sku":"9781324111467","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/inthemoodtobake1.jpg?v=1774221555"},{"product_id":"a-year-of-fermentation-a-seasonal-guide-to-the-art-science-of-fermentation","title":"A Year of Fermentation","description":"\u003cp\u003e\u003cb\u003eForage, harvest, and ferment nature’s bounty for year-round enjoyment\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eA Year of Fermentation\u003c\/i\u003e\u003cspan\u003e is a comprehensive seasonal guide that explores the fascinating world of fermentation, showcasing a wide range of authentic techniques using seasonal ingredients.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis book aims to bridge the gap between foraging, growing, and cooking, providing what's-in-season calendars and recipes for ferments to unlock incredible flavors, enhance nutrition, and foster a deeper connection with food and nature all year round.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eBroadly speaking, we think of the year as four seasons. In finer detail, we break it down into twelve months. In the world of food, we can see the year as a shifting, overlapping mass of twenty or more micro-seasons, each offering its own set of delicious ingredients. In this book, we follow ingredients (and the relevant fermentation techniques) through these micro-seasons to enjoy the best flavor possible and align with nature.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWith step-by-step instructions, illustration, and photography this deep dive into the calendar year of an expert fermenter teaches you how to harness the best of each season ensuring that your cupboards are stocked all year round along with recipes for your everyday cooking.\u003c\/span\u003e\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":47707627225306,"sku":"9798217139552","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/yearoffermentation.jpg?v=1778186331"},{"product_id":"cookie-science-60-standout-recipes-for-scientifically-better-treats","title":"Cookie Science","description":"\u003cp\u003e\u003cspan\u003eNever bake a bad batch of cookies again thanks to 60 new science-backed recipes that break down foolproof techniques for every cookie and its desired texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEver wonder why your cookies come out as burnt disasters or undercooked doughy blobs despite following the recipe to a T? Dikla Levy, author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003e\u003ca href=\"https:\/\/booklarder.com\/products\/baking-science-foolproof-formulas-to-create-the-best-cakes-pies-cookies-bre\" target=\"_blank\" rel=\"noopener\"\u003eBaking Science\u003c\/a\u003e,\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ehas the answers in her newest collection dedicated to perfecting the art of the cookie. Starting with a comprehensive introduction on bakeware, you’ll learn all the best tools for any job. Then understand the scientific breakdown of common cookie ingredients by exploring the relationship and interactions between each so you’ll know exactly what to use (and why) no matter what you’re baking.\u003cbr\u003e\u003cbr\u003eEvery chapter starts with a foundational technique specific to the desired cookie type—from shortbread, chocolate chip, dropped and pipped to filled, sandwiched, and double. From there you’ll learn to: Master the differences between what makes a chocolate chip cookie Cakey, Chewy, Crispy, or even the popular Big NY style. Strike a delicate balance of ingredients to create Crumble Cookies that don’t lose their moist inside and tender outside. Try out interesting flavor combinations to set your party contribution apart with recipes like Smoked Almonds and Caramelized Honey or the Mokka Cantucci.\u003cbr\u003e\u003cbr\u003eFull of foolproof recipes and trustworthy baking principles that will help you build long-lasting skills in the kitchen, this book has everything they need to bake the perfect cookie.\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":47715621339354,"sku":"9798890035196","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/cookiescience1.jpg?v=1774815887"},{"product_id":"bake-anything-essential-recipes-and-techniques-to-build-on-for-endless-possibilities","title":"Bake Anything","description":"\u003cp\u003e\u003cb\u003eFrom Erin Jeanne McDowell, award-winning food stylist, recipe developer, and New York Times\u003cspan\u003e \u003c\/span\u003ebestselling author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003e\u003ca href=\"https:\/\/booklarder.com\/products\/the-book-on-pie-everything-you-need-to-know-to-bake-perfect-pies\" target=\"_blank\" rel=\"noopener\"\u003eThe Book on Pie\u003c\/a\u003e,\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ea foundational handbook to bake with limitless creativity, flexibility, and confidence.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eErin Jeanne McDowell, bestselling cookbook author, baker extraordinaire, and beloved teacher, shares in her newest book how to bake just like she does—with confidence and creativity. c\u003c\/p\u003e\n\u003cp\u003eLearn just 11 basic recipes and unlock an infinite arsenal of baked goods. You can make Erin’s Vanilla Sugar Cookies for a simple, sweet treat. Or, you can finish it with icing or turn it into a sandwich cookie. Or, use it as the base for a Classic Fruit Tart. Or, maybe go all-out for a birthday with a stacked cookie cake. For another example, take Erin’s biscuits, the loftiest in the land. Make a classic version with buttermilk, or let Erin guide you through swapping in yogurt or even cream instead. Top any fruit cobbler. Make a sweet cinnamon cream cheese biscuit “danish,” or stuffed biscuit waffles. Or, use as the crust for a quiche or in a sheet pan shortcake!\u003c\/p\u003e\n\u003cp\u003eIn\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eBake Anything\u003c\/i\u003e, Erin shares, with her signature can-do encouragement and detailed guidance, how baking is as flexible as cooking. Each chapter focuses on a building block of baking, starting with a baking overview, essential tips for success, step-by-step photos, and QR codes to instructional how-to videos, all making for a fool-proof, comprehensive guide to mastering the basics, before diving into the adventurous, delicious recipes that make use of the building block:\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e• Sugar Cookies\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e(Iced Sugar Cookies, Tarts, and more)\u003cbr\u003e\u003cb\u003e• Pudding\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e(Parfaits, Pies, Poke Sheet Cakes...)\u003cbr\u003e\u003cb\u003e• Biscuits\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e(Cobblers, Shortcakes, Quiche...)\u003cbr\u003e\u003cb\u003e• Pate a Choux\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e(Eclairs, Cream Puff Cake...)\u003cbr\u003e\u003cb\u003e• Creme Anglaise\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e(Ice Cream, Caramel Mousse, S'mores Mousse Cake…)\u003cbr\u003e\u003cb\u003e• Chocolate Cake\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e(Fudge Glazed Chocolate Bundt, Any Day Chocolate Cake...)\u003cbr\u003e\u003cb\u003e• Sponge Cake\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e(Victoria Sponge Sheet Cake, Peaches and Cream Cake...)\u003cbr\u003e\u003cb\u003e• Puff Pastry\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e(Cardamom Twists, Mille Feuille, Sausage Rolls...)\u003cbr\u003e\u003cb\u003e• Brioche\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e(Sugared Brioche Buns, Cinnamon Rolls, Doughnuts...)\u003cbr\u003e\u003cb\u003e• Macarons\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e(Macarons, Macaron “Cake,” Macaron Stacks...)\u003cbr\u003e\u003cb\u003e• Yeasted Puff Pastry\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e(Danish, Croissants, Croissant Loaf, Morning Buns...)\u003c\/p\u003e\n\u003cp\u003eThroughout, you’ll also find complete storage, refresh, and make-ahead info (freshly baked goods in the morning—without waking up before dawn—is possible for all!), idea sparkers (fun inspirations for transforming and flavoring recipes), and “mini building blocks” (think fruity jams, whipped creams, bright citrus curds, and other extra sweet touches).\u003c\/p\u003e\n\u003cp\u003eA complete package with QR codes to how-to videos and beautiful photographs throughout, this comprehensive handbook is your key to unlocking endless, delicious, creative bakes. 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