{"title":"ASIA + OCEANIA","description":"","products":[{"product_id":"indian-cookery-a-cookbook","title":"Indian Cookery: A Cookbook","description":"\u003cp\u003eA beautiful new edition of the classic Indian cookbook, with all-new recipes, illustrations, and a new foreword by the author\u003c\/p\u003e\n\u003cp\u003eIn 1982, with the premier of her now-legendary television program, Indian Cookery, Madhur Jaffrey firmly established herself as \"the queen of Indian cooking\" (Saveur). The show and this, its companion cookbook, helped to inspire countless home cooks to embrace real Indian food, many for the first time.\u003c\/p\u003e\n\u003cp\u003eIn this stunning new edition, beautifully illustrated and featuring new recipes and a new foreword by the author, Jaffrey shares timeless dishes with a new generation. From dals, curries, and chutneys, to breads, rice dishes, and relishes, the 125 recipes in this book are a sweeping survey of the countless dishes of the subcontinent. A go-to resource for generations of readers, four decades after it was first published Indian Cookery remains the last word on the subject.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41230889320519,"sku":"9780593802960","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9780593802960.jpg?v=1729891611"},{"product_id":"wafu-cooking-everyday-recipes-with-japanese-style-a-cookbook","title":"Wafu Cooking: Everyday Recipes with Japanese Style: A Cookbook","description":"\u003cp\u003eA bold, fresh new approach to Japanese cooking: 120-plus globally influenced recipes—from the author of Japanese Home Cooking\u003c\/p\u003e\u003cp\u003eIn this dazzling and wholly original cookbook, culinary authority Sonoko Sakai redefines what Japanese cooking can be. Wafu (literally “Japanese style”) food is fusion at its best, combining flavors, ingredients, and techniques from around the globe with a distinctly Japanese personality.\u003c\/p\u003e\u003cp\u003eWafu Cooking is a collection of recipes that captures the cultural exchange between Japan and the rest of the world in dishes that have come to Japan from abroad and been “wafu-ed” to suit local tastes, and in Japanese dishes that are reimagined through an American lens. From Dashi Cheese Grits with Honey Miso Butter, Collard Greens and Cabbage Miso Soup with Crispy Bacon, and Fish and Lotus Chips, to Caesar Salad with Aonori Croutons and Bonito Flakes, Shio Koji Marinated Roast Chicken, and Miso Apple Pie, these are recipes that reflect—and celebrate—the multinational, interconnected way in which we all eat today. Sakai also introduces the essential building blocks of Japanese cuisine—dashi, miso, and soy sauce—that can be used to give any dish a wafu twist.\u003c\/p\u003e\u003cp\u003eA book that reflects as much the author’s own journey—a life spent in New York, Los Angeles, Mexico, and elsewhere—as it does the foods of Japan, Wafu Cooking is an utterly unique, thoroughly modern cookbook.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41230889582663,"sku":"9780593535271","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9780593535271.jpg?v=1729891612"},{"product_id":"dac-biet-an-extra-special-vietnamese-cookbook","title":"Dac Biet: An Extra-Special Vietnamese Cookbook","description":"\u003cp\u003eA collection of contemporary, extra-special Vietnamese recipes, from beloved classics like Hanoi-Style Vermicelli with Grilled Pork and three variations of phở, to dishes with a New Orleans twist, like Southeast Asian Jambalaya and Sticky Fried Shrimp Bánh Mì—from Top Chef contestant and acclaimed chef Nini Nguyen\u003c\/p\u003e\n\u003cp\u003eIn Vietnamese culture, to be dac biet is to be special and luxurious, or, as chef and cooking instructor Nini Nguyen puts it, it means adding something a little extra, like salty caviar on top of squid-stuffed pork, a surprise note of ginger and lime in a dipping sauce, or sautéing shaking beef in farm-fresh butter for a creamy, delectable experience. Born and raised in New Orleans by Vietnamese immigrants, here Nini gives us recipes that fuse the best of Vietnamese and New Orleans cooking and clear directions on how to prepare and arrange them, making for a flavorful, unforgettable experience that proves that being a little extra is easy and just right.\u003c\/p\u003e\n\u003cp\u003eDac Biet includes one hundred delicious and vibrant recipes that celebrate the essential flavors of Vietnam—salty, sour, bitter, spicy, and sweet—and the bright and perfectly balanced dishes they create. Here are recipes for:\u003c\/p\u003e\n\u003cp\u003e*Charbroiled Oysters in Chili Butter * Viet-Cajun Seafood Boil * Phở with Everything * Crispy Fish Sauce–Caramel Chicken Wings * Broken Rice with Pork Chops and Eggs * Crispy Noodles Covered in a Saucy Stir-Fry * BBQ Pork Ribs Glazed with Roasted Nước Mắm Sauce *Coconut Crispy Rice Crepes * and many more\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41230889648199,"sku":"9780593535547","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9780593535547.jpg?v=1729891612"},{"product_id":"tenderheart-a-cookbook-about-vegetables-and-unbreakable-family-bonds","title":"Tenderheart: A Cookbook about Vegetables and Unbreakable Family Bonds","description":"\u003cp\u003eJAMES BEARD FOUNDATION AND IACP BOOK AWARD WINNER - ONE OF BON APPETIT'S BEST BOOKS OF THE YEAR - The acclaimed author of To Asia, With Love explores how food connects us to our loved ones and gives us the tools to make vegetarian recipes that are healthful, economical, and bursting with flavor.\u003c\/p\u003e\n\u003cp\u003e\"A love letter to vegetables and almost a memoir through recipes, this truly special book speaks to the soul as much as to the stomach.\" --Nigella Lawson, author of Cook, Eat, Repeat\u003c\/p\u003e\n\u003cp\u003e\"Gorgeous, down to earth, vegetable-driven dishes that strike the most delicious balance between fresh and exciting, and cozy and approachable.\" --Molly Yeh, Food Network host and NYT Bestselling author of Home Is Where the Eggs Are and Molly on the Range\u003c\/p\u003e\n\u003cp\u003eHeritage and food have always been linked for Hetty Lui McKinnon. Tenderheart is a loving homage to her father, a Chinese immigrant in Australia, told in flavorful, vegetarian recipes. Growing up as part of a Chinese family in Australia, McKinnon formed a deep appreciation for her bicultural identity, and for her father, who moved to Sydney as a teenager and learned English while selling bananas at a local market. As he brought home crates full of produce after work, McKinnon learned about the beauty and versatility of fruits and vegetables.\u003c\/p\u003e\n\u003cp\u003eTenderheart is the happy outcome of McKinnon's love of vegetables, featuring 22 essential fruits and vegetables that become the basis for over 180 recipes.\u003c\/p\u003e\n\u003cp\u003e* Miso Mushroom Ragu with Baked Polenta\u003c\/p\u003e\n\u003cp\u003e* Carrot and Vermicelli Buns\u003c\/p\u003e\n\u003cp\u003e* Crispy Potato Tacos\u003c\/p\u003e\n\u003cp\u003e* Kale, Ginger and Green Onion Noodles\u003c\/p\u003e\n\u003cp\u003e* Broccoli Wontons with Umami Crisp\u003c\/p\u003e\n\u003cp\u003e* Soy-Butter Bok Choy Pasta\u003c\/p\u003e\n\u003cp\u003e* Sweet Potato and Black Sesame Marble Bundt\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41230890238023,"sku":"9780593534861","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9780593534861.jpg?v=1729891698"},{"product_id":"korean-american-food-that-tastes-like-home","title":"Korean American: Food That Tastes Like Home","description":"\u003cp\u003eNEW YORK TIMES AND LOS ANGELES TIMES BESTSELLER • An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present.\u003c\/p\u003e\u003cp\u003eSHORTLISTED FOR THE ART OF EATING PRIZE • IACP AWARD FINALIST • ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, The Boston Globe, Saveur, NPR, Food \u0026amp; Wine, Salon, Vice, Epicurious, Publishers Weekly, Simply Recipes\u003c\/p\u003e\u003cp\u003e“This is such an important book: an enquiry into identity, and a rich repository of memories and deliciousness.”—Nigella Lawson, author of Cook, Eat, Repeat\u003c\/p\u003e\u003cp\u003eNew York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang.\u003c\/p\u003e\u003cp\u003ePlayful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu—all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note.\u003cbr\u003e \u003cbr\u003eIn this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41290235936839,"sku":"9780593233498","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9780593233498.jpg?v=1732217077"},{"product_id":"the-korean-vegan-cookbook-reflections-and-recipes-from-ommas-kitchen","title":"The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen","description":"\u003cp\u003eTHE INSTANT NEW YORK TIMES BESTSELLER •NAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurious • EATER • Stained Page • Infatuation • Spruce Eats • Publisher’s Weekly • Food52 • Toronto Star\u003c\/p\u003e\u003cp\u003eThe dazzling debut cookbook from Joanne Lee Molinaro, the home cook and spellbinding storyteller behind the online sensation @thekoreanvegan\u003c\/p\u003e\u003cp\u003eJoanne Lee Molinaro has captivated millions of fans with her powerfully moving personal tales of love, family, and food. In her debut cookbook, she shares a collection of her favorite Korean dishes, some traditional and some reimagined, as well as poignant narrative snapshots that have shaped her family history.\u003cbr\u003e \u003cbr\u003eAs Joanne reveals, she’s often asked, “How can you be vegan and Korean?” Korean cooking is, after all, synonymous with fish sauce and barbecue. And although grilled meat is indeed prevalent in some Korean food, the ingredients that filled out bapsangs on Joanne’s table growing up—doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more—are fully plant-based, unbelievably flavorful, and totally Korean. Some of the recipes come straight from her childhood: Jjajangmyun, the rich Korean-Chinese black bean noodles she ate on birthdays, or the humble Gamja Guk, a potato-and-leek soup her father makes. Some pay homage: Chocolate Sweet Potato Cake is an ode to the two foods that saved her mother’s life after she fled North Korea.\u003cbr\u003e \u003cbr\u003eThe Korean Vegan Cookbook is a rich portrait of the immigrant experience with life lessons that are universal. It celebrates how deeply food and the ones we love shape our identity.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41290254385223,"sku":"9780593084274","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9780593084274.jpg?v=1732217689"},{"product_id":"desi-bakes","title":"Desi Bakes","description":"\u003cp\u003e\"A new world of over-the-top glamour and bling awaits home bakers and industry pros alike who wish to build on their knowledge of Indian flavors and traditions with Desi Bakes. Author Hetal Vasavada has wowed her followers all over the world with vibrant, colorful sweets that meld traditional Indian flavors with Western baking techniques. Hetal’s newest book brings decorating inspiration, and recipe adjustments for gluten-free, egg-free, and vegan treats to an audience looking to create eye-catching mithai, sweets, shared on special occasions, and explore traditional Indian holidays through a new lens. Think Saffron Madeleines, Chai Masala Marshmallows, and Malai Kulfi Cream Puffs.\u003c\/p\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":41367026466887,"sku":"9781958417317","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/a9eb9b442b9a61a5bb48e32d857c03880eab127c20ec1826f3386a65dfd86ff8.jpg?v=1735676411"},{"product_id":"to-asia-with-love-everyday-asian-recipes-and-stories-from-the-heart","title":"To Asia, With Love: Everyday Asian Recipes and Stories from the Heart","description":"\u003cp\u003eFor bestselling cookbook author Hetty McKinnon, Asian cooking is personal. McKinnon grew up in a home filled with the aromas, sights, and sounds of her Chinese mother’s cooking. These days she strives to recreate those memories for her own family—and yours—with traditional dishes prepared in non-traditional ways. It’s a sumptuous collection of creative vegetarian recipes featuring pan-Asian dishes that anyone can prepare using supermarket ingredients.\u003cbr\u003eReaders will learn how to make their own kimchi, chilli oil, knife-cut noodles, and dumplings. They’ll learn about the wonder that is rice and discover how Asian-inspired salads are the ultimate crossover food. McKinnon offers tips for stocking your modern Asian pantry and explores the role that sweetness plays in Asian cultures. Her recipes are a celebration of the exciting and delicious possibilities of modern Asian cooking—from Smashed Cucumber Salad with Tahini and Spicy Oil, and Finger-lickin’ Good Edamame Beans with Fried Curry Leaves, to Springtime Rolls with Miso Kale Pesto and Tamarind Apple Crisp. Featuring big, powerful flavours created from simple, fresh ingredients, these recipes are firmly rooted in the place where east meets west and where tradition charts the journey to the modern kitchen.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41473513259079,"sku":"9783791386836","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9783791386836.jpg?v=1739044434"},{"product_id":"koreaworld-a-cookbook","title":"Koreaworld: A Cookbook","description":"\u003cp\u003eA vibrant exploration of Korean cuisine, both in Korea and in Koreatowns around the globe, with more than 75 bold, flavor-packed recipes and stunning photography from the New York Times bestselling authors of Koreatown.\u003c\/p\u003e\u003cp\u003e“A whirlwind introduction to a whole new world of food and an entirely new perspective on Korean cooking.”—Ruth Reichl, journalist and author of The Paris Novel\u003c\/p\u003e\u003cp\u003eJoin chef Deuki Hong and journalist Matt Rodbard as they take an insider’s look at the exciting evolution of Korean food through stories of chefs and home cooks, as well as recipes that are shaping modern Korean cuisine, including sweet-spicy barbecue, creative rice and seafood dishes, flavor-bombed stews, and KPOP-fueled street food.\u003c\/p\u003e\u003cp\u003eIn Koreatown, Deuki and Matt explored the foods of Korean American communities across the United States. Now with Koreaworld, they show how Korean cuisine today is nothing less than an international culinary revolution, from the ancient plant-based cooking of famed Buddhist monk-chefs to modern charred-greens rice rolls and pork-stuffed fried peppers.\u003c\/p\u003e\u003cp\u003eKoreaworld takes readers into the bustling metropolis of Seoul, where the modern-day barbecue scene is pushing into new territory with recipes like Smoked Giant Short Ribs cooked over hay and where the city’s third-wave coffee culture is exploding. Deuki and Matt also visit Jeju Island, where seafood dishes like Jeju Whole Fried Smashed Rock Fish rule supreme, and they explore the plant-based temple cuisine found in the rural province of Jeolla-do, with dishes such as Cold Broccoli Salad with Ssamjang Mayo. The tour continues with late-night food adventures in Los Angeles and stops in the kitchens of innovative chefs from New York City to Portland who are putting modern spins on Korean classics with dishes like Rice and Ginseng–Stuffed Roast Chicken, Grilled Kimchi Wedge Salad, Kkaennip Pesto, and Pineapple Kimchi Fried Rice. Filled with recipes, stories, and conversations of Korean food’s global evolution, Koreaworld is essential reading for anyone curious about the future of food.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41473513291847,"sku":"9780593235942","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9780593235942.jpg?v=1739044433"},{"product_id":"masala-recipes-from-india-the-land-of-spices-a-cookbook","title":"Masala: Recipes from India, the Land of Spices [A Cookbook]","description":"\u003cp\u003eJAMES BEARD AWARD NOMINEE • Go inside the mind of a chef to learn the fundamentals of Indian cuisine and decode the secrets to cooking with spices in this beautiful collection of over 100 timeless recipes.\u003cbr\u003e \u003cbr\u003e“This book will exhilarate your senses and invite you to explore the richness of Indian cuisine.”—Deepak Chopra\u003c\/p\u003e\u003cp\u003eAward-winning chef Anita Jaisinghani of Pondicheri restaurant in Houston, Texas, shows just how easy, delicious, and healthy Indian food can be in this stunning and accessible debut cookbook.\u003cbr\u003e \u003cbr\u003eBorn and raised in Gujarat, India, Anita’s approach to cooking is simple: Following the tenets of ancient Ayurveda, food is seasonal, texture and color are celebrated, and spices are used to enhance, not overwhelm. As the star of Indian cuisine, spices are used from morning to night, in simple infusions, such as cinnamon water for a warming start the day, while cilantro and mint add a cooling balance to a fiery grilled corn salad, and cardamom lends an aromatic sweetness to mango rice pudding. Masala will teach you to think like an Indian chef, revealing the wisdom and techniques to cooking with fresh whole spices: identifying warming versus cooling, what order they should be used, how to temper in hot oil, and much more. Drawing inspiration from every corner of India, these recipes include fermented dosas, sweet and savory chutneys, fragrant chicken, fish, and pork curries, samosas, pakoras, and naans, and pay homage to one of the oldest and most diverse cuisines on the planet. Expect to be wowed with new flavors and combinations, such as Saffron Citrus Pilaf, Coconut Lassi, Jackfruit Masala, Vindaloo Ribs, Avocado Mushroom Chilla, and Smoked Eggplant Raita.\u003cbr\u003e \u003cbr\u003eMasala will change the way you think about Indian cooking and the way you use spices in the kitchen.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41473513586759,"sku":"9781984860705","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9781984860705.jpg?v=1739044435"},{"product_id":"indian-flavor-every-day-simple-recipes-and-smart-techniques-to-inspire-a-cookbook","title":"Indian Flavor Every Day: Simple Recipes and Smart Techniques to Inspire: A Cookbook","description":"\u003cp\u003eIntroduce rich, complex Indian flavors to your everyday cooking with 80 easy recipes and ingenious guidance from Julia Child Best First Book Award winner Maya Kaimal.\u003c\/p\u003e\u003cp\u003eA NEW YORK TIMES BEST COOKBOOK OF THE YEAR\u003c\/p\u003e\u003cp\u003eIn Indian Flavor Every Day, Indian cooking authority Maya Kaimal proves it’s possible to experience the joy of this cuisine with minimal time and just a handful of essential ingredients like spices, ghee, and dried chilies. She distills foundational flavor-building methods, like creating spice blends and sizzling whole seeds in oil to release their essence, and applies them to accessible, versatile ingredients any home cook has on hand.\u003cbr\u003e \u003cbr\u003eThese adaptable techniques open a world of possibility as you’ll not only whip up traditional dishes but also amp up the flavors of your favorite ingredients or meals whenever a craving strikes. Why not swirl some popped mustard seeds into a butternut squash soup or top ho-hum steamed broccoli with a crispy garlic-chili-cumin tarka? How about serving charred carrots with a gingery yogurt sauce next to your roasted chicken, or adding a pinch of garam masala to your cookie dough?\u003cbr\u003e \u003cbr\u003eWith many vegetarian, gluten-free, and wholesome, hearty offerings, Indian Flavor Every Day includes both simplified classic dishes and new twists. Recipes like Golden Noodles with Tarka Crunch, Roasted Asparagus with Tamarind and Crispy Shallots, and deeply flavorful Chicken Chettinad with Black Pepper Coconut Masala are designed to build your confidence and spark inspiration, so incredible new flavors can become an everyday pleasure.\u003cbr\u003e \u003cbr\u003eEmbrace the simple tips in this book, purchase a few ingredients for your pantry, and Maya Kaimal promises that Indian flavors can be woven into your meals with delicious ease.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41473513685063,"sku":"9780593235065","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9780593235065.jpg?v=1739044434"},{"product_id":"feasts-of-good-fortune-75-recipes-for-a-year-of-chinese-american-celebrations-from-lunar-new-year-to-mid-autumn-festival-and-beyond-chinese-cookbook","title":"Feasts of Good Fortune: 75 Recipes for a Year of Chinese American Celebrations, from Lunar New Year to Mid-Autumn Festival and Beyond (Chinese Cookbook)","description":"\u003cp\u003e75 recipes for a full year of celebrations with family and friends the Chinese American way in this deeply personal intergenerational cookbook, cowritten by mother and daughter.\u003c\/p\u003e\u003cp\u003eCovering everything from traditional Lunar New Year menus with recipes passed down generations to Thanksgiving get-togethers celebrated with tantalizing side dishes, Feasts of Good Fortune invites you to take a seat at the Chou's warm family dinner table.\u003c\/p\u003e\u003cp\u003eAuthor and former James Beard Foundation cookbook committee chair Hsiao-Ching Chou (Chinese Soul Food) brings her on-ramp approach to Chinese cooking full circle with fresh, uncomplicated home cooking for celebrations typical of the Chinese American experience. Master dumplings, scallion pancakes, and more, to contribute to “tuan yuan” (the act of coming together) that define family meals in these 75 tried-and-true recipes anyone can tackle.\u003c\/p\u003e\u003cp\u003eCowritten with Hsiao-Ching’s 17-year-old daughter, Meilee, on reconnecting with her Chinese American heritage as a young adult, this deeply meaningful cookbook is an exploration of what it means to grow up in a “forever hyphenated culture” and celebrates the joy of the mother-daughter bond in cooking together.\u003c\/p\u003e\u003cp\u003eOrganized chronologically with menus that'll take out the guesswork, including:\u003c\/p\u003e\u003cp\u003e * Lunar New Year (Sticky Rice with Chicken and Chinese Sausage)\u003cbr\u003e * Lantern Festival (Glutinous Rice Balls with Black Sesame Paste)\u003cbr\u003e * Honoring the Dead\/Qing Ming (Steamed Spinach Dumplings)\u003cbr\u003e * Dragon Boat Festival (Zong Zi)\u003cbr\u003e * Mid-Autumn Festival (Mooncakes)\u003cbr\u003e * Birthdays \u0026amp; Party Bites (Stir-Fried Long-Life Noodles)\u003cbr\u003e * Side Dishes for East-meets-West Menus (Braised Kale with Dried Cranberries)\u003cbr\u003e * Hot Pot Parties\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41473515946055,"sku":"9781632175182","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9781632175182.jpg?v=1739044709"},{"product_id":"romy-gills-india","title":"Romy Gill's India","description":"Step into the heart of India's vibrant culinary heritage with Romy Gill's India. Renowned chef Romy Gill takes you on a charming journey through her ancestral kitchens in the Bengal and Punjab region, where she discovered the true essence of home-cooked Indian cuisine.\n\n In this beautiful cookbook, Romy shares over 70 of her beloved family recipes, each a testament to the flavors that define her childhood. From the iconic Butter Chicken, a beloved staple in every Indian home, to the delicious simplicity of her Masala Omelette, Romy invites you to savor the authentic tastes of India without the fuss. As well as recipes, Romy imparts her culinary wisdom and invaluable tips to help you craft curries with confidence in your own kitchen.","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":41496674369607,"sku":"9781784886875","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/7ceb83b3c3bc13575a8898ba1189b2281cebdf7c45bef1a52c6614217331453f.jpg?v=1740336231"},{"product_id":"monsoon-delicious-indian-recipes-for-every-day-and-season","title":"Monsoon: Delicious Indian Recipes for Every Day and Season","description":"\u003cp\u003e“Open this book anywhere, and you'll find something you'll want to eat” – Delicious Magazine.\u003c\/p\u003e\u003cp\u003e________\u003c\/p\u003e\u003cp\u003eJoin chef and founder of London’s famous Darjeeling Express restaurant on a flavor odyssey as she shares delicious Indian recipes and family favorites to awaken your palate and nourish your soul.\u003c\/p\u003e\u003cp\u003eGet ready to embrace six seasons of flavor in this stunning new collection of 80 bright and vibrant Indian recipes inspired by Asma’s native Bengal.\u003c\/p\u003e\u003cp\u003eBe guided on an atmospheric journey through India's culinary landscape and discover the principles of Ayurvedic cooking. Enjoy a masterclass in creating mouthwatering, easy curries, sides, and desserts that sing with flavor, such as:\u003c\/p\u003e\u003cp\u003eMIDWEEK CURRIES: Quick Bengali chicken korma\u003cbr\u003eVEGETARIAN MAINS: Delicate lentil fritters with spiced yogurt\u003cbr\u003eINDIAN STREETFOOD: Crispy and spicy tawa toasties\u003cbr\u003eCOMFORT FOOD: Spiced and creamy pumpkin dhal\u003cbr\u003eSWEET TREATS: Yogurt with saffron and pistachio\u003c\/p\u003e\u003cp\u003eThis Indian cookbook teaches you how to use Indian spices confidently, master new cooking techniques, and unearth a treasure trove of unforgettable recipes, including veg-friendly curries and fantastic menus to entertain.\u003c\/p\u003e\u003cp\u003eMonsoon celebrates the pure joy of eating with recipes to suit every craving – a must-have for anyone looking to bring flavor back to their kitchen.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41527805214791,"sku":"9780593961582","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9780593961582.jpg?v=1741913227"},{"product_id":"salt-sugar-msg-recipes-and-stories-from-a-cantonese-american-home","title":"Salt Sugar MSG: Recipes and Stories from a Cantonese American Home","description":"\u003cp\u003eThe chef behind the groundbreaking Brooklyn restaurant Bonnie’s shares over 85 recipes that showcase his unique style of Chinese home cooking, a mash-up of Americana and Cantonese classics inspired by the flavors of his childhood.\u003c\/p\u003e\u003cp\u003e“Calvin Eng draws on traditional Cantonese techniques and the mixing of Cantonese and American flavors that reflect our own experience. And he does it with a verve and creativity that make us want to run to the kitchen and start cooking!”—Sarah, Kaitlin, Bill, and Judy Leung, New York Times bestselling authors of The Woks of Life\u003c\/p\u003e\u003cp\u003eAs an American-born Cantonese kid, chef Calvin Eng grew up watching his mother, Bonnie, in the kitchen. Though he shied away from his culture as a kid, he later grew to love and embrace his upbringing, eventually opening Bonnie’s, which was praised as a top restaurant of the year by the New York Times and Bon Appétit.\u003c\/p\u003e\u003cp\u003eSalt Sugar MSG is an introduction to Cantonese cooking through an American lens, full of easy flavor boosts and practical tricks, drawing a thread from his mother’s cooking to what Calvin cooks for his own family today. Some recipes stick closer to tradition, like Sizzling Steamed Fish with Seasoned Soy Sauce, Ham Yue Yook Beng (Steamed Pork Patty with Salted Fish), and Ginger Congee, while others upend expectations, like Salt \u0026amp; Pepper Pork Schnitzel with Chinese Ranch, Fuyu Cacio e Pepe Mein, and BLT Fried Rice. While these dishes may not look especially Cantonese at first glance, they certainly taste like it.\u003c\/p\u003e\u003cp\u003eWritten with his fiancée, Phoebe Melnick, Salt Sugar MSG is full of personal stories and practical tips and tricks as a loving ode to what it means to cook together as a Cantonese American family today.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41542624641095,"sku":"9780593582084","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9780593582084.jpg?v=1742159978"},{"product_id":"indian-ish-priya-krishna","title":"Indian-ish: Priya Krishna","description":"Recipes and Antics from a Modern American Family•HC•4\/c illustrations•A young food writer's witty and irresistible celebration of her mom's \"Indian-ish\" cooking—with accessible and innovative Indian-American recipes\nCase Weight: 32.28lb","brand":"HarperCollins","offers":[{"title":"Default Title","offer_id":41578103439431,"sku":"9781328482471","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/6bfe242b3278e24f82ff8cd20409b6d9292e00cfae510d52edf787cb61a8b732.jpg?v=1743363219"},{"product_id":"umma-a-korean-moms-kitchen-wisdom-and-100-family-recipes","title":"Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes","description":"\u003cp\u003eLearn Korean cooking alongside social media star Sarah Ahn as her umma passes down 100+ family recipes and decades' worth of kitchen wisdom.\u003c\/p\u003e\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 Crying in H Mart 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.\u003c\/p\u003e\u003cp\u003e * Thorough 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.\u003cbr\u003e * Recipes 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.\u003cbr\u003e * Kitchen wisdom from mother to daughter: Shared confidences open a window onto a level of family intimacy rarely seen in cookbooks.\u003c\/p\u003e\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":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41580679790663,"sku":"9781954210561","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9781954210561.jpg?v=1743524217"},{"product_id":"roti-90-simple-recipes-for-the-indian-bread-and-its-accompaniments","title":"Roti: 90 Simple Recipes for the Indian Bread and Its Accompaniments","description":"\u003cp\u003eRoti is perhaps one of India’s most versatile, yet unassuming, dishes. Bake it on a griddle, stuff it with mashed potatoes, lather it in ghee or butter, pair it with curries and pickles, roast it, fry it, or bake it in a tandoor. It is made with many grains, but traditionally with wheat flour. It is no wonder then that Roti is integral to Indian and cuisines from other South Asian countries, such as Pakistan and Bangladesh and a popular accompaniment in most Asian cuisine restaurants.\u003c\/p\u003e\n\u003cp\u003eIn Roti, author Anuradha Ravindranath introduces the reader to the different facets of this unprepossessing flatbread. She draws on her memories as a child, of her mother buying whole wheat grain at a market, of it drying on the rooftop of their Delhi home, of the trips to a nearby mill so that it is ground into fresh, warm flour, and the fluffy rotis fresh off the pan that was an enduring staple for lunches.\u003c\/p\u003e\n\u003cp\u003eIn doing so, Anuradha Ravindranath skilfully weaves her memories of the flatbread with over 90 delicious recipes and turns the humble roti into a delightful, glamorous showstopper. Packed with photographs, the book will feature accompaniments to rotis by way of dips and pickles, as well as easy-to-follow tips in classic DK style.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41580679757895,"sku":"9780593969328","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9780593969328.jpg?v=1743524217"},{"product_id":"yatra-a-culinary-journey-across-india","title":"Yatra: A culinary journey across India","description":"\u003cp\u003eYATRA (noun): Journey, a trip\u003c\/p\u003e\u003cp\u003eTake the ultimate culinary adventure across India\u003c\/p\u003e\u003cp\u003eJoin Michelin-starred chef Rohit Ghai in a celebration of the incredible flavours and local delicacies of 10 regions of India. Packed with innovative yet easy-to-make dishes, this cookbook explores the key ingredients and influences of each area, with a selection of their best recipes. You’ll find classic favourites alongside authentic regional discoveries:\u003c\/p\u003e\u003cp\u003e * From the region known for its tangy flavours, ANDRA PRADESH, try a decadent Egg Kurma or crispy Pesarattu Dosa.\u003cbr\u003e * From coastal GOA, enjoy Cafreal Fish or skewers of coconutty Chicken Xacuti.\u003cbr\u003e * From PUNJAB, famous for the tandoor, make the crowd-pleasing classic Butter Chicken or creamy Dal Makhani.\u003cbr\u003e * From the eastern state of BIHAR, discover fragrant Laung Lata sweet dumplings or slow-cooked and sumptuous Champaran Mutton Curry.\u003c\/p\u003e\u003cp\u003eThis a trip across India you don’t want to miss.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41580680085575,"sku":"9781848994355","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9781848994355.jpg?v=1743524218"},{"product_id":"in-bibis-kitchen-the-recipes-and-stories-of-grandmothers-from-the-eight-african-countries-that-touch-the-indian-ocean-a-cookbook","title":"In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean [A Cookbook]","description":"\u003cp\u003eJAMES BEARD AWARD WINNER • Grandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue.\u003c\/p\u003e\u003cp\u003e“Their food is alive with the flavors of mangoes, cinnamon, dates, and plantains and rich with the history of the continent that had been a culinary unknown for much too long.”—Jessica B. Harris, food historian, journalist, and public speaker\u003c\/p\u003e\u003cp\u003eIACP AWARD FINALIST • LONGLISTED FOR THE ART OF EATING PRIZE • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New Yorker, The New York Times Book Review, The Washington Post, Bon Appétit, NPR, San Francisco Chronicle, Food Network, Vogue, Delish, The Guardian, Smithsonian Magazine, Salon, Town \u0026amp; Country\u003c\/p\u003e\u003cp\u003eIn this incredible volume, Somali chef Hawa Hassan and food writer Julia Turshen present 75 recipes and stories gathered from bibis (or grandmothers) from eight African nations: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. Most notably, these eight countries are at the backbone of the spice trade, many of them exporters of things like pepper and vanilla. We meet women such as Ma Shara, who helps tourists “see the real Zanzibar” by teaching them how to make her famous Ajemi Bread with Carrots and Green Pepper; Ma Vicky, who now lives in suburban New York and makes Matoke (Stewed Plantains with Beans and Beef) to bring the flavor of Tanzania to her American home; and Ma Gehennet from Eritrea who shares her recipes for Kicha (Eritrean Flatbread) and Shiro (Ground Chickpea Stew).\u003c\/p\u003e\u003cp\u003eThrough Hawa’s writing—and her own personal story—the women, and the stories behind the recipes, come to life. With evocative photography shot on location by Khadija Farah, and food photography by Jennifer May, In Bibi's Kitchen uses food to teach us all about families, war, loss, migration, refuge, and sanctuary.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41580680282183,"sku":"9781984856739","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9781984856739.jpg?v=1743524219"},{"product_id":"in-the-kusina","title":"In the Kusina","description":"A brightly flavorful, artfully presented celebration of chef and tastemaker Woldy Reyes' heritage, featuring more than 100 recipes for classic Filipino dishes updated to be lighter, fresher, and vegetable-forward.\n\nGrowing up in Southern California as a first-generation Filipino American, Woldy Reyes felt like an outsider, always straddling two worlds. At home, his family ate adobo with rice, gathered in the kitchen to roll lumpia, and roasted a whole goat in the backyard to make kalderetang kambing (celebratory goat stew). At school, all he wanted was Lunchables and Flamin' Hot Cheetos. It wasn't until he discovered the power of food as a means of connection to strangers and friends, to his heritage, and even to himself that he began cooking in earnest and sharing his story through the dishes he made.","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":41632959594567,"sku":"9781797227849","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/3f133e54166e68bf6d3efe6448801a2639ca9b374ebe579e3e453b5e31f2c8d0.jpg?v=1745265331"},{"product_id":"banchan","title":"Banchan","description":"Banchan, the shared side dishes that accompany a Korean meal, are often the real stars of the table, and it's time we celebrate them. This first-of-its-kind cookbook showcases the wide world of banchan, from traditional staples to modern Korean American renditions, with 60 recipes from the kitchen of chef Caroline Choe.\n\nHighlighting this underrepresented aspect of Korean cuisine, Banchan offers 60 mouthwatering recipes for classic and modern banchan dishes so home cooks everywhere can get in on the deliciousness. From namul (fresh vegetables) to buchimgae (pancakes), these tasty sides are proof that big flavor can be found in small bites: \n *  Smoky Gochujang Chicken Salad rounds out a delightful midweek lunch.","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":41632959660103,"sku":"9781797227115","price":27.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/cead49a1b361219480f09c1bd239c1d14436ce3b6df661d77689895d03e948ac.jpg?v=1745265335"},{"product_id":"cook-like-a-king-recipes-from-my-california-chinese-kitchen","title":"Cook Like a King: Recipes from My California Chinese Kitchen","description":"\u003cp\u003eIn her debut cookbook, Top Chef All-Stars champion and award-winning chef Melissa King shares 120 of her favorite dishes, blending her California sensibility with the Chinese cuisine of her childhood.\u003c\/p\u003e\n\u003cp\u003eFrom the moment she could see over the kitchen counter, King would spend hours in the kitchen with her mom. For King, the kitchen was a place to play with fire and knives. Now, it's a space where King can express herself, melding the Cantonese flavors with which she grew up and the French, Italian, and Californian ones of the Michelin-starred restaurants in which she trained.\u003c\/p\u003e\n\u003cp\u003eCook Like a King features 120 unforgettable dishes that showcase King's effortless blending of these cuisines, like in her Lemongrass Cioppino and Miso Caesar with Gai Lan and Chrysanthemum Greens. She includes nostalgic, homestyle dishes like her grandmother’s Shanghainese Lion's Head Meatballs and her mother’s Black Vinegar Ribs, and, of course, her famous Hong Kong Milk Tea Tiramisu, which made renowned Italian butcher and Top Chef guest judge Dario Cecchini shed tears of joy.\u003c\/p\u003e\n\u003cp\u003eKing keeps the needs of the home cook in mind, making recipes accessible while inspiring readers to experiment with food, culture, and flavor. Her recipes, crafted from a lifetime spent cooking for her Chinese family, in restaurants, and on television, show how simple techniques, attention, and graceful application of the Asian pantry can elevate familiar dishes and create new, thrilling classics. With stunning photography, personal stories, and expert guidance, Cook Like a King is a thoughtful, playful examination of the flavors that shape our lives.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41768400486471,"sku":"9781984861924","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9781984861924.jpg?v=1750360854"},{"product_id":"night-market-delicious-thai-food-to-facilitate-drinking-and-fun-having-amongst-friends-a-cookbook","title":"Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends A Cookbook","description":"\u003cp\u003eIf you love to eat Thai food, but don’t know how to cook it, Kris Yenbamroong wants to solve your problems. His brash style of spicy, sharp Thai party food is created, in part, by stripping down traditional recipes to wring maximum flavor out of minimum hassle. Whether it’s a scorching hot crispy rice salad, lush coconut curries, or a wok-seared pad Thai, it’s all about demystifying the universe of Thai flavors to make them work in your life.\u003cbr\u003e \u003cbr\u003eKris is the chef of Night + Market, and this cookbook is the story of his journey from the Thai-American restaurant classics he grew eating at his family’s restaurant, to the rural cooking of Northern Thailand he fell for traveling the countryside. But it’s also a story about how he came to question what authenticity really means, and how his passion for grilled meats, fried chicken, tacos, sushi, wine and good living morphed into an L.A. Thai restaurant with a style all its own.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41863846428743,"sku":"9780451497871","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9780451497871.jpg?v=1754162620"},{"product_id":"third-culture-cooking-classic-recipes-for-a-new-generation","title":"Third Culture Cooking: Classic Recipes for a New Generation","description":"\u003cp\u003eThird Culture Cooking is American Cooking: Delicious everyday multicultural recipes, 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\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.\u003c\/p\u003e\u003cp\u003eHer affectionate homages to the chain restaurants we love are reflected here: fluffy cinnamon rolls that rival Cinnabon’s, Baskin Robbins–inspired almond fudge squares, and an artichoke dip that recalls TGI Fridays’ delights that will make you want to stay in.\u003c\/p\u003e\u003cp\u003eTo complete the collection, Zaynab looked to her primary inspiration, the women who’ve fed her, and meticulously recorded her favorite traditional dishes from each of them.\u003c\/p\u003e\u003cp\u003eBeyond the recipes, Zaynab shares her tips on establishing yourself as a confident cook—one who prepares food consciously, hosts with pride, and is never without a well-stocked pantry.\u003c\/p\u003e\u003cp\u003eThe book includes sections like \"Set Yourself Up for Success,\"which outlines Zaynab’s essential kitchen tools and ingredients, \"On Food \u0026amp; Feelings\" to guide the reader through cooking based on their mood, and \"Host with the Most\" featuring suggested menus and Zaynab’s method for executing any organized dinner. Finally, look to \"Eating with Your Eyes\" for her philosophy on serving beautiful food.\u003c\/p\u003e\u003cp\u003eFor extravagant entertaining as well as weeknight ease, Third Culture Cooking is a love letter to American home-cooking and the many influences that make it so.\u003c\/p\u003e\u003cp\u003eRecipes include:\u003c\/p\u003e\u003cp\u003e * French Onion Ramen\u003cbr\u003e * Samosas Two Ways\u003cbr\u003e * Chocolate Cake with Chai Buttercream\u003cbr\u003e * Farzana’s Biryani\u003cbr\u003e * Thai-Style Crispy Salmon\u003cbr\u003e * Steak Sandwich with Date Chutney\u003cbr\u003e * Tandoori Tacos\u003cbr\u003e * Baklava Granola\u003cbr\u003e * Banana Cake with Tahini Fudge\u003cbr\u003e * Chicken Kitchri\u003cbr\u003e * and many more!\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":41863851114567,"sku":"9781419770074","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9781419770074.jpg?v=1754163362"},{"product_id":"filipinx-heritage-recipes-from-the-diaspora","title":"Filipinx: Heritage Recipes from the Diaspora","description":"\u003cp\u003eIn her debut cookbook Filipinx, acclaimed and award-winning chef Angela Dimayuga shares her passion for Filipino food with home cooks, cowritten with food writer Ligaya Mishan.\u003c\/p\u003e\u003cp\u003eFilipinx offers 100 deeply personal recipes—many of them dishes that define home for Angela Dimayuga and the more than four million people of Filipino descent in the United States. The book tells the story of how Dimayuga grew up in an immigrant family in Northern California, trained in restaurant kitchens in New York City—learning to make everything from bistro fare to Asian American cuisine—then returned to her roots, discovering in her family’s home cooking the same intense attention to detail and technique she’d found in fine dining.\u003c\/p\u003e\u003cp\u003eIn this book, Dimayuga puts a fresh spin on classics: adobo, perhaps the Filipino dish best known outside the Philippines, is traditionally built on a trinity of soy sauce, vinegar, and garlic—all pantry staples—but add coconut milk, vinegar, and oil, and it turns lush and silky; ribeye steaks bring extra richness to bistek, gilded with butter and a bright splash of lemon and orange juice. These are the punches of flavor and inspired recipes that home cooks have been longing for. You’ll find recipes such as:\u003c\/p\u003e\u003cp\u003e * Coconut Milk Chicken Adobo\u003cbr\u003e * Oxtail Peanut Stew\u003cbr\u003e * Sinigang: Sour Tamarind Broth with Pork and Vegetables\u003cbr\u003e * Filipino Spaghetti\u003cbr\u003e * Homemade Longganisa\u003c\/p\u003e\u003cp\u003eA modern, welcoming resource for this essential cuisine, Filipinx shares exciting and approachable recipes everyone will wholeheartedly embrace in their own kitchens.\u003c\/p\u003e\u003cp\u003e“The recipes are inviting and easy to follow, while the narrative merits a book unto itself. The whole is a dinner party, full of delicious food, interesting people, and compelling stories that describe a proud, diverse, and inclusive community. This is a book you’ll want to devour whole.” —Anita Lo, Michelin-starred chef and author of Solo\u003c\/p\u003e\u003cp\u003eIncludes Color Photographs\u003c\/p\u003e","brand":"Abrams","offers":[{"title":"Default Title","offer_id":41863851999303,"sku":"9781419750380","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9781419750380.jpg?v=1754163507"},{"product_id":"soju-party-how-to-drink-and-eat-like-a-korean-a-cookbook","title":"Soju Party: How to Drink (and Eat!) Like a Korean: A Cookbook","description":"\u003cp\u003eDrinking is an essential part of Korean culture, one that's guided by a complex web of unspoken rules, deep tradition, and lots and lots of food.\u003c\/p\u003e\n\u003cp\u003eWith Soju Party, food writer, chef, and co-owner of Brooklyn’s Orion Bar Irene Yoo has written the book on drinking like a Korean. She introduces the classic Korean alcohols and how Koreans typically like to drink them, including the viral Milkis Shot and a heart-stopping Seoul Train, and serves up unique cocktail recipes featuring Korean-inspired riffs and nostalgic twists, like a Jujube Ginseng Negroni and a Banana Milk makgeolli.\u003c\/p\u003e\n\u003cp\u003eOf course, you can’t drink without eating, and there are plenty of recipes for tasty anju (drinking foods), from simple snacks like the salty and sweet Honey-Butter Bar Nuts to essential comfort food like the savory White Ddukbokki and the super slurpable Kimchi Carbonara, with a dedicated party section featuring a large-format Watermelon Soju Hwachae and sweet-and-spicy Chimaek Chicken. In addition to recipes, Yoo explores the history of Korean drinking, with illustrations explaining proper serving and drinking etiquette, drinking games, food pairings, and more.\u003c\/p\u003e\n\u003cp\u003eA book that promises late nights (don’t worry, there’s a section on hangovers!), this is a party on the page.\u003c\/p\u003e\n\u003cp\u003eGeonbae!\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41959809122375,"sku":"9780593802946","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9780593802946.jpg?v=1756491997"},{"product_id":"my-cambodia-a-khmer-cookbook","title":"My Cambodia: A Khmer Cookbook","description":"\u003cp\u003eCelebrate Khmer and Cambodian American cuisine with award-winning chef and restaurateur Nite Yun, featuring over 100 recipes for her favorite dishes.\u003c\/p\u003e\n\u003cp\u003eKhmer recipes and culinary techniques are traditionally passed orally from generation to generation, and in My Cambodia, Nite takes special care to preserve these dishes. Filled with the historical context of Cambodia’s Golden Era, cultural fun facts like the rules of rice, and introspective anecdotes on using food as a tool to connect with community, My Cambodia aims to make Khmer American cuisine accessible to all.\u003c\/p\u003e\n\u003cp\u003eWith recipes organized by different times and places throughout Nite's life, this cookbook takes you on a journey from her childhood in Stockton, California to Cambodia to Nite's popular Bay Area restaurants Nyum Bai and Lunette. Discover her take on dishes such as Kuy Teav Phnom Penh, the fragrant pork and noodle soup that started it all for Nite; Nom Pachok Somlar Khmer, a delicate, rustic chowder filled with rice noodles; and Amok, fish tucked into an aromatic mixture of kroeung and coconut milk and steamed until it puffs up like a souffle. For dessert, try the decadent Nom Kong, donuts glazed in palm sugar and topped with sesame seeds.\u003c\/p\u003e\n\u003cp\u003eWhether you are new to Cambodian food or have a bowl of kuy teav every morning for breakfast, My Cambodia will inspire you to connect with your own communities and stir up new, joyful creations.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41959809089607,"sku":"9781984863379","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9781984863379.jpg?v=1756491997"},{"product_id":"bad-b-tch-in-the-kitch-craveable-asian-recipes-to-ditch-the-takeout-a-cookbook","title":"Bad B*tch in the Kitch: Craveable Asian Recipes to Ditch the Takeout: A Cookbook","description":"\u003cp\u003eAdd some razzle dazzle to your home cooking with 80 recipes for your favorite Asian takeout dishes from culinary influencer Cassie Yeung\u003c\/p\u003e\n\u003cp\u003eCassie Yeung likes to think of herself as a chef for the people—no professional culinary training here, just a girl who really loves to cook (and eat, obvi). She believes that the #1 rule in the kitchen is to have fun, let loose, and cook the way you want to. For Cassie, that means yelling “behind!” in her own kitchen, softening butter against her skin, and showing off her baddie nails as she pleats dumplings like a boss.\u003c\/p\u003e\n\u003cp\u003eIn Bad B*tch in the Kitch, Cassie serves up the food she loves most: the Asian dishes she grew up eating and now craves on the regular. So many people know and love Chinese, Thai, Vietnamese, and Singaporean cuisine, but they don’t always know how easy it can be to recreate their favorite dishes at home. Cassie shares some of her go-to dishes, dialed in for home cooks, in chapters such as:\u003c\/p\u003e\n\u003cp\u003e* First Bite Besties: Crab Rangoons, Siu Mai (Steamed Pork and Prawn Dumplings), Spam Musubi\u003cbr\u003e* Noodz: Scallion Oil Noodles, Pad See Ew, Spicy Miso Instant Ramen\u003cbr\u003e* Skip the Takeout: Sweet \u0026amp; Sour Pork, 30 Minute Beef + Broccoli, Chicken Katsu Curry\u003cbr\u003e* Not Too Sweet: Lazy Girl Mango Sticky Rice, Brown Butter Matcha Cheesecake, Vietnamese Coffee Tiramisu\u003cbr\u003e* Whole Lotta Basics: Hand Pulled Noodles, Ginger Scallion Sauce, Peanut Dipping Sauce\u003c\/p\u003e\n\u003cp\u003eNot only can you save money by skipping takeout, but everything tastes better homemade, too. With Cassie's delicious and approachable recipes, you can confidently whip up classic noodles, stir fries, and soups whenever the craving strikes.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41959809187911,"sku":"9780593797853","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9780593797853.jpg?v=1756491996"},{"product_id":"i-am-a-filipino-and-this-is-how-we-cook","title":"I Am a Filipino: And This Is How We Cook","description":"\u003cp\u003eAnchovy HOT DISH! October 2025 Pick\u003c\/p\u003e\n\u003cp\u003eEat and cook like a Filipino with this tantalizing cookbook filled with traditional recipes.\u003c\/p\u003e\n\u003cp\u003ePuckeringly sour adobos with meat so tender you can cut it with a fork. National favorites like kare kare (oxtail stew) and kinilaw (fresh seafood cured in vinegar), Chinese-influenced pansit (noodles), tamales by way of early Mexican immigrants, and Arab-inflected fare. These dishes and more reflect the influence and ingredients of the Spaniards and Americans, among others, who came to the islands—but Filipinos turned the food into their own unique cuisine. \u003c\/p\u003e\n\u003cp\u003eFilled with bold and bright photographs, I Am a Filipino is like a classic Kamayan dinner—one long festive table piled high with food. Just dig in!\u003c\/p\u003e\n\u003cp\u003e2019 James Beard Award Finalist\u003c\/p\u003e\n\u003cp\u003eNamed a Best Cookbook of the Year by The New Yorker, Boston Globe, Chicago Tribune, Los Angeles Times, New York Times Book Review, Houston Chronicle, Food52, PopSugar, and more!\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":42039067705415,"sku":"9781579657673","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9781579657673.jpg?v=1758751001"},{"product_id":"a-taste-of-hong-kong-70-essential-recipes-from-asias-world-city","title":"A Taste of Hong Kong: 70 Essential Recipes from Asia's World City","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis sumptuous and deeply personal cookbook opens the door to Hong Kong’s vibrant food culture, offering a flavorful mix of iconic dishes, everyday comforts, and modern twists.\u003c\/p\u003e\n\u003cp\u003eBorn in Hong Kong and raised between cultures, Davina Chang spent years abroad before realizing that her connection to home was rooted in taste: the texture of congee, the smell of pineapple buns, the clink of milk tea in a café. This beautifully illustrated cookbook is her way back—a tribute to the dishes that shaped her, the memories they carry, and the city that continues to inspire.\u003cbr\u003eStructured around the rhythm of a Hong Kong day, the book follows a “journey through meals”—from bakery breakfasts and dim sum brunches to noodle-shop lunches, street snacks, and family-style dinners. With 70 recipes, it offers everything from silky tomato-egg stir-fry and curry fish balls to sweet red bean soup and egg tarts. The dishes reflect the rich culinary heritage of Hong Kong and its Cantonese foundations, shaped by migration, colonial influences, and a distinct culture of adaptation.\u003cbr\u003eWoven between the dishes are personal essays about identity, memory, and belonging—stories that ground the food in lived experience and cultural insight. Part cookbook, part coming-home story, A Taste of Hong Kong is an invitation to cook, connect, and rediscover a city through its flavors.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42052606722119,"sku":"9783791391854","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9783791391854.jpg?v=1759107848"},{"product_id":"the-korean-vegan-homemade-recipes-and-stories-from-my-kitchen","title":"The Korean Vegan: Homemade: Recipes and Stories from My Kitchen","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eJoanne Molinaro, author of the New York Times Bestselling and James Beard Award Winning Korean Vegan Cookbook, returns with fresh new dishes with Korean twists\u003c\/p\u003e\n\u003cp\u003eJoanne Molinaro is everyone’s favorite storytelling vegan cook. On her platform, The Korean Vegan, she’s known for her personal narrative voiceovers, which accompany mouthwatering videos of her making everything from Kimchi to Korean-inspired pasta dishes. Whether it’s a reflection on her relationship with her father over a plate of noodles or a story about learning to love her body as a marathon runner while she bakes dessert, Joanne is always making deep connections with her followers through food. Now, in The Korean Vegan: Homemade, Joanne offers the recipes that she makes most often at home.\u003c\/p\u003e\n\u003cp\u003eAs Joanne likes to say, she loves to “veganize” Korean cuisine and “Koreanize” everything else.  This book is a tribute to all the culinary inspirations that have shaped her cooking over the years and incredible flavors they have created. A memory about learning to repurpose leftover rice from her grandmother Hahlmuhnee results in Fried Rice Waffles; a question from her father leads to Joanne learning to make his childhood favorite noodles, Janchi Guksu; her Pesto Tteokbokki combines her husband’s Italian roots with her own; and her love of savory snacks and kimchi helps invent Buffalo Kimchi Artichoke Dip. With her stunning signature photography and tips for building a Korean pantry, Joanne celebrates the magical connections between family, home, and food.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42052672946247,"sku":"9780593541296","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9780593541296.jpg?v=1759109516"},{"product_id":"japanese-comfort-food-delicious-everyday-home-cooking","title":"Japanese Comfort Food: Delicious Everyday Home Cooking","description":"\u003cp\u003eDo you want to know how you can make perfect ramen? Yakisoba and donburi that’s both easy and impressive? Katsu sandos for work from home lunches?\u003c\/p\u003e\u003cp\u003eRecreate delicious classic Japanese dishes from the comfort of your home.\u003c\/p\u003e\u003cp\u003eFrom crispy katsusando and moreish yakisoba, to snackable onigiri and reviving shoyu ramen, learn how to cook the comforting flavours of Japan from scratch.\u003c\/p\u003e\u003cp\u003eUnearth 60 popular and warming Japanese recipes including:\u003c\/p\u003e\u003cp\u003ePantry: Stewed kombu, marinated eggs\u003cbr\u003eNoodles: Shoyu ramen, summer noodles\u003cbr\u003eRice: Donburi, homemade sushi\u003cbr\u003eDeep fried: Fried chicken, tempura veg\u003cbr\u003eFried \u0026amp; grilled: Fried pork in ginger sauce, teriyaki salmon\u003cbr\u003eStews \u0026amp; soups: Japanese hot pot, miso soup with fresh cabbage\u003cbr\u003eSmall plates: Bento box, Japanese omelette\u003c\/p\u003e\u003cp\u003eWith tips on key techniques, from making your own dashi to folding gyoza, and homemade yakitori, discover the simplicity of recreating your favourite Japanese dishes at home using easy-to-source ingredients.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42105866780743,"sku":"9798217132881","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9798217132881.jpg?v=1760733932"},{"product_id":"108-asian-cookies-not-too-sweet-treats-from-a-third-culture-kitchen","title":"108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen","description":"\u003cp\u003eFrom the IACP award winner and bestselling cookbook author comes a first-of-its-kind collection of irresistible cookie recipes inspired by Asian flavors and techniques to excite home bakers.\u003c\/p\u003e\u003cp\u003eGrowing up as a Canadian-born Vietnamese Chinese American, Kat Lieu sought comfort in the flavors of her youth, like taro and black sesame. But she struggled to find a home for herself as a third-culture baker in American bakeries, online, or in cookbooks. In the auspiciously titled 108 Asian Cookies, Lieu honors the varied and rich tapestry of Asian cultures and ingredients that inspired these recipes. And along with members from Subtle Asian Baking, the online baking group she founded, are a diverse array of original and member-submitted drool-worthy recipes for cookies and bakes incorporating ingredients from the diaspora, including gochujang, ube, miso, fish sauce, sambal, tahini, matcha, and MSG stirred into each batter and dough.\u003cbr\u003e \u003cbr\u003eBakers will learn how to whip up both classics and entirely new desserts, such as:\u003cbr\u003e \u003c\/p\u003e\u003cp\u003e * Spicy chai cookies\u003cbr\u003e * Amaretti cookies with pandan and pistachios\u003cbr\u003e * Taiwanese snowflake crisps\u003cbr\u003e * Milk and cashew burfi\u003cbr\u003e * Salted egg yolk corn flake haystacks\u003cbr\u003e * Mochi brownies\u003cbr\u003e * Matcha and wasabi drop cookies\u003cbr\u003e * And even instant ramen and pho cookies!\u003c\/p\u003e\u003cp\u003e \u003cbr\u003eAt many Asian tables, \"not too sweet\" is the highest compliment one can give—so whether these recipes are comfortingly familiar or new discoveries, 108 Asian Cookies will surely delight even the most discerning \"not too sweet\" kitchens for years to come.\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":42135548624967,"sku":"9780316579162","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9780316579162.jpg?v=1761746988"},{"product_id":"coconut-sambal-recipes-from-my-indonesian-kitchen","title":"Coconut \u0026 Sambal: Recipes From My Indonesian Kitchen","description":"Vibrant and authentic recipes from the bountiful islands of Indonesia.\nPUB DATE: 44117\nAuthor: LEE, LARA\nMEDIUM: HARDCOVER\nIllustrator: Imprint : Bloomsbury Adult","brand":"Macmillan Publishers","offers":[{"title":"Default Title","offer_id":42250745806919,"sku":"9781526603517","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/e8a3ca97d09e495320aba5afef35862510d8c2f71a3d1d9bb1bd4d259b257d68.jpg?v=1764085846"},{"product_id":"homemade-ramen","title":"Homemade Ramen","description":"\u003cp\u003eEverything you need to know to make better-than-restaurant ramen at home.\u003c\/p\u003e\u003cp\u003eRamen, like pizza or hamburgers, is a bundle of traditions, conventions, cultural trends, proscriptions, and crazed opinions. As a food writer, recipe developer, and ramen geek, Sho Spaeth has spent over two decades trying to make sense of it all, adapting common ramen-making techniques to his kitchen at home, and coming up with recipes that are representative of a range of ramen styles.\u003c\/p\u003e\u003cp\u003eRecipes include:\u003c\/p\u003e\u003cp\u003eClassic shoyu ramen • Shio tanmen with clam stock • Miso ramen • Spicy tantanmen • Pork rib tsukemen • Soupless ramen (mazemen) • Vegan chickpea ramen\u003c\/p\u003e\u003cp\u003eWith over 100 step-by-step photographs, Homemade Ramen shows you how to make every element in 13 bowls of ramen from scratch, from the soup and seasoning to the springy noodles and a wide range of toppings. More than that, the book shows that making ramen is easy, and it gives you everything you need to geek out on ramen on your own.\u003c\/p\u003e\u003cp\u003e100 color photographs\u003c\/p\u003e","brand":"W. W. Norton","offers":[{"title":"Default Title","offer_id":42282731667527,"sku":"9781324020998","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9781324020998.jpg?v=1764988235"},{"product_id":"sabzi-vibrant-vegetarian-recipes","title":"Sabzi: Vibrant Vegetarian Recipes","description":"\u003cp\u003eIrresistible vegetarian and vegan recipes inspired by award-winning food writer Yasmin Khan’s travels―and the cooking she does, at home, for family and friends.\u003c\/p\u003e\u003cp\u003eLifting its name from the Persian word for “herbs,” Sabzi is a collection of more than 80 accessible, plant-forward recipes that celebrate the best of Mediterranean, Middle Eastern, and South Asian flavors. From bountiful salads to fragrant soups, colorful mezze, and heart-warming mains, Yasmin invites home cooks to eat better for the health of people and the planet, while staying connected to the traditional food cultures that make us who we are.\u003c\/p\u003e\u003cp\u003e100 color photos\u003c\/p\u003e","brand":"W. W. Norton","offers":[{"title":"Default Title","offer_id":42393708298311,"sku":"9781324064664","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9781324064664.jpg?v=1768768597"},{"product_id":"a-day-in-penang-a-malaysian-cookbook","title":"A Day in Penang: A Malaysian Cookbook","description":"\u003cp\u003eThe best of Malaysian cuisine and culture, from a.m. to p.m.\u003c\/p\u003e\u003cp\u003eA Day in Penang takes you on a culinary tour of this bustling, intoxicating region in Malaysia’s north. A brisk walk-through of George Town is alive with the fragrances of laksa, coriander, and cumin (the foundation of Malay curries), along with lemongrass, makrut lime leaves, cardamom, star anise, and fenugreek. This book captures a day in the life of this food-obsessed state, from breakfast to dessert, and features iconic national recipes cooked throughout the homes, streets, and restaurants of Penang.\u003c\/p\u003e\u003cp\u003eMalaysian cuisine is some of the best in the world; for centuries the Malay Peninsula has harbored ships from the Middle East, India, Europe, China, and Indonesia, creating a delectable melting pot of spice, flavor, and ingredients. And while Kuala Lumpur might be the nation’s official capital, Penang is undoubtedly the reigning food capital.\u003c\/p\u003e\u003cp\u003eWith beautiful photography and easy-to-follow recipes, A Day in Penang is the ultimate book for food and travel enthusiasts alike.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42592586825799,"sku":"9781923239753","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9781923239753.jpg?v=1773152470"},{"product_id":"everyone-hot-pot-creating-the-ultimate-meal-for-gathering-and-feasting","title":"Everyone Hot Pot: Creating the Ultimate Meal for Gathering and Feasting","description":"\u003cp\u003eAn expert chef and the author of More Than Cake covers everything you need to know to make a dazzling hot pot feast—the ancient Chinese tradition that is both a meal and a celebration.\u003c\/p\u003e\u003cp\u003eHot pot is the ancient East Asian cookery method of rapidly poaching bite-size morsels of fresh vegetables, meats, seafood, and tofu in a tableside broth. This communal way of eating is perfect for home dinner parties where guests become active participants in cooking the meal. Though the hot pot table symbolizes bounty and feasting, at its core is frugality and thrift and accessibility to anyone. Four-time James Beard Award nominated chef Natasha Pickowicz provides more than fifty recipes for the broths, dumplings, sides, desserts, and drinks, along with a guide to the essential hot pot ingredients, equipment and tools, plus an explanation on how to pull it all together. Recipes include essential hot pot accompaniments, such as:\u003cbr\u003e * Not-Just-Scallion Pancakes\u003cbr\u003e * Toasted Cumin and White Sesame Sauce\u003cbr\u003e * Caramelized Mushroom and Cabbage Dumplings\u003cbr\u003e * Charred Tomato and Lemongrass Broth\u003cbr\u003e * Crunchy Seaweed Boats\u003cbr\u003e * Watermelon Shiso Slushie\u003c\/p\u003e\u003cp\u003eThrough four distinctly unique hot pot menus, Pickowicz shows how to pull together this cozy tradition best enjoyed at home no matter where you are; everyone, hot pot!\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":42606243938375,"sku":"9781648293801","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9781648293801.jpg?v=1773519813"},{"product_id":"japan-the-cookbook","title":"Japan: The Cookbook","description":"More than 400 authentic Japanese recipes for the home cook from bestselling author Nancy Singleton Hachisu\n\nJapan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.\n","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":42607010906183,"sku":"9780714874746","price":54.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/d9a65c6452b8426dd5e626d8e02afda2d1ce5fc97e965d205d1e8af219662291.webp?v=1773602005"},{"product_id":"aloha-kitchen-recipes-from-hawaii-a-cookbook","title":"Aloha Kitchen: Recipes from Hawai'i","description":"\u003cp\u003eFrom a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western.\u003c\/p\u003e\u003cp\u003eIACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND LIBRARY JOURNAL\u003c\/p\u003e\u003cp\u003eIn Aloha Kitchen, Alana Kysar takes you into the homes, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawaiʻi’s multiethnic culture and food history. In Aloha Kitchen, she shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42641073537095,"sku":"9780399581366","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9780399581366.jpg?v=1774485024"},{"product_id":"ohana-style-food-from-hawaii-for-your-family","title":"Ohana Style: Food from Hawai'i, for Your Family","description":"\u003cp\u003eThe author of Cook Real Hawai’i brings the essence of Hawai’ian cuisine to everyday cooking with over 100 unfussy and flavorful recipes featuring easy ingredient substitutions, clever new techniques, and creative (and often plant-based) spins on traditional dishes.\u003c\/p\u003e\n\u003cp\u003eBeloved chef and two-time Top Chef fan favorite Sheldon Simeon’s food joyfully reflects Hawai'i’s flavors and cooking styles, a mixture of island influences including Native Hawai'ian, Filipino, Japanese, Chinese, Korean, Portuguese, and other cuisines. With creative plant-based spins (like swapping out raw fish with pan-seared ripe avocado for a delicious \"tataki\", or using mushrooms to create the best \"escargot\") and shortcut cooking techniques (like searing shoyu-marinated tuna in a hot wok or pan to mimic smoking, or using a Chinese dry wok cooking style to perfect fish sticks), the recipes in Ohana Style shows how quick, easy, and flexible Hawai'ian cuisine can be.\u003c\/p\u003e\n\u003cp\u003eSheldon's recipes show how to blend sweet, savory, and tangy Hawai'ian flavors into every day meals, all the while centering the cuisine's legacy of communal-style eating, reminiscent of the traditions and memories of foods we all grew up with. In Ohana Style you’ll find umami-packed recipes meant for family—that’s what ohana means in Hawai'ian—weeknight dinners, quick lunches, snacks, cookouts, and barbecues.\u003c\/p\u003e\n\u003cp\u003eFrom Pork Belly Tocino with garlic rice for breakfast and Stir-Fried Olives with ginger as a midday snack, to a pan-fried Lemon-Caper Mahi dinner with Furikake Animal Crackers for dessert, Ohana Style has recipes for every mood and any event—for people who want to get something flavorful and delicious on the table quickly without forgoing the exciting and layered flavors of local Hawai'ian cooking.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42641108566087,"sku":"9780593581025","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9780593581025.jpg?v=1774486316"},{"product_id":"the-lao-kitchen-lao-flavors-and-stories-told-through-family-recipes","title":"The Lao Kitchen: Lao Flavors and Stories Told Through Family Recipes","description":"\u003cp\u003eExplore Lao food through 95 approachable, flavor-packed recipes from the popular food content creator behind Saeng’s Kitchen.\u003c\/p\u003e\u003cp\u003e“Saeng Douangdara brings Laos to the table with recipes that are bold, soulful, and alive with memory. This book belongs on every shelf where flavor, family, and food history matter.”—Andrew Zimmern\u003c\/p\u003e\u003cp\u003eIn Lao kitchens, every dish tells a story and every bite excites. The food culture of Laos has historically been preserved through oral tradition, and in this essential guide to Lao cooking, personal chef Saeng Douangdara draws on his expertise and the food knowledge passed down from his family to share the beauty and history of Lao cuisine. Discover the rich flavors of Laos through 95 recipes for dips, small plates, rice dishes, fermented foods and salads, laab, noodles, soups and stews, not-too-sweet desserts, and modern twists on traditional recipes, including:\u003c\/p\u003e\u003cp\u003e• Thum Khao Poon (Cold Vermicelli Noodle Salad)\u003cbr\u003e• Som Moo (Fermented Pork Sausage)\u003cbr\u003e• Galabao (Pork Steamed Buns)\u003cbr\u003e• Khanom Mantone (Steamed Cassava Cake)\u003cbr\u003e• and more!\u003c\/p\u003e\u003cp\u003eThe Lao Kitchen dives into the heart of Lao foodways—often overlooked but deeply rooted in Southeast Asian traditions. Through thoughtful essays and memories connected to each recipe, Saeng tells his story as a member of the Lao diaspora, exploring his roots through food. Bold, flavorful, deeply personal, and featuring gorgeous photography from Laos and Saeng’s own kitchen, The Lao Kitchen is a celebration of community, the connection that food brings, and what it means to cook from the heart.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42725633589319,"sku":"9780593836170","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9780593836170.jpg?v=1777215885"},{"product_id":"family-thai-bringing-the-flavors-of-thailand-home","title":"Family Thai: Bringing the Flavors of Thailand Home","description":"\u003cp\u003eThe James Beard nominee and chef of the Thai restaurant International Market in Nashville, Arnold Myint, shares how to make the Thai food he grew up with in a cookbook that is approachable yet packs a punch of flavor\u003c\/p\u003e\u003cp\u003eIn Family Thai, Arnold breaks down an often-intimidating cuisine into accessible building blocks for every home cook, beginning with pantry staples—what’s fish sauce? what are the differences between soy sauces?—and moving on to teaching readers essential skills like how to steam the perfect sticky rice or how to make their own noodles if they can’t find them stocked nearby.\u003c\/p\u003e\u003cp\u003eArnold also shares what he likes to cook at home and adaptations of Thai cuisine that have been inspired by his hometown of Nashville and his travels around the world. From there, he takes us into the vibrant and colorful world of Thai street food—including shumai, shrimp toast, curry puffs, and more—classic noodle dishes, his own original creations, and, of course, his mother’s classic recipes.\u003c\/p\u003e\u003cp\u003eLongtime fans of International Market, who have been begging for their favorite classic recipes for years, will find them among these pages.\u003c\/p\u003e\u003cp\u003eArnold Myint grew up as a restaurant kid and was lucky enough to be surrounded by delicious Thai food. His parents, Thai and Burmese immigrants, first opened Nashville’s International Market \u0026amp; Restaurant in 1975—a rarity in Tennessee, where Asian cuisine hadn’t quite expanded beyond Americanized Chinese takeout. The Myints were determined to introduce Americans to the fiery, bold, and fragrant Thai flavors that had always brought them comfort, and it turned out that a taste of Thailand was exactly what Nashville needed.\u003c\/p\u003e\u003cp\u003eAlmost 45 years later, after attending culinary school in New York City and working with Jean-Georges Vongerichten, Arnold now owns and runs International Market, where he continues to serve the comforting, soul-feeding recipes of his mother while also jazzing things up with his own Thai-Southern flare. During the pandemic, Arnold began reaching out to an all-new audience as well through Instagram, teaching “Thai 101” basics to an ever-growing number of viewers.\u003c\/p\u003e\u003cp\u003eWhen Thais greet each other, they don’t ask how are you or what’s up? Instead, they ask, Kin lao yang? or have you eaten? Feeding people is how Patti and Win Myint—and now Arnold—show their love, not just for their family but for everyone within reach. In Family Thai, Arnold shares his boldly flavorful food and welcoming, heartfelt approach with home cooks everywhere.\u003c\/p\u003e","brand":"Abrams","offers":[{"title":"Default Title","offer_id":42725643845703,"sku":"9781419776380","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9781419776380.jpg?v=1777217051"},{"product_id":"an-invitation-to-indian-cooking-50th-anniversary-edition-a-cookbook","title":"An Invitation to Indian Cooking: 50th Anniversary Edition: A Cookbook","description":"\u003cp\u003eA beautiful fiftieth-anniversary edition of the essential Indian cookbook—\"the final word on the subject\" (The New York Times)—featuring a new introduction by the author and a new foreword by Yotam Ottolenghi\u003c\/p\u003e\u003cp\u003eAn instant classic upon publication, this book teaches home cooks perfect renditions of dishes such as Mulligatawny Soup, Whole Wheat Samosas, and Chicken Biryani, alongside Green Beans with Mustard, Khitcherie Unda (scrambled eggs, Indian style), and Nargisi Kofta (large meatballs stuffed with hard-boiled eggs).\u003c\/p\u003e\u003cp\u003eThe “queen of Indian cooking\" (Saveur), Madhur Jaffrey helped introduce generations of American home cooks to the foods of the subcontinent. In An Invitation to Indian Cooking—widely considered one of the best cookbooks of all time and enshrined in the James Beard Foundation’s Cookbook Hall of Fame—Jaffrey gives readers a sweeping survey of the rich culinary traditions of her home.\u003c\/p\u003e\u003cp\u003eLiving in London and homesick, she was prompted to re-create the dishes of her Delhi childhood. Jaffrey taught herself the art of Indian cuisine and, in this groundbreaking book, she shares those lessons with us all. Featuring more than 160 recipes, the book covers everything from appetizers, soups, vegetables, and meats to fish, chutneys, breads, desserts, and more.\u003c\/p\u003e\u003cp\u003eFrom recipes for formal occasions to the making of everyday staples such as dals, pickles, and relishes, Jaffrey’s “invitation” has proved irresistible for generations of American home cooks.\u003c\/p\u003e\u003cp\u003eBeautifully redesigned—and with a new foreword by the author and a new introduction by superfan, Yotam Ottolenghi—and featuring Jaffrey's own illustrations, this anniversary edition celebrates An Invitation to Indian Cooking’s half a century as the go-to text on Indian cooking.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42782963073095,"sku":"9780593535684","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9780593535684.jpg?v=1778854865"},{"product_id":"vegetarian-india-a-journey-through-the-best-of-indian-home-cooking-a-cookbook","title":"Vegetarian India: A Journey Through the Best of Indian Home Cooking: A Cookbook","description":"\u003cp\u003eThe “queen of Indian cooking” (Saveur) and seven-time James Beard Award–winning author shares the delectable, healthful, vegetable- and grain-based foods enjoyed around the Indian subcontinent.\u003c\/p\u003e\u003cp\u003e“The world’s best-known ambassador of Indian cuisine travels the subcontinent to showcase the vast diversity of vegetarian dishes. Best of all: She makes them doable for the Western cook.” —The Washington Post\u003c\/p\u003e\u003cp\u003eVegetarian cooking is a way of life for more than 300 million Indians. Jaffrey travels from north to south, and from the Arabian Sea to the Bay of Bengal, collecting recipes for the very tastiest dishes along the way. She visits the homes and businesses of shopkeepers, writers, designers, farmers, doctors, weavers, and more, gathering their stories and uncovering the secrets of their most delicious family specialties.\u003c\/p\u003e\u003cp\u003eFrom a sweet, sour, hot, salty Kodava Mushroom Curry with Coconut originating in the forested regions of South Karnataka to simple, crisp Okra Fries dusted with chili powder, turmeric, and chickpea flour; and from Stir-Fried Spinach, Andhra Style (with ginger, coriander, and cumin) to the mung bean pancakes she snacks on at a roadside stand, here Jaffrey brings together the very best of vegetable-centric Indian cuisine and explains how home cooks can easily replicate these dishes—and many more for beans, grains, and breads—in their own kitchens.\u003c\/p\u003e\u003cp\u003eWith more than two hundred recipes, beautifully illustrated throughout, and including personal photographs from Jaffrey’s own travels, Vegetarian India is a kitchen essential for vegetable enthusiasts and home cooks everywhere.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42782969692231,"sku":"9781101874868","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9781101874868.jpg?v=1778855026"},{"product_id":"a-day-in-seoul-a-korean-cookbook","title":"A Day in Seoul: A Korean Cookbook","description":"\u003cp\u003eThe best of Korean cuisine and culture, from a.m. to p.m.\u003c\/p\u003e\u003cp\u003eA Day in Seoul is a culinary journey through one of the world’s most vibrant cities, featuring seventy recipes that capture the flavor and personality of South Korea’s capital.\u003c\/p\u003e\u003cp\u003eSeoul is a city that’s bursting at the seams with incredible food and people who love to eat it. Experience Korean staples like kimchi, bibimbap, and bulgogi along with contemporary dishes that reflect the modern face of this dynamic city.\u003c\/p\u003e\u003cp\u003eArmchair travel through the streets of Hongdae, Myeong-dong, and Seongsu-dong through beautiful location photography and delicious Seoul-inspired recipes.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42782973034567,"sku":"9781923239869","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9781923239869.jpg?v=1778855108"},{"product_id":"japanese-comfort-cooking-an-opinionated-guide-to-modern-homey-classic-japanese-recipes","title":"Japanese Comfort Cooking: An Opinionated Guide to Modern, Homey, Classic Japanese Recipes","description":"\u003cp\u003eJoin the bestselling authors of Japanese Soul Cooking for a fun, passionate dive into modern Japanese comfort cooking, with over 100 achievable recipes.\u003c\/p\u003e\u003cp\u003eThese authentic Japanese recipes are fast enough for easy weeknight meals, elegant enough for special weekend dinners. And the best part? They're dishes anyone can knock out.\u003c\/p\u003e\u003cp\u003eThink soul-satisfying miso soup, toothsome soba noodles, broiled fish three ways, and vegetables steeped in fragrant umami seasonings. And also Japanese-style sandwiches, beautiful salads, miso flat iron steak, wagyu burgers, and the best fried chicken on planet Earth (promise).\u003c\/p\u003e\u003cp\u003eIn Japanese Comfort Cooking, celebrated chef Tadashi Ono and James Beard Award-nominated food writer Harris Salat show you why traditional miso, soy sauce, and sake producers are your BFFs in the kitchen (spoiler alert: they do the flavor heavy-lifting, making cooking fast); how to create healthy meals the Japanese way; and how to ace the \"refrigerator test\"—conjuring a quick, tasty Japanese dish with whatever's on hand. They also include 100 recipes and helpful advice for:\u003cbr\u003e \u003c\/p\u003e\u003cp\u003e * All-purpose miso soups like Chilled Heirloom Tomato and Silken Tofu Miso Soup—plus a guide on how to make dozens more irresistible miso soup combinations.\u003cbr\u003e * Nutritious weeknight meals that come together in under 30 minutes, like Next-Level Karaage and Tuna Sashimi with Avocado and Karashi.\u003cbr\u003e * Classic and modern twists on Japanese sandwiches like Pork Katsu, Tori Nanban, and Wagyu Sando.\u003c\/p\u003e\u003cp\u003eWith surprising stories behind the dishes, plus tips, accessible recipes, and step-by-step photographic guides, Japanese Comfort Cooking shows you how this cuisine can be both quick and easy to cook, and so deeply satisfying.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42875989622855,"sku":"9780593837016","price":32.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9780593837016.jpg?v=1781375832"},{"product_id":"from-the-heart-over-60-traditional-recipes-and-stories-from-korea","title":"From the Heart: Over 60 Traditional Recipes and Stories from Korea","description":"\u003cp\u003eBuilt around the concept of food as memory, ritual, and sustenance, this beautifully produced book reflects the myriad ways Korean cuisine embraces care, connection, and belonging at the table.\u003c\/p\u003e\n\u003cp\u003eBorn in Korea before she was adopted by a Belgian family, author Ae Jin Huys brings to this project her own lived experience of displacement and reconnection, gathering 26 contributors from across regions, generations, and professions, each sharing the single dish that defines comfort in their life.\u003c\/p\u003e\n\u003cp\u003eFrom shiitake noodle soup made from family-grown mushrooms to kimchi rice porridge representing childhood remedies, the recipes unfold alongside the stories that shaped them.\u003cbr\u003e75 recipes span home cooking and ceremonial dishes, offering a wide portrait of both continuity and change within Korean food culture. The narratives open into ancestral rites, seasonal customs, fermentation traditions, and the social meaning of everyday meals, tracing how memory and collective identity meet at the table.\u003cbr\u003ePairing food photography with portraits, landscapes, and documentary detail, the volume creates a layered visual record of people and place. An accessible cookbook for home cooks and anyone interested in Korean cuisine, the book is richly visual, filled with photographs that showcase not only the dishes and ingredients but also the people and settings of Korea.\u003cbr\u003eWith practical tips for sourcing ingredients, suggestions for complementary side dishes, and insights into where these foods are enjoyed in Korea, this book serves as both a culinary guide and a celebration of heritage and community.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42995206127687,"sku":"9783791394770","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9783791394770.jpg?v=1784823269"},{"product_id":"taiwanese-a-rambling-reflection-on-the-recipes-cultures-and-people-defining-this-island","title":"Taiwanese?: A Rambling Reflection on the Recipes, Cultures, and People Defining this Island","description":"\u003cp\u003eAn exhilarating exploration of Taiwanese food in all its complexity and deliciousness, with over 70 recipes.    \u003c\/p\u003e\u003cp\u003eEric Sze, a chef and restaurateur in New York City, explores what makes Taiwanese food so multi-faceted and idiosyncratic with co-author Elyse Inamine. He travels back to Taiwan to unpack the dishes he grew up eating in Taipei, like Lu Rou Fan and Oyster Omelet, as well as gives an inside look at the method and madness behind the recipes he’s made in restaurants, at pop-ups, and at home in New York City, like Beef Noodle Soup Ragù and Mochi Gnocchi with Chili Oil Pumpkin Puree.  \u003c\/p\u003e\u003cp\u003e * A new take on Taiwanese cuisine: Eric combines his deep knowledge of Taiwanese cuisine with his experimental approach to cooking, creating dishes that he calls “authentically inauthentic.”\u003cbr\u003e * Personal storytelling: Follow Eric’s journey from a food-obsessed kid in Taipei to his evolution into a chef and restaurateur in New York City.  \u003cbr\u003e * Armchair travel: Discover the best bowls of Lu Rou Fan in Taipei and beyond, as well as essays and itineraries that transport you to the island’s incredible food scene.  \u003cbr\u003e * Stunning visuals: Photography by Alex Lau captures the kinetic energy of Taiwan’s beer houses and bustling markets and Eric’s pop-ups and restaurants in New York.  \u003c\/p\u003e\u003cp\u003eTaiwanese? is a rowdy celebration of the richness and depth of Taiwanese food, in all its contradictions and complexities.\u003c\/p\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":43214691729479,"sku":"9781964786223","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9781964786223.jpg?v=1789489525"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/collections\/9781848994355.jpg?v=1757422233","url":"https:\/\/anchovybookco.com\/collections\/asia-oceania.oembed?page=4","provider":"Anchovy Book Co","version":"1.0","type":"link"}