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He had to first overcome cultural traditions and family expectations to find his own path to success, and this unique cookbook tells that story through his recipes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2020\u003c\/span\u003e\u003c\/p\u003e","brand":"Houghton Mifflin Harcourt","offers":[{"title":"Default Title","offer_id":31988006748207,"sku":"01AMB1630","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Amboy.jpg?v=1588889708"},{"product_id":"pizza-camp-recipes-from-pizzeria-beddia-joe-beddia","title":"Pizza Camp: Recipes from Pizzeria Beddia (Joe Beddia)","description":"\u003cp\u003eJoe Beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school. Beginning with D’OH, SAUCE, CHEESE, and BAKING basics, Beddia takes you through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home.\u003cbr\u003e  \u003cbr\u003e With more than fifty iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty of vegetarian options (because even the most die-hard pizza lovers can’t eat pizza every day). In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand new recipes like:\u003cbr\u003e  \u003cbr\u003e --Bintje Potato with Cream and Rosemary\u003cbr\u003e --Collard Greens with Bacon and Cream\u003cbr\u003e --Roasted Corn with Heirloom Cherry Tomato and Basil\u003cbr\u003e --Breakfast Pizza with Cream, Spinach, Bacon, and Eggs\u003cbr\u003e  \u003cbr\u003e Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza.\u003c\/p\u003e\n\u003cp\u003e2017\u003c\/p\u003e","brand":"Abrams","offers":[{"title":"Default Title","offer_id":31994315571247,"sku":"01PIZ410","price":32.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/PizzaCamp.jpg?v=1588974122"},{"product_id":"mallmann-on-fire-francis-mallmann-peter-kaminsky","title":"Mallmann on Fire (Francis Mallmann, Peter Kaminsky)","description":"\u003cp\u003e“Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. 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Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing—and delicious—wood-fired feats.\u003cbr\u003e\u003cbr\u003e The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes—like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes—indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. 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A literary snapshot of the restaurant, from Chef Kinch's inspirations to his techniques, Manresa is an ode to the mountains, fields, and sea; it shares the philosophies and passions of a brilliant chef whose restaurant draws its inspiration globally, while always keeping a profound connection to the people, producers, and bounty of the land that surrounds it.\u003c\/p\u003e\n\u003cp\u003e2013\u003c\/p\u003e","brand":"Penguin Publishing Group","offers":[{"title":"Default Title","offer_id":32007936344111,"sku":"01MAN113","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Manresa.jpg?v=1589143248"},{"product_id":"the-zuni-cafe-cookbook-a-compendium-of-recipes-and-cooking-lessons-from-san-franciscos-beloved-resturant-judy-rodgers","title":"The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Resturant (Judy Rodgers)","description":"\u003cp\u003eFor twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Café with high expectations and have rarely left disappointed.\u003c\/p\u003e\n\u003cp\u003eIn \u003cstrong\u003e\u003cem\u003eThe Zuni Café Cookbook\u003c\/em\u003e\u003c\/strong\u003e, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. 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The result is delicious food that satisfies on many levels.  \u003cbr\u003e \u003cbr\u003eHighly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish.\u003cbr\u003e \u003cbr\u003eComplete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). 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