{"title":"Cookbooks","description":"\u003cp\u003eOnline recipes are useful and all, but a good cookbook?\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/omoionline.mom\/collections\/books-magazines\" title=\"Books \u0026amp; Magazines at OMOI\"\u003eBack to all Books \u0026amp; Magazines\u003c\/a\u003e\u003c\/p\u003e","products":[{"product_id":"rice-table","title":"Rice Table","description":"\u003cp\u003eA Korean living in the UK, Su Scott was thrown into a crisis of identity when motherhood dawned, one which she only found her way out of by cooking the dishes of her Korean childhood, seeking out the flavors and textures of memories that she hopes to pass on to her daughter.\u003c\/p\u003e\n\u003cp\u003eWithin this intimate cookbook, Su guides you through her modern Korean pantry, explores the ferments, pickles, and sauces that lift Korean dishes to delicious heights, and shares a comforting array of recipes, from Korean Fried Chicken and Kimchi Fried Rice, to Spicy Seafood Noodle Soup. Littered between enticing plates are tender stories of what it means to be a woman, mother, and immigrant all at once and how food connects all the pieces of our lives to make us whole.\u003c\/p\u003e\n\u003cp\u003eThis is a love letter from mother to daughter woven together by food. It's a book about identity and immigration. It's about how the food you feed your children builds a story about their heritage. But it's mainly a book about wonderful food--the kind of food we all want to eat right now.\u003c\/p\u003e\n\u003cp\u003e256 pages. Hardcover.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eAbout the Author\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSu Scott is a Korean-born food writer living in London. In October 2019 she won the Best Reader's Recipe category at the prestigious Observer Food Monthly Awards with her recipe for kimchi jjigae. Since winning the award, she's pursued a freelance career as a food writer and recipe developer, in between being a mother. Her domestic kitchen-friendly recipes based on food from her childhood have become solid favorites amongst editors, food teams and readers for their purposefully simple approach and impactful flavor.\u003c\/p\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":50151666549040,"sku":"13925","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0415\/9941\/files\/books-Rice-Table-1.jpg?v=1758143246"},{"product_id":"malai-frozen-desserts-inspired-by-south-asian-flavors","title":"Malai: Frozen Desserts Inspired by South Asian Flavors","description":"\u003cp\u003eA celebration of South Asian flavors by Pooja Bavishi, the founder of acclaimed Malai ice cream.\u003c\/p\u003e\n\u003cp\u003eLearn to create frozen desserts at home with this first-of-its-kind South Asian-inspired ice cream cookbook.\u003c\/p\u003e\n\u003cp\u003eBavishi shares the secrets behind Malai’s beloved flavors, including Rose with Cinnamon Roasted Almonds, Mango \u0026amp; Cream, and Coffee Cardamom. Discover how to make their famous Orange Fennel French Toast and Parle-G Masala Chai Ice Cream Sandwiches.\u003c\/p\u003e\n\u003cp\u003eFrom ice cream bars and cones to pies, cakes, and cookies, this storied collection of 100 recipes will transform your at-home desserts with sweet, spiced, and flavorful frozen treats.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eINSPIRED STORY: A delicious exploration where personal stories and cherished flavor memories are woven into every recipe.\u003c\/li\u003e\n\u003cli\u003eACCESSIBLE RECIPES \u0026amp; EXPERTISE: The recipes are simple to follow, making it easy to create high-quality ice creams and frozen desserts at home, with tips on essential tools and ingredients for consistently delicious results.\u003c\/li\u003e\n\u003cli\u003eUNIQUE FLAVOR COMBOS: Each recipe features the vibrant flavors and ingredients of South Asian cuisine, showcasing Malai’s signature repertoire—cardamom, rose, almond, pepper, mango, chai, orange, lychee, fennel, and saffron.\u003c\/li\u003e\n\u003cli\u003eSWEETS FOR ANY OCCASION: From dairy and dairy-free ice creams to frozen treats, cakes, baked goods, toppings, and sauces, this robust collection of 100 recipes has something for every craving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eHardcover. 224 pages.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eAbout the Author\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePooja Bavishi is the founder and CEO of Malai, an acclaimed New York-based ice cream company and scoop shop specializing in innovative flavors infused with traditional South Asian ingredients. Inspired by the spices of her childhood—ginger, rose petals, fennel, saffron, and cardamom—Pooja opened Malai in 2015 to offer a unique ice cream experience that blends her rich culinary heritage with everyone’s favorite frozen dessert. The success of Malai soon led to other accomplishments. She won the Food Network’s Chopped Sweets competition in March 2020, was recognized as one of Inc. magazine’s Female Founders 100 in October 2020, and was named a Tory Burch Foundation Fellow in 2018. Pooja holds a BA from the University of North Carolina at Chapel Hill, an MS from the London School of Economics, and an MBA from NYU’s Stern School of Business.\u003c\/p\u003e\n\u003cp\u003eFounded in 2015 by Pooja Bavishi, Malai is a Brooklyn-based company revolutionizing the ice cream experience by using vibrant South Asian spices and ingredients as a nod to Pooja’s first generation Indian-American upbringing. Malai’s ice creams are innovative and celebrated for their robust flavors and creamy textures, offering an indulgence that is both nostalgic and unique.\u003c\/p\u003e\n\u003cp\u003eMalai’s treats are always eggless, sometimes vegan, and come in a variety of delightful forms: ice cream, kulfi pops, ice cream cakes, and ice cream sandos. From scoop shops in NYC and DC to nationwide shipping and select grocery store availability across the Northeast and Mid-Atlantic, Malai is making its mark.\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":50334107173168,"sku":"22437","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0415\/9941\/files\/Malai-Frozen-Desserts-Inspired-by-South-Asian-Flavors-1.jpg?v=1761928224"},{"product_id":"for-the-love-of-kewpie","title":"For the Love of Kewpie","description":"\u003cp\u003eTHE OFFICIAL KEWPIE COOKBOOK! Celebrate the cult-favorite mayonnaise with stories, history, and delicious recipes, all included in this perfect gift and cookbook. Named a Best New Cookbook of Fall 2025 by Bon Appetit \u0026amp; Epicurious.\u003c\/p\u003e\n\u003cp\u003eFor 100 years, Kewpie Mayonnaise has captured hearts and taste buds alike with its cherubic mascot and unparalleled flavor and texture. Now, in the first official cookbook, Kewpie teaches how mayonnaise can take your cooking to the next level and offers an inside look into all that makes Kewpie, well, Kewpie—from the secrets to the unique formula (it’s all about the eggs!) to the story behind the iconic bottle design and how Kewpie ended up with its own museum and holiday.\u003c\/p\u003e\n\u003cp\u003eKewpie is the ultimate secret ingredient in 55 inventive recipes, all improved by the addition of this Japanese mayonnaise. While no spicy salmon bowl is complete without a drizzle of Kewpie, this kitchen workhorse is an endlessly versatile ingredient that can bring depth of flavor to dishes like potato salad or carbonara pasta, bind and moisten meatballs, emulsify ranch and green goddess dressings, plus act as the nonstick coating for baby back ribs or miso-grilled fish.\u003c\/p\u003e\n\u003cp\u003eWith such versatility and impact, it’s no wonder Kewpie has been a kitchen must-have for a century.\u003c\/p\u003e\n\u003cp\u003eKewpie Corporation was founded in 1919 by Toichiro Nakashima, whose aspiration was to “contribute to the health of the Japanese people.” In 1925, Nakashima created Kewpie Mayonnaise, which is one of the most popular condiments in Japan today. In addition to its beloved mayonnaise, Kewpie Corporation creates a variety of products including salad dressings, fruit jams, and pasta sauces that are sold across the world. Kewpie Corporation is based in Shibuya, Tokyo.\u003c\/p\u003e\n\u003cp\u003e176 pages. Hardcover.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eAbout the Author\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eElyse Inamine is a writer and editor based in New York City. Previously, she was the restaurant editor at Bon Appétit, where she created Heads of the Table, a food industry leadership awards platform. Now she writes about food culture, chefs, and restaurants for Bon Appétit, the New York Times, and Taste, among others.\u003c\/p\u003e\n\u003cp\u003eJessie YuChen is a food editor, chef, food stylist, and photographer based in New York City. With experience at Bon Appétit, Saveur, and The Kitchn, Jessie has written home cook-friendly recipes, styled and photographed mouthwatering food, and appeared in videos to share culinary stories.\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":66728842395952,"sku":"22313","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0415\/9941\/files\/For-the-Love-of-Kewpie-1.jpg?v=1778082519"},{"product_id":"kalayas-southern-thai-kitchen-a-cookbook","title":"Kalaya's Southern Thai Kitchen: A Cookbook","description":"\u003cp\u003eBring the bold, spicy, beautiful world of Southern Thai cooking to your kitchen through recipes and stories from the James Beard Award–winning chef of Kalaya, in Philadelphia.\u003c\/p\u003e\n\u003cp\u003eGrowing up in the tropical region of Southern Thailand, Nok Suntaranon helped her mother pound the fresh curry pastes she would sell at their local market. But decades later, after making a life in the United States, she returned home and saw that the food had become watered-down—sweeter and more geared toward a tourist’s palate. Her life mission became clear: to preserve the flavors of Southern Thai food as she remembers them and to show American home cooks how delicious, intricately flavored, and doable Thai cooking is.\u003c\/p\u003e\n\u003cp\u003eThis is the cuisine of her homeland, both balanced and fiery, rustic or refined. From peppery fish sauce-garlic Hat Yai fried chicken to an extra-fresh, extra-herbal green curry to a celebratory turmeric sticky rice with savory coconut shrimp topping, this is Thai food as you’ve probably never seen it.\u003c\/p\u003e\n\u003cp\u003eWith easy-to-follow instructions, beginner-friendly tips, suggested recipe pairings, and stunning on-location photography, \u003cem\u003eKalaya’s Southern Thai Kitchen\u003c\/em\u003e allows all cooks to bring a piece of Thailand into their kitchens.\u003c\/p\u003e\n\u003cp\u003e288 pages. Hardcover.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":66728852947248,"sku":"18685","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0415\/9941\/files\/book-kalayas-southern-thai-kitche.jpg?v=1778164469"},{"product_id":"start-here-instructions-for-becoming-a-better-cook","title":"Start Here: Instructions for Becoming a Better Cook","description":"\u003cp\u003eChange the way you think about cooking! In this epic guide to better eating, the chef, recipe developer, and video producer Sohla El-Waylly reimagines what a cookbook can be, teaching home cooks of all skill levels how cooking really works.\u003c\/p\u003e\n\u003cp\u003eA practical, information-packed, and transformative guide to becoming a better cook and conquering the kitchen, Start Here is a must-have master class in leveling up your cooking.\u003c\/p\u003e\n\u003cp\u003eAcross a dozen technique-themed chapters—from “Temperature Management 101” and “Break it Down \u0026amp; Get Saucy” to “Go to Brown Town,” “All About Butter,” and “Getting to Know Dough”—Sohla El-Waylly explains the hows and whys of cooking, introducing the fundamental skills that you need to become a more intuitive, inventive cook.\u003c\/p\u003e\n\u003cp\u003eA one-stop resource, regardless of what you’re hungry for, Start Here gives equal weight to savory and sweet dishes, with more than two hundred mouthwatering recipes, including:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCrispy-Skinned Salmon with Radishes \u0026amp; Nuoc Cham\u003c\/li\u003e\n\u003cli\u003eCharred Lemon Risotto\u003c\/li\u003e\n\u003cli\u003eChilled Green Tahini Soba\u003c\/li\u003e\n\u003cli\u003eLemon, Pecorino \u0026amp; Potato Pizza\u003c\/li\u003e\n\u003cli\u003eFruity-Doodle Cookies\u003c\/li\u003e\n\u003cli\u003eMasa \u0026amp; Buttermilk Tres Leches\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePacked with practical advice and scientific background, and an almost endless assortment of recipe variations, along with tips, guidance, and how-tos, Start Here is culinary school—without the student loans.\u003c\/p\u003e\n\u003cp\u003eHardcover. 656 pages.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eAbout the Author\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSohla El-Waylly is a culinary creator, writer, video producer, and community advocate who has been featured in The New York Times and Bon Appétit and on Food52 and Serious Eats. Her on-camera credits include starring in HBO Max’s The Big Brunch and The History Channel’s Ancient Recipes with Sohla. She studied at the Culinary Institute of America in Hyde Park before training at various New York City restaurants such as Del Posto, Atera, and Battersby. A TIME100 Next honoree, she lives in the East Village with her husband, two dogs, and cat.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":66728905965872,"sku":"23591","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0415\/9941\/files\/Start-Here-Instructions-for-Becoming-a-Better-Cook-1.jpg?v=1778083162"},{"product_id":"saucy","title":"Saucy: 50 Recipes for Drizzly, Dunk-able, Go-To Sauces to Elevate Everyday Meals","description":"\u003cp\u003eElevate everyday cooking with 50 easy-peasy recipes for delicious, drizzly, dunk-able sauces.\u003c\/p\u003e\n\u003cp\u003eSaucy is an accessible collection of 50 sauce recipes organized by flavor profile (herby, sweet, spicy, savory, and more). This go-to kitchen companion, irresistibly designed with bold graphics and full-color photography, includes simple, super-tasty sauces that transform basics from ordinary to sensational:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDress up a piece of grilled chicken with Orange Chimichurri\u003c\/li\u003e\n\u003cli\u003eDrizzle Thai Peanut Sauce over steamed veggies to up the flavor factor\u003c\/li\u003e\n\u003cli\u003eAdd Coconut Chile Crisp to spice up morning eggs\u003c\/li\u003e\n\u003cli\u003eFancify a bowl of ice cream with Blackberry Basil Coulis\u003c\/li\u003e\n\u003cli\u003eHow-to instructions for ten homemade dishes, like sautéed shrimp, juicy burgers, and fluffy pancakes, and a handy list of recommended sauce pairings for a range of proteins, vegetables, pasta, beans, grains, and greens, help you get your saucy party started.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAmateur cooks, busy parents, and healthy eaters will appreciate these painless ways to upgrade everyday meals. Paired with kitchen basics, first-apartment supplies, or registry items, Saucy also makes a fun and practical graduation, housewarming, or newlywed gift.\u003c\/p\u003e\n\u003cp\u003eHome cooks will appreciate this super-practical cookbook filled with recipes that provide a lot of flavor with minimal effort. Anyone who doesn't have a lot of time to cook but still wants to eat well, and those who want to eat healthily but don't want to sacrifice flavor, will love these easy-to-make sauces that help simple meals shine. \u003c\/p\u003e\n\u003cp\u003eWhether you're addicted to The Hot Ones on YouTube or have taken advantage of the explosion of specialty crafted hot sauces, bbq sauces, and dipping sauces hitting supermarket shelves these days, it's a tasty fact that sauces are forever! Saucy, with a playful design and close-up shots of drippy sauces, is a fun, fresh, and distinctive cookbook. Its trove of simple recipes will make meal prep and mealtimes tastier, easier, and more enjoyable for years to come.\u003c\/p\u003e\n\u003cp\u003eBright, engaging, and easy-to-use, Saucy makes a fun and useful present for recent graduates, new homeowners, and newlyweds. Wrap it up with a serving spoon, a saucepan, dish towels, or a set of spices to help stock a first apartment kitchen or make a new house feel like home.\u003c\/p\u003e\n\u003cp\u003eHardcover. 152 pages.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eAbout the Author\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAshley Boydis a cook and the creator of the blog Pink Owl Kitchen, where she shares delicious, approachable recipes influenced by her Southern heritage. If you ask her, sauce makes everything better—especially Comeback Sauce! She lives right outside of Memphis, Tennessee, with her husband and son.\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":66825406415152,"sku":"23786","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0415\/9941\/files\/Saucy-50-Recipes-for-Drizzly-Dunk-able-Go-To-Sauces-to-Elevate-Everyday-Meals-1.jpg?v=1779135130"},{"product_id":"in-the-kusina","title":"In The Kusina: My Seasonal Filipino Cooking","description":"\u003cp\u003eA 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.\u003c\/p\u003e\n\u003cp\u003eGrowing 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. His signature style, now beloved by his catering clients in New York City and beyond, highlights classic Filipino food but with a focus on local, seasonal produce and artful presentation.\u003c\/p\u003e\n\u003cp\u003eIn the Kusina is Woldy’s story told through a collection of vibrant, vegetable-forward recipes and his distinct lens as a queer Filipino American. These aren’t your lola’s traditional dishes; here, Filipino tastes and techniques are reimagined for a new generation of home cooks, resulting in a trove of elegant and boldly flavorful recipes organized by season, including:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGarlic Furikake Rice with Fried Egg\u003c\/li\u003e\n\u003cli\u003ePancit Salad\u003c\/li\u003e\n\u003cli\u003eAdobo Green Beans\u003c\/li\u003e\n\u003cli\u003eKabocha Squash Lumpia \u003c\/li\u003e\n\u003cli\u003eDecadent hot and cold drinks, luscious desserts, and much more\u003cbr\u003e \u003cbr\u003eFeaturing inspired combinations of texture, technique, and flavor, these recipes are uncomplicated yet taste complex. A section covering foundational sauces and pantry items—such as Coconut Hot Sauce, Miso Mushroom Bagoong, and Sweet and Spicy Banana Ketchup—rounds out the offering and makes it easy to begin experimenting with Filipino flavors.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBrimming with gorgeously stylish photos of food that’s as lovely to look at as it is to eat, this is more than just a carefully curated selection of recipes. In the Kusina is a joyful story told in Woldy’s charming voice, a love letter to Filipino food, and, most of all, a cookbook filled with delicious recipes that you’ll turn to again and again.\u003c\/p\u003e\n\u003cp\u003eWoldy's approach to Filipino food is light, fresh, and uniquely his own. His focus on in-season ingredients and beautiful presentation transforms classic Filipino dishes into contemporary renditions that will appeal to first-generation and modern home cooks looking for novel recipes with Asian influence.\u003c\/p\u003e\n\u003cp\u003eIn the Kusina highlights the benefits of eating with the seasons, shopping at your local farmers market, and enjoying produce in its prime, which is better for you as well as the planet. Organized by season, these colorful, healthy recipes show you how to make plant-based and vegetarian dishes that taste divine, sing with flavor, and leave you feeling nourished and energized.\u003c\/p\u003e\n\u003cp\u003eWith a distinctive exposed binding, gorgeous cover, and interiors brimming with artful images, this luxe book looks as beautiful as the recipes taste. Perfect for gift-giving or displaying on a cookbook shelf, kitchen island, or coffee table.\u003c\/p\u003e\n\u003cp\u003eHardcover. 280 pages.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eAbout the Author\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWoldy Reyes is a chef, tastemaker, and the founder of the boutique catering company Woldy Kusina, based in Brooklyn. Recognized as one of New York City’s top chefs, Woldy has been featured in Vogue, Bon Appétit, The New Yorker, goop, and Food \u0026amp; Wine, and has worked with brands including J.Crew, West Elm, Saie, and Well+Good. As a first-generation Filipino American, Woldy infuses contemporary dishes with vibrant flavors and colors inspired by his roots. He splits his time between Brooklyn and upstate New York.\u003c\/p\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":66825410904368,"sku":"20225","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0415\/9941\/files\/In-The-Kusina-My-Seasonal-Filipino-Cooking-1.jpg?v=1779135235"},{"product_id":"cuisine-on-screen","title":"Cuisine on Screen","description":"\u003cp\u003eThis elegant and mouthwatering journey through Japanese film offers a palate-pleasing array of recipes inspired by iconic movies.\u003c\/p\u003e\n\u003cp\u003eTan-men soup from Midnight Diner; risotto from Princess Mononoké; ramen from Tampopo—these and other dishes are the stars of this unique cookbook that pairs the best of Japanese cinema with the cuisine featured in it.\u003c\/p\u003e\n\u003cp\u003eOrganized by type of dish—dumplings; noodles, soups, and stews; seafood; eggs and meat; vegetables and rice; desserts and tea—it offers concise and beautifully illustrated recipes that will satisfy practiced and novice cooks alike. Scattered throughout are descriptions of the films that inspired each dish—a selection as varied as the recipes themselves that includes classics, cult, and anime: \u003cem\u003eMidnight Diner, Toilet, Spirited Away, Little Forest, Makanai, My Neighbor Totoro, What Did You Eat Yesterday?, Our Little Sister, Samurai Gourmet, Voyage to Tokyo, The Asadas, Kamome Diner, The Way of the Hot and Spicy, The Garden of Words, Every Day a Good Day, Sweet Bean, Kantaro.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThrough this flavorful blend of cinema and gastronomy, Japanese film buffs will find a new way of appreciating their favorite masterpieces, and Japanese foodies will discover movies that whet their appetites.\u003c\/p\u003e\n\u003cp\u003eHardcover. 192 pages.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eAbout the Author \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSachiyo Harada was born in Hokkaido, Japan, and graduated from the Ferrandi school in Paris. 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She currently runs culinary workshops and cooking classes in Paris and Tokyo.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":66825412084016,"sku":"18331","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0415\/9941\/files\/Cuisine-on-Screen-1.jpg?v=1779135345"},{"product_id":"rintaro","title":"Rintaro","description":"\u003cp\u003eRINTARO, the debut cookbook from one of San Francisco’s most acclaimed restaurants, translates the experience of a Tokyo izakaya to the home kitchen.\u003c\/p\u003e\n\u003cp\u003eCrowd-pleasing foods like curry rice, tonkatsu, and yakitori, eaten most often at lunch counters and in home kitchens, live alongside sashimi, fresh bamboo shoots, and other dishes that are usually considered part of a more elevated Japanese cooking tradition.\u003c\/p\u003e\n\u003cp\u003eThrough clear instruction, abundant photography, and utterly delicious recipes, RINTARO demystifies Japanese food for home cooks with over 70 recipes for rice, simmered dishes, homemade udon, and grilled foods. RINTARO shows a cross section of Japanese food that isn’t usually shown in American cookbooks. The book showcases exciting but simple food that tastes both like Japan and California—not fusion food—but the food that you’d expect if the Bay Area were a region of Japan.\u003c\/p\u003e\n\u003cp\u003eWith gorgeous photography and special design and production touches, this is a book that will live in the kitchen as well as on the coffee table.\u003c\/p\u003e\n\u003cp\u003eHardcover. 304 pages.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eAbout the Author\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSylvan Mishima Brackett is the chef\/owner of Rintaro in San Francisco, which was named one of Bon Appétit’s Top 10 New Restaurants six months after opening in 2015. Sylvan was born in Kyoto and raised in Northern California. He is the former creative director at Chez Panisse, and trained at Soba Ro in Saitama, and at a Ryotei in Aoyama, Tokyo.\u003c\/p\u003e\n\u003cp\u003eJessica Battilana is a food writer, recipe developer, and author of Repertoire: All the Recipes You Need (Little Brown, 2018) and the co-author of over 6 cookbooks.\u003c\/p\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":66825412935984,"sku":"20230","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0415\/9941\/files\/Rintaro-1.jpg?v=1779135425"},{"product_id":"simply-donabe","title":"Simply Donabe","description":"\u003cp\u003eDiscover the heart of Japanese donabe cooking with simple yet delicious one-pot dishes from a renowned culinary expert.\u003c\/p\u003e\n\u003cp\u003eDonabe are the Japanese earthenware pots that have been used in Japan for centuries, and continue to be loved for their efficiency and beauty.\u003c\/p\u003e\n\u003cp\u003eIn Simply Donabe, Naoko Takei Moore showcases how you can create Japanese one-pot dishes at home and guide you towards incorporating donabe into your daily life―donabe is not just cookware, but it’s a way of life that brings joy and nourishment to everyday cooking.\u003c\/p\u003e\n\u003cp\u003eRecipes range from Sea Bream Shabu Shabu and Sweet and Sour Minced Pork Hotpot, to Egg Porridge and Miso-Simmered Ramen, as well as sides like Green Beans in Walnut Miso Cream and Quick-Pickled Napa Cabbage and sweet treats such as Sake-Kasu Pound Cake and Matcha Ice Cream.\u003c\/p\u003e\n\u003cp\u003eFull of inspiration, Simply Donabe shows that donabe cooking is more than just recipes.\u003c\/p\u003e\n\u003cp\u003eHardcover. 256 pages.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eAbout the Author\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNaoko Takei Moore is an acclaimed expert in donabe (Japanese clay pot) and Japanese home cooking, who is based in Los Angeles, California. Originally from Tokyo, Japan, she is the author of the popular cookbook Donabe: Classic and Modern Japanese Clay Pot Cooking (Ten Speed Press, 2015) and the children’s book A Very Asian Guide to Japanese Food (Gloo Books, November 2024). Her work has been featured in major outlets including The New York Times, The Los Angeles Times, USA Today and many more. Naoko is the owner of TOIRO, an online and brick-and-mortar shop in West Hollywood.\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":66825417392432,"sku":"23788","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0415\/9941\/files\/Simply-Donabe-1.jpg?v=1779135551"}],"url":"https:\/\/omoionline.mom\/collections\/cookbooks.oembed","provider":"Omoi Life Goods","version":"1.0","type":"link"}