{"title":"COOKBOOKS","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFood is memory, culture, and love all on the same page. On Waverly's cookbook collection features titles by AAPI authors and chefs — recipes rooted in tradition, reimagined for today, and told with the kind of stories that make you want to cook and read at the same time. For the home cook, the food obsessive, and anyone who believes a good meal starts with a good book.\u003c\/p\u003e","products":[{"product_id":"your-asian-veggie-patch","title":"Your Asian Veggie Patch","description":"\u003cp\u003e\u003cspan\u003eGrow, cook and enjoy delicious Asian veggies, herbs and fruits – from garden to plate – wherever you live with permaculture gardener Connie Cao.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eDiscover the joy of growing and cooking a vibrant array of Asian vegetables, herbs and fruits in this comprehensive, beginner-friendly guide.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eConnie Cao's curated selection of more than 40 cool-season and warm-season annuals and perennials means you'll find produce perfect for your garden and climate. Then, make the most of your abundant harvest with 50 fresh home-style recipes. Inspired by Connie Cao's Chinese heritage and her permaculture gardening expertise,\u003ci\u003e Your Asian Veggie Patch \u003c\/i\u003egives you all the information and inspiration you need to get your garden flourishing and your mouth watering.\u003cbr\u003e\u003cbr\u003eRecipes include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEdamame and pickled mustard greens\u003c\/li\u003e\n\u003cli\u003eStir-fried Shanghai rice cakes\u003c\/li\u003e\n\u003cli\u003eLoofah, egg and capsicum stir-fry\u003c\/li\u003e\n\u003cli\u003eLemongrass and pandan coconut rice\u003c\/li\u003e\n\u003cli\u003ePork and chive dumplings\u003c\/li\u003e\n\u003cli\u003eGardeners sambal\u003c\/li\u003e\n\u003cli\u003eChinese pumpkin cake\u003c\/li\u003e\n\u003cli\u003eWinter melon tea\u003c\/li\u003e\n\u003cli\u003eSummer berry garden infusion\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e** Paperback**\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eConnie Cao\u003c\/b\u003e\u003cspan\u003e is a Melbourne-based urban permaculture gardener, homesteader, photographer, and digital content creator. In her backyard (and soon front!), she grows a garden full of veggies, fruits, berries, cut flowers and beneficial plants. Her gardening ethos is that you don't need a big piece of land to have a garden, to start small, and to embrace the imperfect perfection of nature. A gardening journey is always an ongoing one, and she loves documenting and sharing this with others. Connie formalised her interests in gardening by completing the Permaculture Design Certificate with Peter Allen at Telopea Mountain Permaculture (2019) and Diploma of Sustainable Living (with Honours) at University of Tasmania (2022). She also has a Bachelor of Laws (with Honours) and Bachelor of Commerce (majoring in Marketing) at Monash University (2015). In her spare time, you will always find her digging into a good gardening book, browsing the local nursery, or swapping plants with her fellow 'permie' friends. Connie's garden has been featured on the ABC, Design Files and various other online publications. She has previously written two gardening e-booklets and regularly writes both long form articles and short form content for her blog and social media pages.\u003c\/span\u003e\u003c\/p\u003e","brand":"Quarto Books","offers":[{"title":"Default Title","offer_id":50964011122977,"sku":"9781761500244","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8521\/9617\/files\/9781761500244_f1376.jpg?v=1740437313"},{"product_id":"coastal-130-recipes-from-a-california-road-trip","title":"Coastal: 130 Recipes from a California Road Trip","description":"\u003cp\u003eNamed a\u003ci\u003e \u003c\/i\u003eBest Cookbook of Spring 2025 by \u003ci\u003eEater\u003c\/i\u003e and \u003ci\u003eEpicurious\u003c\/i\u003e and a \u003ci\u003eBook Riot \u003c\/i\u003eMost Anticipated Cookbook of 2025\u003cbr\u003e\u003cbr\u003eA celebration of California home cooking with 130 recipes and more than 300 photos that capture the beauty, magic, and bounty of the coast. From acclaimed chef Scott Clark, who flipped his fine dining chops into the ultimate railroad-car diner at the edge of the Pacific.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eCoastal\u003c\/i\u003e\u003cspan\u003e is a visual feast of free-spirited Californian cooking and living, set against the surf, peaks, curving roads, and sunsets of the westernmost United States. This inspired collection of crave-worthy recipes, gorgeous photographs, and vivid stories takes us on a road trip beginning at Chef Scott Clark’s beloved sandwich-and-pie shop, Dad’s Luncheonette, in Half Moon Bay and ending in Ventura County. Along the way, it visits the fishermen, crabbers, farmers, winemakers, and foragers who stretch along the Pacific Coast Highway between San Francisco and Los Angeles.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eClark’s accessible seasonal recipes deliver the adventure of the coast in smart, creative, unfussy, and delicious ways. They express the breadth of California cooking and its regional and cultural influences, organized into thematic chapters, including:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRoad Trip Snacks (Furikake Popcorn, CA Muddy Buddies, Perfect Meyer Lemonade)\u003c\/li\u003e\n\u003cli\u003eFishing and Foraging on the Coast (Dungeness Crab Rice, Lingcod Ceviche, Fries with Eyes)\u003c\/li\u003e\n\u003cli\u003eLunch in the Vineyard (Smoked Mackerel with Lemon-Dill Relish, Deviled Quail Eggs, Barley and Wine Grape Salad)\u003c\/li\u003e\n\u003cli\u003eBack Home with the Kid (Fish Stick Hand Roll Bar, Matcha Mochi Waffles, Watermelon Aqua Fresca)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ci\u003eCoastal\u003c\/i\u003e\u003cspan\u003e is more than your average California cookbook; it brings the Californian table, way of life, and state of mind to home cooks and armchair travelers anywhere.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e**Hardcover**\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eScott Clark started his culinary career with a backpack full of his mother’s borrowed knives, big dreams, and a hunger for the craft of cooking. He cooked at Vidalia in Washington, DC, and at Restaurant Eve in Alexandria, Virginia, where the kitchen showcased the Chesapeake region’s ninety-seven bounties. In San Francisco’s Michelin-starred kitchens Benu and Saison, he came to know and deeply appreciate the harvest of Central California and, specifically, of Half Moon Bay. Clark is now the owner and operator of Dad’s Luncheonette and lives in Half Moon Bay with his daughter.\u003cbr\u003e\u003cbr\u003eBetsy Andrews is a James Beard, International Association of Culinary Professionals, and Society of American Travel Writers award-winning journalist. She lives in Brooklyn, but she’s been traveling the Central California coast and staying with family there since childhood. She is a contributing editor at \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eSevenFifty Daily\u003c\/i\u003e, and \u003ci\u003eImbibe\u003c\/i\u003e and writes for many other publications. She is also a prize-winning poet; her books are \u003ci\u003eNew Jersey\u003c\/i\u003e (University of Wisconsin Press), \u003ci\u003eThe Bottom\u003c\/i\u003e (42 Miles Press), and \u003ci\u003eCrowded\u003c\/i\u003e (Nauset Press). \u003cbr\u003e\u003cbr\u003eCheyenne Ellis is fourth-generation Californian and the daughter of a photographer and a stuntman turned film director. She works from a home base in Bonny Doon on the Central California Coast, splits her time between Los Angeles and San Francisco, and travels the world for projects. She is most at home in nature, and her images are very much about having a good time. In Ellis’ book, everyone deserves an all-access pass to happiness.\u003c\/span\u003e\u003c\/p\u003e","brand":"On Waverly","offers":[{"title":"Default Title","offer_id":51160909480225,"sku":"9781797226644","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8521\/9617\/files\/9781797226644_3d8d4.jpg?v=1744315657"},{"product_id":"the-spice-collectors-cookbook","title":"The Spice Collector's Cookbook","description":"\u003cp\u003e\u003cem\u003eEasy family recipes inspired by spices from across the globe\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eLooking for super easy, crowd-pleasing recipes with flavour influences from around the world? Vina Patel's favourite hobby is travelling to find her family's next favourite dish, and in this book she shares her best 80 tried-and-tested recipes from her adventures.\u003cbr\u003e\u003cbr\u003eVina Patel’s hobby is traveling to find her family’s next favorite dish, and in this book she shares her best 80 tried-and-tested recipes from her adventures, perfected through her native Indian flavors and flair.\u003cbr\u003e\u003cbr\u003eThis is the cookbook to break you out of your usual cooking habits and introduce you to new spices and ideas. There are authentic regional recipes and fusion concoctions that break all the rules – all in the name of flavor!\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFROM MEXICO – try Shrimp Tacos, Salmon with Chipotle Sauce, or Indian-Style Fusion Pinto Beans\u003c\/li\u003e\n\u003cli\u003eINSPIRED BY ITALY – whip up The One and Only Creamy Pasta Sauce, Shaved Zucchini Pasta with Pine Nuts, or Lemon Butter Sauce\u003c\/li\u003e\n\u003cli\u003eDISCOVER THE FLAVORS OF THAILAND – with Papaya Salad, Basil Chicken with Chilli Garlic, or fusion Green Ravioli in Green Curry\u003c\/li\u003e\n\u003cli\u003eEXPLORE INDIA – enjoy Gujarati Wedding Dahl, Jewelled Eggplant Chaat, or Quick Butter Paneer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e**Hardcover**\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVina Patel\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003egrew up in Gujarat, watching her grandmother and mother cook a variety of exotic and exciting vegetarian food. After moving to Northern California from India, she was dismayed by the western world’s use of processed food and frozen, pre-packaged foods. Vina was determined to bring Gujarati food to the world’s kitchens. Silicon Valley, where she lives, has a large community of Indian immigrants and Vina became somewhat of a cooking sensation in social circles and community gatherings for those craving their home cuisine. To this day, she regularly hosts Diwali celebrations, dinner parties, and cooking lessons. In 2021, she published her first Gujarati cook book, \u003c\/span\u003e\u003ci\u003eFrom Gujarat with Love\u003c\/i\u003e\u003cspan\u003e, published by HarperCollins. 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After your sweet tooth has been satisfied, there are more than 15 savory baking dishes, from a \u003c\/span\u003e\u003cb\u003ePuttanesca Galette with Lemon Ricotta\u003c\/b\u003e\u003cspan\u003e to \u003c\/span\u003e\u003cb\u003ePotato, Garlic, and Rosemary Focaccia\u003c\/b\u003e\u003cspan\u003e.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWith inventive flavor combinations that showcase Goh’s creativity, a wealth of time-tested bakes, and her philosophies on living and baking well, \u003c\/span\u003e\u003ci\u003eBaking and the Meaning of Life\u003c\/i\u003e\u003cspan\u003e is a one-of-kind companion bakers will return to again and again to spread joy, one cookie, cake, or cheese puff at a time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eHardcover\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eHelen Goh\u003c\/b\u003e was born in Malaysia and migrated to Australia at age ten. 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It’s a nod to our upbringing and a rallying cry against xenophobia and culinary imperialism.\u003c\/p\u003e\n\u003cp\u003eCurated with love by the Slant’d team,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFull Bellies, Full Hearts\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003ewas our way of finding comfort and community during an extremely difficult year. 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Discover her take on dishes such as \u003c\/span\u003e\u003cb\u003eKuy Teav Phnom Penh\u003c\/b\u003e\u003cspan\u003e, the fragrant pork and noodle soup that started it all for Nite; \u003c\/span\u003e\u003cb\u003eNom Pachok Somlar Khmer\u003c\/b\u003e\u003cspan\u003e, a delicate, rustic chowder filled with rice noodles; and\u003c\/span\u003e\u003cb\u003e\u003cspan\u003e \u003c\/span\u003eAmok\u003c\/b\u003e\u003cspan\u003e, 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 \u003c\/span\u003e\u003cb\u003eNom Kong\u003c\/b\u003e\u003cspan\u003e, donuts glazed in palm sugar and topped with sesame seeds.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWhether you are new to Cambodian food or have a bowl of kuy teav every morning for breakfast, \u003c\/span\u003e\u003ci\u003eMy Cambodia\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003ewill inspire you to connect with your own communities and stir up new, joyful creations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eHardcover\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eNite Yun \u003c\/b\u003ewas born in a refugee camp after her parents escaped war-torn Cambodia. Her family eventually moved to California, where she grew up listening to her father’s Khmer rock n’ roll music and learned to cook traditional Cambodian dishes from her mother. Inspired by trips to Cambodia to learn about her heritage, Nite dedicated herself to bringing the flavors of Cambodian food back to the Bay Area. She opened her first restaurant, Nyum Bai, in Oakland in 2018 and now runs Lunette, in San Francisco. Nite has been recognized as one of \u003ci\u003eTime\u003c\/i\u003e magazine’s 100 Most Influential People, named a \u003ci\u003eFood and Wine\u003c\/i\u003e Best New Chef 2019, was a recipient of the Vilcek Foundation Prize for Creative Promise in Culinary Arts, 2019 and was featured on Netflix's \u003ci\u003eChef's Table\u003c\/i\u003e in 2024. She lives in San Francisco with her French bulldog, queen Nola.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTien Nguyen\u003c\/b\u003e is a food and culture writer. She is the co-author of several cookbooks, including the \u003ci\u003eNew York Times \u003c\/i\u003ebestseller \u003ci\u003eL.A. Son\u003c\/i\u003e with chef Roy Choi and the IACP-nominated \u003ci\u003eSohn-Mat\u003c\/i\u003e. Her work also has been honored by the Association of Food Journalists. 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Dishes include familiar favorites, such as Summer Rolls and Grilled Pork with Vermicelli, alongside lesser-known gems, including Chicken and Banana Blossom Salad, Savory Sticky Rice and Mung Bean Dumplings, Sauteed Baby Clams with Rice Crackers, Coconut Pandan, and Baked Palm Sugar Honeycomb Cake.\u003c\/p\u003e\n\u003cp\u003eAuthor Anaïs Ca Dao van Manen travelled across the country, from the bustling streets of Hanoi to the highlands of Hà Giang, to learn from local cooks, discover unique ingredients, and master classic techniques. 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In recent years she has moved into development and consultancy and has opened her own restaurants in Vietnam. Her videos on Instagram showcase the diversity of Vietnamese cuisine.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":52255612272929,"sku":"9781837290451","price":54.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8521\/9617\/files\/vietnamthecookbook.jpg?v=1769312487"},{"product_id":"an-tet-zine","title":"An Tet Zine","description":"\u003cp\u003eA collection of recipes and stories from Abacus Row’s creative community—sharing traditions and family memories around Lunar New Year.\u003c\/p\u003e\n\u003cp\u003eĂn Tết literally translates to “eating the New Year.” It’s the Vietnamese expression used to describe not only the enjoyment of all the delicious food that marks the occasion but also the celebratory traditions in welcoming Spring.\u003c\/p\u003e\n\u003cp\u003eIn preparation for the Year of the Horse, we reached out to friends and fellow creatives to capture the sentiment of the new year through the food that we make, offer and share in. 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