{"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":"asian-american-herbalism","title":"Asian American Herbalism","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eJapanese American herbalist and acupuncturist Erin Masako Wilkins shares accessible and comprehensive herbal wellness practices, remedies, and recipes, rooted in Asian tradition for optimal health.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eErin Masako Wilkins is a California-based herbalist, acupuncturist, and the founder of Herb Folk, an online shop with an array of Asian American herbs, teas, and wellness products. In \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eAsian American Herbalism\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Wilkins shares a beautifully illustrated and photographed collection of herbal recipes, remedies, and wellness practices. Rooted in East Asian history and culture, these offerings will help the reader to prevent illness and restore health and vitality.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis comprehensive wellness guide addresses the root causes of illnesses and offers 100 easy and accessible herbal recipes to heal, uplift, and improve the quality of daily life. A central theme of this book is that food is our greatest medicine, and there is an emphasis on incorporating herbs into daily meals and drinks to address common ailments, such as allergies, anxiety and depression, digestion and gut health, menstrual disorders, and sleep difficulties. For example:\u003c\/span\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eLoquat cough syrup for a lingering cough\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eNettle soup and magnolia bud tea for seasonal allergies\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eOkayu (Japanese rice porridge) for recovering from illness\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eReishi mushroom decoction for insomnia and night sweats\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eMedicinal herb stock to increase energy and vitality\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFresh mulberry sweet tea or an infusion of marshmallow leaf and rose to ease digestive woes\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eIllustrated instructions offer guidance on how to practice gua sha for better health with a culturally mindful framework\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":47020014502177,"sku":"9781797223315","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8521\/9617\/files\/Screenshot2023-09-27at10.12.26PM.png?v=1695878032"},{"product_id":"mister-jius-in-chinatown","title":"Mister Jiu's in Chinatown","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary1607748959-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eBrandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eJew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWith more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandContent\" data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandContent\" data-mce-fragment=\"1\"\u003e\u003cspan\u003e* Hardcover\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandContent\" data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cb\u003eBrandon Jew (周英卓)\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eis a native San Franciscan and the chef and co-owner with Anna Lee (the Missus) of Mister Jiu’s, a Chinese American restaurant in the heart of North America’s oldest Chinatown.\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e\u003cb\u003eTienlon Ho (何天蘭)\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eis a writer originally from Columbus, Ohio, where the best Chinese food was always in her family’s kitchen. She lives with Jon and Quin in San Francisco.\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":47059252281633,"sku":"9781984856500","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8521\/9617\/files\/Screenshot2023-10-01at12.49.52PM.png?v=1696189802"},{"product_id":"mooncakes-milk-bread","title":"Mooncakes \u0026 Milk Bread","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003eMooncakes \u0026amp; Milk Bread\u003c\/em\u003e takes you on a culinary adventure through the world of Chinese bakeries, as architect-turned-food blogger Kristina Cho introduces everyone to her unique twists on traditional Chinese baked goods.\u003c\/p\u003e\n\u003cp\u003e2022 JAMES BEARD AWARD WINNER • Baking and Desserts\u003c\/p\u003e\n\u003cp\u003e2022 JAMES BEARD AWARD WINNER • Emerging Voice, Books\u003c\/p\u003e\n\u003cp\u003eONE OF THE TEN BEST COOKBOOKS OF THE YEAR: \u003cem\u003eThe New Yorker Magazine, The New York Times\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003cem\u003eTime Out, Glamour, Taste of Home\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eFood blogger Kristina Cho (eatchofood.com) introduces you to Chinese bakery cooking with fresh, simple interpretations of classic recipes for the modern baker.\u003c\/p\u003e\n\u003cp\u003eInside, you’ll find sweet and savory baked buns, steamed buns, Chinese breads, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance--because a book about Chinese bakeries wouldn’t be complete without them\u003c\/p\u003e\n\u003cp\u003eIn\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eMooncakes \u0026amp; Milk Bread\u003c\/em\u003e, Kristina teaches you to whip up these delicacies like a pro, including how to:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eKnead dough without a stand mixer\u003c\/li\u003e\n\u003cli\u003eAvoid collapsed steamed buns\u003c\/li\u003e\n\u003cli\u003eInfuse creams and custards with aromatic tea flavors\u003c\/li\u003e\n\u003cli\u003eMix the most workable dumpling dough\u003c\/li\u003e\n\u003cli\u003ePleat dumplings like an Asian grandma\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis is the first book to exclusively focus on Chinese bakeries and cafés, but it isn’t just for those nostalgic for Chinese bakeshop foods--it’s for all home bakers who want exciting new recipes to add to their repertoires.\u003c\/p\u003e\n\u003cp\u003e* Hardcover\u003c\/p\u003e\n\u003cp class=\"paragraph c2\"\u003e\u003cspan class=\"eop c1\"\u003eKristina Cho grew up in Cleveland, Ohio, where family and cooking were a huge part of her life. Before becoming a food blogger, Kristina studied and worked in architecture and interior design. Architecture introduced her to the work of Charles and Ray Eames, Mies van der Rohe, and Eero Saarinen. But she spent all her time\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"paragraph c2\"\u003e\u003cspan class=\"eop c1\"\u003eoutside of the architecture studios discovering the flavors of Skyline Chili, Goetta, and Graeter's Ice Cream--all southern Ohio culinary classics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"paragraph c2\"\u003e\u003cspan class=\"eop c1\"\u003eToday she has dedicated her professional career to making, teaching, writing about, and photographing Chinese baked goods and café food. She runs a regular dumpling-making workshop and also has been an instructor at Dragers Cooking School in San Francisco.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"paragraph c2\"\u003e\u003cspan class=\"eop c1\"\u003eKristina's website, EatChoFood, receives tens of thousands of visitors each month.\u003c\/span\u003e\u003c\/p\u003e","brand":"Harper Collins","offers":[{"title":"Default Title","offer_id":47078906396961,"sku":"9780785238997","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8521\/9617\/files\/Screenshot2023-10-03at12.46.52PM.png?v=1696362442"},{"product_id":"made-in-taiwan","title":"Made in Taiwan","description":"\u003cdiv id=\"desc_summary1607748959-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003eRecipes and Stories from an Island Nation\u003c\/div\u003e\n\u003cdiv class=\"expandContent\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandContent\" data-mce-fragment=\"1\"\u003eAn in-depth exploration of the vibrant food and culture of Taiwan, including never-before-seen exclusive recipes and gorgeous photography.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTaipei-based food journalist Clarissa Wei presents \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eMade in Taiwan\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, a cookbook that celebrates the island nation’s unique culinary identity—despite a refusal by the Chinese government to recognize its sovereignty. The expansive book contains deeply researched essays and more than 100 recipes inspired by the people who live in Taiwan today.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFor generations, Taiwanese cuisine has been miscategorized under the broad umbrella term of Chinese food. Backed with historical evidence and interviews, Wei makes a case for why Taiwanese food should get its own spotlight. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eMade in Taiwan\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e includes classics like Peddler Noodles, Braised Minced Pork Belly, and Three-Cup Chicken, and features authentic, never-before-seen recipes and techniques like how to make stinky tofu from scratch and broth tips from an award-winning beef noodle soup master.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eMade in Taiwan\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is an earnest reflection of what the food is like in modern-day Taiwan from the perspective of the people who have lived there for generations. It is the story of a proud nation—a self-sufficient collective of people who continue to forge on despite unprecedented ambiguity.\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandContent\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eClarissa Wei is a freelance journalist based in Taipei. Born in Los Angeles but raised on the food of Taiwan, she has been writing about the cuisines and cultures of Taiwan and China for over a decade. Her writing has been published in \u003ci\u003eThe\u003c\/i\u003e \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eThe New Yorker\u003c\/i\u003e, the \u003ci\u003eLos Angeles Times\u003c\/i\u003e, \u003ci\u003eSerious Eats\u003c\/i\u003e, and \u003ci\u003eBon Appétit\u003c\/i\u003e. She has produced videos on cross-strait tensions for \u003ci\u003eVICE News Tonight\u003c\/i\u003e, \u003ci\u003e60 Minutes\u003c\/i\u003e, and SBS \u003ci\u003eDateline\u003c\/i\u003e. Previously, Clarissa was a senior reporter at \u003ci\u003eGoldthread\u003c\/i\u003e, a video-centric imprint of the \u003ci\u003eSouth China Morning Post\u003c\/i\u003e in Hong Kong, where she made over 100 videos on the foods and cultures of China, Hong Kong, and Taiwan in the span of two years. In her spare time, she tends to a subtropical food forest on the outskirts of Taipei.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":48280865276193,"sku":"9781982198978","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8521\/9617\/files\/Screenshot2024-03-11at10.57.58PM.png?v=1710223108"},{"product_id":"night-market-cookbook","title":"Night + Market Cookbook","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"expandContent\" data-mce-fragment=\"1\"\u003eDelicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends\u003c\/div\u003e\n\u003cdiv class=\"expandContent\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cspan\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.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\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\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandContent\" data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandContent\" data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cb\u003eKRIS YENBAMROONG\u003c\/b\u003e has been featured in every major food publication, from Bon Appétit to Food \u0026amp; Wine to the New York Times, and was a James Beard Award semifinalist. He also has ties to the fashion and art worlds: he worked for photographer Richard Kern; he has appeared in ads for J Crew and in magazines like Details and Esquire and on Vice.com. His restaurant group, Night + Market, is arguably the most talked about, lauded, and nationally recognized restaurant in Los Angeles.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandContent\" data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandContent\" data-mce-fragment=\"1\"\u003e\u003cspan\u003e* Hardcover\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":48391564984609,"sku":"9780451497871","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8521\/9617\/files\/Screenshot2024-03-21at1.36.20PM.png?v=1711053422"},{"product_id":"chinese-enough","title":"Chinese Enough","description":"\u003cp\u003e\u003cem\u003eHomestyle Recipes for Noodles, Dumplings, Stir-Fries and More\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003e \u003c\/strong\u003eIn an exploration of her own experience as a first-generation American, Kristina Cho, author of the award-winning baking book \u003ci\u003eMooncakes and Milk Bread\u003c\/i\u003e, offers 100 recipes that blend the flavors of traditional Cantonese cooking with California ingredients and a midwestern sensibility.\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003eChinese Enough\u003c\/i\u003e\u003cspan\u003e, Cho turns to the savory side of cooking with recipes that are neither entirely Chinese nor entirely American, but Chinese enough. Here is an array of dishes to pair with rice, the cornerstone of Cantonese cuisine, including Triple Pepper Beef, Miso Pork Meatballs, and Seared Egg Tofu with Honey and Soy. Recipes like Smashed Ranch Cucumbers and Saucy Sesame Long Beans honor the Cantonese focus on vegetables. There’s a chapter dedicated to the joy of noodles, with creative takes on traditional dishes, birthed anew in a California kitchen—from San Francisco Garlic Noodles to Creamy Tomato Udon. Plus, a chapter of Banquet-Worthy Dishes teaches the Chinese art of food as celebration, a step-by-step guide shows how to employ friends and family in the kitchen to make dumplings, and the fruit-focused dessert section acts as a lesson on finishing a meal with a small, sweet act of affection. Woven throughout, Cho’s stories of her grandmother’s Chinese garden situated in the middle of Cleveland and falling in love over dim sum are a warm tribute to the nuanced and personal ways in which one can discover and define their own culture.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"paragraph c2\"\u003e* Hardcover (on sale Sept. 24, 2024)\u003c\/p\u003e\n\u003cp class=\"paragraph c2\"\u003e\u003cmeta charset=\"utf-8\"\u003eKristina Cho is an award-winning cookbook author, recipe developer, home cook, baker, food stylist, and photographer. Her groundbreaking debut cookbook,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eMooncakes and Milk Bread\u003c\/i\u003e, won two James Beard awards and was described as an instant classic by\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe New York Times.\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eFollow Kristina at eatchofood.com and on TikTok and Instagram @eatchofood.\u003c\/p\u003e","brand":"Hachette","offers":[{"title":"Default Title","offer_id":49168797204769,"sku":"9781648293429","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8521\/9617\/files\/Screenshot2024-05-30at9.54.04PM.png?v=1717131283"},{"product_id":"a-day-in-tokyo","title":"A Day in Tokyo","description":"\u003cdiv data-mce-fragment=\"1\" class=\"expandContent\" id=\"desc_summary110191176X-content\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary0593233891-content\" class=\"expandContent\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"expandContent\" id=\"desc_summary1923049046-content\"\u003eThe best of Tokyo cuisine and culture, from AM to PM.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eA Day in Tokyo\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis a culinary journey through one of the world’s most vibrant cities.\u003cbr\u003e\u003cbr\u003eFrom the bustling streets of Shinjuku to the hidden corners of Ueno, this book takes you on a delicious food adventure from breakfast through to dinner, showcasing the diverse tastes and ingredients of Japanese cuisine. Start the day with unbelievably fluffy Funwari Hottokeki, dive into some Tokyo-born Yakisoba Pan for a much-earned midday break and end the night with crunchy and tender Tonkatsu.\u003cbr\u003e\u003cbr\u003eCapture the delicious flavors of Tokyo at home with 96 recipes and insider tips on where to find the best local eats.\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eA Day in Tokyo\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis the ultimate book for food and travel enthusiasts.\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\"\u003e* Paperback\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003eBrendan Liew\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eCaryn Ng\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003ehave spent more than a decade travelling to Japan, traversing its cities and rural countryside to explore, learn, and live the local culture and cuisine.\u003cbr\u003e\u003cbr\u003eIn 2016, they established a pop-up Japanese restaurant, Chotto, in Melbourne, bringing traditional ryokan-style breakfasts to the city. The cafe transported diners to Japan on a cultural and culinary journey spanning old and new, inspired by everything from countryside dinners on the Nakasendo trail, to the food of Japan’s far north and deep south, and the animated feasts of Studio Ghibli. \u003cbr\u003e\u003cbr\u003eA chef by training, Brendan has worked at restaurants including Kadeau in Copenhagen and Benu in San Francisco, and the three-Michelin-starred Nihonryori Ryugin in Tokyo and Hong Kong. He studied the craft of ramen making in Osaka before settling on specialising in kappo and modern kaiseki cuisine.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":50102383411489,"sku":"9781923049048","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8521\/9617\/files\/Screenshot2024-08-05at7.56.33AM.png?v=1722869835"},{"product_id":"feasts-of-good-fortune","title":"Feasts of Good Fortune","description":"\u003cp\u003e\u003cem\u003e75 Recipes for a Year of Chinese American Celebrations, from Lunar New Year to Mid-Autumn Festival and beyond\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\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\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eCovering everything from traditional Lunar New Year menus with recipes passed down generations to Thanksgiving get-togethers celebrated with tantalizing side dishes, \u003c\/span\u003e\u003ci\u003eFeasts of Good Fortune\u003c\/i\u003e\u003cspan\u003e invites you to take a seat at the Chou's warm family dinner table.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAuthor and former James Beard Foundation cookbook committee chair Hsiao-Ching Chou (\u003c\/span\u003e\u003ci\u003eChinese Soul Food\u003c\/i\u003e\u003cspan\u003e) 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\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\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\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eOrganized chronologically with menus that'll take out the guesswork, including:\u003c\/span\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eLunar New Year\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e(Sticky Rice with Chicken and Chinese Sausage)\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eLantern Festival\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e(Glutinous Rice Balls with Black Sesame Paste)\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eHonoring the Dead\/Qing Ming\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e(Steamed Spinach Dumplings)\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDragon Boat Festival\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e(Zong Zi) \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eMid-Autumn Festival\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e(Mooncakes)\u003c\/li\u003e\n\u003cli\u003ePaperback\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eHsiao-Ching Chou\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eis an award-winning food journalist, a cooking instructor, and former member of the James Beard Foundation cookbook committee and Les Dames d'Escoffier.\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eMeilee Chou Riddle\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eis a student of filmmaking, writing, and music. 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Sate your cravings, find new favorites and slurp your way from dawn to dusk with rice, rice, and more rice!\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e* Hardcover\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eFeaturing recipes from Billy Law, Aim Aris, ArChan Chan, Caroline Griffiths, Jerry Mai, Sarin Rojanametin, Ahmad Salim and Jean Thamthanakorn.\u003c\/span\u003e\n\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":50363838890273,"sku":"9781923049086","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8521\/9617\/files\/Screenshot2024-09-24at1.22.55PM.png?v=1727209418"},{"product_id":"kalayas-southern-thai-kitchen","title":"Kalaya's Southern Thai Kitchen","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eBring the bold, spicy, beautiful world of Southern Thai cooking to your kitchen through 100 recipes and stories from the James Beard Award–winning chef and celebrated ambassador of Thai food in the U.S.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eGrowing up in the tropical region of Southern Thailand, Nok Suntaranon helped her mother make the fresh curry pastes she would sell at their local market. But decades later she returned home and saw that the food had become sweeter and watered down, victim to shortcuts and appealing to tourists. So, her life mission became clear: to find and preserve the old flavors of Thai food and to show home cooks how delicious and intricately flavored Thai cooking is.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eKalaya's Southern Thai Kitchen\u003c\/i\u003e\u003cspan\u003e is organized so home cooks can master this food with confidence and ease. With suggested recipe pairings featured on each recipe, traditional and modern recipe names, and beginner materials such as the Sauce and Paste or the Foundations of Southern Thai food chapters—Nok is there with you every step of the way in mastering Thai cooking at home.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eNok dispels the stereotypes that Thai food is hard to make, or that it is synonymous with cheap takeout. 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Kalaya won \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e’s,\u003ci\u003e Eater Philly\u003c\/i\u003e’s, and \u003ci\u003eEsquire\u003c\/i\u003e’s Best New Restaurant. She was a 2023 James Beard Award winner for Best Chef in the Mid-Atlantic, a finalist in the James Beard Award for Best New Restaurant in 2020, and \u003ci\u003eInquirer\u003c\/i\u003e’s and \u003ci\u003eEater Philly\u003c\/i\u003e’s Chef of the Year.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNatalie Jesionka\u003c\/b\u003e is a journalist who writes about food, community, and social impact. Her work has appeared in the \u003ci\u003eWashington Post, Toronto Star, National Post, \u003c\/i\u003eCanadian Press\u003ci\u003e,\u003c\/i\u003e and \u003ci\u003ePhiladelphia m\u003c\/i\u003eagazine. She served as a Fulbright scholar in Northern Thailand.\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":50550463824161,"sku":"9780593580875","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8521\/9617\/files\/Screenshot2024-11-05at9.24.09AM.png?v=1730827484"},{"product_id":"kalayas-southern-thai-kitchen-copy","title":"The Memory of Taste","description":"\u003cdiv\u003e\n\u003cp id=\"title_1984861905\" class=\"tDiv pve_title titleFlex_Name accFont title_1984861905\"\u003e\u003cem\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003ca href=\"https:\/\/www.edelweiss.plus\/#sku=1984861905\" style=\"color: rgb(0, 0, 0); text-decoration: underline;\" tabindex=\"-1\" onclick=\"javascript:showSingleTitle('1984861905', 0 , event); return false;\"\u003eVietnamese American Recipes from Phú Quoc, Oakland, and the Spaces Between\u003c\/a\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cspan class=\"overallStyles clickable icon-arrows-alt title-presentation-icon\" title=\"View in Presentation Mode\" onclick=\"loadModalTitleWithNavigation('1984861905', 'modal', 1)\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eA playful collection of over 85 Vietnamese and Viet American dishes and immersive travel photography from\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eTop Chef\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ealum Tu David Phu that blends the Oakland native’s modern culinary style with the food wisdom from his refugee family.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eTu David Phu trained in the nation’s top restaurants only to realize the culinary lessons that truly impacted him were those passed on by his parents, refugees from Phú Quôc. 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With tried-and-true tips like how to butcher a fish, tastebud-tingling flavor combinations, and stunning photographs, Tu guides both novice and experienced chefs alike in his take on Viet cooking, including:\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStaples in every Vietnamese kitchen like\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eCơm Tấm (Broken Rice)\u003c\/b\u003e,\u003cb\u003e\u003cspan\u003e \u003c\/span\u003eDán Sả (Lemongrass Paste)\u003c\/b\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eNước Mắm Cham (Everyday Fish Sauce)\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eSeafood dishes that utilize the less “desired” parts like\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eHuyết Cá Tái Chanh (Tuna Bloodline Tartare)\u003c\/b\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eCanh Chua Đầu Cá Hồi (Hot Pot-style Salmon Head Sour Soup)\u003c\/b\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eXương Cá Hồi Ghiên Giòn (Fried Fish Frames)\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eFine-dining dishes from Tu’s pop-up days like\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eGỏi Cuốn Cá Cornets\u003c\/b\u003e,\u003cb\u003e\u003cspan\u003e \u003c\/span\u003eMì Xào Tỏi Nấm Cục (Truffled Garlic Noodles)\u003c\/b\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eBánh Canh Carbonara\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eAdapted recipes from new traditions like\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eBánh Ít Trần (Sticky Rice Dumplings)\u003c\/b\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eCơm Cua Hấp (Dungeness Crab Donburi)\u003c\/b\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ePhở Vịt Nướng (Roasted Duck Phở)\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e* Hardcover\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eTu David Phu\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eis a Vietnamese American,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eRising Star Chef, a\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eTop Chef\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ealumnus, author, and an Emmy-nominated filmmaker from Oakland. He is the executive chef and managing partner at District One in Las Vegas. Tu has cooked across various cultures, from the American culinary treasures to classical European traditions. But it is what he calls “the memory of taste” that pulled him back to his roots: the practices, ingredients, techniques, and flavors of Vietnamese cuisines, and he is passionate about sharing the riches and lessons of his birthright through food.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eSoleil Ho\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eis a Vietnamese American writer, podcaster, and burnt-out chef. 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But it’ll be the stories behind them, which few have heard—of Peter Fang’s ingenuity and his early adventures in the kitchen, how he imported and adapted his favorite Shanghai dishes for America, and Kathy’s experience growing up with parents who bet it all on the restaurant, under the tutelage of all these rich Chinese culinary traditions—that will capture the heart.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eKathy Fang\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003eis the daughter of House of Nanking founders Peter and Lily Fang, who opened the restaurant in 1988. It has since become a San Francisco institution, earning a legacy business designation in 2020. Kathy went to culinary school at Le Cordon Bleu after growing up in restaurants for her entire life, and later opened Fang with her father, which combines their Chinese heritage and the global cuisines that Kathy sampled from traveling around the world. 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