{"title":"Cookbooks","description":"","products":[{"product_id":"food-of-life-ancient-persian-and-modern-iranian-cooking-and-ceremonies-40th-anniversary-edition","title":"Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies","description":"\u003cp\u003eThe 40th Anniversary Edition of Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij contains more recipes and more photos. Each recipe has been restructured for more clarity, including tips and suggestions from her fans over the past 40 years.\u003c\/p\u003e\n\u003cp\u003eFood of Life provides 400+ authentic Iranian recipes as well as an introduction to Persian art, history, and culture. The book’s hundreds of full color photographs are intertwined with descriptions of ancient and modern Persian ceremonies, poetry, folktales, travelogue excerpts and anecdotes. This book is a labour of love that began in exile, after the Iranian Revolution of 1979, as a love letter to Najmieh’s children. It is the result of 40 years of collecting, testing and adapting Persian recipes for today’s kitchen. All the ingredients for cooking Persian food are now readily available throughout the U.S. enabling anyone from a master chef to a novice to reproduce the refined tastes, textures, and beauty of Persian cuisine. Food-related pieces from the 10th century Book of Kings, and 1,001 Nights to the classics of Persian poetry, the humor of Mulla Nasruddin, as well as Persian miniatures are all included.\u003c\/p\u003e\n\u003cp\u003eEach recipe is presented with steps that are logical and easy to follow. Readers learn how to simply yet deliciously cook rice with its golden crust tahdig, the jewel of Persian cooking, which, when combined with a little meat, fowl, or fish, vegetables, fruits, and herbs, provides the perfect balanced diet.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNajmieh Batmanglij, is an acclaimed chef, best-selling cookbook author, and cooking instructor. She is also the co-founder and executive chef of the award winning Persian restaurant Joon, in Vienna Virginia. Najmieh was hailed as “one of seven immigrant women who changed the way americans eat” by The New York Times, and The Grande Dame of Iranian Cooking by Mayukh Sen in The Washington Post. Her latest book Cooking in Iran: Regional Recipes \u0026amp; Kitchen Secrets, was the culmination of tens of thousands of miles of travel through Iran. It was chosen as one of the best cookbooks of 2018, and called “magisterial” by The New York Times.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBatmanglij views preparing a meal not only as a culinary experience, but also as a means to bring family and friends together. She encourages her readers to use her books as she was taught in Iran, to cook, to laugh, to tell jokes and stories, to recite poetry, and to enjoy the meal. Over the past 40 years, Batmanglij’s books have acted as a both a beacon and a bible to Iranian-American and mixed-ethnicity families in the English-speaking world. Her life and her work meet at the vortex of feminism, tradition, ceremony, and the nourishment of body and mind, proving that none of these concepts need be foreign to one another.\u003c\/p\u003e","brand":"Featherheart Books","offers":[{"title":"Default Title","offer_id":48102126256352,"sku":"1949445801","price":8240.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9781949445800.jpg?v=1762404730"},{"product_id":"good-things-recipes-and-rituals-to-share-with-people-you-love-a-cookbook","title":"Good Things: Recipes and Rituals to Share with People You Love","description":"\u003cp\u003eFrom the bestselling author of Salt, Fat, Acid, Heat—and one of America’s most beloved chefs and teachers—125 meticulously tested, flavor-forward, soul-nourishing recipes that bring joy and a sense of communion\u003c\/p\u003e\u003cp\u003eWith all the generosity of spirit that has endeared her to millions of fans, Samin Nosrat offers more than 125 of her favorite recipes—simply put, the things she most loves to cook for herself and for friends—and infuses them with all the beauty and care you would expect from the person Alice Waters called “America’s next great cooking teacher.” As Samin says, \"Recipes, like rituals, endure because they’re passed down to us—whether by ancestors, neighbors, friends, strangers on the internet, or me to you. A written recipe is just a shimmering decoy for the true inheritance: the thread of connection that cooking it will unspool.\"\u003c\/p\u003e\u003cp\u003eGood Things is an essential, joyful guide to cooking and living, whether you’re looking for a comforting tomato soup to console a struggling friend, seeking a deeper sense of connection in your life, or hosting a dinner for ten in your too-small dining room. Here you’ll find go-to recipes for ricotta custard pancakes, a showstopping roast chicken burnished with saffron, a crunchy, tingly Calabrian chili crisp, super-chewy sky-high focaccia, and a decades-in-the-making, childhood-evoking yellow cake with chocolate frosting. Along the way, you’ll also find plenty of tips, techniques, and lessons, from how to buy olive oil (check the harvest date) to when to splurge (salad dressing is where you want to use your best ingredients) to the best uses for your pressure cooker (chicken stock and dulce de leche, naturally).\u003c\/p\u003e\u003cp\u003eGood Things captures, with Samin’s trademark blend of warmth, creativity, and precision, what has made cooking such an important source of delight and comfort in her life.\u003c\/p\u003e","brand":"Featherheart Books","offers":[{"title":"Default Title","offer_id":48102126551264,"sku":"1984857789","price":7600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9781984857781.jpg?v=1762404743"},{"product_id":"sama-sama-comfort-food-from-my-mixed-malaysian-kitchen","title":"Sama Sama: Comfort Food from My Mixed Malaysian Kitchen","description":"\u003cp\u003eMore than a cookbook, Sama Sama celebrates all parts of Julie’s mixed Malaysian heritage through 90 recipes that are \"authentically in-between.\"\u003c\/p\u003e\u003cp\u003eIn Malay, sama sama (“same same”) is a way of saying “you’re welcome” to reinforce the idea of togetherness and equality in this everyday exchange. From successful restaurateur and TV presenter Julie Lin, Sama Sama celebrates all parts of Julie’s identity (Malaysian, Chinese and Scottish) with heartwarming stories of food and self-discovery, reminding us that food is the thread that ties us all together.\u003c\/p\u003e\u003cp\u003eThrough 90 delicious recipes, Julie encourages you to test your palette, adjust recipes to your liking and broaden your ideas of authenticity. Rather than lengthy recipes and complex processes, her “agak-agak” style is about cooking with soul, creating accessible dishes with explosive flavors, such as Chile Crisp Puttanesca, Steak au Sichuan Poivre and Kaya Croissant-and-Butter Pudding.\u003c\/p\u003e","brand":"Featherheart Books","offers":[{"title":"Default Title","offer_id":48102343475424,"sku":"1623716128","price":6000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9781623716127.jpg?v=1762409778"},{"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","description":"\u003cp\u003eGrandmothers 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\n\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\n\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\n\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\n\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":"Featherheart Books","offers":[{"title":"Default Title","offer_id":48102731546848,"sku":"1984856731","price":6200.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9781984856739.jpg?v=1762423299"},{"product_id":"dumpling-day","title":"Dumpling Day","description":"\u003cp\u003eSavour a rhyming celebration of one of the world's most universal foods! Readers follow ten diverse families as they cook dumplings inside their homes in preparation for a neighbourhood potluck. Dumplings are added to plates one by one, encouraging children to count with each new addition.\u003c\/p\u003e\n\u003cp\u003eAuthentic recipes for all the dumplings and a map showing their regions of origin are included in the endnotes. Dumpling Day features dumplings from the following regions: India, USA (Pennsylvania Dutch), China (Cantonese), Nigeria, Japan, Israel, Mexico, Syria, Russia, Italy. \u003c\/p\u003e","brand":"Featherheart Books","offers":[{"title":"Default Title","offer_id":48376551178464,"sku":"1646862821","price":2290.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9781646862825.jpg?v=1765007994"},{"product_id":"sweet-salone-recipes-from-the-heart-of-sierra-leone","title":"Sweet Salone: Recipes from the Heart of Sierra Leone","description":"\u003cp\u003eAs a small country on the west coast of Africa, throughout its history Sierra Leone has always embraced diversity – and this willingness to discover and grow has shaped Sierra Leone's rich food culture.\u003c\/p\u003e\n\u003cp\u003eForged by history, people and place, the cuisine is completely unique. Maria Bradford's recipes, inspired by her grandmother's cooking, have at their heart the traditional meals of Maria's childhood, introducing delicious Afro-fusion dishes and flavors.\u003c\/p\u003e\n\u003cp\u003eCharacterized by key ingredients including tamarind, beans, sesame seeds, mango, chili and pineapple, in Maria's hands these ingredients become something truly special. Moreover, she tells the story of the cuisine and the people, shedding light on everyday life through exclusive location photography.  \u003c\/p\u003e\n\u003cp\u003eThrough her evocative writing and innovative dishes that draw on tradition while melding contemporary influences, Maria's Sweet Salone is a stunning culinary dive into recipes and a culture unmatched anywhere in the world.\u003c\/p\u003e","brand":"Featherheart Books","offers":[{"title":"Default Title","offer_id":48439603626208,"sku":"1787137961","price":7380.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9781787137967.jpg?v=1765967062"},{"product_id":"the-book-of-chai","title":"The Book Of Chai","description":"\u003cp\u003eThis book is a celebration of chai, the healthy Ayurvedic drink that is not only woven into the fabric of life in India, but now rapidly growing in popularity and enjoyed across the world. \u003c\/p\u003e\u003cp\u003eThe Book of Chai presents 65 delicious recipes for chai, including recipes using chai and dishes to accompany chai. As well as explaining the health benefits and different techniques for making chai, this book contains chais for different seasons, times of day and moods. There are chais to wake you up, chais to soothe you after a stressful day and chais to help you sleep.\u003c\/p\u003e\u003cp\u003eThe Book of Chai also explores the fascinating history of the beverage and its role in Indian life and culture. Evocative 'chai stories' woven throughout bring to life the importance of this drink and the way it oils the wheels of Indian society.\u003c\/p\u003e","brand":"Featherheart Books","offers":[{"title":"Default Title","offer_id":48474981564640,"sku":"9781035402236","price":4520.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9781035402236.jpg?v=1766746753"},{"product_id":"padmas-all-american-tales-travels-and-recipes-from-taste-the-nation-and-beyond-a-cookbook","title":"Padma's All American: Tales, Travels, and Recipes from Taste the Nation and Beyond","description":"\u003cp\u003e“[Lakshmi] is the perfect person to help us understand how immigrants are changing the way Americans eat . . . . A spicy blend. . . . Delicious.” – The Wall Street Journal\u003c\/p\u003e\u003cp\u003eIn this very personal book—the result of seven years of traveling and tasting, listening and observing for her award-winning Hulu show Taste the Nation—Padma Lakshmi compiles more than 100 recipes from the immigrant and Indigenous communities she visits, as well as many from her own family, showing us what really comprises American cuisine.\u003c\/p\u003e\u003cp\u003eRecipes include:\u003c\/p\u003e\u003cp\u003e• Plum Chaat • Tomato Egg Drop Soup • Yogurt Tahdig • Pasta all’Amatriciana\u003cbr\u003e• Jollof Rice • Saag and Grits • Shoyu Poke • Pad Thai Fish • Jerk Chicken\u003cbr\u003e• Amazonian Tamales • Biracial Latkes • Vegetable Pakori • Coconut Rice • Banana Lumpia • Strawberry-Cardamom and Cream Cake • Masala Chai •\u003c\/p\u003e\u003cp\u003ePadma’s All American is filled with mouth-watering recipes, adapted here for the home cook—along with profiles and stories from the people who inspired the dishes. It is a joyful book—a love letter to the people who create and evolve American cuisine every day and a road map to the foods that give America its vibrant palate, from one of our most essential culinarians.\u003c\/p\u003e","brand":"Featherheart Books","offers":[{"title":"Default Title","offer_id":48523588141280,"sku":"0593535324","price":5980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9780593535325.jpg?v=1767922669"},{"product_id":"bethlehem-a-celebration-of-palestinian-food","title":"Bethlehem: A Celebration of Palestinian Food","description":"\u003cp\u003eA BEST COOKBOOK OF THE YEAR: Los Angeles Times\u003c\/p\u003e\u003cp\u003eBethlehem is a celebration of Palestinian food and culture from one of the area’s most dynamic chefs and a portrait of one of the most storied cities in the world.   \u003c\/p\u003e\u003cp\u003eFranco-Palestinian chef Fadi Kattan celebrates the hidden parts of Bethlehem, his home, conjuring the colors and smells of its market and spice shops and introducing readers to the local farmers and artisans with whom he works to find the perfect ingredients and shares his love of culinary experimentation. Fadi’s inspiration comes from these food artisans, who grow the grapes, mill the wheat, make the olive oil, and most importantly, pass down the generational food knowledge.  \u003c\/p\u003e\u003cp\u003eHis loving profiles of these people are accompanied by his own recipes, some passed down, some from his restaurants in Bethlehem and London. Learn to stuff grape leaves with Nabulsi cheese, slow roast lamb seasoned with fenugreek and cardamom, roll labaneh in nigella seeds, and make Mouhalabieh, a milky pudding scented with mastic and pistachios. Bright and bold flavors and the stories of their origins await readers in Bethlehem.  \u003c\/p\u003e\u003cp\u003eAmidst growing chaos and strife, these stories, recipes, and the legacy of this ancient city, Bethlehem, endure.\u003c\/p\u003e","brand":"Featherheart Books","offers":[{"title":"Default Title","offer_id":48523588632800,"sku":"1958417289","price":5890.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9781958417287.jpg?v=1767922671"},{"product_id":"the-anthony-bourdain-reader","title":"The Anthony Bourdain Reader","description":"\u003cp\u003eThe definitive, career-spanning collection of writing from Anthony Bourdain, assembled for the first time in book form, with an Introduction by Patrick Radden Keefe.\u003c\/p\u003e\n\u003cp\u003eAnthony Bourdain represented many things to many people—and he had many sides. But no part of his identity was more important to him than that of a writer; it was one of the central ways he saw himself. Revealing Anthony Bourdain’s observant, curious, and hungry mind, The Anthony Bourdain Reader is a collection of Bourdain’s best writing and touches on his many pursuits and passions, from restaurant life to family life to the “low life,” from TV to travel through places like Vietnam, Buenos Aires, Paris, and Shanghai.\u003c\/p\u003e\n\u003cp\u003eWith pointed opinions on the specific use of brioche buns, the devastation of Western foreign policy, and the pain and pleasure of hot pot, this new collection encapsulates the unique brilliance of a once-in-a-generation mind and one of our most distinctive writers. After Bourdain’s years of traveling the globe in search of the very best of cuisine and culture, The Anthony Bourdain Reader is a testament to the enduring and singular voice he crafted, with eclectic and curated chapters, including visceral graphic novel excerpts, some of his most well-loved recipes, and never-before-published pieces.\u003c\/p\u003e\n\u003cp\u003eEdited by Bourdain’s longtime agent and friend Kimberly Witherspoon, and with a new Introduction by Patrick Radden Keefe, this is an essential reader for any Bourdain fan as well as a vivid and moving recollection of his life and legacy.\u003c\/p\u003e","brand":"Featherheart Books","offers":[{"title":"Default Title","offer_id":48530347294944,"sku":"0062863959","price":5940.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9780062863959.jpg?v=1768110332"},{"product_id":"all-consuming-why-we-eat-the-way-we-eat-now","title":"All Consuming: Why We Eat the Way We Eat Now","description":"\u003cp\u003eHype restaurants. Allrecipes. The Great British Bake Off. Food dominates our every waking minute. In this dazzling cultural history, acclaimed food writer Ruby Tandoh traces the story of how—and why—we’ve all became foodies.\u003c\/p\u003e\u003cp\u003e“Who isn’t a food person these days? … Foodie-ism has become more than just a subculture, it is the culture.”\u003c\/p\u003e\u003cp\u003eHow, in the space of a few decades, has food gone from “fact of life” to “national past time”; something to be thought about—and talked about—24\/7?\u003c\/p\u003e\u003cp\u003eIn this startlingly original, deeply irreverent cultural history, Ruby Tandoh traces how our culinary tastes have been transformed; how they’ve been pulled into supermarket aisles and seduced by Michelin stars, transfixed by Top Chefs and shaped by fads. All Consuming is a deep dive into the social, economic, cultural, legislative, and demographic forces that have reshaped our relationship with food.\u003c\/p\u003e\u003cp\u003eFrom the rise of the food writer to the dream of the modern dinner party; from the unlikely adoption of bubble tea to the advent of the TikTok restaurant critic, in these essays, Tandoh questions how our tastes have been shaped—and how much they are, in fact, our own.\u003c\/p\u003e","brand":"Featherheart Books","offers":[{"title":"Default Title","offer_id":48530347589856,"sku":"9798217207862","price":3990.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9798217207862.jpg?v=1768110333"},{"product_id":"the-book-of-tea","title":"The Book of Tea","description":"\u003cp\u003eDesigned to appeal to the book lover, the Macmillan Collector's Library is a series of beautifully bound pocket-sized gift editions of much loved classic titles. Bound in real cloth, printed on high quality paper, and featuring ribbon markers and gilt edges, Macmillan Collector's Library are books to love and treasure.\u003c\/p\u003e\u003cp\u003eThe Book of Tea describes all aspects of the Japanese tea ceremony and explains how its rituals blend seamlessly with traditional Japanese life.\u003c\/p\u003e\u003cp\u003eThis short book, written in English by a Japanese scholar and artist, was first published in 1906 at a time when Japan was opening up to Western Culture. In response to that, Okakura Kakuzo set out to explain the beauty and simplicity of Japanese daily life which was greatly inspired by teaism. He describes in detail the different aspects of the tea ceremony, how it was founded, the role of the tea masters, the architecture of the tea-room and the stages of making and serving the tea. He then goes on to explain the connection between Taoism and Zennism with tea and he also writes chapters on art appreciation and the art of flower arranging.\u003c\/p\u003e\u003cp\u003eThis edition has an introduction by Anna Sherman and delightful illustrations by Sayuri Romei.\u003c\/p\u003e","brand":"Featherheart Books","offers":[{"title":"Default Title","offer_id":48570650820832,"sku":"9781529021066","price":2850.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9781529021066.jpg?v=1768968556"},{"product_id":"foreign-fruit-a-personal-history-of-the-orange","title":"Foreign Fruit: A Personal History of the Orange","description":"\u003cp\u003e“A sharp-sweet memoir of change, identity and hybridity. I loved it.”―Katherine May, author of Wintering\u003c\/p\u003e\u003cp\u003ePer person, oranges are the most consumed fruit in the world. Across the world, no matter how remote or cold or incongruous a climate is, oranges will be there.\u003c\/p\u003e\u003cp\u003eWhat stories could I unravel from the orange's long ribboning peel? What new meanings could I find in its variousness, as it moves from east to west and from familiar to foreign?\u003c\/p\u003e\u003cp\u003eWhat begins as a curiosity into the origins of the orange soon becomes a far-reaching odyssey of citrus for Katie Goh. Katie follows the complicated history of the orange from east-to-west and west-to-east, from a luxury item of European kings and Chinese emperors, to a modest fruit people take for granted. This investigation parallels Katie’s powerful search into her own heritage. Growing up queer in a Chinese-Malaysian-Irish household in the north of Ireland, Katie felt herself at odds with the culture and politics around her. As a teenager, Katie visits her ancestral home in Longyan, China, with her family to better understand her roots, but doesn’t find the easy, digestible answers she hoped for.\u003c\/p\u003e\u003cp\u003eIn her mid-twenties, when her grandmother falls ill, she ventures again to the land of her ancestors, Malaysia, where more questions of self and belonging are raised. In her travels and reflections, she navigates histories that she wants to understand, but has never truly felt a part of. Like the story of the orange, Katie finds that simple and extractable explanations―even about a seemingly simple fruit―are impossible. The story that unfolds is Katie’s incredible endeavor to flesh out these contradictions, to unpeel the layers of personhood; a reflection on identity through the cipher of the orange. Along the way, the orange becomes so much more than just a fruit―it emerges as a symbol, a metaphor, and a guide. Foreign Fruit: A Personal History of the Orange is a searching, wide-ranging, seamless weaving of storytelling with research and a meditative, deeply moving encounter with the orange and the self.\u003c\/p\u003e","brand":"Featherheart Books","offers":[{"title":"Default Title","offer_id":48588440207584,"sku":"196310823X","price":4190.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9781963108231.jpg?v=1769234816"},{"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":"Featherheart Books","offers":[{"title":"Default Title","offer_id":48588443189472,"sku":"1324020997","price":5140.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9781324020998.jpg?v=1769234833"},{"product_id":"kin-caribbean-recipes-for-the-modern-kitchen","title":"Kin: Caribbean Recipes for the Modern Kitchen","description":"\u003cp\u003eA passionate debut cookbook celebrates Caribbean food, its legacy preserved―and, ultimately, transformed―by the kinship of those who share food.\u003c\/p\u003e\u003cp\u003eAs the daughter of Jamaican immigrants, Marie Mitchell cooks to understand and celebrate recipes that have been passed down from generation to generation. In Kin, her hotly anticipated debut cookbook, she shares dishes from the Caribbean and its diaspora. Accompanied by gorgeous photographs, many shot in the Caribbean, the book’s 80 recipes blend influences from South Asia, Africa, and Latin America in crispy Saltfish Fritters, Honey Jerk Wings with Fluffy Cassava Fries and Hot Pepper Sauce, garlicky Mojo Roast Pork, Sweet Tangy Coleslaw, and Creamy Tomato Curry. Her breads, desserts, and drinks evoke the islands and are stunningly easy: coconut bread buns, a Ginger Drizzle cake, Summer Rum Punch. Marie’s food is subtle and playful, layering different notes and spices carefully to create delicate, rewarding flavors perfect for home cooks.\u003c\/p\u003e\u003cp\u003efull color photographs, illustrations, and chapter openers throughout\u003c\/p\u003e","brand":"Featherheart Books","offers":[{"title":"Default Title","offer_id":48588445384928,"sku":"1324089210","price":5200.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9781324089216.jpg?v=1769234848"},{"product_id":"wild-figs-and-fennel-a-year-in-an-italian-kitchen","title":"Wild Figs and Fennel: A Year in an Italian Kitchen","description":"\u003cp\u003eIndulge in a year of Italian culinary bliss. Wild Figs \u0026amp; Fennel is not just a collection of seasonal recipes; it's a passport to the Mediterranean, a charming journey into the ease and pleasure that defines Italian life. Chef and food writer Letitia Clark brings together simple Italian flavours and lighter, modern interpretations with an aim to put the best of each seasons ingredients at centre stage.  \u003c\/p\u003e\n\u003cp\u003eFrom refreshing summer salads to steaming bowls of wintery pasta, you'll find classics such as Sausage Lasagne with Ricotta, Pecorino and Fennel and Orange Blossom and Honey Amaretti alongside more creative combinations of Lemon Ricotta Souffle Pancakes, Pumpkin Gnocchi Fried in Sage Butter and Ricotta, Lemon and Herb-Stuffed Courgette Flowers. The occasional addition of meat and fish enhances rather than dominates, making these dishes fit seamlessly into a modern way of eating.  \u003c\/p\u003e\n\u003cp\u003eWhether you're looking for a supper for one or cooking for a hungry crowd, Letitia's vibrant and accessible recipes will guide you through the year, drawing inspiration from Italy's beautiful seasonal produce along the way.\u003c\/p\u003e","brand":"Featherheart Books","offers":[{"title":"Default Title","offer_id":48728485757152,"sku":"1784886181","price":6980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9781784886189.jpg?v=1770122182"},{"product_id":"having-people-over-a-modern-guide-to-planning-throwing-and-attending-every-type-of-party","title":"Having People Over","description":"\u003cp\u003eBecome the perfect host and learn how to foster community as an adult with this modern guide to hosting every type of gathering.\u003c\/p\u003e\n\u003cp\u003eIn a world that often feels disconnected and transactional, there's nothing more radically hospitable than welcoming people into your space, your table, and your life.\u003c\/p\u003e\n\u003cp\u003eIn this accessible, inviting book on hosting and entertaining, author, CEO, and internet big sister Chelsea Fagan guides readers on creating moments worth staying in for. From designing the right space, to crafting a menu that won’t keep you in the kitchen all night, to revitalizing the lost art of cultivating grown-up communities, this book will make you the perfect host at every budget. Having People Over includes guides for:\u003c\/p\u003e\n\u003cp\u003e• Curating a space optimized for entertaining, so people can drop by without it sending you into a tailspin.\u003cbr\u003e• A brief history of the cocktail hour—and its imagined future—including recipes with and without spirits.\u003cbr\u003e• The 101 tutorial for all things dinner parties: inviting guests, setting the table, planning a menu, creating a mood board, and actually enjoying the evening yourself.\u003cbr\u003e• Facilitating a (platonic) adult sleepover—and why you definitely should!\u003cbr\u003e• How to be good guest wherever you go, from when to show up, to what to bring, to what absolutely not to do.\u003c\/p\u003e\n\u003cp\u003eWith chic, stylized photography and charming, illustrative line drawings throughout—providing everything from sample tablescapes to charcuterie board maps—and plenty of actual recipes for your next gathering, Having People Over will transform your relationship to entertaining, one apéritif at a time.\u003c\/p\u003e","brand":"Featherheart Books","offers":[{"title":"Default Title","offer_id":48728518754528,"sku":"0593836863","price":4430.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9780593836866.jpg?v=1770122460"},{"product_id":"japanese-cooking-a-simple-art","title":"Japanese Cooking: A Simple Art","description":"\u003cp\u003eWhen it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.\u003c\/p\u003e\u003cp\u003eTwenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients and textures have been fused into dishes from a wide variety of other cuisines. What hasn’t changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words—and the dishes they help produce—are as fresh today as when they were first written.\u003c\/p\u003e\u003cp\u003eThe 25th Anniversary edition celebrates Tsuji’s classic work. Building on M. F. K. Fisher’s eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author’s son and Tsuji Culinary Institute Director, Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.\u003c\/p\u003e","brand":"Featherheart Books","offers":[{"title":"Default Title","offer_id":48867047866592,"sku":"1568363885","price":5580.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9781568363882.jpg?v=1772432551"},{"product_id":"chicano-eats-recipes-from-my-mexican-american-kitchen-a-bicultural-cookbook-for-mexican-american-cuisine","title":"Chicano Eats: Recipes from My Mexican-American Kitchen―A Bicultural Cookbook for Mexican-American Cuisine","description":"\u003cp\u003eThe creator of the popular Chicano Eats blog and winner of the Saveur Best New Voice People's Choice Award takes us on a delicious tour through the diverse flavors and foods of Chicano cuisine--Mexican food with an immigrant sensibility that weaves seamlessly between Mexican and American genres and cultures.\u003c\/p\u003e\u003cp\u003eEsteban Castillo grew up in Santa Ana, California, where more than three-quarters of the population is Latino. Because Mexican food was the foundation of his childhood, he was surprised to see recipes for dishes on popular food blogs that were anything but the traditional meals he grew up eating. He was inspired to create the blog, Chicano Eats, to showcase his love for design, cooking, and culture and provide a space for authentic Latino voices, recipes, and stories to be heard.\u003cbr\u003eBuilding on his blog, Chicano Eats is a bicultural and bilingual cookbook that includes 85 traditional and fusion Mexican recipes as gorgeous to look at as they are sublime to eat. Chicano cuisine is Mexican food made by Chicanos (Mexican Americans) that has been shaped by the communities in the U.S. where they grew up. It is Mexican food that bisects borders and uses a group of traditional ingredients--chiles, beans, tortillas, corn, and tomatillos--and techniques while boldly incorporating many exciting new twists, local ingredients, and influences from other cultures and regions in the United States. Chicano Eats is packed with easy, flavorful recipes such as:\u003cbr\u003e * Chicken con Chochoyotes  (Chicken and Corn Masa Dumplings)\u003cbr\u003e * Mac and Queso Fundido\u003cbr\u003e * Birria (Beef Stew with a Guajillo Chile Broth)\u003cbr\u003e * Toasted Coconut Horchata\u003cbr\u003e * Chorizo-Spiced Squash Tortas\u003cbr\u003e * Champurrado Chocolate Birthday Cake (Inspired by the Mexican drink made with milk and chocolate and thickened with corn masa)\u003cbr\u003e * Cherry Lime Chia Agua Fresca\u003c\/p\u003e\u003cp\u003eAccompanied by more than 100 bright, modern photographs, Chicano Eats is a melting pot of delicious and nostalgic recipes, a literal blending of cultures through food that offer a taste of home for Latinos and introduces familiar flavors and ingredients in a completely different and original way for Americans of all ethnic heritages.\u003c\/p\u003e","brand":"Featherheart Books","offers":[{"title":"Default Title","offer_id":48867054977248,"sku":"0062917374","price":4500.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9780062917379.jpg?v=1772432658"},{"product_id":"cook-korean-a-comic-book-with-recipes-a-cookbook","title":"Cook Korean!: A Comic Book with Recipes","description":"\u003cp\u003eNew York Times bestseller • A charming introduction to the basics of Korean cooking in graphic novel form, with 64 recipes, ingredient profiles, and more, presented through light-hearted comics.\u003cbr\u003e \u003cbr\u003eFun to look at and easy to use, this unique combination of cookbook and graphic novel is the ideal introduction to cooking Korean cuisine at home. Robin Ha’s colorful and humorous one-to three-page comics fully illustrate the steps and ingredients needed to bring more than sixty traditional (and some not-so-traditional) dishes to life.\u003c\/p\u003e\u003cp\u003eIn these playful but exact recipes, you’ll learn how to create everything from easy kimchi (mak kimchi) and soy garlic beef over rice (bulgogi dupbap) to seaweed rice rolls (gimbap) and beyond. Friendly and inviting, Cook Korean! is perfect for beginners and seasoned cooks alike.\u003c\/p\u003e\u003cp\u003eEach chapter includes personal anecdotes and cultural insights from Ha, providing an intimate entry point for those looking to try their hand at this cuisine.\u003c\/p\u003e","brand":"Featherheart Books","offers":[{"title":"Default Title","offer_id":48867055927520,"sku":"1607748878","price":3780.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9781607748878.jpg?v=1772432660"},{"product_id":"salt-fat-acid-heat-mastering-the-elements-of-good-cooking","title":"Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking","description":"\u003cp\u003eTransform how you prep, cook, and think about food with this visionary master class in cooking by Samin Nosrat that distills decades of professional experience into just four simple elements—from the woman declared “America’s next great cooking teacher” by Alice Waters.\u003c\/p\u003e\n\u003cp\u003eFeaturing more than 100 recipes from Samin and more than 150 illustrations from acclaimed illustrator Wendy MacNaughton!\u003c\/p\u003e\n\u003cp\u003eIn the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.\u003c\/p\u003e\n\u003cp\u003eEchoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.\u003c\/p\u003e\n\u003cp\u003eDestined to be a classic, Salt, Fat, Acid, Heat just might be the last cookbook you’ll ever need.\u003c\/p\u003e","brand":"Featherheart Books","offers":[{"title":"Default Title","offer_id":48934921208032,"sku":"1476753830","price":5250.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9781476753836.jpg?v=1773126615"},{"product_id":"tu-casa-mi-casa-mexican-recipes-for-the-home-cook","title":"Tu Casa Mi Casa: Mexican Recipes for the Home Cook","description":"\u003cp\u003eLearn authentic Mexican cooking from the internationally celebrated chef Enrique Olvera (featured in the Netflix documentary series Chef's Table) in his first home-cooking book\u003c\/p\u003e\n\u003cp\u003eEnrique Olvera is a leading talent on the gastronomic stage, reinventing the cuisine of his native Mexico to global acclaim - yet his true passion is Mexican home cooking.\u003c\/p\u003e\n\u003cp\u003eIn Tu Casa Mi Casa he shares 100 of the recipes close to his heart - the core collection of basic Mexican dishes - and encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico.\u003c\/p\u003e\n\u003cp\u003eThis book includes more than 100 sumptuous photographs of finished food and ingredients, including step-by-step photos to add ultimate clarity to the basics chapter.\u003c\/p\u003e\n\u003cp\u003eThese authentic home-cooked recipes are beloved throughout Mexico and beyond - a genuine taste of the country and its traditional cuisine.\u003c\/p\u003e\n\u003cp\u003ePeter Meehan, award-winning food writer, Los Angeles Times editor, former New York Times food critic, and co-founder of Lucky Peach has written the foreword.\u003c\/p\u003e","brand":"Featherheart Books","offers":[{"title":"Default Title","offer_id":49019064189152,"sku":"9780714878058","price":6200.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9780714878058.jpg?v=1773282812"},{"product_id":"kate-frida-a-novel-of-friendship-food-and-books-love-saffron-series","title":"Kate \u0026 Frida (Love \u0026 Saffron Series)","description":"\u003cp\u003eA companion to the instant national bestseller Love \u0026amp; Saffron, this bright and comforting novel follows the surprising friendship between two young women in 1990s Seattle and Paris, illuminating the power of books to change our lives.\u003c\/p\u003e\n\u003cp\u003eSometimes a book can change your life...\u003c\/p\u003e\n\u003cp\u003eTwenty-something Frida Rodriguez, daughter of Love \u0026amp; Saffron’s own Joan Bergstrom, comes to Paris in 1991, relishing the city’s butter-soaked cuisine and seeking her future as a war correspondent. But when she writes to a bookshop in Seattle, she receives more than just the book she requests. A friendship begins that will redefine the person she thought she wanted to become.\u003c\/p\u003e\n\u003cp\u003eSeattle bookseller Kate Fair is transformed by Frida’s free spirit, spurred to kiss her handsome coworker, to believe in herself as a writer, and to find beauty even in loss. Through the most tumultuous years of their young lives—personally and globally—Kate and Frida’s friendship sustains and nourishes them as they show each other how to overcome self-doubt and the necessity of embracing joy even through our darkest hours.\u003c\/p\u003e\n\u003cp\u003eA buoyant, mouth-watering oasis of a novel, Kate \u0026amp; Frida is a love letter to bookshops and booksellers, to the way stories shape how we perceive ourselves, to the passion we bring to life in our twenties, and to the last precious years before the internet changed everything.\u003c\/p\u003e","brand":"Featherheart Books","offers":[{"title":"Default Title","offer_id":51164562030816,"sku":"0593852400","price":2950.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9780593852408.jpg?v=1774358031"},{"product_id":"my-half-latinx-kitchen-half-recipes-half-stories-all-latin-american","title":"My (Half) Latinx Kitchen: Half Recipes, Half Stories, All Latin American *SIGNED COPY*","description":"\u003cp\u003e“Kiera Wright-Ruiz's My (Half) Latinx Kitchen is entirely singular: hilarious and poignant in its stories, precise and flavorful in its recipes, the book is a gem of memory and feeling for where you've been, where you're going, and how you find yourself in between.” -Bryan Washington, author of Family Meal and Memorial\u003c\/p\u003e\u003cp\u003eYou’re invited on this culinary journey of self-discovery as Kiera Wright-Ruiz connects to her Latinx roots with recipes and stories from the diaspora.\u003c\/p\u003e\u003cp\u003e“What are you?” is a dreaded question that has followed Kiera Wright-Ruiz around her entire life. She is half Latinx and half Asian, and her journey to understand her identity has been far from linear. Though she is a first-generation American, she didn’t grow up in a home where many traditions from her family’s home countries were passed down by her parents. Kiera’s childhood was complicated, and the role of caregiver was played by various people in her life: from her mom and dad to her grandparents and foster parents. Many of whom were from all different parts of Latin America, and each of them taught Kiera something about what it means to be Latinx through their food.\u003c\/p\u003e\u003cp\u003eThis cookbook is the story of Kiera’s journey to embrace her identity and all her cultures: Latinx, Asian, and American. It’s a celebration of Latin American food in all its vibrant, flavorful glory, and a love letter to the diaspora. From Ecuador to South Florida, Mexico to Cuba, the recipes in this book are as diverse and unique as the cultures themselves with dishes like:\u003c\/p\u003e\u003cp\u003e * Ecuadorian Seco de Pollo (one of the most beloved dishes from her father’s home country)\u003cbr\u003e * Three Salsas to Know Before You Die\u003cbr\u003e * Peruvian Ceviche with Leche de Tigre (her aunt’s iconic recipe)\u003cbr\u003e * Elote Taquitos\u003cbr\u003e * Pernil (a traditionally Puerto Rican dish that is now her family’s Thanksgiving main course)\u003cbr\u003e * Lomo Saltado\u003cbr\u003e * Tamarindo\u003cbr\u003e * Okonomiyaki Quesadillas\u003cbr\u003e * Pandan Coconut Flan\u003cbr\u003e * Mexican Hot Chocolate Cookies\u003c\/p\u003e\u003cp\u003eKiera also weaves in charming personal essays to accompany the recipes—from the story of how tamale soup helped bring her family together again after being separated in foster care, to their tradition of bringing visiting relatives from Mexico to what she considers the most American place: Medieval Times.\u003c\/p\u003e\u003cp\u003eThis one-of-a-kind cookbook featuring 100 inventive recipes shows how being half can ultimately lead to being whole. It will inspire you in the kitchen and expose you to a different kind of first-generation story, one that’s never been told before.\u003c\/p\u003e","brand":"Featherheart Books","offers":[{"title":"Default Title","offer_id":51264987988192,"sku":"9780063292536","price":5543.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9780063292536.jpg?v=1774850075"},{"product_id":"an-anarchy-of-chilies","title":"An Anarchy of Chilies","description":"\u003cp\u003eA reference book that introduces the nuances and versatility of 100 members the chili family in lively four-color illustrations, this volume presents everything the aspiring chef or gardener needs to help them harness the heat. \u003c\/p\u003e\u003cp\u003eWith more than 2,000 varieties, and a dizzying array of flavors, shapes, sizes, and colors, the riotous world of chili peppers has no laws and no limits, and a revolutionary power to transform our food and gardens. This essential kitchen companion profiles 100 versatile chili varieties, chosen to showcase their impressive range of shape, color, flavor, and heat, ranging from milder everyday favorites such as the jalapen~o, ancho, and bell pepper to exotic new superhots like the Dorset Naga and Carolina Reaper.\u003c\/p\u003e\u003cp\u003eOrganized by heat level on the infamous Scoville scale, An Anarchy of Chilies tells the story of each variety and offers advice on how to identify, grow, and prepare them. The striking illustrations, in a vivid graphic style inspired by the CMYK process and Mexican oilcloth prints, make this not only a go-to reference but also a beautiful art piece. \u003c\/p\u003e\u003cp\u003ec. 100 color illustrations\u003c\/p\u003e","brand":"Featherheart Books","offers":[{"title":"Default Title","offer_id":51285714239712,"sku":"050002183X","price":3890.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9780500021835.jpg?v=1774949172"},{"product_id":"cannon","title":"Cannon","description":"\u003cp\u003eWe arrive to wreckage―a restaurant smashed to rubble, with tables and chairs upended riotously. Under the swampy nighttime cover of a Montreal heat-wave, this is where we meet our protagonist, Cannon, dripping in little beads of regret sweat. She was supposed to be closing the restaurant for the night, but instead, well, she destroyed it. The mess feels a bit like a horror-scape―not unlike the horror films Cannon and her best friend, Trish, watch together. Cooking dinner and digging into deep cuts of Australian horror films on their scheduled weekly hangs has become the glue in their rote relationship. In high school, they were each other's lifeline―two queer second-generation Chinese nerds trapped in the suburbs. Now, on the uncool side of their twenties, the essentialness of one another feels harder to pin down.\u003c\/p\u003e\n\u003cp\u003eYet, when our stoic and unbendingly well-behaved Cannon finds herself―very uncharacteristically―surrounded by smashed plates, it is Trish who shows up to pull her the hell outta there.\u003c\/p\u003e\n\u003cp\u003eIn Cannon, Lee Lai’s much anticipated follow-up to the critically acclaimed and award-winning Stone Fruit, the full palette of a nervous breakdown is just a slice of what Lai has on offer. As Cannon’s shoulders bend under the weight of an aging Gung-gung and an avoidant mother, Lai’s sharp sense of humor and sensitive eye produce a story that will hit readers with a smash.\u003c\/p\u003e","brand":"Featherheart Books","offers":[{"title":"Default Title","offer_id":51344497213664,"sku":"1770468021","price":4560.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9781770468023.jpg?v=1775290012"},{"product_id":"nippon-viajero-cookbook-cooking-authentic-mexican-in-japan","title":"Nippon Viajero Cookbook: Cooking Authentic Mexican in Japan","description":"\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eInside \u003cem\u003eCooking Authentic Mexican in Japan\u003c\/em\u003e, you’ll find 50+ authentic Mexican recipes adapted for Japanese kitchens using locally available ingredients without compromising traditional flavors. Includes dishes such as mole, tamales, handmade tortillas, salsas, seasonal antojitos, desserts and more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThis Mexican cookbook for Japan includes a masa guide, an in-depth chile guide explaining the uses and nuances of different peppers, and a Mexican ingredients resource guide for Japan, making authentic Mexican cooking accessible to home cooks living in Japan. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis cookbook is for:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"wp-block-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eExpats and international residents in Japan\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003elooking to cook authentic Mexican food at home\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBilingual families\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ecooking across cultures\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChefs and food professionals\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einterested in Mexican cuisine beyond tex-mex\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJapanese food lovers\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ecurious about traditional Mexican cooking adapted to local ingredients\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eNo prior experience with Mexican cooking is required!\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"wp-block-heading\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVanessa Quintana is a Mexican American chef and cookbook author based in Japan. Since 2017, she has been sharing authentic Mexican food in Tokyo and beyond—adapting traditional recipes for Japanese kitchens while honoring their cultural origins.\u003c\/p\u003e\n\u003cp\u003eCurrently based in Hayama as a private chef, creating intimate dining and culinary experiences centered on connection and storytelling.\u003c\/p\u003e\n\u003cp\u003eShe has had the honor of catering for the Mexican Embassy in Japan and its formal guests, and has contributed to Tokyo’s growing Mexican food scene by offering a culturally grounded hub with a perspective beyond stereotypes.\u003c\/p\u003e","brand":"Featherheart Books","offers":[{"title":"Default Title","offer_id":51427591291104,"sku":null,"price":6000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/IMG_6790.jpg?v=1775910639"},{"product_id":"the-noma-guide-to-building-flavour-foundations-of-flavor","title":"The Noma Guide to Building Flavour (Foundations of Flavor)","description":"\u003cp\u003eFinally, the secret sauce of Noma is revealed—the long-anticipated follow-up to the bestselling The Noma Guide to Fermentation offers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavor-boosting condiments that professional and home cooks can now make and use to elevate every part of their cooking.\u003c\/p\u003e\u003cp\u003eNothing tastes like the food at Noma. Nothing is as delicious, as surprising, as unique. A big part of the reason why is found in the Noma pantry, the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. And now 150 of these components that define the inimitable taste of Noma—including roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blanc—are shared in The Noma Guide to Building Flavour. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma’s distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readers—whether professionals or avid home cooks—will find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs.\u003cbr\u003e \u003cbr\u003eIn conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma’s flavor palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavors that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, chefs and home cooks alike will discover new dimensions of flavor and expand their ideas of what food can be.\u003c\/p\u003e","brand":"Featherheart Books","offers":[{"title":"Default Title","offer_id":52148494401760,"sku":"1579657192","price":6850.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/4987\/2096\/files\/9781579657192.jpg?v=1777109023"}],"url":"https:\/\/featherheartbooks.com\/collections\/cookbooks.oembed?page=2","provider":"Featherheart Books","version":"1.0","type":"link"}