{"title":"Cookbooks","description":"","products":[{"product_id":"cookbook-knife-skills","title":"Cookbook: Knife Skills","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGood knife skills are key to feeling confident and comfortable in the kitchen. Chef Bill Collins teaches you how to wield cooking knives properly, so you can slice, peel, bone, and dice with ease. Illustrated step-by-step instructions show you how to cut and carve seafood, poultry, meats, and produce of all kinds. In addition to profiling the best uses for a variety of knife types, Collins includes tips for using other sharp kitchen tools like graters, vegetable peelers, and mandolins. Get ready to chop away!\u003c\/span\u003e","brand":"Workman","offers":[{"title":"Default Title","offer_id":35347941654695,"sku":"9781612123790","price":9.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0399\/8223\/5815\/files\/Workman-Cookbook-Knife-Skills.png?v=1739693023"},{"product_id":"lekue-baking-book","title":"Lekue Baking Book","description":"\u003cp\u003eDelicious and traditional baking recipes, made with modern bakeware. With this book we make baking more accessible to everyone who wishes to create the most delicious and incredible desserts. 19 recipes are included in the book, all made with natural ingredients, to enjoy with your family and friends. Have fun and enjoy baking with your family!\u003c\/p\u003e","brand":"Lekue","offers":[{"title":"Default Title","offer_id":35347963510951,"sku":"LKLIB00029","price":10.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0399\/8223\/5815\/files\/Lekue-Lekue-Baking-Book.jpg?v=1740306539"},{"product_id":"cookbook-hey-ho-lets-go-by-joshua-ploeg","title":"Cookbook: Hey, Ho, Let's Dough! by Joshua Ploeg","description":"\u003cdiv style=\"text-align: center;\"\u003e1! 2! 3! 40! Vegan Pizza Recipes Unrelated to the Ramones\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHey Ho Let’s Dough is a zany sendup of and tribute to the music of the Ramones and pizza culture in punk rock. New York artist Automne Zingg provides the delightful illustrations of musicians and celebrities eating things and doing stuff, Billings based chef and author Joshua Ploeg gets inspired to write vegan recipes based on the illustrations. It’s a fun and useful jumpoff to make inspired variations and ideas of your own!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBillings Montana chef Joshua Ploeg’s recipes wittily incorporate vaguely familiar lyrics and humor. Pizzas range from traditional marinara with vegetables and veggie sausage (Texas Chain Sauce Massacre) and white sauce specials (Carbonara Not Glue), to variations like Beet on the Brat, Havana Pizza Affair, Thyme Bomb. “Well, I’m Against It,” comments Johnny, but you’ll find a pineapple pizza recipe in here as well. Pizza is deconstructed, reconstructed, and, like the best bands, turns into something far better than the sum of its parts. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJoshua Ploeg is a chef, musician, and author who has lived around the West and currently resides in Billings, Montana. He spent the last 20 years traveling around North America and Europe making vegan food for dinner parties, pop ups, and various other events. He is the author of at least a dozen cookbooks and a number of zines. Joshua has played in several obnoxious punk rock and noise bands and currently does a folk and historical project integrated with food and events. He operates a local farmers market stand and soon will probably open a casual joint in Billings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"description\" itemprop=\"description\"\u003e\u003c\/div\u003e","brand":"Zest Billings, LLC","offers":[{"title":"Default Title","offer_id":42695167279341,"sku":"","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0399\/8223\/5815\/files\/Zest-Billings-LLC-Cookbook-Hey-Ho-Lets-Dough-by-Joshua-Ploeg.jpg?v=1740316702"},{"product_id":"cookbook-the-food-of-sichuan-by-fuschia-dunlop","title":"Cookbook: The Food of Sichuan by Fuschia Dunlop","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhether you're new to Sichuan cooking or have been at it for years, this is the one cookbook you cannot do without. Newbies will find a thorough introduction to ingredients and dozens of classic Sichuan recipes, while experienced cooks will be thrilled to discover recipes that delve deep and wide into all corners of the province and the history of the cuisine.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEven if you have the first edition of this book, entitled\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eThe Land of Plenty\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eand published in the U.S. in 2001, you'll want to add this one, as it has been thoroughly updated and expanded. Fuchsia Dunlop, the British chef and author of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eThe Food of Sichuan\u003c\/em\u003e, is universally acclaimed as the foremost writer on Mainland Chinese cuisine in the English language, and this is the book that started it all. She wrote it in the late 1990s, after being the first foreigner to study at the Sichuan Higher Institute of Cuisine, which trains many of the country's top chefs. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSince then, China has changed at breakneck speed, as has its food, and this edition reflects that evolution as well as Dunlop's own growing expertise. All the original recipes have been retested and tweaked and there are more than 70 new recipes. Perhaps our favorite new addition is\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003ethe two pages toward the back devoted to Sauces and Dips. For those who already cook Sichuan food, this is a great shortcut and handy guide to flavoring cold dishes and small plates with Sichuan's iconic flavor combinations. \u003c\/span\u003e\u003c\/p\u003e","brand":"WW Norton","offers":[{"title":"Default Title","offer_id":43064550064365,"sku":"","price":39.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0399\/8223\/5815\/files\/WW-Norton-Cookbook-The-Food-of-Sichuan-by-Fuschia-Dunlop.png?v=1740319879"},{"product_id":"cookbook-the-wok-by-j-kenji-lopez-alt","title":"Cookbook: The Wok by J. Kenji Lopez-Alt","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003e#1\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNew York Times\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eBestseller • #1\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eWashington Post\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eBestseller • One of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eTime's\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e10 Most Anticipated Cookbooks of 2022\u003cbr\u003e\u003cbr\u003eFrom J. Kenji López-Alt, the author of the best-selling cookbook\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Food Lab\u003c\/em\u003e: the definitive guide to the science and technique of cooking in a wok.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003cp\u003eJ. Kenji López-Alt’s debut cookbook,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Food Lab\u003c\/em\u003e, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok.\u003c\/p\u003e\n\u003cp\u003eWhether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ewok hei\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eat home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes.\u003c\/p\u003e\n\u003cp\u003eFeaturing more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Wok\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eprovides endless ideas for brightening up dinner.\u003c\/p\u003e","brand":"WW Norton","offers":[{"title":"Default Title","offer_id":43064553406701,"sku":"","price":49.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0399\/8223\/5815\/files\/WW-Norton-Cookbook-The-Wok-by-J_-Kenji-Lopez-Alt.webp?v=1740319881"}],"url":"https:\/\/popovermt.com\/collections\/cookbooks.oembed","provider":"Popover Kitchen Supply, formerly Zest","version":"1.0","type":"link"}