{"title":"Cookbooks","description":"\u003cp\u003e\u003ca href=\"https:\/\/omoionline.sbs\/collections\/books-magazines\" title=\"Books \u0026amp; Magazines at OMOI\"\u003eBack to all Books \u0026amp; Magazines\u003c\/a\u003e\u003c\/p\u003e","products":[{"product_id":"kalayas-southern-thai-kitchen-a-cookbook","title":"Kalaya's Southern Thai Kitchen: A Cookbook","description":"\u003cp\u003eBring the bold, spicy, beautiful world of Southern Thai cooking to your kitchen through recipes and stories from the James Beard Award–winning chef of Kalaya, in Philadelphia.\u003c\/p\u003e\n\u003cp\u003eGrowing up in the tropical region of Southern Thailand, Nok Suntaranon helped her mother pound the fresh curry pastes she would sell at their local market. But decades later, after making a life in the United States, she returned home and saw that the food had become watered-down—sweeter and more geared toward a tourist’s palate. Her life mission became clear: to preserve the flavors of Southern Thai food as she remembers them and to show American home cooks how delicious, intricately flavored, and doable Thai cooking is.\u003c\/p\u003e\n\u003cp\u003eThis is the cuisine of her homeland, both balanced and fiery, rustic or refined. From peppery fish sauce-garlic Hat Yai fried chicken to an extra-fresh, extra-herbal green curry to a celebratory turmeric sticky rice with savory coconut shrimp topping, this is Thai food as you’ve probably never seen it.\u003c\/p\u003e\n\u003cp\u003eWith easy-to-follow instructions, beginner-friendly tips, suggested recipe pairings, and stunning on-location photography, \u003cem\u003eKalaya’s Southern Thai Kitchen\u003c\/em\u003e allows all cooks to bring a piece of Thailand into their kitchens.\u003c\/p\u003e\n\u003cp\u003e288 pages. Hardcover.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":66728852947248,"sku":"18685","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0415\/9941\/files\/book-kalayas-southern-thai-kitche.jpg?v=1778164469"},{"product_id":"start-here-instructions-for-becoming-a-better-cook","title":"Start Here: Instructions for Becoming a Better Cook","description":"\u003cp\u003eChange the way you think about cooking! In this epic guide to better eating, the chef, recipe developer, and video producer Sohla El-Waylly reimagines what a cookbook can be, teaching home cooks of all skill levels how cooking really works.\u003c\/p\u003e\n\u003cp\u003eA practical, information-packed, and transformative guide to becoming a better cook and conquering the kitchen, Start Here is a must-have master class in leveling up your cooking.\u003c\/p\u003e\n\u003cp\u003eAcross a dozen technique-themed chapters—from “Temperature Management 101” and “Break it Down \u0026amp; Get Saucy” to “Go to Brown Town,” “All About Butter,” and “Getting to Know Dough”—Sohla El-Waylly explains the hows and whys of cooking, introducing the fundamental skills that you need to become a more intuitive, inventive cook.\u003c\/p\u003e\n\u003cp\u003eA one-stop resource, regardless of what you’re hungry for, Start Here gives equal weight to savory and sweet dishes, with more than two hundred mouthwatering recipes, including:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCrispy-Skinned Salmon with Radishes \u0026amp; Nuoc Cham\u003c\/li\u003e\n\u003cli\u003eCharred Lemon Risotto\u003c\/li\u003e\n\u003cli\u003eChilled Green Tahini Soba\u003c\/li\u003e\n\u003cli\u003eLemon, Pecorino \u0026amp; Potato Pizza\u003c\/li\u003e\n\u003cli\u003eFruity-Doodle Cookies\u003c\/li\u003e\n\u003cli\u003eMasa \u0026amp; Buttermilk Tres Leches\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePacked with practical advice and scientific background, and an almost endless assortment of recipe variations, along with tips, guidance, and how-tos, Start Here is culinary school—without the student loans.\u003c\/p\u003e\n\u003cp\u003eHardcover. 656 pages.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eAbout the Author\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSohla El-Waylly is a culinary creator, writer, video producer, and community advocate who has been featured in The New York Times and Bon Appétit and on Food52 and Serious Eats. Her on-camera credits include starring in HBO Max’s The Big Brunch and The History Channel’s Ancient Recipes with Sohla. She studied at the Culinary Institute of America in Hyde Park before training at various New York City restaurants such as Del Posto, Atera, and Battersby. A TIME100 Next honoree, she lives in the East Village with her husband, two dogs, and cat.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":66728905965872,"sku":"23591","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0415\/9941\/files\/Start-Here-Instructions-for-Becoming-a-Better-Cook-1.jpg?v=1778083162"},{"product_id":"rintaro","title":"Rintaro","description":"\u003cp\u003eRINTARO, the debut cookbook from one of San Francisco’s most acclaimed restaurants, translates the experience of a Tokyo izakaya to the home kitchen.\u003c\/p\u003e\n\u003cp\u003eCrowd-pleasing foods like curry rice, tonkatsu, and yakitori, eaten most often at lunch counters and in home kitchens, live alongside sashimi, fresh bamboo shoots, and other dishes that are usually considered part of a more elevated Japanese cooking tradition.\u003c\/p\u003e\n\u003cp\u003eThrough clear instruction, abundant photography, and utterly delicious recipes, RINTARO demystifies Japanese food for home cooks with over 70 recipes for rice, simmered dishes, homemade udon, and grilled foods. RINTARO shows a cross section of Japanese food that isn’t usually shown in American cookbooks. The book showcases exciting but simple food that tastes both like Japan and California—not fusion food—but the food that you’d expect if the Bay Area were a region of Japan.\u003c\/p\u003e\n\u003cp\u003eWith gorgeous photography and special design and production touches, this is a book that will live in the kitchen as well as on the coffee table.\u003c\/p\u003e\n\u003cp\u003eHardcover. 304 pages.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eAbout the Author\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSylvan Mishima Brackett is the chef\/owner of Rintaro in San Francisco, which was named one of Bon Appétit’s Top 10 New Restaurants six months after opening in 2015. Sylvan was born in Kyoto and raised in Northern California. He is the former creative director at Chez Panisse, and trained at Soba Ro in Saitama, and at a Ryotei in Aoyama, Tokyo.\u003c\/p\u003e\n\u003cp\u003eJessica Battilana is a food writer, recipe developer, and author of Repertoire: All the Recipes You Need (Little Brown, 2018) and the co-author of over 6 cookbooks.\u003c\/p\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":66825412935984,"sku":"20230","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0415\/9941\/files\/Rintaro-1.jpg?v=1779135425"},{"product_id":"cooking-for-the-culture","title":"Cooking for the Culture","description":"\u003cp\u003eAn intimate celebration of New Orleans food and its Black culture from a born-and-raised local chef.\u003c\/p\u003e\n\u003cp\u003eToya Boudy’s father grew up in the Magnolia projects of New Orleans; her mother shared a tight space with five siblings uptown. They worked hard, rotated shifts, and found time to make meals from scratch for the family. In Cooking for the Culture, Boudy shares these recipes, many of which are deeply rooted in the proud Black traditions that shaped her hometown. Driving the cookbook are her personal stories: from struggling in school to having a baby at sixteen, from her growing confidence in the kitchen to her appearances on Food Network. The cookbook opens with Sweet Cream Farina, prepared at the crack of dawn for girls in freshly ironed clothes—being neat and pressed was important. Boudy recounts making cookies from her commodity box peanut butter; explains the know-how behind Smothered Chicken, Jambalaya, and Red Gravy; and shares her original television competition recipes. The result is a deeply personal and unique cookbook.\u003c\/p\u003e\n\u003cp\u003eHardcover. 240 pages.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eAbout the Author\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eChef Toya Boudy is a New Orleans local and the author of Cooking for the Culture. She was crowned Best Home Cook by Hallmark’s Home \u0026amp; Family Channel in 2017, and she has appeared on Today, TLC, CBS, and the Food Network.\u003c\/p\u003e","brand":"W.W. Norton","offers":[{"title":"Default Title","offer_id":67813785370928,"sku":"24608","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0415\/9941\/files\/Cooking-for-the-Culture-1.jpg?v=1789758787"}],"url":"https:\/\/omoionline.sbs\/collections\/cookbooks.oembed","provider":"Omoi Life Goods","version":"1.0","type":"link"}