{"title":"Cooking","description":"","products":[{"product_id":"africali-recipes-from-my-jikoni-a-cookbook","title":"Africali: Recipes from My Jikoni (a Cookbook)","description":"\u003cp\u003e\u003cstrong\u003eTurn readily available ingredients and pantry staples into easy yet flavorful weeknight meals and dinner party dishes that celebrate a unique fusion of Nigerian, Kenyan, and Californian cuisines. From jollof rice and Swahili chicken biriyani to spice blends and peri-peri recipes, discover the best of African flavors and Cali flair—without ever leaving your kitchen.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKiano Moju was born to a Kenyan mother and a Nigerian father and raised in California. While she spent her summer breaks in Kenya, her home in the states during the school year held African house parties where Nigerian jollof rice, moin moin (steamed bean cakes), roasted chicken legs, and plantains were a common part of life. On weekends and special occasions, they would make Kenyan dishes like samosas, sauteed collard greens, barbecued meat, and other favorites from her childhood including Ethiopian and Eritrean recipes. As Kiano says, “Californian cuisine embraces the flavors of its immigrant communities while celebrating the state’s agriculture and the flavors of fresh produce,” and that’s the concept behind her cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAfriCali\u003c\/em\u003e is not a traditional cookbook, but rather one inspired by the delicious meals Kiano has experienced in life. The recipes are unfussy but dedicated to flavor including:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePeri Peri Butter\u003c\/li\u003e\n\u003cli\u003eHerby Harissa\u003c\/li\u003e\n\u003cli\u003eLentil Nuggets\u003c\/li\u003e\n\u003cli\u003eCherry Tomato Kachumbari\u003c\/li\u003e\n\u003cli\u003eKijani Seafood Pilau\u003c\/li\u003e\n\u003cli\u003eChicken and Okra Wet Fry\u003c\/li\u003e\n\u003cli\u003eBerbere Braised Short Ribs\u003c\/li\u003e\n\u003cli\u003eCoconut and Cardamom Mandazi\u003c\/li\u003e\n\u003cli\u003eGarlic Butter Chapos\u003c\/li\u003e\n\u003cli\u003ePili Pili Pineapple Margarita\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe gorgeous food photography as well as photos from the author’s travels in Africa make this a cookbook like no other. Dive in and enjoy the delicious, unique meals that the whole family will love.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42709237301317,"sku":"9781668002131","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/71yuzU0MizL._SL1500.jpg?v=1746056469"},{"product_id":"africana-more-than-100-recipes-and-flavors-inspired-by-a-rich-continent","title":"Africana: More than 100 Recipes and Flavors Inspired by a Rich Continent","description":"\u003cp\u003e\u003cstrong\u003eA culinary adventure and celebration of African cooking and cultural diversity, from a pioneering West African food writer, television personality, and cooking teacher.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFood writer and cook Lerato Umah-Shaylor's magnificent cookbook is a delicious eating tour of the African continent, introducing vibrant and varied cuisines that are rich in flavor, diverse in culture, and steeped in tradition.\u003c\/p\u003e\n\u003cp\u003eLerato adds her own modern twist and inventive style to traditional African dishes that have been passed down and enjoyed for generations, and combines these recipes with personal stories of Africa infused with her delectable sense of adventure.\u003c\/p\u003e\n\u003cp\u003eWith \u003cem\u003eAfricana, \u003c\/em\u003ehome cooks can learn how to create some of the most iconic African dishes, from Nigeria to Madagascar and Morocco to South Africa. Here are more than 100 recipes to delight and inspire, such as Spice Island Coconut Fish Curry, Harissa Leg of Lamb with Hibiscus, Senegalese Yassa, Tunisian Tagine, South African Malva Pudding, and the secret to the perfect Jollof.\u003c\/p\u003e\n\u003cp\u003eA feast for the senses, bursting with flavor, and offering a sense of wanderlust, \u003cem\u003eAfricana \u003c\/em\u003ewill bring the magic of the continent to any kitchen.\u003c\/p\u003e\n\u003cp\u003eLerato Umah-Shaylor\u003cbr\u003ePublisher: Amistad\u003cbr\u003eMarch 2023\u003cbr\u003eEAN: 9780063277496\u003cbr\u003eISBN: 0063277492\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42710743089221,"sku":"485","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/818QT_pO4WL._SL1500.jpg?v=1746111778"},{"product_id":"afro-vegan-farm-fresh-african-caribbean-and-southern-flavors-remixed-a-cookbook","title":"Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed [A Cookbook]","description":"\u003cp\u003e\u003cb\u003eRenowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eNAMED ONE OF THE BEST VEGETARIAN COOKBOOKS OF ALL TIME BY \u003ci\u003eBON APPÉTIT\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eBlending African, Carribean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish \u003ci\u003eirio\u003c\/i\u003e, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African \u003ci\u003ezalook\u003c\/i\u003e dip. There's perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth.\u003c\/p\u003e\n\u003cp\u003eWith more than 100 modern and delicious dishes that draw on Terry's personal memories as well as the history of food that has traveled from the African continent, \u003ci\u003eAfro-Vegan\u003c\/i\u003e takes you on an international food journey. Accompanying the recipes are Terry's insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, \u003ci\u003eAfro-Vegan\u003c\/i\u003e's groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBryant Terry\u003cbr\u003ePublisher: Ten Speed Press\u003cbr\u003eApril 08 2014\u003cbr\u003eEAN: 9781607745310\u003cbr\u003eISBN: 1607745313\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42710740074565,"sku":"9781607745310","price":27.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/91fU6Iv-7EL._SL1500.jpg?v=1746111588"},{"product_id":"an-invitation-to-indian-cooking-50th-anniversary-edition-a-cookbook","title":"An Invitation to Indian Cooking: 50th Anniversary Edition: A Cookbook","description":"\u003cp\u003e\u003cb\u003eA beautiful fiftieth-anniversary edition of \u003ci\u003ethe\u003c\/i\u003e essential Indian cookbook--\"the final word on the subject\" (\u003ci\u003eThe New York Times\u003c\/i\u003e)--featuring a new introduction by the author and a new foreword by Yotam Ottolenghi\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eAn instant classic upon publication, this book teaches home cooks perfect renditions of dishes such as Mulligatawny Soup, Whole Wheat Samosas, and Chicken Biryani, alongside Green Beans with Mustard, Khitcherie Unda (scrambled eggs, Indian style), and Nargisi Kofta (large meatballs stuffed with hard-boiled eggs).\u003c\/p\u003e\n\u003cp\u003eThe \"queen of Indian cooking\" (\u003ci\u003eSaveur\u003c\/i\u003e), Madhur Jaffrey helped introduce generations of American home cooks to the foods of the subcontinent. In \u003ci\u003eAn Invitation to Indian Cooking\u003c\/i\u003e--widely considered one of the best cookbooks of all time and enshrined in the James Beard Foundation's Cookbook Hall of Fame--Jaffrey gives readers a sweeping survey of the rich culinary traditions of her home.\u003c\/p\u003e\n\u003cp\u003eLiving in London and homesick, she was prompted to re-create the dishes of her Delhi childhood. Jaffrey taught herself the art of Indian cuisine and, in this groundbreaking book, she shares those lessons with us all. Featuring more than 160 recipes, the book covers everything from appetizers, soups, vegetables, and meats to fish, chutneys, breads, desserts, and more.\u003c\/p\u003e\n\u003cp\u003eFrom recipes for formal occasions to the making of everyday staples such as dals, pickles, and relishes, Jaffrey's \"invitation\" has proved irresistible for generations of American home cooks.\u003c\/p\u003e\n\u003cp\u003eBeautifully redesigned--and with a new foreword by the author and a new introduction by superfan, Yotam Ottolenghi--and featuring Jaffrey's own illustrations, this anniversary edition celebrates \u003ci\u003eAn Invitation to Indian Cooking\u003c\/i\u003e's half a century as the go-to text on Indian cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMadhur Jaffrey\u003cbr\u003ePublisher: Knopf\u003cbr\u003eNovember 2023\u003cbr\u003eEAN: 9780593535684\u003cbr\u003eISBN: 0593535685\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42709198241861,"sku":"1319","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/81BrdApRlHL._SL1500.jpg?v=1746054107"},{"product_id":"arabiyya-recipes-from-the-life-of-an-arab-in-diaspora-a-cookbook","title":"Arabiyya: Recipes from the Life of an Arab in Diaspora [A Cookbook]","description":"\u003cp\u003e\u003cb\u003eIACP AWARD WINNER - A collection of 100+ bright, bold recipes influenced by the vibrant flavors and convivial culture of the Arab world, filled with moving personal essays on food, family, and identity and mixed with a pinch of California cool, from chef and activist Reem Assil\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\"This is what a cookbook should be: passion, politics, and personality are woven through the fabulous recipes.\"--Ruth Reichl, author of \u003ci\u003eSave Me the Plums\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eONE OF THE TEN BEST COOKBOOKS OF THE YEAR: \u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eFood \u0026amp; Wine, Los Angeles Times, Saveur, Epicurious\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eArabiyya\u003c\/i\u003e celebrates the alluring aromas and flavors of Arab food and the welcoming spirit with which they are shared. Written from her point of view as an Arab in diaspora, Reem takes readers on a journey through her Palestinian and Syrian roots, showing how her heritage has inspired her recipes for flatbreads, dips, snacks, platters to share, and more. With a section specializing in breads of the Arab bakery, plus recipes for favorites such as Salatet Fattoush, Falafel Mahshi, Mujaddarra, and Hummus Bil Awarma, \u003ci\u003eArabiyya\u003c\/i\u003e showcases the origins and evolution of Arab cuisine and opens up a whole new world of flavor.\u003c\/p\u003e\n\u003cp\u003eAlongside the tempting recipes, Reem shares stories of the power of Arab communities to turn hardship into brilliant, nourishing meals and any occasion into a celebratory feast. Reem then translates this spirit into her own work in California, creating restaurants that define hospitality at all levels. Yes, there are tender lamb dishes, piles of fresh breads, and perfectly cooked rice, but there is also food for thought about what it takes to create a more equitable society, where workers and people often at the margins are brought to the center. Reem's glorious dishes draw in readers and customers, but it is her infectious warmth that keeps them at the table.\u003c\/p\u003e\n\u003cp\u003eWith gorgeous photography, original artwork, and transporting writing, Reem helps readers better understand the Arab diaspora and its global influence on food and culture. She then invites everyone to sit at a table where all are welcome.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eReem Assil\u003cbr\u003ePublisher: Ten Speed Press\u003cbr\u003eApril 19 2022\u003cbr\u003eEAN: 9781984859075\u003cbr\u003eISBN: 1984859072\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42709156921413,"sku":"9781984859075","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/91gTQqPSMdL._SL1500.jpg?v=1746051391"},{"product_id":"banchan-60-korean-american-recipes-for-delicious-shareable-sides","title":"Banchan: 60 Korean American Recipes for Delicious, Shareable Sides","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eBanchan, the shared side dishes that accompany a Korean meal, are often the real stars of the table, and it's time we celebrate them. This first-of-its-kind cookbook showcases the wide world of banchan, from traditional staples to modern Korean American renditions, with 60 recipes from the kitchen of chef Caroline Choe.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eHighlighting this underrepresented aspect of Korean cuisine, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBanchan \u003c\/span\u003e\u003cspan\u003eoffers 60 mouthwatering recipes for classic and modern banchan dishes so home cooks everywhere can get in on the deliciousness. From namul (fresh vegetables) to buchimgae (pancakes), these tasty sides are proof that big flavor can be found in small bites: \u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eSmoky Gochujang Chicken Salad rounds out a delightful midweek lunch. \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003ePerfectly tender-on-the-inside, crisp-on-the-outside Hobakjeon (Zucchini Pancakes) are what dreams are made of. \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003ePa Muchim (Shaved Green Onion Salad) is a must-have with a Korean barbecue meal or an unexpected pizza topping. \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eAnd, of course, a favorite: Kimchi! Use Mom and Dad’s Kimchi, a favorite recipe passed down through Caroline’s family, to make Kimchi Mac \u0026amp; Cheese or Creamy Kimchi Bacon Dip for a crowd-pleasing party dish. \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003eWith tips on stocking a Korean American pantry and ideas for making banchan into a meal—add to a quiche, wrap in a kimbap, pile on a sandwich—\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBanchan\u003c\/span\u003e\u003cspan\u003e shares an ancient and beloved feature of Korean cooking that will make every meal sing.\u003cbr\u003e\u003cbr\u003eMODERN KOREAN COOKING: In addition to traditional recipes, the book showcases chef Caroline Choe's original renditions and modern applications of banchan, such as a grilled \"Kimcheese\" sandwich, Tomato Potato Miso Soup, Smoky Gochujang Chicken Salad, and Pa Muchim Pizza.\u003cbr\u003e\u003cbr\u003eDELICIOUS SHAREABLE RECIPES: These recipes are tasty and easy to make, written with the home cook in mind. Anyone can bring the essential banchan into their home kitchen!\u003cbr\u003e\u003cbr\u003eFIRST OF ITS KIND: The first U.S. cookbook covering this topic, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBanchan\u003c\/span\u003e\u003cspan\u003e elevates a beloved aspect of Korean cooking that deserves the spotlight for both its significance to the cuisine as well as its undeniable deliciousness.\u003cbr\u003e\u003cbr\u003eA CELEBRATION OF THE FIRST-GENERATION EXPERIENCE: In addition to a trove of new and old recipes, Caroline shares stories about her background and upbringing as a first-generation Korean American. Following in the footsteps of successful cookbook authors such as Eric Kim and Andrea Nguyen, Caroline joins a strong tradition of authors passionately sharing their experiences and the cuisines of their heritage with American readers.\u003cbr\u003e\u003cbr\u003ePerfect for: \u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eHome cooks of all skill levels interested in learning more about Korean American cooking \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eKorean food enthusiasts \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eFirst-generation cooks \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eShoppers who frequent H-Mart and other popular Asian markets \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eFans of \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eKorean American\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eMy Korea\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFirst Generation\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCrying in H Mart\u003c\/span\u003e\u003cspan\u003e, or \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eChili Crisp\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42709196898373,"sku":"9781797227115","price":27.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/81_qsgWEkgL._SL1500.jpg?v=1746054000"},{"product_id":"bangkok-recipes-and-stories-from-the-heart-of-thailand-a-cookbook","title":"Bangkok: Recipes and Stories from the Heart of Thailand [A Cookbook]","description":"\u003cp\u003e\u003cb\u003eFrom one of the most respected authorities on Thai cooking comes this beautiful and deeply personal ode to Bangkok, the top-ranked travel destination in the world.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWINNER OF THE ART OF EATING PRIZE\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eEvery year, more than 16 million visitors flock to Thailand's capital city, and leave transfixed by the vibrant culture and unforgettable food they encounter along the way. Thai cuisine is more popular today than ever, yet there is no book that chronicles the real food that Thai people eat every day--until now.\u003c\/p\u003e\n\u003cp\u003eIn \u003ci\u003eBangkok\u003c\/i\u003e, award-winning author Leela Punyaratabandhu offers 120 recipes that capture the true spirit of the city--from heirloom family dishes to restaurant classics to everyday street eats to modern cosmopolitan fare. 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The Bao family run four Chinese restaurants in Paris that bridge the gap between two cultures, and between traditional and modern cuisine—here they share their love of bao and other Chinese dishes, with recipes that span the eight culinary regions of China.\u003cbr\u003e\u003cbr\u003eThrough over 80 classic yet accessible and playful recipes, Céline Chung and her family push back against the stereotypes surrounding Chinese cooking and pay tribute to its diversity and regionality\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e. \u003c\/span\u003e\u003cspan\u003eExpect an explosion of flavor, with recipes for scallion pancakes, chile chicken salad, Chinese spring rolls, hot-and-sour soup, sweet-and-sour fish, cumin beef, Cantonese fried rice, and of course bao buns—that perfectly fluffy finger food that feeds a crowd and can be tailored with delicious sweet and savory fillings.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBao Family\u003c\/span\u003e\u003cspan\u003e is a bold celebration of Chinese food today, spanning meals all through the day. The key recipes all feature handy step-by-step instructions, and every dish is imbued with the love that Céline and her family have for their homeland of Wenzhou, from their home in Paris.\u003c\/span\u003e\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42709159247941,"sku":"9781623717421","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/71BfQwZxrCL._SL1500.jpg?v=1746722871"},{"product_id":"belly-full-exploring-caribbean-cuisine-through-11-fundamental-ingredients-and-over-100-recipes-a-cookbook","title":"Belly Full: Exploring Caribbean Cuisine through 11 Fundamental Ingredients and over 100 Recipes [A Cookbook]","description":"\u003cp\u003e\u003cb\u003eA delectable exploration of Caribbean cuisine through 105 recipes based on eleven staple ingredients, featuring powerful insights into the shared history of the diaspora and gorgeous photography.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\"Lesley's recipes inspire in the ways they approach, transcend, and unify cultural boundaries on page after delicious page.\"--Hawa Hassan, author of \u003ci\u003eIn Bibi's Kitchen\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eAcross the English-speaking Caribbean, \"me belly full\" can mean more than just a satisfied stomach, but a heart and soul that's full too. In \u003ci\u003eBelly Full\u003c\/i\u003e, food writer of Trinidadian descent Lesley Enston brings us into the overlapping histories of the Caribbean islands through their rich cultures and cuisines.\u003c\/p\u003e\n\u003cp\u003eEleven staple ingredients--beans, calabaza, cassava, chayote, coconut, cornmeal, okra, plantains, rice, salted cod, and scotch bonnet peppers--hold echoes of familiarity from one island to the next, and their widespread use comes in part from the harrowing impact of the Atlantic Slave Trade and colonialism. As Lesley delves into how history shaped each country and territory's cuisine, she shows us what we can learn from each island (such as Haiti, Jamaica, Puerto Rico, Trinidad \u0026amp; Tobago, and Cuba) and encourages us to celebrate the delicious differences.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eBelly Full \u003c\/i\u003eprovides basic knowledge on choosing, storing, and preparing these ingredients as well as a mix of traditional and creative adaptations to dishes. Recipes are mostly gluten-free and plant-based and include:\u003c\/p\u003e\n\u003cp\u003e- Cornmeal \u003cb\u003ePen Mayi \u003c\/b\u003efrom Haiti and \u003cb\u003eConkies \u003c\/b\u003efrom Barbados\u003cbr\u003e- Okra: \u003cb\u003eCallaloo\u003c\/b\u003e from Trinidad and Tobago and \u003cb\u003eFungee\u003c\/b\u003e from Antigua\u003cbr\u003e- Plantains: \u003cb\u003e Mofongo\u003c\/b\u003e from Puerto Rico and \u003cb\u003eTortilla de Plátano Maduro\u003c\/b\u003e from Cuba\u003cbr\u003e- Salted Cod: \u003cb\u003eAckee and Saltfish\u003c\/b\u003e from Jamaica and \u003cb\u003eAccras de Morue\u003c\/b\u003e from Martinique\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eBelly Full, \u003c\/i\u003ewith its breadth of stories, recipes, and stunning photography, will leave your stomach and heart more than satisfied.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLesley Enston\u003cbr\u003ePublisher: Ten Speed Press\u003cbr\u003eSeptember 2024\u003cbr\u003eEAN: 9781984861825\u003cbr\u003eISBN: 1984861824\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42705005609029,"sku":"9781984861825","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/91ZqR3mn2jL._SL1500.jpg?v=1745955790"},{"product_id":"bethlehem-a-celebration-of-palestinian-food","title":"Bethlehem: A Celebration of Palestinian Food","description":"\u003cp\u003e\u003cb\u003eA BEST COOKBOOK OF THE YEAR: \u003ci\u003eLos Angeles Times\u003c\/i\u003e \u003c\/b\u003e\u003c\/p\u003e\n\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\n\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\n\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 \u003cb\u003egrape leaves with Nabulsi cheese\u003c\/b\u003e, \u003cb\u003eslow roast lamb seasoned with fenugreek and cardamom\u003c\/b\u003e, roll \u003cb\u003elabaneh in nigella seeds\u003c\/b\u003e, and make \u003cb\u003eMouhalabieh, a milky pudding scented with mastic and pistachios\u003c\/b\u003e. Bright and bold flavors and the stories of their origins await readers in \u003ci\u003eBethlehem\u003c\/i\u003e.\u003c\/p\u003e\n\u003cp\u003eAmidst growing chaos and strife, these stories, recipes, and the legacy of this ancient city, Bethlehem, endure.\u003c\/p\u003e\n\u003cp\u003eFadi Kattan\u003cbr\u003ePublisher: Hardie Grant North America\u003cbr\u003eMay 2024\u003cbr\u003eEAN: 9781958417287\u003cbr\u003eISBN: 1958417289\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42709194113093,"sku":"9781958417287","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/81-aAEkkjYL._SL1500.jpg?v=1746053769"},{"product_id":"black-food-stories-art-and-recipes-from-across-the-african-diaspora-a-cookbook","title":"Black Food: Stories, Art, and Recipes from Across the African Diaspora [A Cookbook]","description":"\u003cp\u003e\u003cb\u003eA beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of \u003ci\u003eVegetable Kingdom\u003c\/i\u003e Bryant Terry.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cb\u003eWINNER OF THE ART OF EATING PRIZE - JAMES BEARD AWARD NOMINEE -\u003c\/b\u003e ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New Yorker, San Francisco Chronicle, Boston Globe -\u003c\/i\u003e ONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe Washington Post, Time Out, \u003c\/i\u003e NPR, \u003ci\u003eLos Angeles Times, \u003c\/i\u003e \u003ci\u003eFood52, \u003c\/i\u003e \u003ci\u003eGlamour, New York Post, \u003c\/i\u003e Minneapolis \u003ci\u003eStar Tribune, Vice, Epicurious, \u003c\/i\u003e \u003ci\u003eShelf Awareness, Publishers Weekly, Library Journal\u003c\/i\u003e \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Mouthwatering, visually stunning, and intoxicating, \u003cb\u003e\u003ci\u003eBlack Food\u003c\/i\u003e\u003c\/b\u003e \u003cb\u003etells a global story of creativity, endurance, and imagination that was sustained in the face of dispersal, displacement, and oppression.\"--Imani Perry, Professor of African American Studies at Princeton University\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eIn this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork.\u003c\/p\u003e\n\u003cp\u003eAs much a joyful celebration of Black culture as a cookbook, \u003ci\u003eBlack Food\u003c\/i\u003e explores the interweaving of food, experience, and community through original poetry and essays, including \"Jollofing with Toni Morrison\" by Sarah Ladipo Manyika, \"Queer Intelligence\" by Zoe Adjonyoh, \"The Spiritual Ecology of Black Food\" by Leah Penniman, and \"Foodsteps in Motion\" by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Okra \u0026amp; Shrimp Purloo from BJ Dennis, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant.\u003c\/p\u003e\n\u003cp\u003eWith arresting artwork and innovative design, \u003ci\u003eBlack Food\u003c\/i\u003e is a visual and spiritual feast that will satisfy any soul.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePublisher: 4 Color Books\u003cbr\u003eOctober 19 2021\u003cbr\u003eEAN: 9781984859723\u003cbr\u003eISBN: 1984859722\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42709200306245,"sku":"9781984859723","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/71vWRz2z1xS._SL1500.jpg?v=1746054345"},{"product_id":"black-rican-vegan-fire-plant-based-recipes-from-a-bronx-kitchen","title":"Black Rican Vegan: Fire Plant-Based Recipes from a Bronx Kitchen","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eThe Best Latin \u0026amp; Soul Food Made Entirely Vegan\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eGrowing up in a Puerto Rican and Black household, Lyana Blount knew from a young age that food was a love language, and it was one she intended to master. After going vegan, she set out to capture the flavor, vibrancy and love in her family’s recipes with lighter plant-based ingredients. And with that, her NYC pop-up Black Rican Vegan was born! In this personal collection of recipes, Lyana shares the secrets behind the vegan, Latin soul food she’s famous for, so you can make her incredible meals right in your own kitchen and enjoy healthier versions of beloved classics. \u003cbr\u003e\u003cbr\u003eThese 60 dishes combine crowd-pleasing favorites from the Black Rican Vegan menu, OG meals from the five boroughs and passed down family recipes. Make Puerto Rican fare like Holiday Vernil, Chicharron sin Carne, Mofonguitos con Vegan Camarones and Sopa de Salchicon. Celebrate the diverse NYC food scene with recipes like Moxtails, NYC Bacun Eggin Cheeze, Succulent Birria Tacos, Titi’s Lasagna for Dad and Bronx Fried Oyster Mushrooms. Lyana’s ingenious plant-based swaps will have you wowing your friends and family with ridiculously good meals no one will believe are vegan. Because after all, food is love, and nothing helps you share that more than the incredible plant-based recipes in \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBlack Rican Vegan\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Paperback","offer_id":42709158428741,"sku":"9781645677734","price":23.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/81DX_BE3AcL._SL1500.jpg?v=1746051817"},{"product_id":"diasporican-a-puerto-rican-cookbook","title":"Diasporican: A Puerto Rican Cookbook","description":"\u003cp\u003e\u003cb\u003eJAMES BEARD AWARD WINNER - Over 90 delicious, deeply personal recipes that tell the story of Puerto Rico's Stateside diaspora from the United States' first Puerto Rican food columnist, award-winning writer Illyanna Maisonet.\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003e\"A delicious journey through purpose, place, and the power of food that you won't want to miss.\"--José Andrés, chef, cookbook author, and founder of World Central Kitchen\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eONE OF THE TEN BEST COOKBOOKS OF THE YEAR: \u003ci\u003eSimply Recipes\u003c\/i\u003e\u003cbr\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New York Times, Los Angeles Times, Saveur, Smithsonian Magazine, Delish, Vice\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eIllyanna Maisonet spent years documenting her family's Puerto Rican recipes and preserving the island's disappearing foodways through rigorous, often bilingual research. In \u003ci\u003eDiasporican\u003c\/i\u003e, she shares over 90 recipes, some of which were passed down from her grandmother and mother--classics such as Tostones, Pernil, and Arroz con Gandules, as well as Pinchos with BBQ Guava Sauce, Rabbit Fricassee with Chayote, and Flan de Queso.\u003c\/p\u003e\n\u003cp\u003eIn this visual record of Puerto Rican food, ingredients, and techniques, Illyanna traces the island's flavor traditions to the Taino, Spanish, African, and even United States' cultures that created it. These dishes, shaped by geography, immigration, and colonization, reflect the ingenuity and diversity of their people. Filled with travel and food photography, \u003ci\u003eDiasporican\u003c\/i\u003e reveals how food connects us to family, history, conflict, and migration.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIllyanna Maisonet\u003cbr\u003ePublisher: Ten Speed Press\u003cbr\u003eOctober 2022\u003cbr\u003eEAN: 9781984859761\u003cbr\u003eISBN: 1984859765\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42711830691909,"sku":"9781984859761","price":32.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/71L6pXZ1LwL._SL1500.jpg?v=1746128894"},{"product_id":"falastin-a-cookbook","title":"Falastin: A Cookbook","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eA soulful tour of Palestinian cooking today from the Ottolenghi restaurants’ executive chef and partner—120 recipes shaped by his personal story as well as the history of Palestine.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan class=\"a-text-bold\"\u003eJAMES BEARD AWARD NOMINEE •\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e IACP AWARD WINNER • LONGLISTED FOR THE ART OF EATING PRIZE • ONE OF THE BEST COOKBOOKS OF THE YEAR: \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eForbes,\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eBon Appétit,\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e NPR, \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eSan Francisco Chronicle,\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eFood Network,\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eFood \u0026amp; Wine,\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe Guardian,\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eNational Geographic,\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eSmithsonian Magazine,\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003ePublishers Weekly,\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eLibrary Journal \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cbr\u003e\u003cbr\u003e“Truly, one of the best cookbooks of the year so far.”—\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eBon Appétit\u003c\/span\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003eThe story of Palestine’s food is really the story of its people. When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. \u003cbr\u003e\u003cbr\u003eIn \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFalastin\u003c\/span\u003e\u003cspan\u003e (pronounced “fa-la-steen”), Sami Tamimi retraces the lineage and evolution of his country’s cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks’ ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan River—East Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Strip—recounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi. \u003cbr\u003e\u003cbr\u003eFrom refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient culinary tradition as he records the derivations of a dynamic cuisine and people in more than 130 transporting photographs and 120 recipes, including:\u003cbr\u003e\u003cbr\u003e• Hassan’s Easy Eggs with Za’atar and Lemon\u003cbr\u003e• Fish Kofta with Yogurt, Sumac, and Chile\u003cbr\u003e• Pulled-Lamb Schwarma Sandwich\u003cbr\u003e• Labneh Cheesecake with Roasted Apricots, Honey, and Cardamom\u003cbr\u003e\u003cbr\u003eNamed after the Palestinian newspaper that brought together a diverse people, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFalastin\u003c\/span\u003e\u003cspan\u003e is a vision of a cuisine, a culture, and a way of life as experienced by one influential chef.\u003c\/span\u003e\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42701255508037,"sku":"1375","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/81FB6iE3v1L._SL1500.jpg?v=1745857055"},{"product_id":"first-generation-recipes-from-my-taiwanese-american-home-a-cookbook","title":"First Generation: Recipes from My Taiwanese-American Home [A Cookbook]","description":"\u003cp\u003e\u003cb\u003eIn this stunning exploration of identity through food, the blogger behind \u003ci\u003eLittle Fat Boy\u003c\/i\u003e presents 80 recipes that are rooted in his childhood as a first-generation Taiwanese American growing up in the Midwest. \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"This book will transport you, it will make you cry (again and again), and it will delight you with flavor combinations that are both new and nostalgic.\"--Molly Yeh, cookbook author and Food Network host\u003cbr\u003e\u003cbr\u003e\u003cb\u003eONE OF THE TEN BEST COOKBOOKS OF THE YEAR: \u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003c\/b\u003e\u003ci\u003e\u003cb\u003eBon Appétit, Los Angeles Times, Epicurious\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003eIn \u003ci\u003eFirst Generation\u003c\/i\u003e, Frankie Gaw of \u003ci\u003eLittle Fat Boy\u003c\/i\u003e presents a tribute to Taiwanese home cooking. With dishes passed down from generations of family, Frankie introduces a deeply personal and essential collection of recipes inspired by his multicultural experience, melding the flavors of suburban America with the ingredients and techniques his parents grew up with.\u003c\/p\u003e\n\u003cp\u003eIn his debut cookbook, Frankie will teach you to master bao, dumplings, scallion pancakes, and so much more through stunning visuals and intimate storytelling about discovering identity and belonging through cooking. Recipes such as Lap Cheong Corn Dogs, Honey-Mustard Glazed Taiwanese Popcorn Chicken, Stir-Fried Rice Cakes with Bolognese, Cincinnati Chili with Hand Pulled Noodles, Bao Egg and Soy Glazed Bacon Sandwich, and Lionshead Big Mac exemplify the stunning creations born out of growing up with feet in two worlds.\u003c\/p\u003e\n\u003cp\u003eThrough step-by-step photography and detailed hand-drawn illustrations, Frankie offers readers not just the essentials but endless creative new flavor combinations for the fundamentals of Taiwanese home cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFrankie Gaw\u003cbr\u003ePublisher: Ten Speed Press\u003cbr\u003eOctober 2022\u003cbr\u003eEAN: 9781984860767\u003cbr\u003eISBN: 1984860763\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42709162229829,"sku":"9781984860767","price":32.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/81GSEezk5pL._SL1500.jpg?v=1746051749"},{"product_id":"for-the-culture-phenomenal-black-women-and-femmes-in-food-interviews-inspiration-and-recipes","title":"For The Culture: Phenomenal Black Women and Femmes in Food: Interviews, Inspiration, and Recipes","description":"\u003cp\u003e\u003cstrong\u003e*Winner of the 2024 IACP Cookbook Award for Literary or Historical Food Writing*\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA must-have anthology of the leading Black women and femmes shaping today's food and hospitality landscape--from farm to table and beyond--chronicling their passions and motivations, lessons learned and hard-won wisdom, personal recipes, and more.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChef and writer Klancy Miller found her own way by trial and error--as a pastry chef, recipe developer, author, and founder of \u003cem\u003eFor the Culture\u003c\/em\u003e magazine--but what if she had known then what she knows now? What if she had known the extraordinary women profiled within these pages--entrepreneurs, chefs, food stylists, mixologists, historians, influencers, hoteliers, and more--and learned from their stories?\u003c\/p\u003e\n\u003cp\u003eLike Leah Penniman, a farmer using Afro-Indigenous methods to restore the land and feed her community; Ashtin Berry, an activist, sommelier, and mixologist creating radical change in the hospitality industry and beyond; or Sophia Roe, a TV host and producer showcasing the inside stories behind today's food systems. Toni Tipton-Martin, Mashama Bailey, Carla Hall, Nicole Taylor, Dr. Jessica B. Harris . . . 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Eric includes traditional home-cooked meals from his mother, like a deeply flavorful jollof rice and a smoky, savory kontomire stew thick with leafy greens, alongside creative dishes influenced by his culinary education, like a sweet summer curried corn bisque and sticky tamarind-glazed duck legs.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFull of stunning photography shot in Ghana and remembrances rooted in family, tradition, and love, \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"a-text-italic\"\u003eGhana to the World\u003c\/span\u003e shows readers how the unsung story of a continent’s cuisine can shine a powerful light on one person’s exploration of who he is as a chef and a man.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42709203976261,"sku":"9780593234778","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/91EoQnfdJmL._SL1500.jpg?v=1746054503"},{"product_id":"ghetto-gastro-presents-black-power-kitchen","title":"Ghetto Gastro Presents Black Power Kitchen","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eNamed a Best Cookbook of 2022 by Barnes \u0026amp; Noble\u003c\/span\u003e\u003cbr\u003e \u003cbr\u003e\u003cspan class=\"a-text-bold\"\u003eNamed a Best Cookbook of Fall 2022 by \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eFood \u0026amp; Wine, Forbes, \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003ePhiladelphia Inquirer, \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003ePublishers Weekly, The Takeout\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e, and more\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan class=\"a-text-bold\"\u003eAn American Library Association CODES Essential Cookbook of the Year\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eShortlisted for The Art of Eating Prize\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan class=\"a-text-bold\"\u003e“This year’s most important cookbook.”\u003c\/span\u003e\u003cbr\u003e\u003cspan class=\"a-text-bold\"\u003e—\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eVogue\u003c\/span\u003e\u003cbr\u003e \u003cbr\u003e\u003cspan class=\"a-text-bold\"\u003e“Every recipe comes with an immersive story, bringing you closer to the intent behind the dish.”\u003c\/span\u003e\u003cbr\u003e\u003cspan class=\"a-text-bold\"\u003e—The Strategist, The Year’s Most Giftable Coffee-Table Books\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan class=\"a-text-bold\"\u003e“Featuring vibrant recipes, interviews, art, and photography, this is a compelling culinary manifesto about the nature of Black food. . . . 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She's introduced us to black cooks, some long forgotten, who established much of what's considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it?\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIn \u003ci\u003eJubilee, \u003c\/i\u003eTipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs\u2028 to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as \u003cb\u003eSweet Potato Biscuits\u003c\/b\u003e, \u003cb\u003eSeafood Gumbo\u003c\/b\u003e, \u003cb\u003eButtermilk Fried Chicken\u003c\/b\u003e, and \u003cb\u003ePecan Pie with Bourbon\u003c\/b\u003e to lesser-known but even more decadent dishes like \u003cb\u003eBourbon \u0026amp; Apple Hot Toddies\u003c\/b\u003e, \u003cb\u003eSpoon Bread\u003c\/b\u003e, and \u003cb\u003eBaked Ham Glazed with Champagne\u003c\/b\u003e, \u003ci\u003eJubilee \u003c\/i\u003epresents techniques, ingredients, and dishes that show the roots of African American cooking--deeply beautiful, culturally diverse, fit for celebration.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePraise for \u003ci\u003eJubilee\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives--everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin's \u003ci\u003eJubilee.\u003c\/i\u003e\"\u003cb\u003e--Sam Sifton, \u003c\/b\u003e \u003cb\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Despite their deep roots, the recipes--even the oldest ones--feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.\"\u003cb\u003e--\u003ci\u003eThe New Yorker\u003c\/i\u003e \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003ci\u003eJubilee\u003c\/i\u003e is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.\"\u003cb\u003e--\u003ci\u003eKitchn\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\"Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.\"\u003cb\u003e--\u003ci\u003eTaste\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003eToni Tipton-Martin\u003cbr\u003ePublisher: Clarkson Potter\u003cbr\u003eNovember 05 2019\u003cbr\u003eEAN: 9781524761738\u003cbr\u003eISBN: 1524761737\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42710698328133,"sku":"9781524761738","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/91kcA-L366L._SL1500.jpg?v=1746110412"},{"product_id":"juke-joints-jazz-clubs-and-juice-a-cocktail-recipe-book-cocktails-from-two-centuries-of-african-american-cookbooks","title":"Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book: Cocktails from Two Centuries of African American Cookbooks","description":"\u003cp\u003e\u003cb\u003eJAMES BEARD AWARD NOMINEE - IACP AWARD FINALIST - Discover the fascinating history of Black mixology and its enduring influence on American cocktail culture through 70 rediscovered, modernized, or celebrated recipes, by the James Beard Award-winning author of \u003ci\u003eJubilee\u003c\/i\u003e.\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eA BEST COOKBOOK OF THE YEAR: \u003ci\u003eThe Boston Globe, Los Angeles Times, \u003c\/i\u003eFood Network, \u003ci\u003e Good Housekeeping, Garden \u0026amp; Gun, Epicurious, Vice, Library Journal\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eJuke Joints, Jazz Clubs, and Juice\u003c\/i\u003e spotlights the creativity, hospitality, and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in two centuries' worth of Black cookbooks. From traditional tipples, such as the \u003cb\u003eAbsinthe Frappe\u003c\/b\u003e or the \u003cb\u003eClover Leaf Cocktail\u003c\/b\u003e, to new favorites, like the \u003cb\u003eJerk-Spiced Bloody Mary\u003c\/b\u003e and the \u003cb\u003eGin and Juice 3.0\u003c\/b\u003e, Toni Tipton-Martin shares a variety of recipes that shine a light on her influences, including underheralded early-twentieth-century icons, like Tom Bullock, Julian Anderson, and Atholene Peyton, and modern superstars, such as Snoop Dogg and T-Pain.\u003c\/p\u003e\n\u003cp\u003eDrawing on her expertise, research in historic cookbooks, and personal collection of texts and letters, Toni Tipton-Martin shows how these drinks have evolved over time and shares the stories of how Black mixology came to be--a culmination of generations of practice, skill, intelligence, and taste.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eToni Tipton-Martin\u003cbr\u003ePublisher: Clarkson Potter\u003cbr\u003eNovember 14 2023\u003cbr\u003eEAN: 9780593233825\u003cbr\u003eISBN: 0593233824\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42657430274117,"sku":"9780593233825","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/9780593233825.webp?v=1763163234"},{"product_id":"justice-of-the-pies-sweet-and-savory-pies-quiches-and-tarts-plus-inspirational-stories-from-exceptional-people-a-baking-book","title":"Justice of the Pies: Sweet and Savory Pies, Quiches, and Tarts plus Inspirational Stories from Exceptional People: A Baking Book","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003ePies (and tarts, quiches, and more) with a purpose from celebrated Chicago baker and star of Netflix’s \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eBake Squad,\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e Maya-Camille Broussard  \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan class=\"a-text-bold\"\u003e“No one understands the power of forging human connection through baked goods better than pie-queen Maya-Camille Broussard. This new classic has me racing to my cupboards to bake something up.”—Christina Tosi, chef and founder of Milk Bar\u003c\/span\u003e\u003cbr\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cbr\u003eONE OF THE TEN BEST COOKBOOKS OF THE YEAR: \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eSimply Recipes\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cbr\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eBon Appétit, Los Angeles Times\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eIn \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eJustice of the Pies,\u003c\/span\u003e\u003cspan\u003e Maya-Camille Broussard shares more than 85 recipes for sweet and savory pies and other mouthwatering creations that put her social mission–based bakery on the map, including her famous \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSalted Caramel Peach Pie\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eBrandied Banana Butterscotch Pie\u003c\/span\u003e\u003cspan\u003e, as well as hearty renditions like the \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eFig + Pig Quiche\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eRoasted Brussels Sprouts + Cherry Tart\u003c\/span\u003e\u003cspan\u003e. Maya-Camille also tells the stories of heroes outside the kitchen: luminaries who strive for social justice and equity, and shares recipes they’ve inspired. Maya-Camille’s bakery was launched in honor of her father, who was a criminal defense attorney and had a deep love of baking pie. Through her bakery she proves that good work and delicious decadence can go hand in hand.\u003c\/span\u003e\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42701976928325,"sku":"9780593234440","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/81yk75eUjSL._SL1500.jpg?v=1745878192"},{"product_id":"korean-american-food-that-tastes-like-home","title":"Korean American: Food That Tastes Like Home","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eNEW YORK TIMES \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eAND \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eLOS ANGELES TIMES \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eBESTSELLER • An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present.\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSHORTLISTED FOR THE ART OF EATING PRIZE • IACP AWARD FINALIST • ONE OF THE BEST COOKBOOKS OF THE YEAR: \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eBon Appétit, The Boston Globe, Saveur, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eNPR,\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003e Food \u0026amp; Wine, Salon, Vice, Epicurious, Publishers Weekly, Simply Recipes\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cbr\u003e\u003cbr\u003e“This is such an important book: an enquiry into identity, and a rich repository of memories and deliciousness.”—Nigella Lawson, author of \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eCook, Eat, Repeat\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eNew York Times\u003c\/span\u003e\u003cspan\u003e staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang.\u003cbr\u003e\u003cbr\u003ePlayful, poignant, and vulnerable, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eKorean American\u003c\/span\u003e\u003cspan\u003e also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu—all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note.\u003cbr\u003e \u003cbr\u003eIn this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.\u003c\/span\u003e\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42709166456901,"sku":"9780593233498","price":32.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/A1krAurktDL._SL1500.jpg?v=1746052065"},{"product_id":"kweyol-creole-recipes-stories-and-tings-from-a-st-lucian-chefs-journey","title":"Kwéyòl \/ Creole: Recipes, Stories, and Tings from a St. Lucian Chef's Journey","description":"\u003cp\u003e\u003cb\u003eJames Beard Award-winning chef Nina Compton shares recipes that tell the story of her thrilling culinary journey from St. Lucia to Jamaica, Miami, and New Orleans, and celebrate the diverse African heritage that threads these cuisines together.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eGrowing up in St. Lucia, a small island in the Eastern Caribbean, chef Nina Compton developed a strong sense of community through cooking and food. As she traveled and worked in restaurants abroad, she was eager to learn, improvise, and innovate by doing what transplants like herself do best: Bring the best of home with them wherever they go. \u003ci\u003eKwéyòl \/ Creole\u003c\/i\u003e explores the cuisines and pivotal locales that form the basis of Nina's unique culinary perspective: from her birthplace in St. Lucia, to Jamaica where her view of Caribbean cuisines broadened, to Miami where she was immersed in Afro-Latin influences and continued to hone her cooking style, and finally New Orleans, her adopted city whose Creole cuisine brought her home in new ways.\u003c\/p\u003e\n\u003cp\u003eIn St. Lucia, when they say \"Creole,\" they don't mean French-influenced. The St. Lucian Creole, or Kwéyol, celebrates a diverse African heritage, beautifully reflected in the 100 recipes presented here. The dishes are both transportive and irresistible, each telling a story of its multi-faceted history and influences: steamed snapper with a peppery ginger sauce, slow-cooked curried goat, green fig and saltfish, coconut-braised collard greens, Creole-stewed conch, the countless possibilities of the beloved plantain. In these pages, the weather is warm and tropical, and the vibe is easygoing, just like the places Nina's lived. The dishes are full of flavor and the mood is chill.\u003c\/p\u003e\n\u003cp\u003eFull of stunning travel photography and anchored by Nina's singular culinary vision, \u003ci\u003eKwéyòl \/ Creole\u003c\/i\u003e celebrates the rich history of where she comes from, while forging something that feels a little new, a little hers. And now, with this book, a little yours, too.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNina Compton,Osayi Endolyn\u003cbr\u003ePublisher: Clarkson Potter Publishers\u003cbr\u003eApril 01 2025\u003cbr\u003eEAN: 9780593578971\u003cbr\u003eISBN: 059357897X\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42709174550597,"sku":"9780593578971","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/91Ob2GADHTL._SL1500.jpg?v=1746052550"},{"product_id":"life-is-what-you-bake-it-recipes-stories-and-inspiration-to-bake-your-way-to-the-top-a-baking-book","title":"Life Is What You Bake It: Recipes, Stories, and Inspiration to Bake Your Way to the Top: A Baking Book","description":"\u003cdiv id=\"bylineInfo_feature_div\" class=\"celwidget\" data-feature-name=\"bylineInfo\" data-csa-c-type=\"widget\" data-csa-c-content-id=\"bylineInfo\" data-csa-c-slot-id=\"bylineInfo_feature_div\" data-csa-c-asin=\"059313768X\" data-csa-c-is-in-initial-active-row=\"false\" data-csa-c-id=\"7ally6-37twql-7cpkd6-3ocl70\" data-cel-widget=\"bylineInfo_feature_div\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"bookDescription_feature_div\" class=\"celwidget\" data-feature-name=\"bookDescription\" data-csa-c-type=\"widget\" data-csa-c-content-id=\"bookDescription\" data-csa-c-slot-id=\"bookDescription_feature_div\" data-csa-c-asin=\"059313768X\" data-csa-c-is-in-initial-active-row=\"false\" data-csa-c-id=\"bdil6o-bkgmpv-3s1hv9-f8ob5z\" data-cel-widget=\"bookDescription_feature_div\"\u003e\n\u003cdiv data-a-expander-name=\"book_description_expander\" data-a-expander-collapsed-height=\"280\" class=\"a-expander-collapsed-height a-row a-expander-container a-spacing-base a-expander-partial-collapse-container\"\u003e\n\u003cdiv data-expanded=\"true\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\"\u003e\n\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eONE OF THE TEN BEST COOKBOOKS OF THE YEAR: \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eBoston Globe\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e • ONE OF THE BEST COOKBOOKS OF THE YEAR: \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eFood Network,\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe Washington Post,\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eTime Out,\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eGlamour, Taste of Home, Southern Living,\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eLibrary Journal\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cbr\u003e\u003cbr\u003e“As much about a collection of recipes that makes your mouth water and tugs at your heart with food memories as it is about the chronicles and life lessons of a true comeback kid.”—Carla Hall\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003ePopular baking personality and lawyer turned baker Vallery Lomas debuts her first baking book celebrating more than 100 recipes for everything from Apple Cider Fritters to Lemon-Honey Madeleines and Crawfish Hand Pies to her Grandma’s Million Dollar Cake. Vallery shares heirloom family recipes from her native Louisiana, time spent in Paris, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Great American Baking Show\u003c\/span\u003e\u003cspan\u003e (which she famously won!), and of course sweets and breads inspired by her adopted hometown, New York City. Vallery’s “when life gives you lemons, make lemon curd” philosophy will empower legions of bakers and fans to find their inner warrior and bake their best life.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003e“\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eLife Is What You Bake It\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e is not only a collection of recipes but also an empowering book that shows us there’s often more possible than we can even imagine.”—Julia Turshen, bestselling author of \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eSimply Julia,\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e host of \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eKeep Calm and Cook On\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e podcast, and founder of Equity at the Table\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42709195915333,"sku":"9780593137680","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/81d2lFCgYbL._SL1500.jpg?v=1746053858"},{"product_id":"made-in-bangladesh-recipes-and-stories-from-a-home-kitchen","title":"Made in Bangladesh: Recipes and stories from a home kitchen","description":"\u003cp\u003e\u003cb\u003e\u003ci\u003eMade in Bangladesh\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e explores the delicious cuisine of Bangladesh in 75 tantalising recipes.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eTaking you through the six Bangladeshi seasons - summer, monsoon, autumn, late autumn, winter and spring - with warming flavours and memories, Dina Begum's \u003ci\u003eMade in Bangladesh\u003c\/i\u003e teaches modern classics and age-old recipes to home cooks across the world. \u003ci\u003ePuchka\u003c\/i\u003e (potato \u0026amp; chickpea filled pastry shells with tamarind sauce), \u003ci\u003eTenga\u003c\/i\u003e (light \u0026amp; sour fish stew with green tomatoes), \u003ci\u003eNarkel diye murghi\u003c\/i\u003e (steamed chicken in a spiced coconut paste), \u003ci\u003eTehari (\u003c\/i\u003earomatic beef and rice cooked with mustard oil \u0026amp; chillies) and \u003ci\u003eDhood puli pitha\u003c\/i\u003e (coconut-stuffed rice flour dumplings in molasses milk) are just a few of the enticing dishes she shares.\u003c\/p\u003e\n\u003cp\u003eDina also offers advice on pantry essentials, a range of vegetarian, vegan and gluten-free recipes, and sample menus for feeding a crowd, celebrating how food brings community and festivity.\u003c\/p\u003e\n\u003cp\u003eA unique visual feast with beautiful food and location photography that captures the atmosphere and vibrancy of Bangladeshi food.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDina Begum\u003cbr\u003ePublisher: Quadrille\u003cbr\u003eNovember 2023\u003cbr\u003eEAN: 9781784886523\u003cbr\u003eISBN: 1784886521\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42694481608773,"sku":"2088","price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/61USwGrlwLL._SL1284.jpg?v=1745622569"},{"product_id":"mayumu","title":"Mayumu","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003eNew York Time\u003c\/em\u003e's \"The Best Cookbooks of 2023\" \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJames Beard Award-winner for Emerging Voice 2024\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJames Beard Award-nominee for Baking and Desserts 2024\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA sweet baking book of fantastically imaginative remixed Filipino American dessert recipes, plus essays on the Filipino American experience by baker-fundraiser Abi Balingit.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhen the pandemic started her lonely work-from-home life in 2020, Abi Balingit channeled all her energy into the one thing that brought her joy: baking. 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In \u003ci\u003eMi Cocina, \u003c\/i\u003e Rick shares deeply personal recipes as he re-creates the dishes and specialties he tasted throughout his journey. Inspired by his travels, the recipes are based on his taste memories and experiences. True to his spirit and reflective of his deep connections with people and places, these dishes will revitalize your pantry and transform your cooking repertoire.\u003c\/p\u003e\n\u003cp\u003eHighlighting the diversity, richness, and complexity of Mexican cuisine, he includes recipes like herb and cheese meatballs bathed in a smoky, spicy chipotle sauce from Oaxaca called Albóndigas en Chipotle; northern México's grilled Carne Asada that he stuffs into a grilled quesadilla for full-on cheesy-meaty food euphoria; and tender sweet corn tamales packed with succulent shrimp, chiles, and roasted tomatoes from Sinaloa on the west coast. 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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\n\u003cul\u003e\n\u003cli\u003eEcuadorian Seco de Pollo (one of the most beloved dishes from her father's home country)Three Salsas to Know Before You DiePeruvian Ceviche with Leche de Tigre (her aunt's iconic recipe)Elote TaquitosPernil (a traditionally Puerto Rican dish that is now her family's Thanksgiving main course)Lomo SaltadoTamarindoOkonomiyaki QuesadillasPandan Coconut FlanMexican Hot Chocolate Cookies\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eKiera\u003cem\u003e \u003c\/em\u003ealso 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\n\u003cp\u003eThis one-of-a-kind cookbook featuring 100 inventive recipes shows how being half can ultimately lead to being whole. 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These recipes reflect the regional cooking of the country and reveal two complementary qualities of Nigerian cuisine--its singularity and accessibility. Along the way, through informative essays that place ingredients in historical context, Yewande explains how in a country where dozens of ethnic groups interact, a cuisine has developed that transcends tribal boundaries.\u003c\/p\u003e\n\u003cp\u003eYewande's personal narrative is woven throughout the book and cautions against being burdened by notions of authenticity. To those in the African diaspora, this book highlights food that may have been adapted and integrated into the cuisines of the places they live. The bukas of London, Houston, Atlanta, Chicago, Toronto, and Newark all have their unique vision of Nigeria and are reflected in their food. 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Born and raised in New Orleans by Vietnamese immigrants, here Nini gives us recipes that fuse the best of Vietnamese and New Orleans cooking and clear directions on how to prepare and arrange them, making for a flavorful, unforgettable experience that proves that being a little extra is easy and just right.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eDac Biet\u003c\/i\u003e includes one hundred delicious and vibrant recipes that celebrate the essential flavors of Vietnam--salty, sour, bitter, spicy, and sweet--and the bright and perfectly balanced dishes they create. 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Old clothes for dinner? Yuck! Now Magaly must hide the rest of her clothes before her family eats them up. A silly story of misunderstandings! \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eEndnotes feature other imaginative names of food around the world, facts about Cuba, Spanish vocabulary \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eIncludes two delicious recipes for ropa vieja and arroz con leche.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42690948497477,"sku":"9798888590683","price":17.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/81Db9ikUSvL._SL1500.jpg?v=1745560726"},{"product_id":"praisesong-for-the-kitchen-ghosts-stories-and-recipes-from-five-generations-of-black-country-cooks","title":"Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eNATIONAL BESTSELLER • A lyrical culinary journey that explores the hidden legacy of Black Appalachians, through powerful storytelling alongside nearly forty comforting recipes, from the former poet laureate of Kentucky.\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e“With \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003ePraisesong for the Kitchen Ghosts\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e, Crystal Wilkinson cements herself as one of the most dynamic book makers in our generation and a literary giant. Utter genius tastes like this.”—Kiese Laymon, author of the Carnegie Medal-winning \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eHeavy\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cbr\u003e\u003cbr\u003ePeople are always surprised that Black people reside in the hills of Appalachia. Those not surprised that we were there, are surprised that we stayed.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eYears ago, when O. Henry Prize-winning writer Crystal Wilkinson was baking a jam cake, she felt her late grandmother’s presence. She soon realized that she was not the only cook in her kitchen; there were her ancestors, too, stirring, measuring, and braising alongside her. These are her kitchen ghosts, five generations of Black women who settled in Appalachia and made a life, a legacy, and a cuisine.\u003cbr\u003e\u003cbr\u003eAn expert cook, Wilkinson shares nearly forty family recipes rooted deep in the past, full of flavor—delicious favorites including \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eCorn Pudding, Chicken and Dumplings, Granny Christine’s Jam Cake,\u003c\/span\u003e\u003cspan\u003eand \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ePraisesong Biscuits\u003c\/span\u003e\u003cspan\u003e, brought to vivid life through stunning photography. Together, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ePraisesong for the Kitchen Ghosts \u003c\/span\u003e\u003cspan\u003ehonors the mothers who came before, the land that provided for generations of her family, and the untold heritage of Black Appalachia.\u003cbr\u003e\u003cbr\u003eAs the keeper of her family’s stories and treasured dishes, Wilkinson shares her inheritance in \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ePraisesong for the Kitchen Ghosts. \u003c\/span\u003e\u003cspan\u003eShe found their stories in her apron pockets, floating inside the steam of hot mustard greens and tucked into the sweet scent of clove and cinnamon in her kitchen. Part memoir, part cookbook, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ePraisesong for the Kitchen Ghosts\u003c\/span\u003e\u003cspan\u003e weaves those stories together with recipes, family photos, and a lyrical imagination to present a culinary portrait of a family that has lived and worked the earth of the mountains for over a century.\u003c\/span\u003e\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42690488467525,"sku":"9780593236512","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/91xWp-pKCLL._SL1500.jpg?v=1745545782"},{"product_id":"priyas-kitchen-adventures-a-cookbook-for-kids","title":"Priya's Kitchen Adventures: A Cookbook for Kids","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrom the beloved \u003cem\u003eNew York Times\u003c\/em\u003e bestselling author of \u003cem\u003eIndian-ish \u003c\/em\u003eand \u003cem\u003eCooking at Home\u003c\/em\u003e, an illustrated cookbook for kids and their parents that draws on Priya's childhood experiences traveling the globe with her family. With delicious recipes and laugh-out-loud stories, \u003cem\u003ePriya's Kitchen Adventures\u003c\/em\u003e will get kids cooking and expand their curiosity about the world.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eClimbing the Great Wall of China, camping in the Amazon jungle, sliding down the dunes of the Sahara Desert--oh, and did she mention slurping ramen in Japan, sipping aguas frescas in Mexico, and enjoying British high tea? Before Priya Krishna was a celebrated food writer, she was a kid traveler. Thanks to her appetite for exploration (and a mom who worked in air travel), by the time she was a teenager she had done all this and more. Traveling unlocked Priya's sense of discovery and inspired her to get cooking.\u003c\/p\u003e\n\u003cp\u003eIn this bright and kid-friendly cookbook, kids can travel the world with Priya--no passport required, just an open mind and a kitchen. Through her eyes, kids and their parents can see--and taste!--China, Greece, Peru, Mexico, Morocco, England, Italy, Japan, France, Egypt, Trinidad and Tobago, and India. The whole family will love making and tasting each kid-tested recipe--brought to life with vivid photos and colorful illustrations plus step-by-step how-to photos--and sharing Priya's dynamic and often hilarious tales of adventure. They'll come to discover what Priya was lucky to learn as a kid: that cooking is one of our greatest superpowers, allowing us to travel in our own kitchens and learn about incredible places and cultures--without the jet lag.\u003c\/p\u003e\n\u003cp\u003eRecipes include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePork and Chive Dumplings\u003c\/li\u003e\n\u003cli\u003eSpanakopita\u003c\/li\u003e\n\u003cli\u003eTostadas with Refried Beans and Squash\u003c\/li\u003e\n\u003cli\u003eMiso Ramen\u003c\/li\u003e\n\u003cli\u003ePesto Pasta\u003c\/li\u003e\n\u003cli\u003eChocolate Mousse\u003c\/li\u003e\n\u003cli\u003eArtichokes with Butter\u003c\/li\u003e\n\u003cli\u003eHummus Bi Tehina\u003c\/li\u003e\n\u003cli\u003eVegetable Tagine\u003c\/li\u003e\n\u003cli\u003eCrepes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith \u003cem\u003ePriya's Kitchen Adventures\u003c\/em\u003e, the whole world is open for discovery--right from your very own kitchen!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003ePriya Krishna\u003cbr\u003ePublisher: Harvest Publications\u003cbr\u003eApril 2024\u003cbr\u003eEAN: 9780358692935\u003cbr\u003eISBN: 0358692938\u003cbr\u003e\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42690479751237,"sku":"9780358692935","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/91B7erWWLbL._SL1500.jpg?v=1745545216"},{"product_id":"salvisoul-cookbook-salvadoran-recipes-the-women-who-preserve-them","title":"The Salvisoul Cookbook: Salvadoran Recipes  \u0026 the Women Who Preserve Them","description":"\u003cp\u003e\u003cstrong\u003eA beautifully photographed cookbook that celebrates the vibrant culture and community of El Salvador through 80 recipes and stories from twenty-five Salvadoran women.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e“A heartfelt tribute to heritage, a testament to the power of storytelling, and an invitation to savor the true essence of El Salvador, one delicious recipe at a time.”—Hawa Hassan, James Beard Award–winning author of \u003cem\u003eIn Bibi’s Kitchen\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn search of the recipes and traditions that made her feel at home, food historian and Salvadoran Karla Tatiana Vasquez took to the internet to find the dishes her mom made throughout her childhood. But when she couldn't find any, she decided to take matters into her own hands. What started as a desire to document recipes turned into sharing the joys, histories, and tribulations of the women in her life.\u003c\/p\u003e\n\u003cp\u003eIn this collection of eighty recipes, Karla shares her conversations with moms, aunts, grandmothers, and friends to preserve their histories so that they do not go unheard. Here are recipes for \u003cstrong\u003eRellenos de Papa \u003c\/strong\u003efrom Patricia, who remembers the Los Angeles earthquakes of the 1980s for more reasons than just fear; \u003cstrong\u003eFlor de Izote con Huevos Revueltos\u003c\/strong\u003e, a favorite of Karla's father; as well as variations on the beloved Salvadoran \u003cstrong\u003ePupusa\u003c\/strong\u003e, a thick masa tortilla stuffed with different combinations of pork, cheese, and beans. Though their stories vary, the women have a shared experience of what it was like in El Salvador before the war, and what life was like as Salvadoran women surviving in their new home in the United States.\u003c\/p\u003e\n\u003cp\u003eKarla Tatiana Vasquez\u003cbr\u003eFormat: Hardcover\u003cbr\u003ePublisher: Ten Speed Press\u003cbr\u003eApril 2024\u003cbr\u003eEAN: 9781984861429\u003cbr\u003eISBN: 1984861425\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42690017984581,"sku":"2370","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/81t4s1f0i2L._SL1500.jpg?v=1745528432"},{"product_id":"sanjana-feasts-modern-vegetarian-and-vegan-indian-recipes-to-feed-your-soul","title":"Sanjana Feasts: Modern Vegetarian and Vegan Indian Recipes to Feed Your Soul","description":"\u003cp\u003e\u003cb\u003e\"Unapologetic about the cross-over of cultures, it's bright, vibrant and dynamic.\" -- Vivek Singh\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\"Packed full of approachable and inspiring recipes . . . thoroughly modern and highly rewarding.\" -- Ravinder Bhogal\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\"Every recipe is packed with flavour.\" -- Dan Lepard\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003ci\u003eSanjana Feast\u003c\/i\u003es is a collection of dazzling recipes of modern Indian diaspora vegetarian and vegan food.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eSanjana Modha's flavourful and vibrant recipes are rooted in her Indian heritage, East African family background, and Yorkshire childhood. This book showcases the varied ingredients and unique combinations that are authentic to Sanjana's upbringing, and includes signature dishes such as Ruffled Biryani, Madras Mac and Cheese with Naan Crumbs, Desi-inspired French Bread Pizza and Sticky Toffee Gulab Jamun, as well as delicious Indian classics.\u003c\/p\u003e\n\u003cp\u003eOver the last few years Sanjana has seen a visible shift in the Western understanding of what Indian food is. It's gone from curry-house creations, to an exploration of regional food, to fusion cuisine and more recently, an appreciation of street food and casual dining. Today, Indian food is a cacophony of all these elements and more, and Sanjana is forging yet another new direction with the food of diasporic communities, and the flavours of a new generation.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eSanjana Feasts\u003c\/i\u003e will inspire you both to incorporate these delicious recipes into your everyday cooking, and to raise your game in the kitchen with her tips for the classics.\u003c\/p\u003e\n\u003cp\u003eSanjana Modha\u003cbr\u003ePublisher: Unbound\u003cbr\u003eOctober 01 2024\u003cbr\u003eEAN: 9781800182967\u003cbr\u003eISBN: 1800182961\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42690014478405,"sku":"2296","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/71AKIqhv_hL._SL1500.jpg?v=1745528309"},{"product_id":"simply-west-african-easy-joyful-recipes-for-every-kitchen-a-cookbook","title":"Simply West African: Easy, Joyful Recipes for Every Kitchen: A Cookbook","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eExperience the vibrant cuisines of West Africa any night of the week with 80 easy, accessible recipes from a James Beard Award–winning chef.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e“Chef Pierre Thiam offers an entry point into the cooking of a region that has been ignored by the mainstream food culture for way too long.”—Jessica B. Harris, culinary historian and author of \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eHigh on the Hog: A Culinary Journey from Africa to America\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cbr\u003eA BEST COOKBOOK OF THE YEAR: \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eLos Angeles Times, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eFood Network,\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003e San Francisco Chronicle, Epicurious, Smithsonian, Vice\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eThis is West African food for every kitchen, a generous, warm welcome to its delicious, irresistible culinary mainstays and rhythms. If you already cook with ingredients like hearty greens, yams, black-eyed peas, and okra, or have enjoyed Southern staples like jambalaya and gumbo, you have tasted the deep culinary influences of this interconnected region that spans Senegal, Ghana, Côte d'Ivoire, Cameroon, Nigeria, and more. \u003cbr\u003e\u003cbr\u003eNow, in \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSimply West African\u003c\/span\u003e\u003cspan\u003e, celebrated chef and West African cooking authority Pierre Thiam unlocks the region’s essential tastes for the everyday home cook. With helpful tips and tricks that teach readers the basics of the cuisine, Pierre shows how seamlessly these flavorful, easy-to-execute dishes can become weeknight staples or the star of your table for weekend gatherings. Introduce family and friends to:\u003cbr\u003e\u003cbr\u003e· \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eFamiliar dishes with a distinctly West African vibe:\u003c\/span\u003e\u003cspan\u003e Chicken Yassa Tacos; Saucy Shrimp and Fonio Grits; Maman’s Crispy Herb-Crusted Chicken; Blackened Salmon with Moyo Sauce\u003cbr\u003e· \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eOne-pot crowd pleasers:\u003c\/span\u003e\u003cspan\u003e Root Vegetable Mafe; Chicken Stew with Eggplant; Tomato, and Ginger; Braised Beef and Collard Greens\u003cbr\u003e· \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eHearty vegetables and starchy soak-em-ups:\u003c\/span\u003e\u003cspan\u003e Roasted Eggplant in Peanut Sauce; Double Coconut Rice and Peas; Smoky Black-Eyed Pea Mash\u003cbr\u003e\u003cbr\u003eWith this book, you too will fill your kitchen with the comforting, irresistible flavors and beautiful spirit of West Africa.\u003c\/span\u003e\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42689873969221,"sku":"","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/81nthFrssHL._SL1500.jpg?v=1745523339"},{"product_id":"slow-noodles-a-cambodian-memoir-of-love-loss-and-family-recipes-1","title":"Slow Noodles: A Cambodian Memoir of Love, Loss, and Family Recipes","description":"\u003cp\u003e\u003cb\u003eA haunting and beautiful memoir from a Cambodian refugee who lost her country and her family during Pol Pot's genocide in the 1970s but who finds hope by reclaiming the recipes she tasted in her mother's kitchen. \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eRECIPE: HOW TO CHANGE CLOTH INTO DIAMOND \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eTake a well-fed nine-year-old with a big family and a fancy education. 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For two decades in exile, she survives by cooking in a brothel, serving drinks in a nightclub, making and selling street food, becoming a suture nurse, and weaving silk.\u003c\/p\u003e\n\u003cp\u003eNguon's irrepressible spirit and determination come through in this lyrical memoir that includes more than twenty family recipes such as sour chicken-lime soup, green papaya pickles, and pâté de foie, as well as Khmer curries, stir-fries, and handmade bánh canh noodles. Through it all, re-creating the dishes from her childhood becomes an act of resistance, of reclaiming her place in the world, of upholding the values the Khmer Rouge sought to destroy, and of honoring the memory of her beloved mother, whose \"slow noodles\" approach to healing and cooking prioritized time and care over expediency.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eSlow Noodles\u003c\/i\u003e is an inspiring testament to the power of food to keep alive a refugee's connection to her past and spark hope for a beautiful life.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eChantha Nguon\u003cbr\u003ePublisher: Algonquin Books\u003cbr\u003eFebruary 01 2025\u003cbr\u003eEAN: 9781643756035\u003cbr\u003eISBN: 1643756036\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Paperback","offer_id":42689294729285,"sku":"2868","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/81iNijSyOdL._SL1500.jpg?v=1745508382"},{"product_id":"sweet-potato-soul-vegan-vibes-100-soulful-plant-based-recipes-for-healthy-everyday-meals-a-cookbook","title":"Sweet Potato Soul Vegan Vibes: 100 Soulful Plant-Based Recipes for Healthy Everyday Meals; A Cookbook","description":"\u003cp\u003e\u003cb style=\"font-size: 0.875rem;\"\u003e100 vegan recipes that bring plant-based fun to the plate for every meal of the day, from the beloved author of \u003ci\u003eSweet Potato Soul\u003c\/i\u003e.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Jenné Claiborne transforms divine soul food favorites into nourishing, delicious, and approachable plant-based dishes you'll want to make on repeat.\"--Carleigh Bodrug, New York Times bestselling author of PlantYou\u003c\/p\u003e\n\u003cp\u003eJenné Claiborne knows that vegans have more fun. 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After stints in New York City and Los Angeles, she's returned to her hometown of Atlanta, Georgia, where she is freshly inspired in her vegan kitchen by the city's multicultural influences: collard green soup mellowed by miso, sweet potatoes crisped in the air fryer and heated with jerk seasoning, and corn ribs kissed by Korean gochujang sauce.\u003c\/p\u003e\n\u003cp\u003eJenné has transformed her favorite veggies into crowd-pleasing meals that are quick and easy enough for even the most hectic schedule.\u003ci\u003e Vegan Vibes\u003c\/i\u003e offers 100 dishes that are almost as much fun to make as they are to eat. That means laid-back whole food-based ingredient lists plus straightforward, no-fail techniques. And her unique flair for flavor elevates the simplest dish: a citrus spin on \u003cb\u003eMushroom Carnitas Tacos\u003c\/b\u003e, \u003cb\u003eWatermelon Gazpacho\u003c\/b\u003e for the ultimate refreshing soup, and \u003cb\u003eMagical Hummus\u003c\/b\u003e packed with umami mushroom flavor.\u003c\/p\u003e\n\u003cp\u003eWith gorgeous photography for each recipe, \u003ci\u003eVegan Vibes\u003c\/i\u003e includes:\u003c\/p\u003e\n\u003cp\u003e- Super yummy breakfasts: \u003cb\u003eIndian Tofu Scramble, Rose Tahini Granola\u003cbr\u003e\u003c\/b\u003e- Killer apps, snacks, and salads: \u003cb\u003eBeet Latkes, Bali Shaved Brussels Salad\u003cbr\u003e\u003c\/b\u003e- Comforting soups: \u003cb\u003eSweet Potato Bisque\u003cbr\u003e\u003c\/b\u003e- Hearty entrees: \u003cb\u003eCurried Red Bean Tacos, Korean Pulled Shroom Sandwiches, Black Bean Pizza\u003cbr\u003e\u003c\/b\u003e- Perfect beverages: \u003cb\u003eDirty Candy Sour, Pineapple Rose Sangria\u003cbr\u003e\u003c\/b\u003e- Drool-worthy desserts: \u003cb\u003eMiso Caramel Banana Pudding, Cardamom Brown Sugar Pound Cake\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eJenné Claiborne\u003cbr\u003ePublisher: Rodale Books\u003cbr\u003eFebruary 01 2025\u003cbr\u003eEAN: 9780593581551\u003cbr\u003eISBN: 0593581555\u003cbr\u003eBrimming with unexpected, flavorful dishes, \u003ci\u003eVegan Vibes \u003c\/i\u003eis the cookbook that will inspire everyone, vegan or not, to crave more plants.\u003cbr\u003e\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42688638844997,"sku":"9780593581551","price":27.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/81QMBoW1G2L._SL1500.jpg?v=1745498818"},{"product_id":"the-cooking-gene-a-journey-through-african-american-culinary-history-in-the-old-south-a-james-beard-award-winner","title":"The Cooking Gene: A Journey Through African American Culinary History in the Old South: A James Beard Award Winner","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003e2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston\/Wright Legacy Award in Nonfiction | #75 on The Root100 2018\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSouthern food is integral to the American culinary tradition, yet the question of who \"owns\" it is one of the most provocative touch points in our ongoing struggles over race. 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In her debut cookbook, she shares a collection of her favorite Korean dishes, some traditional and some reimagined, as well as poignant narrative snapshots that have shaped her family history.\u003c\/p\u003e\n\u003cp\u003eAs Joanne reveals, she's often asked, \"How can you be vegan \u003ci\u003eand\u003c\/i\u003e Korean?\" Korean cooking is, after all, synonymous with fish sauce and barbecue. And although grilled meat is indeed prevalent in some Korean food, the ingredients that filled out bapsangs on Joanne's table growing up--doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more--are fully plant-based, unbelievably flavorful, and totally Korean. Some of the recipes come straight from her childhood: Jjajangmyun, the rich Korean-Chinese black bean noodles she ate on birthdays, or the humble Gamja Guk, a potato-and-leek soup her father makes. 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The recipes are influenced by these global flavors from Asia to Europe, Africa to the Americas, and feature many of the world's favorite dishes. With Danica Novgorodoff, award-winning author Chef JJ Johnson takes readers on an informative and exciting culinary adventure that will help anyone master the art of cooking rice.\u003c\/p\u003e\n\u003cp\u003eFrom iconic savory dishes like Liberian Jollof and Poppy William's Red Rice and Beans to sweet finishes like Champorado, \u003ci\u003eThe Simple Art of Rice\u003c\/i\u003e has a rice dish for every kind of meal and occasion, including nourishing comfort foods and dishes that can be made quickly to transform a weeknight dinner into a feast. The book also features a fool-proof method for turning out perfect rice every time, as well as fascinating information on the role that rice has played in culture and history.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJJ Johnson,Danica Novgorodoff\u003cbr\u003ePublisher: Flatiron Books\u003cbr\u003eSeptember 12 2023\u003cbr\u003eEAN: 9781250809100\u003cbr\u003eISBN: 125080910X\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42683432304709,"sku":"290","price":34.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/91R2jb1_CNL._SL1500.jpg?v=1745355326"},{"product_id":"the-woks-of-life-recipes-to-know-and-love-from-a-chinese-american-family-a-cookbook","title":"The Woks of Life: Recipes to Know and Love from a Chinese American Family: A Cookbook","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eJAMES BEARD AWARD NOMINEE • \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eNEW YORK TIMES\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e AND \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eUSA TODAY\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e BESTSELLER • IACP AWARD FINALIST • \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003ePUBLISHERS WEEKLY\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e STARRED REVIEW • “\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe Woks of Life\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003edid something miraculous: It reconnected me to my love of Chinese food and showed me how simple it is to make my favorite dishes myself.”—KEVIN KWAN, author of \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eCrazy Rich Asians\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cbr\u003e\u003cbr\u003eThe family behind the acclaimed blog The Woks of Life shares 100 of their favorite home-cooked and restaurant-style Chinese recipes in ”a very special book” (J. 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Judy, the mom, speaks to traditional Chinese dishes and cultural backstory. Bill, the dad, worked in his family’s Chinese restaurants and will walk you through how to make a glorious Cantonese Roast Duck. Daughters Sarah and Kaitlin have your vegetable-forward and one-dish recipes covered—put them all together and you have the first cookbook from the funny and poignant family behind the popular blog \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Woks of Life\u003c\/span\u003e\u003cspan\u003e.\u003cbr\u003e\u003cbr\u003eIn addition to recipes for Mini Char Siu Bao, Spicy Beef Biang Biang Noodles, Cantonese Pork Belly Fried Rice, and Salt-and-Pepper Fried Oyster Mushrooms, there are also helpful tips and tricks throughout, including an elaborate rundown of the Chinese pantry, explanations of essential tools (including the all-important wok), and insight on game-changing Chinese cooking secrets like how to “velvet” meat to make it extra tender and juicy.\u003cbr\u003e\u003cbr\u003eWhether you’re new to Chinese cooking or if your pantry is always stocked with bean paste and chili oil, you’ll find lots of inspiration and trustworthy recipes that will become a part of your family story, too.\u003c\/span\u003e\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42682438385733,"sku":"","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/91Z3KC7_usL._SL1500.jpg?v=1745333740"},{"product_id":"umma-a-korean-moms-kitchen-wisdom-and-100-family-recipes","title":"Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes","description":"\u003cp\u003e\u003cb\u003eLearn Korean cooking alongside social media star Sarah Ahn as her umma passes down 100+ family recipes and decades' worth of kitchen wisdom.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eSarah Ahn's viral food videos of her and her mom have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational home life. This collaboration is now a must-have cookbook blending the emotional intimacy of \u003ci\u003eCrying in H Mart\u003c\/i\u003e with practical culinary advice from Nam Soon's lifetime of kitchen experience. The recipes are framed by mother-daughter conversations that are funny, profound, and universally relatable--plus all the food is backed by the recipe-testing power of America's Test Kitchen.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eThorough ingredient guide: \u003c\/b\u003e Walk through a Korean grocery store with a Korean umma for in-depth guidance on what pantry ingredients and fresh produce and protein to buy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eRecipes both traditional and contemporary: \u003c\/b\u003e Learn to make everything from simple banchan, a variety of kimchi, and foundational stews to an assortment of yasik (midnight snacks) and inventive desserts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eKitchen wisdom from mother to daughter: \u003c\/b\u003e Shared confidences open a window onto a level of family intimacy rarely seen in cookbooks.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe Ahns understand that when generations come together in the kitchen, so much is shared: not only food, but also knowledge, advice, family history, and love.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSarah Ahn,Nam Soon Ahn\u003cbr\u003ePublisher: America's Test Kitchen\u003cbr\u003eApril 01 2025\u003cbr\u003eEAN: 9781954210561\u003cbr\u003eISBN: 1954210566\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42680201805893,"sku":"9781954210561","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/91k_yWThKgL._SL1500.jpg?v=1745278060"},{"product_id":"vegetable-kingdom-the-abundant-world-of-vegan-recipes","title":"Vegetable Kingdom: The Abundant World of Vegan Recipes","description":"\u003cp\u003e\u003cb\u003eNAACP IMAGE AWARD WINNER - \"Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations.\"--Angela Y. Davis, distinguished professor emerita at the University of California Santa Cruz \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eJAMES BEARD AWARD NOMINEE -\u003c\/b\u003e IACP AWARD FINALIST - ONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New Yorker, \u003c\/i\u003e \u003ci\u003eThe Washington Post, \u003c\/i\u003e \u003ci\u003eVogue, \u003c\/i\u003e \u003ci\u003eSan Francisco Chronicle, \u003c\/i\u003e \u003ci\u003eForbes, \u003c\/i\u003e \u003ci\u003eFood \u0026amp; Wine, \u003c\/i\u003e \u003ci\u003eSalon, \u003c\/i\u003e \u003ci\u003eGarden \u0026amp; Gun, \u003c\/i\u003e \u003ci\u003eDelish, \u003c\/i\u003e \u003ci\u003eEpicurious\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eMore than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes--from the James Beard Award-winning chef and author of \u003ci\u003eAfro-Vegan\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eFood justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in \u003ci\u003eVegetable Kingdom\u003c\/i\u003e, showing you how to make delicious meals from popular vegetables, grains, and legumes. 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Kamau Bell, comedian, author, and host of the Emmy Award-winning series \u003ci\u003eUnited Shades of America\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"[Terry's] perspective is casual and family-oriented, and the book feels personal and speaks to a wide swath of cooks . . . each dish comes with a recommended soundtrack, completing his mission to provide an immersive, joyful experience.\"\u003cb\u003e--\u003ci\u003ePublishers Weekly\u003c\/i\u003e (starred review)\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBryant Terry\u003cbr\u003ePublisher: Ten Speed Press\u003cbr\u003eFebruary 11 2020\u003cbr\u003eEAN: 9780399581045\u003cbr\u003eISBN: 0399581049\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42680049598533,"sku":"2118","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/91eMTSZeHHL-1._SL1500.jpg?v=1745273957"},{"product_id":"vegan-mob-vegan-bbq-and-soul-food-a-plant-based-cookbook","title":"Vegan Mob: Vegan BBQ and Soul Food [A Plant-Based Cookbook]","description":"\u003cp\u003e\u003cbr\u003e\u003cb\u003eDiscover more than 80 recipes for mouthwatering plant-based fusion food from the cult favorite Oakland BBQ joint Vegan Mob.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\"Vegan Mob comprises all of the things that inspire me; a love of my city, a love of hip-hop, and of course, a love of good-ass food.\"--Toriano Gordon\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eToriano Gordon, the chef behind Vegan Mob, grew up sharing soul food with his family and friends. When he began eating vegan after wanting to improve his health, he was nostalgic for those childhood flavors, so he spent hours painstakingly recreating them from scratch. His innovative dishes became the backbone of Vegan Mob, a Bay Area original that draws in vegans and carnivores alike.\u003c\/p\u003e\n\u003cp\u003eIn his first cookbook, he shares favorites from the restaurant as well as new recipes, inviting readers to try crowd-pleasing favorites like Brisket, Smackaroni, and Mobba'Q Baked Beans. In an homage to his youth in the Fillmoe (not Fillmore) and his San Francisco and Oakland communities, he also draws inspiration from a multitude of cuisines with recipes like \u003cb\u003eLa La Lumpia\u003c\/b\u003e, \u003cb\u003eMafia Mobsta Noodles aka Garlic Noodles\u003c\/b\u003e, \u003cb\u003eMob Lasagna\u003c\/b\u003e, and \u003cb\u003eMob Taco Bowls\u003c\/b\u003e, all made accessible for the home cook.\u003c\/p\u003e\n\u003cp\u003eVegan Mob also takes you out of the kitchen and into Toriano's life, highlighting his many family connections to the Bay Area and his connection to Bay Area rap and music. With inspirational advice from Toriano, vibrant photographs, and tons of energy, \u003ci\u003eVegan Mob \u003c\/i\u003eis an invitation for everyone to come to the table and enjoy a meal together.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eToriano Gordon\u003cbr\u003ePublisher: Ten Speed Press\u003cbr\u003eFebruary 2024\u003cbr\u003eEAN: 9781984859969\u003cbr\u003eISBN: 198485996X\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42679108698181,"sku":"9781984859969","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/91SGyP9BYYL._SL1500.jpg?v=1745249810"},{"product_id":"we-the-pizza-slangin-pies-and-savin-lives","title":"We the Pizza: Slangin' Pies and Savin' Lives","description":"\u003cp\u003e\u003cb\u003eKnock-out recipes for award-winning, Philadelphia-style pizzas, wings, shakes, and more, from Down North, the pizzeria owned and operated exclusively by formerly incarcerated people, featuring poignant stories from its employees.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eCreated and launched by Philly born-and-bred entrepreneur Muhammad Abdul-Hadi, the mission of Down North Pizza is to reduce recidivism rates in North Philly and serve up the most insanely delicious food while doing it. \u003cbr\u003e\u003ci\u003e \u003c\/i\u003e\u003cbr\u003e\u003ci\u003eWe the Pizza\u003c\/i\u003e tells the Down North story about how the restaurant fulfills its mission to educate and support the formerly incarcerated while serving dope food. A testament to survival and second chances, this cookbook offers recipes for the tender, crispy-edged, square-cut, sauce-on-top pies that are Down North's signature dish; a whole chapter is devoted to vegetarian and vegan pizzas like \u003cb\u003eNo Better Love\u003c\/b\u003e made with four cheeses and the arrabbiata-inspired \u003cb\u003eNorf Sauce\u003c\/b\u003e, while the meat and seafood pizza chapter features their most popular \u003cb\u003eRoc the Mic\u003c\/b\u003e pepperoni pie as well as the smoky berbere-brisket \u003cb\u003eTales of a Hustler\u003c\/b\u003e and \u003cb\u003eSay Yes\u003c\/b\u003e, topped with jerk turkey sausage, roasted butternut squash, kale, ricotta, and lemon-honey drizzle.\u003c\/p\u003e\n\u003cp\u003eThe 65 recipes for pizzas along with classic and creative wings, fries, lemonades, and shakes are paired with cinematic photography of the pizzas in their natural setting and out in the wilds of Philadelphia, with lots of journalistic-style photography of the Down North crew making dough and slinging pies. At the same time, \u003ci\u003eWe the Pizza \u003c\/i\u003eprovides detailed historical information about incarceration in the United States along with empowering stories from Down North's formerly incarcerated staff. And with exclusive pizza recipes from renowned chef-supporters like Marc Vetri and Marcus Samuelsson, \u003ci\u003eWe the Pizza\u003c\/i\u003e celebrates ingeniously delicious pizza, as well as the power people have to rise above their circumstances--if simply given the chance.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMuhammad Abdul-Hadi\u003cbr\u003ePublisher: Clarkson Potter Publishers\u003cbr\u003eFebruary 2025\u003cbr\u003eEAN: 9780593796405\u003cbr\u003eISBN: 0593796403\u003c\/p\u003e","brand":"Call \u0026 Response Books","offers":[{"title":"Hardcover","offer_id":42676776501317,"sku":"9780593796405","price":32.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/6621\/4213\/files\/81yIdy_wGlL._SL1500.jpg?v=1745192889"}],"url":"https:\/\/www.callandresponsechi.com\/collections\/cooking.oembed?page=6","provider":"Call \u0026 Response Books","version":"1.0","type":"link"}