{"title":"Cooking","description":"","products":[{"product_id":"the-wishbone-kitchen-cookbook","title":"The Wishbone Kitchen Cookbook","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBOOK SUMMARY\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLearn to cook, host, and eat like a private chef with 100 recipes from Meredith Hayden of Wishbone Kitchen.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eInspired by years working as a chef in New York City and the Hamptons, as well as her childhood summers on Nantucket, Meredith Hayden makes food that is both unfussy and elegant—often with a touch of whimsy. In The Wishbone Kitchen Cookbook, Meredith teaches you to cook like a professional hostess (and have fun while doing it). This is the kind of food to celebrate every season of life; the kind of cooking you don't start until you've made yourself a drink first. Recipes range from 20-minute meals to show-stopping centerpieces, all fit for your next dinner party.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eABOUT THE AUTHOR\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMeredith Hayden is a chef, recipe developer, and the creator behind Wishbone Kitchen, which started as a recipe blog and has evolved into a multidimensional culinary lifestyle brand. Hayden publishes new recipes every week; writes a bi-weekly newsletter, The Group Chat, where she discusses food, fashion, and lifestyle; and hosts a monthly cooking show on YouTube, Dinner with Friends. She has been featured in Vogue, The Washington Post, The New York Times, In Style, People, Delish, and Business Insider.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePRODUCT INFORMATION\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eHardcover paper over boards 288 pages Non-fiction 10.4 in H | 8.4 in W | 1 in T | 2.7 lb\u003c\/p\u003e","brand":"Posman Books","offers":[{"title":"Default Title","offer_id":46137333940423,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/3277\/8951\/files\/the-wishbone-kitchen-cookbook-5334752.jpg?v=1774628649"},{"product_id":"salad-freak-recipes-to-feed-a-healthy-obsession","title":"Salad Freak: Recipes to Feed a Healthy Obsession","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBOOK SUMMARY\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA USA Today and Publishers Weekly bestseller, Salad Freak features delicious and beautiful recipes from Martha Stewart's personal salad chef and the self-proclaimed \"Bob Ross of salads.\"\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOffering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eABOUT THE AUTHOR\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJess Damuck has worked with Martha Stewart for the past decade as a food editor, producer, food stylist, and personal salad maker, including on VH1's Martha and Snoop's Potluck Dinner Party. Damuck has also worked at Bon Appétit, Food Network, Apartment Therapy, and Vox Creative, and has produced thousands of food-related web videos for clients. She does an Instagram show called #3hoursalads and has a monthly menu and playlist newsletter called Something Fussy. Damuck recently worked as a culinary producer for a forthcoming Duff Goldman\/Jim Henson Company production. Last year, she guest-starred with Martha in one of the final episodes of HBO's High Maintenance. She lives in both Brooklyn and Los Angeles.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePRAISE\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e\"If Alison Roman is the queen of stews, Damuck easily reigns in the kingdom of salads.\" -Publishers Weekly (starred review)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e\"Damuck has reclaimed salads for those of us who have given up counting calories and calculating macros and instead just want to delight in the fresh colors and flavors every season offers.\" -Paste Magazine\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e\"In a quirky book, she shares her \"healthy obsession\" with how to mix-and-match flavors, colors and textures so well that you could eat salad for three meals a day and never get bored. That's an intriguing concept for those of us short on time and stuck in a food rut. While most of us are not so fortunate as Stewart to have a personal salad chef, we can still eat like we do.\" -TIME\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePRODUCT INFORMATION\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eHardcover paper over boards \u003cbr\u003e272 pages \u003cbr\u003eNon-fiction \u003cbr\u003e9.4 in H | 7.6 in W | 1.1 in T | 2.5 lb\u003c\/p\u003e","brand":"Posman Books","offers":[{"title":"Default Title","offer_id":46137362743495,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/3277\/8951\/files\/salad-freak-recipes-to-feed-a-healthy-obsession-9846932.jpg?v=1775852394"},{"product_id":"joshua-weissman-an-unapologetic-cookbook","title":"Joshua Weissman: An Unapologetic Cookbook","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBOOK SUMMARY\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e#1 New York Times Bestseller\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA Weissman once said... \"...can we please stop with the barrage of 2.3 second meals that only need 1 ingredient? I get it…we're busy. But let's refocus on the fact that beautifully crafted burgers don't grow on trees.\" Ironically this sounds a lot like he's trying to convince you to cook, but he's really not. Is this selling the cookbook? The point is that the food in this book is an invitation that speaks for itself. Great cooking does, and should, take time. Now is the time to double down and get your head in the cooking game. Or you know, don't. Maybe get someone else to cook this stuff for you...that works too.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHow can you know if something is your favorite if 50 to 80 percent of the stuff you've been eating was made by someone else? Butter, condiments, cheese, pickles, patties, and buns. For a superior and potentially even life-changing experience, you can (and should, to be honest) make these from scratch. Create the building blocks necessary to make the greatest meal of your life.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eABOUT THE AUTHOR\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJoshua Weissman isn't your average culinary genius. He's chef-y, he's eccentric, and he's a lot over-the-top in everything he does—from curating energetic and engaging food entertainment, to constantly developing his massive repertoire of original recipes, to cooking everything (seriously, everything) from scratch. He has an abounding love of food and proper technique. After nearly a decade of cooking professionally, his passion has been fueled by working with some of the greatest fine dining restaurants in the south-central region of the US. He notably cooked at the James Beard Award–winning restaurant Uchiko, where he spent time focusing on the finest details of cuisine, training other cooks and chefs, and diving deep into the territory of precise Japanese cookery and fermentation. Joshua can be seen chopping it up for millions of fans on his popular Youtube channel, Facebook, TikTok, and Instagram. He currently resides in Texas and plans to push the world of food farther than it has ever gone before.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePRAISE\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e\"Weissman's agenda to 'stop putting the past on a pedestal' needs no apology and is well supported in this work, which encourages readers to develop their own sense of cooking intuition while maintaining a grasp of the basics.\" -Publishers Weekly\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e\"Not only do these recipes teach the fundamentals of cooking, but they also are designed to impress and are perfect for first-time entertainers and anyone building a weeknight repertoire. Designed for the new home cook, Joshua Weissman: An Unapologetic Cookbook delivers solid instruction, tasty recipes, and plenty of twists for experienced chefs to enjoy as well.\" -Booklist\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePRODUCT INFORMATION\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eHardcover 264 pages Non-fiction 10.3 in H | 8.4 in W | 0.9 in T | 2.6 lb\u003c\/p\u003e","brand":"Posman Books","offers":[{"title":"Default Title","offer_id":46137368838343,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/3277\/8951\/files\/Joshua_20Weissman_20An_20Unapologetic_20Cookbook_20-_2097816156499835788.jpg?v=1774989361"},{"product_id":"100-cookies","title":"100 Cookies","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBOOK SUMMARY\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNominated for a 2020 Goodreads Choice Award for Best Cookbooks. \"This is a cookie gold mine! I've been waiting years for all of Sarah's cookie wisdom to transfer from her brain to my kitchen, and here it is! Sarah's recipes are reliable, approachable, and just plain crave-able. This world has reached peak cookie deliciousness thanks to Sarah.\"—Molly Yeh, star of Girl Meets Farm, author of Molly on the Range.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFrom celebrated blogger Sarah Kieffer, whose pan-banging cookie technique \"broke the internet,\" this is a go-to baking book featuring 100 recipes for spectacular cookies, brownies, bars, and more! Organized into seven chapters and introducing innovative baking techniques, 100 Cookies features dessert recipes ranging from the Classic Chocolate Chip made three different ways to bars, brownies, and blondies that reflect a wide range of flavors and global inspiration. Chocolatey, fruity, crispy, chewy, classic, inventive—there's a foolproof recipe for the perfect treat for everyone in this cookie cookbook.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eABOUT THE AUTHOR\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSarah Kieffer is the self-taught baker, photographer, and blogger behind The Vanilla Bean Blog. She lives in Minnesota.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePRAISE\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e\"Sarah Kieffer is living her dream. She turned a childhood obsession for baking into the most joyful cookie book ever. I love her writing, her recipes, and the way she guides you through every step. Start with her Chocolate Chip Cookies, which are famous for a reason!\" -Ina Garten, Barefoot Contessa cookbooks and television\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e\"This is a cookie gold mine! I've been waiting years for all of Sarah's cookie wisdom to transfer from her brain to my kitchen, and here it is! Sarah's recipes are reliable, approachable, and just plain crave-able. This world has reached peak cookie deliciousness thanks to Sarah.\" -Molly Yeh, blogger, author of Molly on the Range, and star of Girl Meets Farm\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e\"Sarah is one of my most trusted baking resources, and I was thrilled to see that she poured her infinite cookie wisdom into this spectacular book. It is full of fool-proof recipes to fit every possible cookie craving and cookie cravings I didn't even know I had. I cannot wait to bake my way through the whole thing, starting with the Peanut Butter Crunch Brownies!\" -Yossi Arefi, baker and author of Sweeter off the Vine\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePRODUCT INFORMATION\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eHardcover \u003cbr\u003e304 pages \u003cbr\u003eNon-fiction \u003cbr\u003e9.3 in H | 7.9 in W | 1.3 in T | 2.3 lb\u003c\/p\u003e","brand":"Posman Books","offers":[{"title":"Default Title","offer_id":46137401344199,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/3277\/8951\/files\/9781452180731_def10_90ad6b60-820d-4512-84cc-98f7504374f0.jpg?v=1780083530"},{"product_id":"dessert-person","title":"Dessert Person","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBOOK SUMMARY\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNew York Times Bestseller. In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. IACP Award Winner. Named one of the best cookbooks of the year by The New York Times Book Review, Bon Appétit, NPR, The Atlanta Journal-Constitution, Salon, Epicurious.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eClaire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire's signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe—like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)—as well as practical do's and don'ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eABOUT THE AUTHOR\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eClaire Saffitz is the host of Bon Appétit's Gourmet Makes and Baking School, both on YouTube and iTunes, and contributes stories and recipes to the print magazine. After graduating from Harvard University, Saffitz received a master's degree in culinary history from McGill in Montreal and then studied pastry in Paris at École Grégoire Ferrandi. She lives in New York City.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePRAISE\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e\"This is a wonderful book for experienced bakers—there are plenty of surprises and challenges—and an ideal one for beginners. Look at the Recipe Matrix, choose an easy recipe that doesn't take much time, follow Claire's directions, and chalk up your first win. If you're not already a dessert person, Claire will make you one.\" -Dorie Greenspan, author of Dorie's Cookies and Everyday Dorie\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e\"Claire Saffitz is a skillful and imaginative baker with a knack for writing beautiful recipes. Her gorgeous book will unleash the inner dessert person in a novice and inspire those who know their way around a pastry kitchen. It certainly has a place on my shelf.\" -Claudia Fleming, chef and author of The Last Course\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e\"I've always been a fan of Claire's work at Bon Appétit, and I am most definitely a dessert person, so this book really appeals to me. Her recipes all have modern twists of flavor, but at their core they are the familiar bakes we always want to get into the kitchen for.\" -Claire Ptak, Violet Cakes director\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePRODUCT INFORMATION\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eHardcover paper over boards \u003cbr\u003e368 pages \u003cbr\u003eNon-fiction \u003cbr\u003e11.3 in H | 8.3 in W | 1.1 in T | 3.5 lb\u003c\/p\u003e","brand":"Posman Books","offers":[{"title":"Default Title","offer_id":46137431130311,"sku":null,"price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/3277\/8951\/files\/Dessert_20Person_20Saffitz_20-_2097819848269615792.jpg?v=1774989285"},{"product_id":"justine-cooks","title":"Justine Cooks","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBOOK SUMMARY\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNew York Times Bestseller. Find and refine your cooking style through 110 approachable and innovative plant-forward recipes from popular blogger and social media storyteller Justine Doiron. \"Justine Cooks is like your culinary buddy, encouraging you to try those daring flavor combos or master techniques you thought were out of reach. It's an indispensable guide for both seasoned chefs and home cooking enthusiasts alike.\"—Carla Hall, chef personality and author of Carla Hall's Soul Food. A best cookbook of the year: NPR, Today, Food \u0026amp; Wine.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJustine Doiron is known for approachable, inventive cooking that surprises with its unexpected flavor and ingredient pairings, as well as her love of vegetables, beans, bread, and farmers' markets. She is also known on social media for her funny, inspiring, validating stories about the ways we connect through food. Here she shares 110 plant-forward recipes for salads, snacks, vegetables, seafood, and tofu plus beans, breads (as well as things to eat on or with bread), and dessert.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eABOUT THE AUTHOR\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJustine Doiron is the recipe developer and food creator behind Justine_Snacks. Known for her simple, inventive recipes across Instagram, TikTok, and YouTube, Justine specializes in comfortable, cookable food with a focus on seasonality and approachable ingredients. Her work has been featured in The New York Times, Bon Appétit, The Washington Post, Good Morning America, The Rachael Ray Show, and more. She lives in Brooklyn, New York.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePRAISE\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e\"Doiron has become a go-to source for her plant-forward and pescatarian recipes. This is a great book for meals that are impressive and accessible.\" -Food \u0026amp; Wine\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e\"[Justine] pulls together a collection of 100-plus plant-forward recipes designed to become familiar favorites. A prosecco-kale risotto, cauliflower with coconut dressing and orange truffle brownie are all worth purchasing the book for.\" -Forbes\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e\"These are wide-awake concoctions, adorned with crispy sage, apple cider vinegar, brown butter and anything blistered, frizzled, sizzled or smashed. A simple plate of Rosemary-Vinegared Oyster Mushrooms was one of the best things I ate this year, proving that less really is more if your ingredients aren't afraid to shout.\" -NPR\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePRODUCT INFORMATION\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eHardcover paper over boards \u003cbr\u003e288 pages \u003cbr\u003eNon-fiction \u003cbr\u003e10.3 in H | 8.3 in W | 1 in T | 2.6 lb\u003c\/p\u003e","brand":"Posman Books","offers":[{"title":"Default Title","offer_id":46137431982279,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/3277\/8951\/files\/justine-cooks-8455979.jpg?v=1776449100"},{"product_id":"eat-nyc-the-iconic-recipes-that-feed-the-city","title":"EAT NYC: The Iconic Recipes that Feed the City","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBOOK SUMMARY\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLearn to make New York's most iconic dishes, from bagels and brisket to cherry pie and cheesecake.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNew York City is a place of never-ending discovery and unapologetic authenticity, a bustling metropolis and a mosaic of character-filled communities. One of the best ways to experience any city is through its food, and this book shares some of NYC's most iconic dishes enjoyed morning, noon, and night.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eABOUT THE AUTHOR\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYasmin Newman is a food and travel writer, photographer, and TV presenter, as well as the author of three critically acclaimed cookbooks. Born to a Filipino mother and Australian father, Yasmin lives with her young family on the Central Coast of Australia, just north of Sydney, and travels regularly to New York, where her brother resides.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePRODUCT INFORMATION\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eHardcover paper over boards \u003cbr\u003e256 pages \u003cbr\u003eNon-fiction \u003cbr\u003e11.3 in H | 9 in W | 1.2 in T | 3.5 lb\u003c\/p\u003e","brand":"Posman Books","offers":[{"title":"Default Title","offer_id":46137433948359,"sku":null,"price":49.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/3277\/8951\/files\/eat-nyc-the-iconic-recipes-that-feed-the-city-3977755.jpg?v=1775851975"},{"product_id":"matty-matheson-soups-salads-sandwiches","title":"Matty Matheson: Soups, Salads, Sandwiches","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBOOK SUMMARY\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNew York Times Bestseller. The acclaimed chef, actor, and executive producer of The Bear redefines cooking's iconic trinity: soups, salads, and sandwiches.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eChances are you've eaten a soup, salad, or sandwich in the past day (or maybe all three). This trio makes up so many of our meals but is rarely given the attention it deserves–until now. Matty Matheson, known for his bold, innovative flavors, has created a cookbook that will revolutionize how you think of these kitchen basics. This book is for anyone and everyone, offering up Matty's signature twists on the classics, delivered with minimal effort for maximum flavor.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eABOUT THE AUTHOR\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOne of North America's most celebrated and recognizable chefs, Matty Matheson is an internationally renowned restaurateur, chef, two-time New York Times bestselling author, producer, and television personality. He has been commended by Architectural Digest, the New York Times, GQ, Interview, Jimmy Kimmel Live, Late Night With Seth Meyers, The Kelly Clarkson Show, and more. With 100M+ YouTube views across his original cooking shows, 11 active restaurants in Canada (including the acclaimed Prime Seafood Palace), over 20 years in the restaurant industry, his culinary brands Matheson Cookware and Matheson Food Company, and Canadian workwear line Rosa Rugosa, Matheson has proven himself to be a true auteur. Most notably, he recently stepped into new roles as an actor and executive producer on FX's Emmy- and Golden Globe-winning hit show The Bear.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePRODUCT INFORMATION\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eHardcover \u003cbr\u003e368 pages \u003cbr\u003eNon-fiction \u003cbr\u003e10.3 in H | 8.3 in W | 1.4 in T | 3 lb\u003c\/p\u003e","brand":"Posman Books","offers":[{"title":"Default Title","offer_id":46137434702023,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/3277\/8951\/files\/matty-matheson-soups-salads-sandwiches-2017576.jpg?v=1775851697"},{"product_id":"seriously-good-soups","title":"Seriously Good Soups","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eBOOK\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003c\/span\u003eSUMMARY\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA steaming bowl \u003cspan style=\"font-size: 0.875rem;\"\u003eof soup can be the most comforting meal. With 60 simple, nourishing and delicious recipes, Seriously Good Soups contains a recipe for every season and appetite.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eStarting with the basics, discover essential recipes for stocks to imbue your soups with flavour, along with hints and tips for flavouring, seasoning and thickening your dishes. Discover toppers like croutons, drizzles and nuts and seeds to add a sprinkle of something special.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eABOUT THE AUTHOR\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRebecca Woods is a food stylist and recipe developer based in Hastings. She spent many years editing cookery books before deciding she would much rather be cooking. Her styling work has appeared in the national press and brand advertising campaigns, as well as in many cookbooks.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePRAISE\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSeriously good soups that are good for body and soul\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePRODUCT INFORMATION\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eHardcover \u003cbr\u003e160 pages \u003cbr\u003eNon-fiction \u003cbr\u003e8.5 in H | 6.6 in W | 0.7 in T | 1.3 lb\u003c\/p\u003e","brand":"Posman Books","offers":[{"title":"Default Title","offer_id":46137436012743,"sku":null,"price":20.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/3277\/8951\/files\/seriously-good-soups-5790957.jpg?v=1774628647"},{"product_id":"sallys-baking-101-foolproof-recipes-from-easy-to-advanced","title":"Sally's Baking 101: Foolproof Recipes from Easy to Advanced","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBOOK SUMMARY\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe ultimate baking book for home cooks of all skill levels with 101 sweet and savory, foolproof recipes plus helpful tips for best results—from the creator of the beloved website Sally's Baking Addiction.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFor years, Sally's Baking Addiction has been the trusted online resource for anyone who wants to make delicious baked goods from scratch. An expert self-taught baker, Sally McKenney has been dedicated to developing and perfecting a wide range of baking recipes and her devoted audience trusts her implicitly. In this collection of 101 irresistible recipes, she presents an array of crowd-pleasing bakes to suit every occasion and craving, from cookies and bars to cakes, pies, breads, and brunch fare.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eABOUT THE AUTHOR\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSally McKenney is the creator of the hugely popular website Sally's Baking Addiction (aka Sally's Baking). She is known for providing clear, concise instructions, tips, and tutorials to make every recipe approachable for home bakers of all skill levels. Her work has been featured in People, on Good Morning America, and more. She lives in Maryland with her husband, their two children, and their rescue dogs.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePRAISE\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e\"McKenney's work has generated a cult following and for good reason: She leads with meticulous attention to detail. This level of precision could not be more present in her new cookbook, Sally's Baking 101.\" -Epicurious\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e\"Self-taught baker Sally McKenney has a knack for explaining even the most intricate of pastry procedures with a calm, relaxed tone that makes you feel like you can conquer the task at hand.\" -Vogue\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e\"Sally has a gift for creating recipes that bakers trust and that families and friends crave. There's so much to learn and so much to love here.\" -Dorie Greenspan, New York Times bestselling author and author of Dorie's Anytime Cakes\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePRODUCT INFORMATION\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eHardcover paper over boards \u003cbr\u003e288 pages \u003cbr\u003eNon-fiction \u003cbr\u003e10.3 in H | 8.4 in W | 0.9 in T | 2.4 lb\u003c\/p\u003e","brand":"Posman Books","offers":[{"title":"Default Title","offer_id":46137437388999,"sku":null,"price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/3277\/8951\/files\/9780593581964-Sally_s_20Baking_20101_20McKenney4534.jpg?v=1774989240"},{"product_id":"cook-this-book","title":"Cook This Book","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBOOK SUMMARY\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNew York Times Bestseller. A thoroughly modern guide to becoming a better, faster, more creative cook, featuring fun, flavorful recipes anyone can make. One of the best cookbooks of the year: NPR, Food52, Taste of Home. \"Surprising no one, Molly has written a book as smart, stylish, and entertaining as she is.\"—Carla Lalli Music, author of Where Cooking Begins\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIf you seek out, celebrate, and obsess over good food but lack the skills and confidence necessary to make it at home, you've just won a ticket to a life filled with supreme deliciousness. Cook This Book is a new kind of foundational cookbook from Molly Baz, who's here to teach you absolutely everything she knows and equip you with the tools to become a better, more efficient cook.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eABOUT THE AUTHOR\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMolly Baz is a food editor and recipe developer whose stories and recipes have been featured in Bon Appétit magazine and who has appeared in the brand's YouTube shows, Making Perfect and Molly Tries. Molly lives in Los Angeles with her husband, Ben, and their teeny-tiny weenie dog, Tuna.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePRAISE\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e\"Molly Baz is rethinking the way we engage with cookbooks\" -TASTE\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e\"Cook This Book is for anyone who wants to learn kitchen skills that stick.\" -Esquire\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e\"[Cook This Book is] packed with information about the principles of great flavor and instructions on technique.\" -Salon\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePRODUCT INFORMATION\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eHardcover \u003cbr\u003e304 pages \u003cbr\u003eNon-fiction \u003cbr\u003e10.5 in H | 8.5 in W | 1 in T | 2.9 lb\u003c\/p\u003e","brand":"Posman Books","offers":[{"title":"Default Title","offer_id":46137438011591,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/3277\/8951\/files\/cook-this-book-8688456.jpg?v=1774628647"},{"product_id":"the-new-york-times-cooking-no-recipe-recipes","title":"The New York Times Cooking No-Recipe Recipes","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBOOK SUMMARY\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNational Bestseller. The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious—featuring a convenient flexibound format. One of the best cookbooks of the year: Vanity Fair, Time Out, Salon, Publishers Weekly.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYou don't need a recipe. Really, you don't. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You'll see how to make these meals as big or as small as you like, substituting ingredients as you go.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eABOUT THE AUTHOR\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSam Sifton is an assistant managing editor of The New York Times, responsible for culture and lifestyle coverage, and the founding editor of NYT Cooking. Formerly the national news editor, restaurant critic, and culture editor, he joined The Times in 2002 after stints at Talk magazine, New York Press, and American Heritage magazine. He is the author of Thanksgiving: How to Cook It Well and See You on Sunday: A Cookbook for Family and Friends.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePRAISE\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e\"... perfect for busy parents and people who don't always have the patience to follow detailed directions. You'll basically be ready to star in an episode of 'Chopped' in no time.\" -the Skimm\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e\"Sam Sifton wants you to ditch the recipe and have some fun in the kitchen. The founding editor of NYT Cooking does away with fussy ingredient lists and step-by-step instructions, opting instead for casual, conversational descriptions that allow home cooks to improvise, learn and evolve.\" -TimeOut\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e\"... his no-recipes are easy to follow and involve techniques and preparation times that become instinctual even for a recipe-bound cook like me.\" -Barry Estabrook, Wall Street Journal\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePRODUCT INFORMATION\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003ePaperback \u003cbr\u003e256 pages \u003cbr\u003eNon-fiction \u003cbr\u003e9.3 in H | 6.9 in W | 1 in T | 1.6 lb\u003c\/p\u003e","brand":"Posman Books","offers":[{"title":"Default Title","offer_id":46137440960711,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/3277\/8951\/files\/NYT_20No_20Recipe_20Recipes_20Sifton6447.jpg?v=1777672415"},{"product_id":"big-night","title":"Big Night","description":"\u003cp data-start=\"330\" data-end=\"346\"\u003e\u003cstrong data-start=\"330\" data-end=\"346\"\u003eBOOK SUMMARY\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"348\" data-end=\"460\"\u003eElevate your home entertaining with the ultimate guide to hosting unforgettable dinner parties and celebrations.\u003c\/p\u003e\n\u003cp data-start=\"462\" data-end=\"1090\"\u003eWhen Katherine Lewin opened her first store—a dinner party shop—she had one goal: to help everyone make their meals at home feel a little bit more special. A little bit more joyful. A little bit bigger. In her debut book, Katherine channels her New York City–based brick-and-mortar’s irresistible energy into a treasure trove of tips, tricks, and hosting essentials for every kind of big night. Learn how to stop worrying about everything matching and just set the table; the step-by-step formula for discovering your (and your guests’) perfect martini; and the cheese plate of dreams math of how many ounces to plan per person.\u003c\/p\u003e\n\u003cp data-start=\"1092\" data-end=\"1773\"\u003eOn top of these helpful sidebars—and in addition to more than 80 recipes for snacks, apps, mains, desserts, and cocktails—you’ll find full menus for 12 bigger nights to take you through every occasion, all year long. The first hint of sun in March calls for an almost-spring thing, where you’ll serve ricotta toast with English pea pesto; in the peak of summer, treat everyone to an Italian vacation without leaving the house, starring clam and corn pasta followed by lemon granita; when the leaves have turned, confidently plan the best friendsgiving, complete with the ultimate stuffing; and in the dead of winter, lure your friends over with a noodle soup to get people excited.\u003c\/p\u003e\n\u003cp data-start=\"1775\" data-end=\"1795\"\u003e\u003cstrong data-start=\"1775\" data-end=\"1795\"\u003eABOUT THE AUTHOR\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1797\" data-end=\"2270\"\u003eBefore she became the founder and CEO of Big Night, Katherine Lewin was a food writer and editor. She worked at The Infatuation for almost six years. She fell in love with New York City through its restaurants, eating incredible meals in packed dining rooms where it felt like anything could happen. The more time she spent in restaurants, the more she wanted to learn how to make her own dinner magic—the kind that comes from feeding people you love, and new friends, too.\u003c\/p\u003e\n\u003cp data-start=\"2272\" data-end=\"2282\"\u003e\u003cstrong data-start=\"2272\" data-end=\"2282\"\u003ePRAISE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2284\" data-end=\"2435\"\u003e“Lewin’s little ideas, advice, and culinary tricks make Big Night the rare entertaining book that feels as achievable as it is aspirational.”\u003cbr data-start=\"2425\" data-end=\"2428\"\u003e—Saveur\u003c\/p\u003e\n\u003cp data-start=\"2437\" data-end=\"2682\"\u003e“Big Night: Dinners, Parties \u0026amp; Dinner Parties is a back-pocket guide—complete with bartending tips, a not-fussy tablesetting formula, and 80-plus recipes that feed six or more—that will help you pull off these evenings with ease.”\u003cbr data-start=\"2667\" data-end=\"2670\"\u003e—Real Simple\u003c\/p\u003e\n\u003cp data-start=\"2684\" data-end=\"2822\"\u003e“This book will have you feeling well-equipped for any level of gathering. It’s the ideal tome for new and veteran hosts alike.”\u003cbr data-start=\"2812\" data-end=\"2815\"\u003e—Delish\u003c\/p\u003e\n\u003cp data-start=\"2824\" data-end=\"2847\"\u003e\u003cstrong data-start=\"2824\" data-end=\"2847\"\u003ePRODUCT INFORMATION\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2849\" data-end=\"2927\"\u003eHardcover\u003cbr data-start=\"2858\" data-end=\"2861\"\u003e288 pages\u003cbr data-start=\"2870\" data-end=\"2873\"\u003eNon-fiction\u003cbr data-start=\"2884\" data-end=\"2887\"\u003e10.1 in H | 8.2 in W | 0.9 in T | 2.7 lb\u003c\/p\u003e","brand":"Posman Books","offers":[{"title":"Default Title","offer_id":46137476022471,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/3277\/8951\/files\/big-night-9220615.jpg?v=1774628646"},{"product_id":"let-s-party","title":"Let’s Party","description":"\u003cp data-start=\"419\" data-end=\"435\"\u003e\u003cstrong data-start=\"419\" data-end=\"435\"\u003eBOOK SUMMARY\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"437\" data-end=\"532\"\u003eGrossyPelosi is famously the hostess with the mostest—now it’s your turn to invite everyone in.\u003c\/p\u003e\n\u003cp data-start=\"534\" data-end=\"1182\"\u003eDan Pelosi believes every day can be a celebration—and wherever there’s a celebration, there’s a menu waiting to be planned. In his second cookbook, the New York Times bestselling author dishes out more than 100 of his larger-than-life recipes, organized into sixteen distinct dinner parties designed to take the guesswork out of what to serve when and what goes with what. Some celebrations are familiar, like giving thanks (but—surprise!—we’re having roast chicken), and others prove any time calls for entertaining: breakfast for dinner makes your pajamas party-worthy with raisin walnut baked French toast, which you can assemble ahead of time.\u003c\/p\u003e\n\u003cp data-start=\"1184\" data-end=\"1646\"\u003eWhether you follow a menu as is or mix and match recipes, Dan helps you find the joy in every part of hosting, from setting the guest list to politely letting your company know when it’s time to go home, sharing his favorite family tidbits along the way (including his dad’s guide for Italian American slang—capisce?). For seasoned hosts and first-timers alike, this book is your manual. Save the date, dress up the table, and choose your outfit…now let’s party!\u003c\/p\u003e\n\u003cp data-start=\"1648\" data-end=\"1668\"\u003e\u003cstrong data-start=\"1648\" data-end=\"1668\"\u003eABOUT THE AUTHOR\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1670\" data-end=\"2291\"\u003eDan Pelosi is the Italian meatball making meatballs behind GrossyPelosi, the popular Instagram favorite for all things comfort and food. Approachable and tasty, Dan’s recipes are meant to be shared and celebrated with the ones you love. Dan’s first cookbook, Let’s Eat, was an instant New York Times bestseller, and his Big Italian Sandwich Puzzle is the first-ever deli sandwich jigsaw puzzle (as far as he knows!). Dan is a contributor to New York Times Cooking and appears regularly on Good Morning America. He splits his time between Brooklyn and upstate New York, but you can always find him online at @grossypelosi.\u003c\/p\u003e\n\u003cp data-start=\"2293\" data-end=\"2303\"\u003e\u003cstrong data-start=\"2293\" data-end=\"2303\"\u003ePRAISE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2305\" data-end=\"2384\"\u003e“If there’s one word to sum up food personality Dan Pelosi, it’s joy.”\u003cbr data-start=\"2375\" data-end=\"2378\"\u003e—Eater\u003c\/p\u003e\n\u003cp data-start=\"2386\" data-end=\"2409\"\u003e\u003cstrong data-start=\"2386\" data-end=\"2409\"\u003ePRODUCT INFORMATION\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2411\" data-end=\"2489\"\u003eHardcover\u003cbr data-start=\"2420\" data-end=\"2423\"\u003e288 pages\u003cbr data-start=\"2432\" data-end=\"2435\"\u003eNon-fiction\u003cbr data-start=\"2446\" data-end=\"2449\"\u003e10.1 in H | 8.3 in W | 0.9 in T | 2.7 lb\u003c\/p\u003e","brand":"Posman Books","offers":[{"title":"Default Title","offer_id":46137482346695,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/3277\/8951\/files\/Lets_20Party_20Pelosi_20-_2097814549567855783.jpg?v=1774989061"},{"product_id":"broke-vegan","title":"Broke Vegan","description":"\u003cp data-start=\"350\" data-end=\"366\"\u003e\u003cstrong data-start=\"350\" data-end=\"366\"\u003eBOOK SUMMARY\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"368\" data-end=\"490\"\u003eWe all want to help do our bit to save the planet by moving towards a plant-based diet, but eating vegan can be expensive.\u003c\/p\u003e\n\u003cp data-start=\"492\" data-end=\"856\"\u003eWith over 100 plant-based recipes using supermarket staples along with hints and tips for making your food go further, Broke Vegan will have you cooking meals time after time that save money and save the planet. From easy weeknight meals ready in 20 minutes to feeding a crowd on a budget or saving time and money by batch cooking, Broke Vegan has got you covered.\u003c\/p\u003e\n\u003cp data-start=\"858\" data-end=\"878\"\u003e\u003cstrong data-start=\"858\" data-end=\"878\"\u003eABOUT THE AUTHOR\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"880\" data-end=\"1250\"\u003eAlways surrounded by food and drink, Saskia Sidey was the former brand and marketing manager and copywriter at Leon. She also worked in-house for cookbook publishers Octopus before leaving to train as a chef at Leiths School of Food and Wine. With a flare for flavor, eye for detail, and practical nature, Saskia has developed a personal style with food that stands out.\u003c\/p\u003e\n\u003cp data-start=\"1264\" data-end=\"1287\"\u003e\u003cstrong data-start=\"1264\" data-end=\"1287\"\u003ePRODUCT INFORMATION\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1289\" data-end=\"1366\"\u003eHardcover\u003cbr data-start=\"1298\" data-end=\"1301\"\u003e144 pages\u003cbr data-start=\"1310\" data-end=\"1313\"\u003eNon-fiction\u003cbr data-start=\"1324\" data-end=\"1327\"\u003e8.5 in H | 6.9 in W | 0.9 in T | 1.1 lb\u003c\/p\u003e","brand":"Posman Books","offers":[{"title":"Default Title","offer_id":46137495322823,"sku":null,"price":14.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/3277\/8951\/files\/broke-vegan-3321158.jpg?v=1775851422"},{"product_id":"salad-meals","title":"Salad Meals","description":"\u003cp data-start=\"357\" data-end=\"373\"\u003e\u003cstrong data-start=\"357\" data-end=\"373\"\u003eBOOK SUMMARY\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"375\" data-end=\"514\"\u003eSalads are more than just leaves. 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