{"title":"Yes, Chef!","description":"","products":[{"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":"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":"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":"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":"sweet-tooth-100-desserts-to-save-room-for","title":"Sweet Tooth: 100 Desserts to Save Room For","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. 100 stunning, delicious, must-bake recipes for everyone who saves room for dessert from the wildly popular baker and social media star behind Broma Bakery. \"These are recipes to make us happy from morning to midnight. Sweet Tooth is like being in the kitchen with Sarah, and that's a treat.\"—Dorie Greenspan, New York Times bestselling author of Baking with Dorie\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSarah Fennel began her website, Broma Bakery, as a hobby that combined her love of baked goods with her passion for photography. Soon, millions of readers fell in love with her reliable recipes for nostalgic desserts with a modern twist like Strawberry Shortcake Cake, Oatmeal Cream Cookies, and White Chocolate Brownies.\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 Fennel is a self-taught baker and photographer. Her website, Broma Bakery, and her social platforms attract millions of fans monthly. She lives in New York City with her husband, Alex, and their dog, Tilly.\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 is the baker who showed me desserts should be more than delicious; they should be fun, and Sweet Tooth proves that to a T. Each recipe is uniquely gorgeous, with an edge of playfulness that comes straight from Sarah herself. Reading this book was like a lesson in dog-earing pages, because trust me, you'll want to make every single thing.\" -Justine Doiron, author of Justine Cooks and creator of Justine Snacks\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e\"There's a reason millions of home bakers love Sarah Fennel's Broma Bakery and 100 of them are packed between these covers. From Vanilla Bean–Blackberry Scones to a three-layer Espresso Martini Cake, these are recipes to make us happy from morning to midnight. Sweet Tooth is like being in the kitchen with Sarah, and that's a treat.\" -Dorie Greenspan, New York Times bestselling author of Baking with Dorie\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e\"In Sarah Fennel's first cookbook, Sweet Tooth, she hands her baking cheat codes over to anyone looking to weave a bit of sweetness into their busy lives. From make-ahead strategies to treats you can prep in as little as 15 minutes, she's got you covered. Her fab mix of creativity (Hello, Coffee Cake Cookies!), jaw-dropping pics, and down-to-earth tips will seriously level up your baking game. 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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. 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