{"title":"Curated Cookbooks","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eExplore our curated collection of cookbooks, each chosen to bring out the best in your cooking and inspire fresh ideas in the kitchen. From mastering spice techniques to discovering new flavor pairings, these books are perfect for every cook, whether you're exploring global cuisines or perfecting everyday favorites. Plus, buy any two and automatically save $5 at checkout—your next kitchen adventure awaits!\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"jubilee","title":"Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin","description":"\u003ch3\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: rgb(224, 74, 39);\" class=\"a-text-bold\"\u003e\u003cem\u003e\u003cstrong\u003eJames Beard Award Nominee\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb\u003e“A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao,\u003ci\u003e The New York Times\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThroughout her career, Toni Tipton-Martin has shed new light on African American cuisine's history, breadth, and depth. 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? \u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eIn \u003cem\u003eJubilee\u003c\/em\u003e, Tipton-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 data-mce-fragment=\"1\"\u003eSweet Potato Biscuits\u003c\/b\u003e, \u003cb data-mce-fragment=\"1\"\u003eSeafood Gumbo\u003c\/b\u003e, \u003cb data-mce-fragment=\"1\"\u003eButtermilk Fried Chicken\u003c\/b\u003e, and \u003cb data-mce-fragment=\"1\"\u003ePecan Pie with Bourbon\u003c\/b\u003e to lesser-known but even more decadent dishes like \u003cb data-mce-fragment=\"1\"\u003eBourbon \u0026amp; Apple Hot Toddies\u003c\/b\u003e, \u003cb data-mce-fragment=\"1\"\u003eSpoon Bread\u003c\/b\u003e, and \u003cb data-mce-fragment=\"1\"\u003eBaked Ham Glazed with Champagne\u003c\/b\u003e, \u003cem\u003eJubilee\u003c\/em\u003e presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration.\u003cem\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhy is \u003cem\u003eJubilee\u003c\/em\u003e our favorite book of 2020? \u003cstrong\u003eRead our review \u003ca rel=\"noopener\" href=\"https:\/\/gneissspice.com\/blogs\/recipes\/jubilee\" title=\"Jubilee cookbook review and list of spices you'll need for all of the recipes.\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTo cook all of the recipes in this book, you will need the following spices:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eallspice (berries)\u003c\/li\u003e\n\u003cli\u003eallspice (ground)\u003c\/li\u003e\n\u003cli\u003ebaking powder\u003c\/li\u003e\n\u003cli\u003ebaking soda\u003c\/li\u003e\n\u003cli\u003ebay leaves\u003c\/li\u003e\n\u003cli\u003ecayenne\u003c\/li\u003e\n\u003cli\u003ecelery salt\u003c\/li\u003e\n\u003cli\u003ecelery seeds\u003c\/li\u003e\n\u003cli\u003echili flakes\u003c\/li\u003e\n\u003cli\u003echili powder\u003c\/li\u003e\n\u003cli\u003echipotle powder\u003c\/li\u003e\n\u003cli\u003ecinnamon (ground)\u003c\/li\u003e\n\u003cli\u003ecinnamon (sticks)\u003c\/li\u003e\n\u003cli\u003ecloves (ground)\u003c\/li\u003e\n\u003cli\u003ecloves (whole)\u003c\/li\u003e\n\u003cli\u003ecoriander (ground)\u003c\/li\u003e\n\u003cli\u003ecumin (ground)\u003c\/li\u003e\n\u003cli\u003ecurry powder\u003c\/li\u003e\n\u003cli\u003edill weed\u003c\/li\u003e\n\u003cli\u003egarlic granules\u003c\/li\u003e\n\u003cli\u003egarlic salt\u003c\/li\u003e\n\u003cli\u003eginger (ground)\u003c\/li\u003e\n\u003cli\u003ehibiscus\u003c\/li\u003e\n\u003cli\u003ejerk rub (or she gives a recipe to make your own)\u003c\/li\u003e\n\u003cli\u003emarjoram\u003c\/li\u003e\n\u003cli\u003enutmeg (grated) or mace\u003c\/li\u003e\n\u003cli\u003eonion granules\u003c\/li\u003e\n\u003cli\u003eonion salt\u003c\/li\u003e\n\u003cli\u003eoregano\u003c\/li\u003e\n\u003cli\u003epaprika\u003c\/li\u003e\n\u003cli\u003epaprika (smoked)\u003c\/li\u003e\n\u003cli\u003epepper (ground)\u003c\/li\u003e\n\u003cli\u003epeppercorns\u003c\/li\u003e\n\u003cli\u003epickling spice\u003c\/li\u003e\n\u003cli\u003epoultry seasoning\u003c\/li\u003e\n\u003cli\u003erosemary\u003c\/li\u003e\n\u003cli\u003esage\u003c\/li\u003e\n\u003cli\u003esalt (kosher flake)\u003c\/li\u003e\n\u003cli\u003esesame seeds\u003c\/li\u003e\n\u003cli\u003evanilla extract\u003c\/li\u003e\n\u003cli\u003ethyme\u003c\/li\u003e\n\u003cli\u003ewest indies curry\u003c\/li\u003e\n\u003cli\u003ewhite pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eOther pantry ingredients you might need:\u003c\/em\u003e capers, liquid hickory smoke, Scotch bonnet peppers.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003ePraise for \u003ci\u003eJubilee\u003c\/i\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\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 \u003c\/span\u003e\u003ci\u003eJubilee.\u003c\/i\u003e\u003cspan\u003e”\u003c\/span\u003e\u003cb\u003e—Sam Sifton,\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cb\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\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.”\u003c\/span\u003e\u003cb\u003e—\u003ci\u003eThe New Yorker\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan\u003e“\u003c\/span\u003e\u003ci\u003eJubilee\u003c\/i\u003e\u003cspan\u003e is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.”\u003c\/span\u003e\u003cb\u003e—\u003ci\u003eKitchn\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cspan\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.”\u003c\/span\u003e\u003cb\u003e—\u003ci\u003eTaste\u003c\/i\u003e \u003c\/b\u003e\u003c\/p\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":37994112581827,"sku":"JUBILEE-BOOK","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/files\/JubileeCoverTT.jpg?v=1773790627"},{"product_id":"spiced-cookbook","title":"Spiced: Unlock the Power of Spices to Transform Your Cooking","description":"\u003cp data-mce-fragment=\"1\"\u003eBe your own spice blender! From\u003cb\u003e America's Test Kitchen\u003c\/b\u003e\u003cem\u003e \u003c\/em\u003ecomes \u003cem\u003eSpiced\u003c\/em\u003e\u003cem\u003e: Unlock the Power of Spices to Transform Your Cooking\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cstrong\u003eSpices:\u003c\/strong\u003e You probably have a cabinet full of them, but do you know how to make the most of them? \u003c\/span\u003e\u003ci\u003eSpiced\u003c\/i\u003e\u003cspan\u003e opens up the world of possibility hidden in your pantry, with six chapters, each of which shares a way to use spices to amp up the flavor of your cooking, along with foolproof recipes that put these simple techniques to work. Sprinkle a finishing salt you make from sea salt and herbs on seared white fish fillets to make them special. Make a different roast chicken every week by applying a different rub. Learn the best spices to use in curries—and when to add them for fragrant (not dusty) results. Add flavor—and texture—with homemade blends (you'll eat your spinach when it's topped with pistachio dukkah). Infuse condiments with spices (try chipotle ketchup on a burger). With the following six simple techniques, plus vibrant recipes, you'll find yourself not only spooning chili powder into the chili pot but making the chili powder yourself or flavoring desserts with saffron or cardamom rather than just cinnamon.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe cookbook includes 47 easy spice blends and 139 recipes to help you harness the power of spices. \u003cstrong\u003eTo make all of the spice blends, you will need \u003ca href=\"https:\/\/gneissspice.com\/blogs\/recipes\/spiced\" title=\"Cookbook review Spiced\"\u003ethese spices\u003c\/a\u003e. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Spiced cookbook will help you master six techniques:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb data-mce-fragment=\"1\"\u003eSeason smarter with salt and pepper. \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eYou'll learn about brining, using peppercorns of all colors, and making finishers like sriracha salt.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eGive meat and vegetables a rub.\u003c\/b\u003e\u003cspan\u003e We'll provide blends you can use in our recipes (try juniper and fennel on salmon) or your own.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cb\u003eBloom and toast.\u003c\/b\u003e Bring out ground spices' complexity by cooking them in oil; unlock dried chiles' fruity or nutty flavors by toasting them.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cb\u003eFinish foods with flair.\u003c\/b\u003e Spice-and-nut\/seed blends like shichimi togarashi (a mix of spices, orange zest, and sesame seeds) add texture, too.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cb\u003eLet spices steep.\u003c\/b\u003e Infuse spices into condiments like pickled fennel that punches up a chicken salad or rosemary oil to drizzle over bruschetta.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cb\u003eBake with spices.\u003c\/b\u003e Go beyond vanilla by rolling doughnuts in strawberry-black pepper sugar. Make your own rose water and add it to the pistachio baklava.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eRecipe for \u003cem\u003eFresh Herb Salt\u003c\/em\u003e:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1\/2 cup kosher salt\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 cup minced fresh herbs such as chives, dill, or tarragon\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eUsing your hands, rub salt and herbs in a large bowl until well combined. Spread the mixture into an even layer on a parchment paper-lined rimmed baking sheet. Let sit at room temperature, away from direct sunlight, until completely dry for 36-48 hours, stirring every 12 hours to break up clumps.\u003cem\u003e Sprinkle on tomato salad, seared chicken breasts, bean dips, and fried eggs. \u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":37995722014915,"sku":"SPICED-BOOK","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/files\/1_ad09a071-70fa-4a42-903e-ec6f23b8839f.jpg?v=1714313847"},{"product_id":"science-of-spice-cookbook","title":"Science of Spice: Understand Flavor, Connections and Revolutionize Your Cooking","description":"\u003cp data-mce-fragment=\"1\"\u003eBreak new ground with \u003cem\u003eThe Science of Spice\u003c\/em\u003e, by food scientist and bestselling author, Dr Stuart Farrimond. He has created a periodic table of spices as a starting point to explore how the flavour compounds within spices work together to create exciting layers of flavour and new sensations. \u003cstrong\u003eUse this book as a guide and learn how to mix your own seasonings. \u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eSpice profiles—organized by their dominant flavour compound—showcase the world's top spices, with recipe ideas, information on how to buy, use, and store. Farrimond goes into depth on the following spices with in depth science to help you release their \u003c\/span\u003eflavors: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSweet Warming Phenols—ceylon cinnamon, cassia cinnamon, clove, allspice, anise, star anise, fennel, licorice, mahleb, vanilla.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eWarming Terpenes—nutmeg, caraway, dill, annatto.\u003c\/li\u003e\n\u003cli\u003eFragrant Terpenes—juniper, rose, coriander.\u003c\/li\u003e\n\u003cli\u003eEarthy Terpenes—cumin, nigella.\u003c\/li\u003e\n\u003cli\u003ePenetrating Terpenes—black cardamom, cardamom, bay, galangal. \u003c\/li\u003e\n\u003cli\u003eCitrus Terpenes—dried lime, lemongrass.\u003c\/li\u003e\n\u003cli\u003eSweet-Sour Acids—amchur, sumac, tamarind, carob.\u003c\/li\u003e\n\u003cli\u003eFruity Alhehydes—barberry, cacao.\u003c\/li\u003e\n\u003cli\u003eToasty Pyrazines—paprika, sesame.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSulfurous Compounds—garlic, asafetida, curry leaf, mustard.\u003c\/li\u003e\n\u003cli\u003ePungent Compounds—grains of paradise, black pepper, szechuan, ginger, chili.\u003c\/li\u003e\n\u003cli\u003eUnique Compounds—saffron, poppy, ajwain, celery seed, turmeric, fenugreek.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eRecipe for \u003cem\u003e\u003cstrong\u003eHawaij\u003c\/strong\u003e\u003c\/em\u003e—a curry-life blend from Yemen, it's popular in slow-cooked meats, soups and as a spice rub. (Adapted by Gneiss Spice)\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 tsp black peppercorns\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e2 tsp cumin seeds\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 tsp cardamom seeds\u003c\/li\u003e\n\u003cli\u003e1 tsp coriander seeds\u003c\/li\u003e\n\u003cli\u003e2 tsp turmeric\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-fragment=\"1\" data-mce-style=\"padding-left: 30px;\"\u003e\u003cspan\u003eGrind whole spices and combine with turmeric. For a sweeter version to use with coffee and desserts, replace the cumin and pepper with ginger, cloves, cinnamon and\/or fennel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eIf you've ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, or how to make your own personal garam masala, this book will inspire you to make your own new spice blends, and take your cooking to new heights. \u003c\/span\u003e\u003c\/p\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":38000459579587,"sku":"SCIENCE-BOOK","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/files\/Science_Of_Spice_Cover_Square.jpg?v=1773790627"},{"product_id":"ottolenghi-flavor","title":"Ottolenghi Flavor: Level Up Your Vegetables","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER \u003c\/b\u003e• The author of \u003ci\u003ePlenty\u003c\/i\u003e teams up with Ottolenghi Test Kitchen’s Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes.\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e“Bold, innovative recipes . . . make this book truly thrilling.”—\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eLevel up your vegetables.\u003c\/i\u003e\u003cspan\u003e In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For \u003c\/span\u003e\u003cb\u003eprocess\u003c\/b\u003e\u003cspan\u003e, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by \u003c\/span\u003e\u003cb\u003epairing\u003c\/b\u003e\u003cspan\u003e vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the \u003c\/span\u003e\u003cb\u003eproduce\u003c\/b\u003e\u003cspan\u003e that has the innate ability to make dishes shine. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWith main courses, sides, desserts, and a whole pantry of “flavor bombs” (homemade condiments), there’s something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels. Chock-full of low-effort, high-impact dishes that pack a punch and standout meals for the relaxed cook, \u003c\/span\u003e\u003ci\u003eOttolenghi Flavor\u003c\/i\u003e\u003cspan\u003e is a revolutionary approach to vegetable cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003c\/b\u003e\u003ci\u003eThe New York Times Book Review \u003c\/i\u003e• NPR • \u003ci\u003eThe Washington Post\u003c\/i\u003e •\u003ci\u003e The Guardian \u003c\/i\u003e• \u003ci\u003eThe Atlanta Journal-Constitution \u003c\/i\u003e• \u003ci\u003eNational Geographic \u003c\/i\u003e• \u003ci\u003eTown \u0026amp; Country \u003c\/i\u003e• \u003ci\u003eEpicurious\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":38000905715907,"sku":"FLAVOR-BOOK","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/OttolenghiFlavorbookcover.jpg?v=1773790627"},{"product_id":"snacking-cakes","title":"Snacking Cakes: Simple Treats for Anytime Cravings by Yossy Arefi","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cb\u003eFind sweet satisfaction with 50 easy, everyday cake recipes made with simple ingredients, one bowl, and no fuss.\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn \u003ci\u003eSnacking Cakes\u003c\/i\u003e, the indulgent, treat-yourself concept of cake becomes an anytime, easy-to-make treat. Expert baker Yossy Arefi's collection of no-fuss recipes is perfect for anyone who craves near-instant cake satisfaction.\u003c\/p\u003e\n\u003cp\u003eTo find out why Gneiss Spice loves this book, \u003cstrong\u003eread our review \u003ca href=\"https:\/\/gneissspice.com\/blogs\/recipes\/snacking-cakes\" title=\"Snacking Cakes Recipes \u0026amp; Blog Review\"\u003ehere\u003c\/a\u003e\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eTo cook all of the recipes in this book, \u003cstrong\u003eyou will need the following spices\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eallspice\u003c\/li\u003e\n\u003cli\u003ebaking powder\u003c\/li\u003e\n\u003cli\u003ebaking soda\u003c\/li\u003e\n\u003cli\u003ecardamom\u003c\/li\u003e\n\u003cli\u003ecinnamon\u003c\/li\u003e\n\u003cli\u003ecloves\u003c\/li\u003e\n\u003cli\u003eginger\u003c\/li\u003e\n\u003cli\u003eginger (crystallized)\u003c\/li\u003e\n\u003cli\u003ekosher flake salt\u003c\/li\u003e\n\u003cli\u003enutmeg\u003c\/li\u003e\n\u003cli\u003epepper\u003c\/li\u003e\n\u003cli\u003epoppy seeds\u003c\/li\u003e\n\u003cli\u003esumac\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/gneissspice.com\/collections\/vanilla-supplies\" title=\"Make your own vanilla extract with our easy to use DIY vanilla gift kits.\"\u003evanilla extract\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003evanilla bean paste*\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e*Make your own vanilla bean paste using our organic \u003ca href=\"https:\/\/gneissspice.com\/products\/vanilla-organic\"\u003evanilla beans\u003c\/a\u003e!\u003c\/p\u003e\n\u003cp\u003eWith little time and effort, these single-layered cakes are made using only one bowl (no electric mixers needed) and utilize ingredients likely sitting in your cupboard. They're baked in the basic pans you already own and shine with only the most modest adornments: a dusting of powdered sugar, a drizzle of glaze, a dollop of whipped cream. From Cornmeal Peach Upside-Down Cake and Sweet Potato Cinnamon Sugar Cake to Salted Caramel Peanut Butter Cake and Nutty Pistachio Yogurt Cake, these humble, comforting treats couldn't be simpler to create. Yossy's rustic, elegant style combines accessible, diverse flavors in intriguing ways that make them easy for kids to join in on the baking, but special enough to serve company or bring to potlucks.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePublished 2020.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":38000934224067,"sku":"CAKES-BOOK","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/SnackingCakesCover.jpg?v=1773790627"},{"product_id":"in-bibis-kitchen","title":"In Bibi's Kitchen: The Recipes and Stories of Grandmothers in East Africa","description":"\u003ch3\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: rgb(224, 74, 39);\" class=\"a-text-bold\"\u003e\u003cem\u003e\u003cstrong\u003eJames Beard Award Winner\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cem\u003eIn Bibi's Kitchen: The recipes and stories of grandmothers from the eight African countries that touch the Indian Ocean\u003c\/em\u003e\u003c\/b\u003e by Hawa Hassan.\u003c\/p\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9781984856739 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"785\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003eGrandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR \u003c\/strong\u003eby The New Yorker • The New York Times Book Review • The Washington Post • Bon Appétit • NPR • San Francisco Chronicle • Food Network • Vogue• Delish • The Guardian • Smithsonian Magazine • Salon • Town \u0026amp; Country\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003cbr\u003eIn this incredible volume, Somali chef Hawa Hassan and food writer Julia Turshen present 75 recipes and stories gathered from bibis (or grandmothers) from eight African nations: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. Most notably, these eight countries are at the backbone of the spice trade, many of them exporters of things like pepper and vanilla. We meet women such as Ma Shara, who helps tourists “see the real Zanzibar” by teaching them how to make her famous Ajemi Bread with Carrots and Green Pepper; Ma Vicky, who now lives in suburban New York and makes Matoke (Stewed Plantains with Beans and Beef) to bring the flavor of Tanzania to her American home; and Ma Gehennet from Eritrea who shares her recipes for Kicha (Eritrean Flatbread) and Shiro (Ground Chickpea Stew).\u003cbr\u003e\u003cbr\u003eThrough Hawa’s writing—and her own personal story—the women, and the stories behind the recipes, come to life. With evocative photography shot on location by Khadija Farah, and food photography by Jennifer May, \u003cem\u003eIn Bibi’s Kitchen\u003c\/em\u003e uses food to teach us all about families, war, loss, migration, refuge, and sanctuary\u003ci\u003e.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cspan\u003e“Their food is alive with the flavors of mangoes, cinnamon, dates, and plantains and rich with the history of the continent that had been a culinary unknown for much too long.”\u003cstrong\u003e—Jessica B. Harris, food historian\u003c\/strong\u003e\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cspan\u003e“What moves me most about \u003c\/span\u003e\u003cem\u003eIn Bibi’s Kitchen\u003c\/em\u003e\u003cspan\u003e is Hawa Hassan’s connection with these admirable women whose cooking traditions serve their families and help define their communities at home and abroad. I am thankful to see their faces, to meet them in their own words, and to know them and their diverse cultures far beyond the stifling generalities that America so often wields to conflate African people. This book illustrates what the wisest among us have known all along: The seat of power in food—its soul and expertise—has always begun at home, at the hands of skilled women in their kitchens.”\u003c\/span\u003e\u003cstrong\u003e—Osayi Endolyn, James Beard Award–winning writer\u003c\/strong\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":38008688246979,"sku":"BIBI-BOOK","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/Bibi_sbookcover.jpg?v=1773790627"},{"product_id":"east-cookbook","title":"East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing by Meera Sodha","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThis is my favorite cookbook of 2020! I'm too busy cooking all the recipes to have written a full review yet. But I wanted to get it up in the shop, so the generic book review will have to do. :)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003e\u003cstrong\u003eTHE SUNDAY TIMES BESTSELLER AND BOOK OF THE YEAR\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you).\" -YOTAM OTTOLENGHI\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eModern, vibrant, easy-to-make food. \u003cem\u003eEast\u003c\/em\u003e by Meera Sodha is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. Drawing from her 'New Vegan' Guardian column, Meera Sodha's collection features 120 brand-new recipes inspired by Asian cuisine - from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eHere are a few recipes you'll learn:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRoasted Paneer Aloo Gobi\u003c\/li\u003e\n\u003cli\u003eCaramelized Onion and Chili Ramen\u003c\/li\u003e\n\u003cli\u003eThe Sodha Family Masala Omelette\u003c\/li\u003e\n\u003cli\u003eSalted Miso Brownies\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThere are seasonal specialities, warming noodles and curries, tofu and rice dishes as well as salads, sides and sweets - all practical and surprisingly easy to make - and bursting with exciting flavors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eTo cook all of the recipes in this book, \u003cstrong\u003eyou will need:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ebirds eye chiles (fresh if you can get them)\u003c\/li\u003e\n\u003cli\u003ecardamom (ground)\u003c\/li\u003e\n\u003cli\u003echili flakes\u003c\/li\u003e\n\u003cli\u003ecinnamon stick\u003c\/li\u003e\n\u003cli\u003ecinnamon (ground)\u003c\/li\u003e\n\u003cli\u003echaat masala\u003c\/li\u003e\n\u003cli\u003echinese 5 spice\u003c\/li\u003e\n\u003cli\u003eclove (ground)\u003c\/li\u003e\n\u003cli\u003ecloves (whole)\u003c\/li\u003e\n\u003cli\u003ecoriander (ground)\u003c\/li\u003e\n\u003cli\u003ecoriander (seed)\u003c\/li\u003e\n\u003cli\u003ecumin (seed)\u003c\/li\u003e\n\u003cli\u003ecumin (ground)\u003c\/li\u003e\n\u003cli\u003ecurry\u003c\/li\u003e\n\u003cli\u003efennel (seed)\u003c\/li\u003e\n\u003cli\u003egaram masala\u003c\/li\u003e\n\u003cli\u003eginger (ground)\u003c\/li\u003e\n\u003cli\u003ekashmiri chile\u003c\/li\u003e\n\u003cli\u003emustard (black seed)\u003c\/li\u003e\n\u003cli\u003enigella seeds\u003c\/li\u003e\n\u003cli\u003enutmeg (whole)\u003c\/li\u003e\n\u003cli\u003epepper (black)\u003c\/li\u003e\n\u003cli\u003esesame seeds (black and tan)\u003c\/li\u003e\n\u003cli\u003esaffron\u003c\/li\u003e\n\u003cli\u003esmoked paprika\u003c\/li\u003e\n\u003cli\u003eszechuan peppercorns\u003c\/li\u003e\n\u003cli\u003eturmeric\u003c\/li\u003e\n\u003cli\u003evanilla extract\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnd you'll also want gochugaru if you need to make homemade gochujang sauce. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Meera can take a packet of noodles, some peanut butter and a hunk of tofu and work magic. East is the vegetable book for people who aren't vegetarian. A joy - I want to cook every dish.\" -DIANA HENRY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e'Fabulous!\" -NIGELLA LAWSON\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"She has a seemingly magic ability to tell you exactly the detail you need to make a dish sing. This book is a godsen.\"' -BEE WILSON, SUNDAY TIMES\u003c\/span\u003e\u003c\/p\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":38161379164355,"sku":"EAST-BOOK","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/EastBookCover.jpg?v=1773790627"},{"product_id":"ethiopia-cookbook-african-recipes","title":"Ethiopia: Recipes and Traditions from the Horn of Africa by Yohanis Gebreyesus","description":"\u003ch3\u003e\u003cspan class=\"a-text-bold\" style=\"color: rgb(224, 74, 39);\"\u003eJames Beard Award Nominee\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch2 data-start=\"60\" data-end=\"125\"\u003eAncient flavors from one of the world's most singular cuisines\u003c\/h2\u003e\n\u003cp data-start=\"127\" data-end=\"600\"\u003ePart travelogue, part memoir, and part cookbook, \u003cem data-start=\"176\" data-end=\"234\"\u003eEthiopia: Recipes and Traditions from the Horn of Africa\u003c\/em\u003e is Yohanis Gebreyesus’s vibrant tribute to his home country’s diverse, deeply rooted culinary culture. After working in fine-dining kitchens around the world, Gebreyesus returned to Ethiopia with a mission: to share the story of his country’s food, from the iconic dishes like \u003cem data-start=\"512\" data-end=\"522\"\u003edoro wat\u003c\/em\u003e and \u003cem data-start=\"527\" data-end=\"536\"\u003eberbere\u003c\/em\u003e to lesser-known stews, lentil salads, and teff-based creations.\u003c\/p\u003e\n\u003cp data-start=\"602\" data-end=\"972\"\u003eThe result is a stunning book that celebrates Ethiopia’s rich religious and agricultural traditions through recipes, photography, and cultural insights. With dishes like \u003cem data-start=\"772\" data-end=\"787\"\u003edinich alicha\u003c\/em\u003e (turmeric-spiced potatoes), \u003cem data-start=\"816\" data-end=\"828\"\u003easa shorba\u003c\/em\u003e (fish soup), and \u003cem data-start=\"846\" data-end=\"856\"\u003eduba wat\u003c\/em\u003e (pumpkin stew), this book opens the door to an ancient cuisine that is still little known in many Western kitchens.\u003c\/p\u003e\n\u003cp data-start=\"974\" data-end=\"1175\"\u003eGebreyesus begins with a recipe for \u003cem data-start=\"1010\" data-end=\"1018\"\u003einjera\u003c\/em\u003e, the fermented teff flatbread that is the literal and symbolic foundation of Ethiopian meals. For newcomers, there’s even a shortcut one-day version to try.\u003c\/p\u003e\n\u003ch4 data-start=\"1177\" data-end=\"1196\"\u003eWho's it for?\u003c\/h4\u003e\n\u003cp data-start=\"1197\" data-end=\"1341\"\u003eCooks interested in global cuisine, sourdough enthusiasts, spice lovers, and anyone ready to dive into the bold, complex flavors of East Africa.\u003c\/p\u003e\n\u003ch4 data-start=\"1343\" data-end=\"1384\"\u003eSpices to pair with this cookbook:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli data-start=\"1385\" data-end=\"2177\"\u003e\n\u003cstrong data-start=\"1385\" data-end=\"1396\"\u003eBerbere\u003c\/strong\u003e: The essential Ethiopian spice blend, used in countless dishes.\u003cbr data-start=\"1460\" data-end=\"1463\"\u003e\u003cstrong data-start=\"1463\" data-end=\"1475\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1385\" data-end=\"2177\"\u003e\n\u003cstrong data-start=\"1463\" data-end=\"1475\"\u003eTurmeric\u003c\/strong\u003e: For golden stews like \u003cem data-start=\"1499\" data-end=\"1514\"\u003edinich alicha\u003c\/em\u003e.\u003cbr data-start=\"1515\" data-end=\"1518\"\u003e\u003cstrong data-start=\"1518\" data-end=\"1527\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1385\" data-end=\"2177\"\u003e\n\u003cstrong data-start=\"1518\" data-end=\"1527\"\u003eCumin\u003c\/strong\u003e: Adds earthy warmth to lentil and vegetable dishes.\u003cbr data-start=\"1579\" data-end=\"1582\"\u003e\u003cstrong data-start=\"1582\" data-end=\"1608\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1385\" data-end=\"2177\"\u003e\n\u003cstrong data-start=\"1582\" data-end=\"1608\"\u003ePaprika (hot or sweet)\u003c\/strong\u003e: Used in spice blends and stews.\u003cbr data-start=\"1641\" data-end=\"1644\"\u003e\u003cstrong data-start=\"1644\" data-end=\"1660\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1385\" data-end=\"2177\"\u003e\n\u003cstrong data-start=\"1644\" data-end=\"1660\"\u003eBlack Pepper\u003c\/strong\u003e: Freshly ground for finishing dishes.\u003cbr data-start=\"1698\" data-end=\"1701\"\u003e\u003cstrong data-start=\"1701\" data-end=\"1719\" data-is-only-node=\"\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1385\" data-end=\"2177\"\u003e\n\u003cstrong data-start=\"1701\" data-end=\"1719\" data-is-only-node=\"\"\u003eCoriander Seed\u003c\/strong\u003e: Often ground into spice pastes or sprinkled into sautés.\u003cbr data-start=\"1777\" data-end=\"1780\"\u003e\u003cstrong data-start=\"1780\" data-end=\"1798\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1385\" data-end=\"2177\"\u003e\n\u003cstrong data-start=\"1780\" data-end=\"1798\"\u003eFenugreek Seed\u003c\/strong\u003e: One of the signature notes in Ethiopian spice mixes.\u003cbr data-start=\"1852\" data-end=\"1855\"\u003e\u003cstrong data-start=\"1855\" data-end=\"1874\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1385\" data-end=\"2177\"\u003e\n\u003cstrong data-start=\"1855\" data-end=\"1874\"\u003eGinger (Ground)\u003c\/strong\u003e: Used alongside garlic in many vegetarian dishes.\u003cbr data-start=\"1924\" data-end=\"1927\"\u003e\u003cstrong data-start=\"1927\" data-end=\"1946\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1385\" data-end=\"2177\"\u003e\n\u003cstrong data-start=\"1927\" data-end=\"1946\"\u003eCardamom (Pods)\u003c\/strong\u003e: For fragrant rice and desserts.\u003cbr data-start=\"1979\" data-end=\"1982\"\u003e\u003cstrong data-start=\"1982\" data-end=\"2003\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1385\" data-end=\"2177\"\u003e\n\u003cstrong data-start=\"1982\" data-end=\"2003\"\u003eCinnamon (Sticks)\u003c\/strong\u003e: Adds depth to meat-based stews.\u003cbr data-start=\"2036\" data-end=\"2039\"\u003e\u003cstrong data-start=\"2039\" data-end=\"2050\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1385\" data-end=\"2177\"\u003e\n\u003cstrong data-start=\"2039\" data-end=\"2050\"\u003eNigella\u003c\/strong\u003e: Traditional garnish for flatbreads like \u003cem data-start=\"2092\" data-end=\"2098\"\u003edabo\u003c\/em\u003e.\u003cbr data-start=\"2099\" data-end=\"2102\"\u003e\u003cstrong data-start=\"2102\" data-end=\"2112\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1385\" data-end=\"2177\"\u003e\n\u003cstrong data-start=\"2102\" data-end=\"2112\"\u003eCloves\u003c\/strong\u003e: Occasionally used for warming undertones in slow-cooked dishes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cbr\u003e\u003cem\u003e\u003cspan\u003e“Chef Yohanis’ commitment to Ethiopian cuisine is rooted in protecting the history of the food and its preparation, which includes the produce, especially the spices. Emerging as a culinary star in Ethiopia, he sheds light on the nation’s diverse palate.” \u003c\/span\u003e\u003c\/em\u003e\u003cstrong\u003e– Cuisine Noir\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/Tm9ql9aaHLs\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":39474680758467,"sku":"ETHIOPIA-BOOK","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/Ethiopiacookbook.jpg?v=1773790626"},{"product_id":"salt-time-cookbook","title":"Salt + Time: Recipes from a Modern Russian Kitchen by Alissa Timoshkina","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eA collection of delicious modern recipes from Siberia and beyond.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eSalt \u0026amp; Time\u003c\/em\u003e will transform perceptions of the food of the former Soviet Union, and especially Siberia–the crossroads of Eastern European and Central Asian cuisine–with 100 inviting recipes adapted for modern tastes and Western kitchens, and evocative storytelling to explain and entice. Why not try the restorative Solyanka fish soup (a famous Russian hangover cure), savor the fragrant Chicken with prunes or treat yourself to some Napoleon cake.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn Alissa Timoshkina's words:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Often we need distance and time, both to see things better and to feel closer to them. This is certainly true of the food of my home country, Russia–or Siberia, to be exact. When I think of Siberia, I hear the sound of fresh snow crunching beneath my feet. Today, whenever I crush sea salt flakes between my fingers as I cook, I think of that sound. In this book, I feature recipes that are authentic to Siberia, classic Russian flavor combinations and my modern interpretations. You will find dishes from the pre-revolutionary era and the Soviet days, as well as contemporary approaches–revealing a cuisine that is vibrant, nourishing, exciting and above all relevant no matter the time or the place.\"\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/okilFGlZL50\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":39474946310339,"sku":"TIME-BOOK","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/SaltandTimeCover.jpg?v=1616881092"},{"product_id":"provence-cookbook-french-recipes","title":"Provence: Recipes from the French Mediterranean by Caroline Rimbert Craig","description":"\u003ch2 data-end=\"119\" data-start=\"60\"\u003eA sun-drenched celebration of seasonal Provençal cooking\u003c\/h2\u003e\n\u003cp data-end=\"532\" data-start=\"121\"\u003eProvence is more than just a place—it’s a way of cooking and eating that honors the land, the light, and the rhythm of the seasons. In \u003cem data-end=\"280\" data-start=\"256\"\u003eProvence: The Cookbook\u003c\/em\u003e, Caroline Rimbert Craig offers a heartfelt, seasonal guide to the food of her family’s homeland, nestled in the foothills of Mont Ventoux. The recipes are rustic and generous, shaped by Provence’s abundance of vegetables, olive oil, garlic, and herbs.\u003c\/p\u003e\n\u003cp data-end=\"903\" data-start=\"534\"\u003eDivided by season, this book invites you to slow down and savor dishes like \u003cem data-end=\"631\" data-start=\"610\"\u003etomates provençales\u003c\/em\u003e, \u003cem data-end=\"659\" data-start=\"633\"\u003ewild rice and aubergines\u003c\/em\u003e, and \u003cem data-end=\"689\" data-start=\"665\"\u003efig and rose ice cream\u003c\/em\u003e in summer, or \u003cem data-end=\"714\" data-start=\"704\"\u003etapenade\u003c\/em\u003e, \u003cem data-end=\"729\" data-start=\"716\"\u003esquash soup\u003c\/em\u003e, and \u003cem data-end=\"753\" data-start=\"735\"\u003eChristmas gâteau\u003c\/em\u003e as the weather cools. With every page, you’ll feel transported to sun-washed markets, herb-scented hillsides, and long family tables under the trees.\u003c\/p\u003e\n\u003ch4 data-end=\"924\" data-start=\"905\"\u003eWho's it for?\u003c\/h4\u003e\n\u003cp data-end=\"1055\" data-start=\"925\"\u003eCooks drawn to French-Mediterranean flavors, lovers of vegetable-forward cuisine, and anyone looking to cook seasonally with soul.\u003c\/p\u003e\n\u003ch4 data-end=\"1098\" data-start=\"1057\"\u003eSpices to pair with this cookbook:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli data-end=\"1738\" data-start=\"1099\"\u003e\n\u003cstrong data-end=\"1111\" data-start=\"1099\"\u003eBay Leaf\u003c\/strong\u003e: Adds herbal depth to soups, braises, and stews.\u003cbr data-end=\"1163\" data-start=\"1160\"\u003e\u003cstrong data-end=\"1196\" data-start=\"1163\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1738\" data-start=\"1099\"\u003e\n\u003cstrong data-end=\"1196\" data-start=\"1163\"\u003eBlack Pepper (whole + ground)\u003c\/strong\u003e: A staple seasoning in Provençal kitchens.\u003cbr data-end=\"1242\" data-start=\"1239\"\u003e\u003cstrong data-end=\"1263\" data-start=\"1242\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1738\" data-start=\"1099\"\u003e\n\u003cstrong data-end=\"1263\" data-start=\"1242\"\u003eCinnamon (ground)\u003c\/strong\u003e: Featured in sweet preserves and winter baking.\u003cbr data-end=\"1314\" data-start=\"1311\"\u003e\u003cstrong data-end=\"1332\" data-start=\"1314\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1738\" data-start=\"1099\"\u003e\n\u003cstrong data-end=\"1332\" data-start=\"1314\"\u003eClove (ground)\u003c\/strong\u003e: A warming note in winter holiday dishes.\u003cbr data-end=\"1377\" data-start=\"1374\"\u003e\u003cstrong data-end=\"1392\" data-start=\"1377\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1738\" data-start=\"1099\"\u003e\n\u003cstrong data-end=\"1392\" data-start=\"1377\"\u003eFennel Seed\u003c\/strong\u003e: Echoes the wild fennel of the region.\u003cbr data-end=\"1434\" data-start=\"1431\"\u003e\u003cstrong data-is-only-node=\"\" data-end=\"1456\" data-start=\"1434\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1738\" data-start=\"1099\"\u003e\n\u003cstrong data-is-only-node=\"\" data-end=\"1456\" data-start=\"1434\"\u003eHerbes de Provence\u003c\/strong\u003e: Essential blend of savory, thyme, rosemary, and lavender.\u003cbr data-end=\"1518\" data-start=\"1515\"\u003e\u003cstrong data-end=\"1537\" data-start=\"1518\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1738\" data-start=\"1099\"\u003e\n\u003cstrong data-end=\"1537\" data-start=\"1518\"\u003eNutmeg (ground)\u003c\/strong\u003e: Subtle spice for gratins and creamy dishes.\u003cbr data-end=\"1585\" data-start=\"1582\"\u003e\u003cstrong data-end=\"1596\" data-start=\"1585\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1738\" data-start=\"1099\"\u003e\n\u003cstrong data-end=\"1596\" data-start=\"1585\"\u003eSaffron\u003c\/strong\u003e: Adds color and complexity to rice dishes like saffron tomato rice.\u003cbr data-end=\"1667\" data-start=\"1664\"\u003e\u003cstrong data-end=\"1679\" data-start=\"1667\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1738\" data-start=\"1099\"\u003e\n\u003cstrong data-end=\"1679\" data-start=\"1667\"\u003eSea Salt\u003c\/strong\u003e: Enhances the simple, sun-ripened ingredients of Provence.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":39478298411203,"sku":"PROVENCE-BOOK","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/ProvenceBookCover.jpg?v=1616953241"},{"product_id":"andaluz-cookbook","title":"Andaluz: A Food Journey Through Southern Spain by Fiona Dunlop","description":"\u003ch2 data-end=\"125\" data-start=\"61\"\u003eAn enthralling Andalucian culinary journey from mountains to sea.\u003c\/h2\u003e\n\u003cp data-end=\"470\" data-start=\"127\"\u003eFor nearly 800 years, southern Spain flourished under Moorish rule—leaving behind a rich culinary and architectural legacy still alive today. In \u003cem data-end=\"281\" data-start=\"272\"\u003eAndaluz\u003c\/em\u003e, food writer Fiona Dunlop traces that influence through the kitchens of Granada, Córdoba, and Seville, uncovering how Berber and Arab flavors still echo through Spain’s most iconic region.\u003c\/p\u003e\n\u003cp data-end=\"858\" data-start=\"472\"\u003ePart travel diary, part cookbook, \u003cem data-end=\"515\" data-start=\"506\"\u003eAndaluz\u003c\/em\u003e features recipes both rustic and refined, collected from home cooks, market vendors, and Michelin-starred chefs. Expect apricots with meat, saffron-scented rice, eggplant stews, and couscous dishes layered with nuts and spice. It’s a beautifully photographed journey through tiled courtyards, olive groves, and plates rich with Moorish flair.\u003c\/p\u003e\n\u003ch4 data-end=\"879\" data-start=\"860\"\u003eWho's it for?\u003c\/h4\u003e\n\u003cp data-end=\"1002\" data-start=\"880\"\u003eCooks who love Mediterranean food with a North African twist and armchair travelers with an appetite for culinary history.\u003c\/p\u003e\n\u003ch4 data-end=\"1045\" data-start=\"1004\"\u003eSpices to pair with this cookbook:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli data-end=\"1613\" data-start=\"1046\"\u003e\n\u003cstrong data-end=\"1075\" data-start=\"1046\"\u003eCinnamon (ground + stick)\u003c\/strong\u003e: Adds warmth to both savory stews and sweets.\u003cbr data-end=\"1124\" data-start=\"1121\"\u003e\u003cstrong data-end=\"1142\" data-start=\"1124\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1613\" data-start=\"1046\"\u003e\n\u003cstrong data-end=\"1142\" data-start=\"1124\"\u003eClove (ground)\u003c\/strong\u003e: A pungent note in meat dishes and spiced sauces.\u003cbr data-end=\"1195\" data-start=\"1192\"\u003e\u003cstrong data-end=\"1220\" data-start=\"1195\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1613\" data-start=\"1046\"\u003e\n\u003cstrong data-end=\"1220\" data-start=\"1195\"\u003eCumin (ground + seed)\u003c\/strong\u003e: A Moorish signature in vegetables, couscous, and legumes.\u003cbr data-end=\"1282\" data-start=\"1279\"\u003e\u003cstrong data-end=\"1302\" data-start=\"1282\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1613\" data-start=\"1046\"\u003e\n\u003cstrong data-end=\"1302\" data-start=\"1282\"\u003eCoriander (seed)\u003c\/strong\u003e: Toasted or ground, it brings citrusy depth.\u003cbr data-end=\"1350\" data-start=\"1347\"\u003e\u003cstrong data-end=\"1370\" data-start=\"1350\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1613\" data-start=\"1046\"\u003e\n\u003cstrong data-end=\"1370\" data-start=\"1350\"\u003ePaprika (smoked)\u003c\/strong\u003e: For a distinctly Spanish earthiness.\u003cbr data-end=\"1411\" data-start=\"1408\"\u003e\u003cstrong data-is-only-node=\"\" data-end=\"1422\" data-start=\"1411\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1613\" data-start=\"1046\"\u003e\n\u003cstrong data-is-only-node=\"\" data-end=\"1422\" data-start=\"1411\"\u003eSaffron\u003c\/strong\u003e: The golden thread of paellas, broths, and sweets.\u003cbr data-end=\"1476\" data-start=\"1473\"\u003e\u003cstrong data-end=\"1492\" data-start=\"1476\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1613\" data-start=\"1046\"\u003e\n\u003cstrong data-end=\"1492\" data-start=\"1476\"\u003eSesame Seeds\u003c\/strong\u003e: Adds crunch and aroma to breads and confections.\u003cbr data-end=\"1545\" data-start=\"1542\"\u003e\u003cstrong data-end=\"1557\" data-start=\"1545\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1613\" data-start=\"1046\"\u003e\n\u003cstrong data-end=\"1557\" data-start=\"1545\"\u003eTurmeric\u003c\/strong\u003e: For subtle color and gentle bitterness in rice dishes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\u003c\/ul\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":39478402318531,"sku":"ANDALUZ-BOOK","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/AndaluzCoverSQ.jpg?v=1773790625"},{"product_id":"coastline-cookbook-recipes-from-the-mediterranean","title":"Coastline: The Food of Mediterranean Italy, France, and Spain by Galletto \u0026 Dale","description":"\u003ch2 data-start=\"123\" data-end=\"171\"\u003eA river of gold connects three great cuisines\u003c\/h2\u003e\n\u003cp data-start=\"173\" data-end=\"397\"\u003eA river of gold flows through western Italy, southern France, and eastern Spain. It’s the olive oil that links these Mediterranean regions, along with a love of garlic, seafood, peppers, fresh herbs, and seasonal vegetables.\u003c\/p\u003e\n\u003cp data-start=\"399\" data-end=\"817\"\u003eIn stories and recipes, and beautiful location photography, \u003cem data-start=\"459\" data-end=\"470\"\u003eCoastline\u003c\/em\u003e explores the legacy of the ancient Greeks, Romans, Arabs, and Vikings, who left behind a \"cuisine of the sun\" flavored with generosity and conviviality. Despite cultural and linguistic differences, Spain's east coast, France's south coast, and Italy's west coast are united by a shared food philosophy: cook simply, season well, and feed a crowd.\u003c\/p\u003e\n\u003cp data-start=\"819\" data-end=\"1184\"\u003eLucio Galletto and David Dale’s \u003cem data-start=\"851\" data-end=\"862\"\u003eCoastline\u003c\/em\u003e is a joyful collection of tales, recipes, and good-natured debates. From seaside villages and mountain farms come bold, satisfying dishes—salads, pasta sauces, pizza and pies, soups and stews, family feasts, and rustic desserts. Throughout, the authors lovingly argue who makes it best and where to go for the real thing.\u003c\/p\u003e\n\u003ch4 data-start=\"1186\" data-end=\"1205\"\u003eWho it’s for\u003c\/h4\u003e\n\u003cp data-start=\"1206\" data-end=\"1324\"\u003eMediterranean food lovers, travelers who dream of long lunches by the sea, and anyone who prefers olive oil to butter.\u003c\/p\u003e\n\u003ch4 data-start=\"1326\" data-end=\"1367\"\u003eSpices to pair with this cookbook:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli data-start=\"1368\" data-end=\"2181\"\u003e\n\u003cstrong data-start=\"1368\" data-end=\"1380\"\u003eBay Leaf\u003c\/strong\u003e: A foundation for soups, stews, and braises.\u003cbr data-start=\"1425\" data-end=\"1428\"\u003e\u003cstrong data-start=\"1428\" data-end=\"1439\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1368\" data-end=\"2181\"\u003e\n\u003cstrong data-start=\"1428\" data-end=\"1439\"\u003eCayenne\u003c\/strong\u003e: For a subtle heat in seafood and vegetable dishes.\u003cbr data-start=\"1491\" data-end=\"1494\"\u003e\u003cstrong data-start=\"1494\" data-end=\"1510\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1368\" data-end=\"2181\"\u003e\n\u003cstrong data-start=\"1494\" data-end=\"1510\"\u003eChili Flakes\u003c\/strong\u003e: Adds bite to pasta sauces and sautéed greens.\u003cbr data-start=\"1557\" data-end=\"1560\"\u003e\u003cstrong data-start=\"1560\" data-end=\"1569\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1368\" data-end=\"2181\"\u003e\n\u003cstrong data-start=\"1560\" data-end=\"1569\"\u003eCumin\u003c\/strong\u003e: A warm counterpoint in Moorish-inspired dishes.\u003cbr data-start=\"1618\" data-end=\"1621\"\u003e\u003cstrong data-start=\"1621\" data-end=\"1639\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1368\" data-end=\"2181\"\u003e\n\u003cstrong data-start=\"1621\" data-end=\"1639\"\u003eNutmeg (whole)\u003c\/strong\u003e: Essential in béchamel and pasta fillings.\u003cbr data-start=\"1682\" data-end=\"1685\"\u003e\u003cstrong data-start=\"1685\" data-end=\"1703\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1368\" data-end=\"2181\"\u003e\n\u003cstrong data-start=\"1685\" data-end=\"1703\"\u003eSmoked Paprika\u003c\/strong\u003e: Adds depth to Spanish-inspired recipes.\u003cbr data-start=\"1744\" data-end=\"1747\"\u003e\u003cstrong data-start=\"1747\" data-end=\"1774\" data-is-only-node=\"\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1368\" data-end=\"2181\"\u003e\n\u003cstrong data-start=\"1747\" data-end=\"1774\" data-is-only-node=\"\"\u003ePepper (freshly ground)\u003c\/strong\u003e: A constant seasoning throughout.\u003cbr data-start=\"1808\" data-end=\"1811\"\u003e\u003cstrong data-start=\"1811\" data-end=\"1826\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1368\" data-end=\"2181\"\u003e\n\u003cstrong data-start=\"1811\" data-end=\"1826\"\u003ePeppercorns\u003c\/strong\u003e: Infuse broths and poaching liquids.\u003cbr data-start=\"1863\" data-end=\"1866\"\u003e\u003cstrong data-start=\"1866\" data-end=\"1877\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1368\" data-end=\"2181\"\u003e\n\u003cstrong data-start=\"1866\" data-end=\"1877\"\u003eSaffron\u003c\/strong\u003e: A prized thread in paellas and seafood soups.\u003cbr data-start=\"1924\" data-end=\"1927\"\u003e\u003cstrong data-start=\"1927\" data-end=\"1939\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1368\" data-end=\"2181\"\u003e\n\u003cstrong data-start=\"1927\" data-end=\"1939\"\u003eSea Salt\u003c\/strong\u003e: Used generously to bring out bright, clean flavors.\u003cbr data-start=\"1992\" data-end=\"1995\"\u003e\u003cstrong data-start=\"1995\" data-end=\"2011\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1368\" data-end=\"2181\"\u003e\n\u003cstrong data-start=\"1995\" data-end=\"2011\"\u003eWhite Pepper\u003c\/strong\u003e: A gentle heat, especially in creamy dishes.\u003cbr data-start=\"2056\" data-end=\"2059\"\u003e\u003cstrong data-start=\"2059\" data-end=\"2088\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1368\" data-end=\"2181\"\u003e\n\u003cstrong data-start=\"2059\" data-end=\"2088\"\u003eCinnamon (ground + stick)\u003c\/strong\u003e: Adds warmth to desserts.\u003cbr data-start=\"2114\" data-end=\"2117\"\u003e\u003cstrong data-start=\"2117\" data-end=\"2133\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1368\" data-end=\"2181\"\u003e\n\u003cstrong data-start=\"2117\" data-end=\"2133\"\u003eVanilla Bean\u003c\/strong\u003e: For classic Mediterranean sweets and custards.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2183\" data-end=\"2266\"\u003eAnd of course: fresh herbs, garlic, tomato, anchovies, good olive oil, and vinegar.\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\u003c\/ul\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":39478419816643,"sku":"COASTLINE-BOOK","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/CoastlineCover.jpg?v=1616954708"},{"product_id":"baladi-cookbook-palestinian-recipes","title":"Baladi: A Celebration of Food from Land and Sea in Palestine by Joudie Kalla","description":"\u003ch2 data-end=\"317\" data-start=\"252\"\u003eA heartfelt tribute to the flavors—and resilience—of Palestine\u003c\/h2\u003e\n\u003cp data-end=\"793\" data-start=\"319\"\u003e\u003cem data-end=\"327\" data-start=\"319\"\u003eBaladi\u003c\/em\u003e means “my home, my land, my country,” and that spirit runs through every page of this stunning cookbook. In her follow-up to \u003cem data-end=\"475\" data-start=\"453\"\u003ePalestine on a Plate\u003c\/em\u003e, Joudie Kalla brings us deeper into Palestinian cooking, highlighting regional dishes rooted in land, sea, and season. The recipes are both traditional and reimagined, drawing on family roots and personal creativity—like tamarind-laced lamb meatballs, fried fish with minty yogurt, and za’atar-swirled brioche twists.\u003c\/p\u003e\n\u003cp data-end=\"1059\" data-start=\"795\"\u003eMore than a cookbook, \u003cem data-end=\"825\" data-start=\"817\"\u003eBaladi\u003c\/em\u003e is a love letter to a place and people too often defined only by conflict. With sweeping photography of daily life and landscapes, it reminds us of what’s worth preserving: culture, connection, and the act of feeding each other well.\u003c\/p\u003e\n\u003cp data-end=\"1325\" data-start=\"1061\"\u003eAs violence in Gaza continues and Palestinian lives remain at risk, cookbooks like this one offer a powerful reminder that a people’s identity is more than headlines. It’s preserved in stories, in ingredients, and in recipes passed from one generation to the next.\u003c\/p\u003e\n\u003ch4 data-end=\"1346\" data-start=\"1327\"\u003eWho's it for?\u003c\/h4\u003e\n\u003cp data-end=\"1519\" data-start=\"1347\"\u003eHome cooks who want to explore Palestinian food through a personal, place-based lens. Anyone looking to support Palestinian voices and preserve culinary traditions at risk.\u003c\/p\u003e\n\u003ch4 data-end=\"1562\" data-start=\"1521\"\u003eSpices to pair with this cookbook:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli data-end=\"2442\" data-start=\"1563\"\u003e\n\u003cstrong data-end=\"1572\" data-start=\"1563\"\u003eSumac\u003c\/strong\u003e: Tart and lemony, essential for lifting salads and finishing meats.\u003cbr data-end=\"1734\" data-start=\"1731\"\u003e\u003cstrong data-end=\"1761\" data-start=\"1734\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2442\" data-start=\"1563\"\u003e\n\u003cstrong data-end=\"1761\" data-start=\"1734\"\u003eCumin (ground and seed)\u003c\/strong\u003e: Adds warmth to meatballs, stews, and vegetable dishes.\u003cbr data-end=\"1820\" data-start=\"1817\"\u003e\u003cstrong data-end=\"1842\" data-start=\"1820\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2442\" data-start=\"1563\"\u003e\n\u003cstrong data-end=\"1842\" data-start=\"1820\"\u003eCoriander (ground)\u003c\/strong\u003e: Bright and citrusy, used often in seafood and fried dishes.\u003cbr data-end=\"1906\" data-start=\"1903\"\u003e\u003cstrong data-end=\"1937\" data-start=\"1906\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2442\" data-start=\"1563\"\u003e\n\u003cstrong data-end=\"1937\" data-start=\"1906\"\u003eCinnamon (ground and stick)\u003c\/strong\u003e: For both savory tomato-based sauces and sweets.\u003cbr data-end=\"1989\" data-start=\"1986\"\u003e\u003cstrong data-end=\"2007\" data-start=\"1989\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2442\" data-start=\"1563\"\u003e\n\u003cstrong data-end=\"2007\" data-start=\"1989\"\u003eClove (ground)\u003c\/strong\u003e: Enhances desserts like atayef and spiced syrups.\u003cbr data-is-only-node=\"\" data-end=\"2060\" data-start=\"2057\"\u003e\u003cstrong data-end=\"2071\" data-start=\"2060\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2442\" data-start=\"1563\"\u003e\n\u003cstrong data-end=\"2071\" data-start=\"2060\"\u003eNigella\u003c\/strong\u003e: Earthy and slightly bitter, often used in breads.\u003cbr data-end=\"2125\" data-start=\"2122\"\u003e\u003cstrong data-end=\"2141\" data-start=\"2125\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2442\" data-start=\"1563\"\u003e\n\u003cstrong data-end=\"2141\" data-start=\"2125\"\u003eChili Flakes\u003c\/strong\u003e: Brings heat to dips and grilled proteins.\u003cbr data-end=\"2187\" data-start=\"2184\"\u003e\u003cstrong data-end=\"2199\" data-start=\"2187\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2442\" data-start=\"1563\"\u003e\n\u003cstrong data-end=\"2199\" data-start=\"2187\"\u003eTurmeric\u003c\/strong\u003e: For golden-hued rice and nourishing stews.\u003cbr data-end=\"2246\" data-start=\"2243\"\u003e\u003cstrong data-end=\"2258\" data-start=\"2246\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2442\" data-start=\"1563\"\u003e\n\u003cstrong data-end=\"2258\" data-start=\"2246\"\u003eBay Leaf\u003c\/strong\u003e: For building depth in soups and braised dishes.\u003cbr data-end=\"2310\" data-start=\"2307\"\u003e\u003cstrong data-end=\"2340\" data-start=\"2310\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2442\" data-start=\"1563\"\u003e\n\u003cstrong data-end=\"2340\" data-start=\"2310\"\u003eCardamom (pods and ground)\u003c\/strong\u003e: Used in sweets and coffee alike.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\u003c\/ul\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":39478432399555,"sku":"BALADI-BOOK","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/BaladiCoverSQ.jpg?v=1773790626"},{"product_id":"the-zero-waste-chef-cookbook","title":"The Zero-Waste Chef: Plant Forward Recipes and Tips for a Sustainable Kitchen by Anne-Marie Bonneau","description":"\u003ch2 data-end=\"187\" data-start=\"137\"\u003eA kitchen-first guide to living with less waste\u003c\/h2\u003e\n\u003cp data-end=\"686\" data-start=\"189\"\u003e\u003cem data-end=\"210\" data-start=\"189\"\u003eThe Zero-Waste Chef\u003c\/em\u003e is a practical, inspiring book that proves you don’t need to overhaul your life to make a big environmental impact—you just need to start in your kitchen. Anne-Marie Bonneau offers clear, non-judgmental guidance on how to waste less, save money, and cook creatively with what you already have. With 75 recipes and dozens of tips for reviving food scraps, fermenting pantry staples, and ditching disposables, this book will change the way you think about your kitchen forever.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp data-end=\"973\" data-start=\"688\"\u003e“I \u003cem data-end=\"716\" data-start=\"710\"\u003elove\u003c\/em\u003e this book—it’s my go-to gift for anyone trying to reduce their kitchen waste or get more creative with their groceries. Pair it with our beeswax wraps, spice refills in compostable packaging, or a homemade vanilla kit for a perfect zero-waste starter set.” —Beth Staff Pick\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003ch4 data-end=\"994\" data-start=\"975\"\u003eWho's it for?\u003c\/h4\u003e\n\u003cp data-end=\"1121\" data-start=\"995\"\u003eEco-minded home cooks, frugal foodies, fermenters, and anyone ready to kick the plastic wrap habit and find joy in less waste.\u003c\/p\u003e\n\u003ch4 data-end=\"1164\" data-start=\"1123\"\u003eSpices to pair with this cookbook:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli data-end=\"1817\" data-start=\"1165\"\u003e\n\u003cstrong data-end=\"1186\" data-start=\"1165\"\u003eCinnamon (ground)\u003c\/strong\u003e: For baking with overripe bananas and day-old bread.\u003cbr data-end=\"1242\" data-start=\"1239\"\u003e\u003cstrong data-end=\"1261\" data-start=\"1242\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1817\" data-start=\"1165\"\u003e\n\u003cstrong data-end=\"1261\" data-start=\"1242\"\u003eGinger (ground)\u003c\/strong\u003e: Adds warmth to fruit scrap chutneys and DIY kombucha.\u003cbr data-end=\"1319\" data-start=\"1316\"\u003e\u003cstrong data-end=\"1331\" data-start=\"1319\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1817\" data-start=\"1165\"\u003e\n\u003cstrong data-end=\"1331\" data-start=\"1319\"\u003eTurmeric\u003c\/strong\u003e: For golden sauces, soups, and brothy zero-waste stews.\u003cbr data-end=\"1390\" data-start=\"1387\"\u003e\u003cstrong data-end=\"1402\" data-start=\"1390\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1817\" data-start=\"1165\"\u003e\n\u003cstrong data-end=\"1402\" data-start=\"1390\"\u003eBay Leaf\u003c\/strong\u003e: A must for broth made from veggie scraps.\u003cbr data-end=\"1448\" data-start=\"1445\"\u003e\u003cstrong data-end=\"1466\" data-start=\"1448\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1817\" data-start=\"1165\"\u003e\n\u003cstrong data-end=\"1466\" data-start=\"1448\"\u003eCumin (ground)\u003c\/strong\u003e: Boosts flavor in rescued grain bowls and legume dishes.\u003cbr data-end=\"1526\" data-start=\"1523\"\u003e\u003cstrong data-end=\"1543\" data-start=\"1526\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1817\" data-start=\"1165\"\u003e\n\u003cstrong data-end=\"1543\" data-start=\"1526\"\u003eMustard Seeds\u003c\/strong\u003e: Great for quick pickles and fermenting projects.\u003cbr data-end=\"1596\" data-start=\"1593\"\u003e\u003cstrong data-is-only-node=\"\" data-end=\"1612\" data-start=\"1596\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1817\" data-start=\"1165\"\u003e\n\u003cstrong data-is-only-node=\"\" data-end=\"1612\" data-start=\"1596\"\u003eChili Flakes\u003c\/strong\u003e: Adds a punch to revived greens, dips, and sauces.\u003cbr data-end=\"1666\" data-start=\"1663\"\u003e\u003cstrong data-end=\"1688\" data-start=\"1666\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1817\" data-start=\"1165\"\u003e\n\u003cstrong data-end=\"1688\" data-start=\"1666\"\u003eCoriander (ground)\u003c\/strong\u003e: Brightens up scrap-based pestos and spreads.\u003cbr data-end=\"1737\" data-start=\"1734\"\u003e\u003cstrong data-end=\"1755\" data-start=\"1737\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1817\" data-start=\"1165\"\u003e\n\u003cstrong data-end=\"1755\" data-start=\"1737\"\u003eClove (ground)\u003c\/strong\u003e: For spice-forward desserts using stale bread or apple peels.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 data-end=\"1859\" data-start=\"1819\"\u003eAccessory pairings from our shop:\u003c\/h4\u003e\n\u003cp data-end=\"2015\" data-start=\"1860\"\u003eBeeswax wraps, reusable produce bags, homemade vanilla kits, compostable spice refills, and our bestselling stainless measuring spoons that fit in any jar!\u003c\/p\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":39501843366083,"sku":"ZERO-BOOK","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/ZWbookcoverSQ_811aaada-1019-47a8-8731-fe1620918013.jpg?v=1773790626"},{"product_id":"parwana-cookbook-afghan-recipes","title":"Parwana: Recipes and Stories from an Afghan Kitchen by Durkhanai Ayubi","description":"\u003ch2 data-start=\"107\" data-end=\"159\"\u003eA deeply personal window into Afghan home cooking\u003c\/h2\u003e\n\u003cp data-start=\"161\" data-end=\"548\"\u003e\u003cem data-start=\"161\" data-end=\"170\"\u003eParwana\u003c\/em\u003e is more than a cookbook—it’s a family memoir wrapped in flavor. Through 100 authentic Afghan recipes and moving stories of displacement, resilience, and hospitality, Durkhanai Ayubi invites readers into the heart of her family’s kitchen. From delicate dumplings to saffron-laced rice dishes, every recipe is rooted in generations of tradition and adapted for today’s home cook.\u003c\/p\u003e\n\u003cp data-start=\"550\" data-end=\"892\"\u003eThe Ayubi family fled Afghanistan during the Cold War and eventually opened Parwana, their Adelaide-based restaurant, to share the rich culinary heritage of their homeland. This book captures the spirit of that journey with stunning photography, emotional reflections, and dishes that celebrate the abundance and generosity of Afghan cuisine.\u003c\/p\u003e\n\u003ch4 data-start=\"894\" data-end=\"913\"\u003eWho it’s for\u003c\/h4\u003e\n\u003cp data-start=\"914\" data-end=\"1052\"\u003eHome cooks interested in Afghan food and culture, diaspora stories, or heritage-rich cooking from one of the world’s oldest civilizations.\u003c\/p\u003e\n\u003ch4 data-start=\"1054\" data-end=\"1095\"\u003eSpices to pair with this cookbook:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli data-start=\"1096\" data-end=\"1803\"\u003e\n\u003cstrong data-start=\"1096\" data-end=\"1127\"\u003eCoriander (ground and seed)\u003c\/strong\u003e: A foundational flavor in Afghan curries and rice dishes.\u003cbr data-start=\"1185\" data-end=\"1188\"\u003e\u003cstrong data-start=\"1188\" data-end=\"1215\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1096\" data-end=\"1803\"\u003e\n\u003cstrong data-start=\"1188\" data-end=\"1215\"\u003eCumin (ground and seed)\u003c\/strong\u003e: Earthy warmth for meats, rice, and vegetable stews.\u003cbr data-start=\"1268\" data-end=\"1271\"\u003e\u003cstrong data-start=\"1271\" data-end=\"1301\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1096\" data-end=\"1803\"\u003e\n\u003cstrong data-start=\"1271\" data-end=\"1301\"\u003eCardamom (pods and ground)\u003c\/strong\u003e: Used in sweets, tea, and subtly in savory rice.\u003cbr data-start=\"1350\" data-end=\"1353\"\u003e\u003cstrong data-start=\"1353\" data-end=\"1365\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1096\" data-end=\"1803\"\u003e\n\u003cstrong data-start=\"1353\" data-end=\"1365\"\u003eTurmeric\u003c\/strong\u003e: Essential for golden color and gentle bitterness.\u003cbr data-start=\"1416\" data-end=\"1419\"\u003e\u003cstrong data-start=\"1419\" data-end=\"1440\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1096\" data-end=\"1803\"\u003e\n\u003cstrong data-start=\"1419\" data-end=\"1440\"\u003eCinnamon (sticks)\u003c\/strong\u003e: Found in aromatic pilafs and celebratory dishes.\u003cbr data-start=\"1490\" data-end=\"1493\"\u003e\u003cstrong data-start=\"1493\" data-end=\"1503\" data-is-only-node=\"\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1096\" data-end=\"1803\"\u003e\n\u003cstrong data-start=\"1493\" data-end=\"1503\" data-is-only-node=\"\"\u003eCloves\u003c\/strong\u003e: Adds warmth to spice blends and simmered dishes.\u003cbr data-start=\"1553\" data-end=\"1556\"\u003e\u003cstrong data-start=\"1556\" data-end=\"1572\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1096\" data-end=\"1803\"\u003e\n\u003cstrong data-start=\"1556\" data-end=\"1572\"\u003eBlack Pepper\u003c\/strong\u003e: Common in meat marinades and lentil soups.\u003cbr data-start=\"1616\" data-end=\"1619\"\u003e\u003cstrong data-start=\"1619\" data-end=\"1636\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1096\" data-end=\"1803\"\u003e\n\u003cstrong data-start=\"1619\" data-end=\"1636\"\u003eNigella Seeds\u003c\/strong\u003e: Sprinkled on breads and savory pastries.\u003cbr data-start=\"1678\" data-end=\"1681\"\u003e\u003cstrong data-start=\"1681\" data-end=\"1692\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1096\" data-end=\"1803\"\u003e\n\u003cstrong data-start=\"1681\" data-end=\"1692\"\u003eSaffron\u003c\/strong\u003e: Reserved for special dishes and desserts.\u003cbr data-start=\"1735\" data-end=\"1738\"\u003e\u003cstrong data-start=\"1738\" data-end=\"1752\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1096\" data-end=\"1803\"\u003e\n\u003cstrong data-start=\"1738\" data-end=\"1752\"\u003eDried Mint\u003c\/strong\u003e: Used to brighten dumpling sauces and yogurt dips.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\u003c\/ul\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":39704257331395,"sku":"PARWANA-BOOK","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/ParwanaCover.jpg?v=1632960401"},{"product_id":"fresh-india-vegetarian-cookbook-meera-sodha","title":"Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day by Meera Sodha","description":"\u003ch2 data-start=\"106\" data-end=\"158\"\u003eBeth’s Staff Pick: \u003cem data-start=\"128\" data-end=\"141\"\u003eFresh India\u003c\/em\u003e by Meera Sodha\u003c\/h2\u003e\n\u003cp data-start=\"159\" data-end=\"211\"\u003e\u003cem data-start=\"159\" data-end=\"211\"\u003eA standout vegetarian cookbook for harvest season.\u003c\/em\u003e\u003c\/p\u003e\n\u003cblockquote data-start=\"213\" data-end=\"556\"\u003e\n\u003cp data-start=\"215\" data-end=\"556\"\u003e\u003cem data-start=\"215\" data-end=\"262\"\u003e\"I’m obsessed with Meera Sodha’s recipes, and\u003c\/em\u003e Fresh India \u003cem data-start=\"275\" data-end=\"536\"\u003eis a standout for harvest season! Indian cuisine isn’t usually associated with freshness, but Sodha flips that script, delivering vibrant, veggie-packed dishes without sacrificing flavor. In fact, we crafted our entire 2022 Thanksgiving feast from this book.\"\u003c\/em\u003e —Beth, Gneiss Spice\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cblockquote data-start=\"558\" data-end=\"655\"\u003e\n\u003cp data-start=\"560\" data-end=\"655\"\u003e“The tastiest, liveliest, spice-infused fare this side of the Sabarmati river.” —\u003cem data-start=\"641\" data-end=\"655\"\u003eThe Guardian\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp data-start=\"657\" data-end=\"980\"\u003eA celebration of India’s love of vegetables, \u003cem data-start=\"702\" data-end=\"715\"\u003eFresh India\u003c\/em\u003e is filled with vegetarian recipes rooted in Meera Sodha’s Gujarati family traditions, adapted to seasonal UK produce. These are dishes her mother made with whatever was growing locally, and Sodha continues the tradition of vegetable-forward, feel-good Indian food.\u003c\/p\u003e\n\u003cp data-start=\"982\" data-end=\"1241\"\u003eUnlike heavier Indian cookbooks, this one is lighter, more modern, and incredibly accessible. Each recipe is labeled VE, GF, or DF, and Sodha includes an “alternative contents” section to help you find quick meals, pantry recipes, or great first-timer dishes.\u003c\/p\u003e\n\u003ch4 data-start=\"1380\" data-end=\"1398\"\u003eWho it’s for:\u003c\/h4\u003e\n\u003cp data-start=\"1399\" data-end=\"1506\"\u003eVegetarians, gardeners, and anyone seeking modern Indian recipes that are fresh, filling, and approachable.\u003c\/p\u003e\n\u003cp data-start=\"113\" data-end=\"770\"\u003eTo cook all of the recipes in \u003cem data-start=\"143\" data-end=\"156\"\u003eFresh India\u003c\/em\u003e, you’ll want to stock the following spices: \u003cstrong data-start=\"201\" data-end=\"524\"\u003eajwain, amchur, asafoetida, bay leaf, cardamom (ground), cardamom (pods), chili flakes, cinnamon (sticks), cinnamon (ground), chaat masala, clove (ground), cloves (whole), coriander (ground), coriander (seed), cumin (seed), cumin (ground), fennel (seed), fenugreek (seeds), garam masala, ginger (ground), kashmiri chile\u003c\/strong\u003e (referred to as “red chile” throughout), \u003cstrong data-start=\"566\" data-end=\"743\"\u003ekashoori methi, mustard (black seed), nigella, nutmeg (whole), pepper (black), peppercorns (black), rose petals, sesame seeds (tan), saffron, sea salt, star anise, turmeric,\u003c\/strong\u003e and \u003cstrong data-start=\"748\" data-end=\"767\"\u003evanilla extract\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"772\" data-end=\"930\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eOther ingredients you may need (often optional): tamarind paste, Eno fruit salt, fresh curry leaves, lime pickles, chana dal, hard paneer, and chickpea flour.\u003c\/p\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":40261354782915,"sku":"FRESH-BOOK","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/FreshindiaCover.png?v=1773790570"},{"product_id":"bottom-of-the-pot-persian-cookbook","title":"Bottom of the Pot: Persian Recipes and Stories by Nay Deravian","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eWinner of the IACP 2019 First Book Award presented by The Julia Child Foundation\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAt eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, \u003cstrong data-mce-fragment=\"1\"\u003etiny jars of saffron threads\u003c\/strong\u003e, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003cem\u003eBottom of the Pot\u003c\/em\u003e\u003cspan\u003e, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTo cook the recipes in this book, you will need:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eallspice\u003c\/li\u003e\n\u003cli\u003eblack lime\u003c\/li\u003e\n\u003cli\u003ecardamom pods\u003c\/li\u003e\n\u003cli\u003ecayenne\u003c\/li\u003e\n\u003cli\u003eceylon cinnamon\u003c\/li\u003e\n\u003cli\u003ecilantro\u003c\/li\u003e\n\u003cli\u003eclove\u003c\/li\u003e\n\u003cli\u003ecoriander (she calls them \"cilantro seeds\")\u003c\/li\u003e\n\u003cli\u003ecumin\u003c\/li\u003e\n\u003cli\u003edill weed\u003c\/li\u003e\n\u003cli\u003eginger\u003c\/li\u003e\n\u003cli\u003ekasuri methi\u003c\/li\u003e\n\u003cli\u003emint\u003c\/li\u003e\n\u003cli\u003enutmeg (freshly grated)\u003c\/li\u003e\n\u003cli\u003eoregano\u003c\/li\u003e\n\u003cli\u003epepper (fresh ground)\u003c\/li\u003e\n\u003cli\u003erose petals (essential for Persian Love Cake)\u003c\/li\u003e\n\u003cli\u003esaffron\u003c\/li\u003e\n\u003cli\u003esea salt (general cooking salt)\u003c\/li\u003e\n\u003cli\u003esea salt (flaky finishing salt)\u003c\/li\u003e\n\u003cli\u003esumac\u003c\/li\u003e\n\u003cli\u003ethyme\u003c\/li\u003e\n\u003cli\u003eturmeric\u003c\/li\u003e\n\u003cli\u003evanilla extract\u003c\/li\u003e\n\u003cli\u003eza'atar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cstrong\u003eAdd a Spice Kit. \u003c\/strong\u003eComplete your gift by including a Persian Spice Box. Spices included: black lime, ceylon cinnamon, kasuri methi, mint, rose petals, saffron, and sumac.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cem\u003eLike Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz.\u003c\/em\u003e \u003c\/span\u003e\u003cem\u003e- \u003c\/em\u003e\u003cstrong\u003eSamin Nosrat, author of \u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003eSalt, Fat, Acid, Heat\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":40908766609603,"sku":"BOTTOM-BOOK","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/BottomofPotBookCoverSQ.jpg?v=1773790568"},{"product_id":"jikoni-inauthentic-recipes-immigrant-kitchen-cookbook","title":"Jikoni: Proudly Inauthentic Recipes from an Immigrant Kitchen by Ravinder Bhogal","description":"\u003ch2 data-start=\"84\" data-end=\"190\"\u003eJikoni means ‘kitchen’ in Kiswahili, a word that perfectly captures Ravinder Bhogal’s approach to food.\u003c\/h2\u003e\n\u003cp data-start=\"192\" data-end=\"677\"\u003e\u003cem data-start=\"192\" data-end=\"200\"\u003eJikoni\u003c\/em\u003e is a vibrant celebration of what Bhogal calls “immigrant cuisine”—bold, cross-cultural dishes shaped by movement, memory, and heritage. Born in Kenya to Indian parents and raised in London, Ravinder brings a rebellious spirit to the kitchen, unapologetically blending flavors from all over the world. Recipes like Cauliflower Popcorn with Black Vinegar Sauce, Tempura Samphire with Nori, and Banana Cake with Miso Butterscotch are inventive, irresistible, and deeply personal.\u003c\/p\u003e\n\u003cp data-start=\"679\" data-end=\"961\"\u003eEach recipe is paired with evocative stories that explore the powerful connection between food, identity, and belonging. Whether it’s a spicy aubergine salad with jaggery fox nuts or lamb and aubergine fatteh, these dishes invite you to cook without borders and with plenty of soul.\u003c\/p\u003e\n\u003ch4 data-start=\"963\" data-end=\"983\"\u003eWho’s it for?\u003c\/h4\u003e\n\u003cp data-start=\"984\" data-end=\"1102\"\u003eCurious cooks, third-culture kids, and anyone hungry for food that reflects the complexity—and joy—of modern identity.\u003c\/p\u003e\n\u003ch4 data-start=\"1104\" data-end=\"1145\"\u003eSpices to pair with this cookbook:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli data-start=\"1146\" data-end=\"1620\"\u003e\n\u003cstrong data-start=\"1146\" data-end=\"1157\"\u003eNigella\u003c\/strong\u003e: Nutty and peppery, often used in flatbreads or sprinkled over roasted veggies.\u003cbr data-start=\"1315\" data-end=\"1318\"\u003e\u003cstrong data-start=\"1318\" data-end=\"1327\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1146\" data-end=\"1620\"\u003e\n\u003cstrong data-start=\"1318\" data-end=\"1327\"\u003eCumin\u003c\/strong\u003e: Earthy and warming, great for tempering or adding depth to stews and chutneys.\u003cbr data-start=\"1407\" data-end=\"1410\"\u003e\u003cstrong data-start=\"1410\" data-end=\"1427\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1146\" data-end=\"1620\"\u003e\n\u003cstrong data-start=\"1410\" data-end=\"1427\"\u003eBlack Mustard\u003c\/strong\u003e: Sharp and spicy, essential in Indian and African-inspired pickles and curries.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":40868693573827,"sku":"JIKONI-BOOK","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/BookCover_dd545341-0cc2-49aa-bf05-5a7b9e3beea8.jpg?v=1773790568"},{"product_id":"the-saffron-tales-cookbook","title":"The Saffron Tales: Recipes from the Persian Kitchen by Yasmine Khan","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eA glorious celebration of the food and people of Iran, featuring stories from home kitchens and more than 80 delicious, modern recipes.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn \u003cem\u003eThe Saffron Tales\u003c\/em\u003e, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (shrimp, coriander, and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and eggplant rice) and domaj (mixed herb, flatbread, and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavors, and food of an enigmatic and beautiful country.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003e\u003cstrong\u003eNot just a great cookbook but a book full of stories – a love letter to Iran and its people.\u003c\/strong\u003e \u003c\/em\u003e—Diana Henry\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTo cook the recipes in this book, you will need:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eallspice\u003c\/li\u003e\n\u003cli\u003eblack lime\u003c\/li\u003e\n\u003cli\u003ecardamom pods\u003c\/li\u003e\n\u003cli\u003ecayenne\u003c\/li\u003e\n\u003cli\u003eceylon cinnamon\u003c\/li\u003e\n\u003cli\u003ecilantro\u003c\/li\u003e\n\u003cli\u003eclove\u003c\/li\u003e\n\u003cli\u003ecoriander (she calls them \"cilantro seeds\")\u003c\/li\u003e\n\u003cli\u003ecumin\u003c\/li\u003e\n\u003cli\u003edill weed\u003c\/li\u003e\n\u003cli\u003eginger\u003c\/li\u003e\n\u003cli\u003ekasuri methi\u003c\/li\u003e\n\u003cli\u003emint\u003c\/li\u003e\n\u003cli\u003enutmeg (freshly grated)\u003c\/li\u003e\n\u003cli\u003eoregano\u003c\/li\u003e\n\u003cli\u003epepper (fresh ground)\u003c\/li\u003e\n\u003cli\u003erose petals (essential for Persian Love Cake)\u003c\/li\u003e\n\u003cli\u003esaffron\u003c\/li\u003e\n\u003cli\u003esea salt (general cooking salt)\u003c\/li\u003e\n\u003cli\u003esea salt (flaky finishing salt)\u003c\/li\u003e\n\u003cli\u003esumac\u003c\/li\u003e\n\u003cli\u003ethyme\u003c\/li\u003e\n\u003cli\u003eturmeric\u003c\/li\u003e\n\u003cli\u003evanilla extract\u003c\/li\u003e\n\u003cli\u003eza'atar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003eI also recommend grabbing a small bottle of rose water and bag of shelled pistachios. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAdd-Ons. \u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003eComplete your gift \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eby including a 2 gram jar of saffron or a complete\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ePersian Spice Box. Spices included: black lime, ceylon cinnamon, kasuri methi, mint, rose petals, saffron, and sumac.\u003c\/span\u003e\u003c\/p\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":40908773425347,"sku":"SAFFRON-BOOK","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/SaffronTakesBookCover.jpg?v=1773790568"},{"product_id":"sumac-recipes-and-stories-from-syria-cookbook","title":"Sumac: Recipes and Stories from Syria by Anas Atassi","description":"\u003ch2 data-start=\"100\" data-end=\"193\"\u003eA love letter to Syria told through food, memory, and the spice that ties it all together.\u003c\/h2\u003e\n\u003cp data-start=\"195\" data-end=\"549\"\u003ePart memoir, part cookbook, \u003cem data-start=\"223\" data-end=\"230\"\u003eSumac\u003c\/em\u003e by Anas Atassi blends personal storytelling with over 80 traditional and modern Syrian recipes—each dish a thread in the fabric of a country too often defined by conflict. Through family photos, vivid memories, and aromatic dishes, Atassi shares the flavors that shaped his childhood and connect him to his homeland.\u003c\/p\u003e\n\u003cp data-start=\"551\" data-end=\"997\"\u003eNigella Lawson calls it “remarkably generous,” praising Atassi for evoking the food that creates a sense of home. Whether it’s mezze shared at family gatherings or leisurely breakfasts in his grandmother’s garden, every recipe carries emotional resonance—meals rooted in comfort, resilience, and celebration. With stunning photography by Rania Kataf (\u003cem data-start=\"902\" data-end=\"922\"\u003eHumans of Damascus\u003c\/em\u003e), this book offers a rare, intimate window into Syrian life and cuisine.\u003c\/p\u003e\n\u003ch4 data-start=\"999\" data-end=\"1019\"\u003eWho’s it for?\u003c\/h4\u003e\n\u003cp data-start=\"1020\" data-end=\"1223\"\u003eAnyone interested in Middle Eastern cuisine, food as cultural storytelling, or building empathy and understanding through the act of cooking. A powerful choice for both home cooks and armchair travelers.\u003c\/p\u003e\n\u003ch4 data-start=\"1225\" data-end=\"1266\"\u003eSpices to pair with this cookbook:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli data-start=\"1267\" data-end=\"1713\"\u003e\n\u003cstrong data-start=\"1267\" data-end=\"1276\"\u003eSumac\u003c\/strong\u003e: The namesake spice—fruity, tart, and deeply woven into Syrian cuisine.\u003cbr data-start=\"1348\" data-end=\"1351\"\u003e\u003cstrong data-start=\"1351\" data-end=\"1362\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1267\" data-end=\"1713\"\u003e\n\u003cstrong data-start=\"1351\" data-end=\"1362\"\u003eZa’atar\u003c\/strong\u003e: A versatile blend used for dipping, marinating, or sprinkling on warm flatbread.\u003cbr data-start=\"1444\" data-end=\"1447\"\u003e\u003cstrong data-start=\"1447\" data-end=\"1456\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1267\" data-end=\"1713\"\u003e\n\u003cstrong data-start=\"1447\" data-end=\"1456\"\u003eCumin\u003c\/strong\u003e: Adds earthy warmth to lentil soups, stews, and meat dishes.\u003cbr data-start=\"1517\" data-end=\"1520\"\u003e\u003cstrong data-start=\"1520\" data-end=\"1537\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1267\" data-end=\"1713\"\u003e\n\u003cstrong data-start=\"1520\" data-end=\"1537\"\u003eAleppo Pepper\u003c\/strong\u003e: Mild and fruity with a slow-building heat; essential in many Syrian recipes.\u003cbr data-start=\"1615\" data-end=\"1618\"\u003e\u003cstrong data-start=\"1618\" data-end=\"1630\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1267\" data-end=\"1713\"\u003e\n\u003cstrong data-start=\"1618\" data-end=\"1630\"\u003eCinnamon\u003c\/strong\u003e: Brings sweet-spicy depth to savory tomato sauces, pilafs, and stuffed vegetables.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cblockquote\u003e\n\u003cp data-start=\"1267\" data-end=\"1713\"\u003e\u003cspan\u003e“\u003c\/span\u003e\u003ci\u003eAs a Syrian who has had, due to the devastation of war, to spend most of his life outside Syria, Atassi presents the food that creates the feeling of home, gathering memories, flavors, and dishes both as a homage to his mother and his homeland. It is a remarkably generous book that wants you the reader to take pleasure in the food that means so much to him. And reading this book, I long, too, to savor those meals and those flavors.\u003c\/i\u003e\u003cspan\u003e” \u003c\/span\u003e\u003cb\u003e—Nigella Lawson\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":40868936712387,"sku":"SUMAC-BOOK","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/files\/SumacBookCover.jpg?v=1734472731"},{"product_id":"limoni-cookbook","title":"Limoni: Vibrant Italian Recipes Celebrating the Lemon","description":"\u003ch3\u003e\u003cstrong\u003eGennaro Contaldo's love letter to his Amalfi Coast home.\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAsk a foodie about the Amalfi Coast and lemons immediately spring to mind. The sweet, aromatic, large and thick-skinned \u003cem\u003esfusato Amalfitano\u003c\/em\u003e is the extraordinary and delectable citrus fruit that Gennaro Contaldo grew up with.\u003cbr\u003e\u003cbr\u003eLemons were and still are a part of daily life for locals of the Amalfi Coast, and Gennaro continues this tradition in his everyday cooking. From a sliver of zest in his morning espresso to helping with minor ailments and even household chores, lemons have a wealth of uses. No part of the lemon is wasted―flesh, pith, and skin are chopped into salads, juice is drizzled over meat, fish, and veggies, while the aromatic zest adds a complexity to a dish's flavor. Even the leaves are used to wrap meat, fish and cheese for extra flavor, or finely chopped and made into a tea infusion.\u003cbr\u003e\u003cbr\u003eLemons can cleanse, refresh, preserve, “cook,” and add a vibrant flavor to dishes, giving color and an uplifting aroma. Through vibrant recipes like Ravioli with Ricotta, Lemon, and Mint; Sicilian Chicken Involtini; Lemon Cookies; and Coffee and Lemon Semi-Freddo, this is a beautiful and inspiring homage to the most revered of fruit.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eChapters include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003eThe Amalfi―a little history including stories of Gennaro’s childhood\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eLemons in the kitchen\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSalads \u0026amp; Appetizers\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePasta \u0026amp; Risotto \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMeat \u0026amp; Fish \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eVeggie \u0026amp; Vegan \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDressings \u0026amp; Sauces \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDesserts \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDrinks\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":40907002151107,"sku":"LIMONI-BOOK","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/LimoniCoverSQ.jpg?v=1773790567"},{"product_id":"black-food","title":"Black Food: Stories, Art, and Recipes from Across the African Diaspora","description":"\u003ch3\u003e\u003cspan class=\"a-text-bold\" style=\"color: rgb(224, 74, 39);\" data-mce-fragment=\"1\"\u003e\u003cem\u003e\u003cstrong\u003eJames Beard Award Nominee\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cem\u003e\u003cstrong\u003eMouthwatering, visually stunning, and intoxicating, '\u003c\/strong\u003eBlack Food' tells a global story of creativity, endurance, and imagination that was sustained in the face of dispersal, displacement, and oppression.\u003c\/em\u003e—Imani Perry, Professor of African American Studies at Princeton University\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/files\/Terry_Bryan_Profile_Pic_480x480.jpg?v=1635269724\" alt=\"A person in a light-colored hat and button-up shirt holds a plate filled with grilled vegetables like peppers and onions. This vibrant scene celebrates *Black Food: Stories, Art, and Recipes from Across the African Diaspora* by Gneiss Spice, highlighting the culinary creativity rooted in the African Diaspora against a solid light blue background.\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eA beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world\u003c\/strong\u003e, curated by food activist and author of \u003ci\u003eVegetable Kingdom\u003c\/i\u003e Bryant Terry. \u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\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\/div\u003e\n\u003cdiv\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/files\/Black_Food_Inside_Hand_480x480.jpg?v=1635269345\" alt='A person exhibits culinary creativity while holding an open edition of \"Black Food: Stories, Art, and Recipes from Across the African Diaspora\" by Gneiss Spice, displaying a vibrant cake adorned with varied decorations. Their hand, decorated with a ring and bracelet, floats above a steaming cup of coffee on the wooden table next to them.' style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAs much a joyful celebration of Black culture as a cookbook\u003c\/strong\u003e, \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.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003eThe recipes are similarly expansive and generous, and \u003cstrong\u003eBryant has a signature musical playlist \u003c\/strong\u003efor you to cook along to \u003ca href=\"https:\/\/open.spotify.com\/playlist\/1BwpjDPZzynf8jQ2HM02bx?si=2d61dbe29b7549ff\" target=\"_blank\"\u003ehere\u003c\/a\u003e! With arresting artwork and innovative design, \u003ci\u003eBlack Food\u003c\/i\u003e is a visual and spiritual feast that will satisfy any soul.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003eTo cook all the recipes in this book, you will need:\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 52.11748633879781%;\"\u003e\n\u003cul\u003e\n\u003cli\u003eallspice (whole + ground)\u003c\/li\u003e\n\u003cli\u003ebaking powder\u003c\/li\u003e\n\u003cli\u003ebaking soda\u003c\/li\u003e\n\u003cli\u003ebay leaf\u003c\/li\u003e\n\u003cli\u003ebay seasoning\u003c\/li\u003e\n\u003cli\u003ebasil\u003c\/li\u003e\n\u003cli\u003ebirds eye chile\u003c\/li\u003e\n\u003cli\u003ecardamom\u003c\/li\u003e\n\u003cli\u003ecaraway seed\u003c\/li\u003e\n\u003cli\u003ecayenne\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ecelery seed\u003c\/li\u003e\n\u003cli\u003echaat masala\u003c\/li\u003e\n\u003cli\u003echili powder\u003c\/li\u003e\n\u003cli\u003echili flakes\u003c\/li\u003e\n\u003cli\u003echives\u003c\/li\u003e\n\u003cli\u003ecinnamon (sticks + ground)\u003c\/li\u003e\n\u003cli\u003ecloves (whole + ground)\u003c\/li\u003e\n\u003cli\u003ecoriander (seed + ground)\u003c\/li\u003e\n\u003cli\u003ecreole seasoning\u003c\/li\u003e\n\u003cli\u003ecumin (seed + ground)\u003c\/li\u003e\n\u003cli\u003ecurry\u003c\/li\u003e\n\u003cli\u003edill\u003c\/li\u003e\n\u003cli\u003egaram masala\u003c\/li\u003e\n\u003cli\u003egarlic (granules)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 45.150273224043715%;\"\u003e\n\u003cul\u003e\n\u003cli\u003eginger (ground)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ehibiscus flowers\u003c\/li\u003e\n\u003cli\u003eharissa seasoning\u003c\/li\u003e\n\u003cli\u003emace (ground)\u003c\/li\u003e\n\u003cli\u003emustard (seed + ground)\u003c\/li\u003e\n\u003cli\u003enigella\u003c\/li\u003e\n\u003cli\u003enutmeg (grate fresh)\u003c\/li\u003e\n\u003cli\u003eonion (granules)\u003c\/li\u003e\n\u003cli\u003eoregano\u003c\/li\u003e\n\u003cli\u003epaprika\u003c\/li\u003e\n\u003cli\u003epaprika (smoked)\u003c\/li\u003e\n\u003cli\u003eparsley\u003c\/li\u003e\n\u003cli\u003epepper\u003c\/li\u003e\n\u003cli\u003epeppercorn (black)\u003c\/li\u003e\n\u003cli\u003epeppercorn (green)\u003c\/li\u003e\n\u003cli\u003esage\u003c\/li\u003e\n\u003cli\u003esalt (kosher)\u003c\/li\u003e\n\u003cli\u003esalt (himalayan)\u003c\/li\u003e\n\u003cli\u003esalt (fleur de sel)\u003c\/li\u003e\n\u003cli\u003estar anise\u003c\/li\u003e\n\u003cli\u003ethyme\u003c\/li\u003e\n\u003cli\u003eturmeric\u003c\/li\u003e\n\u003cli\u003evanilla bean\u003c\/li\u003e\n\u003cli\u003evanilla extract\u003c\/li\u003e\n\u003c\/ul\u003e\n \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":40917023785155,"sku":"BLACK-BOOK","price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/BlackFoodCoverSQ_ef57985e-5e63-4777-87f6-955e2aa89ebf.jpg?v=1773790567"},{"product_id":"simple-thai-cookbook","title":"Simple Thai Food: Classic Recipes from the Thai Home Kitchen by Leela Punyaratabandhu","description":"\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9781607742883 isbn-related seemoreenable show opened\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cdiv class=\"mb-4\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003ch2 data-end=\"145\" data-start=\"103\"\u003eTakeout flavors, home-cooked simplicity\u003c\/h2\u003e\n\u003cp data-end=\"451\" data-start=\"147\"\u003eLeela Punyaratabandhu’s \u003cem data-end=\"189\" data-start=\"171\"\u003eSimple Thai Food\u003c\/em\u003e is your guide to mastering Thai classics without the restaurant bill. A Bangkok native turned Chicago home cook, Leela offers practical recipes that stay true to Thailand’s bold, fresh flavors—no special trips to the Asian market required (unless you want to!).\u003c\/p\u003e\n\u003cp data-end=\"804\" data-start=\"453\"\u003eWith a warm and approachable voice, she demystifies essential ingredients, shares streamlined methods, and teaches you how to make your favorite dishes faster than delivery. Whether you’re craving Pad Thai, Tom Yum, or exploring lesser-known gems like Son-in-Law Eggs or Green Mango Salad, this book brings Thai comfort food to your kitchen with ease.\u003c\/p\u003e\n\u003ch4 data-end=\"825\" data-start=\"806\"\u003eWho it’s for\u003c\/h4\u003e\n\u003cp data-end=\"918\" data-start=\"826\"\u003eFans of Thai takeout ready to cook it themselves. Weeknight cooks who want bold flavor fast.\u003c\/p\u003e\n\u003ch4 data-end=\"941\" data-start=\"920\"\u003eSpices to pair\u003c\/h4\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"1154\" data-start=\"942\"\u003e\u003cstrong data-end=\"955\" data-start=\"942\"\u003eCoriander\u003c\/strong\u003e, \u003cstrong data-end=\"966\" data-start=\"957\"\u003ecumin\u003c\/strong\u003e, \u003cstrong data-end=\"980\" data-start=\"968\"\u003eturmeric\u003c\/strong\u003e, \u003cstrong data-end=\"998\" data-start=\"982\"\u003ewhite pepper\u003c\/strong\u003e, \u003cstrong data-end=\"1020\" data-start=\"1000\"\u003ebird’s eye chile\u003c\/strong\u003e, \u003cstrong data-end=\"1034\" data-start=\"1022\"\u003egalangal\u003c\/strong\u003e, \u003cstrong data-end=\"1051\" data-start=\"1036\"\u003ekaffir lime\u003c\/strong\u003e, \u003cstrong data-end=\"1067\" data-start=\"1053\"\u003elemongrass\u003c\/strong\u003e, \u003cstrong data-is-only-node=\"\" data-end=\"1083\" data-start=\"1069\"\u003eThai curry\u003c\/strong\u003e, \u003cstrong data-end=\"1095\" data-start=\"1085\"\u003egarlic\u003c\/strong\u003e, and \u003cstrong data-end=\"1111\" data-start=\"1101\"\u003eginger\u003c\/strong\u003e. Keep fish sauce and coconut milk on hand!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":40917594931395,"sku":"THAI-BOOK","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/SimpleThaiFoodBookCover.jpg?v=1773790567"},{"product_id":"ottolenghi-simple-cookbook","title":"Ottolenghi Simple: 30-min Meals or Less than 10 Ingredients","description":"\u003ch4 data-start=\"153\" data-end=\"187\"\u003eBig flavor, without the fuss.\u003c\/h4\u003e\n\u003cp data-start=\"189\" data-end=\"492\"\u003eIn \u003cem data-start=\"192\" data-end=\"200\"\u003eSimple\u003c\/em\u003e, superstar chef Yotam Ottolenghi reimagines his bold, Middle Eastern-inspired cooking for the everyday home cook. Known for layering spices and showcasing ingredients like tahini, za’atar, and pomegranate molasses, Ottolenghi’s recipes are often weekend projects. But this book changes that.\u003c\/p\u003e\n\u003cp data-start=\"494\" data-end=\"636\"\u003eWith 130 streamlined dishes, \u003cem data-start=\"523\" data-end=\"531\"\u003eSimple\u003c\/em\u003e keeps the flavor while cutting the complexity. Each recipe falls into at least one of five categories:\u003c\/p\u003e\n\u003cul data-start=\"637\" data-end=\"972\"\u003e\n\u003cli data-start=\"637\" data-end=\"688\"\u003e\n\u003cp data-start=\"639\" data-end=\"688\"\u003e\u003cstrong data-start=\"639\" data-end=\"656\"\u003eShort on time\u003c\/strong\u003e – ready in 30 minutes or less\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"689\" data-end=\"767\"\u003e\n\u003cp data-start=\"691\" data-end=\"767\"\u003e\u003cstrong data-start=\"691\" data-end=\"718\"\u003e10 ingredients or fewer\u003c\/strong\u003e – excluding olive oil, salt, pepper, and water\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"768\" data-end=\"828\"\u003e\n\u003cp data-start=\"770\" data-end=\"828\"\u003e\u003cstrong data-start=\"770\" data-end=\"784\"\u003eMake ahead\u003c\/strong\u003e – sauces, dips, and dishes that hold well\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"829\" data-end=\"900\"\u003e\n\u003cp data-start=\"831\" data-end=\"900\"\u003e\u003cstrong data-start=\"831\" data-end=\"839\"\u003eLazy\u003c\/strong\u003e – one-pan and slow-cooked options that do the work for you\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"901\" data-end=\"972\"\u003e\n\u003cp data-start=\"903\" data-end=\"972\"\u003e\u003cstrong data-start=\"903\" data-end=\"928\"\u003eEasier than you think\u003c\/strong\u003e – impressive recipes with simple techniques\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"974\" data-end=\"1191\"\u003eFrom Roasted Baby Carrots with Harissa and Pomegranate to a Spring Roast Chicken with Preserved Lemon, recipes are organized by meal type for quick navigation—think brunch, vegetables, grains, fish, meat, and dessert.\u003c\/p\u003e\n\u003cp data-start=\"1193\" data-end=\"1483\"\u003eWhile pared down, these dishes still rely on a well-stocked pantry and an adventurous spice rack. Ottolenghi’s signature flavors come from clever spice pairings and ingredients that do the heavy lifting. If you're cooking your way through this book, here are the spices you'll want on hand:\u003c\/p\u003e\n\u003cp data-start=\"1485\" data-end=\"1932\"\u003e\u003cstrong data-start=\"1485\" data-end=\"1514\"\u003eSpices used in this book:\u003c\/strong\u003e\u003cbr data-start=\"1514\" data-end=\"1517\"\u003eAllspice • Apple Pie Spice • Baharat • Caraway • Cardamom • Cayenne • Chili Flakes • Ground \u0026amp; Stick Cinnamon • Coriander • Chinese Five Spice • Cumin • Curry Powder • Dill • Fennel • Harissa • Mint • Mustard (Seeds + Powder) • Nigella • Nutmeg • Paprika • Black Pepper • Poppy • Salt • Saffron • Sesame (Black + Tan) • Star Anise • Sumac • Tarragon • Thyme • Turmeric • Urfa Chile • Vanilla • White Pepper • Za’atar\u003c\/p\u003e\n\u003cp data-start=\"1934\" data-end=\"2253\"\u003e\u003cstrong data-start=\"1934\" data-end=\"1953\"\u003eWhy we love it:\u003c\/strong\u003e\u003cbr data-start=\"1953\" data-end=\"1956\"\u003eIf you've been intimidated by Ottolenghi’s recipes in the past, \u003cem data-start=\"2020\" data-end=\"2028\"\u003eSimple\u003c\/em\u003e is your perfect entry point. It’s a great way to start mastering your spice cabinet without spending hours in the kitchen. And with recipes this flavorful, you’ll find yourself reaching for those bold spices again and again.\u003c\/p\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":40939160109251,"sku":"SIMPLE-BOOK","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/SimpleBookCoverSQ.jpg?v=1773790567"},{"product_id":"you-suck","title":"You Suck at Cooking: The Absurdly Practical Guide to Sucking Slightly Less at Preparing Food","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e“This book is \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003ethe \u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eantidote to precious food culture, and it’s \u003cstrong\u003ethe first cookbook to ever make me repeatedly LOL\u003c\/strong\u003e. The (anonymous) author turns the expected on its head in a voice that’s perhaps best described as Super Mock Textbook. . . . The recipes herein could become anyone’s favorite go-tos.”\u003c\/span\u003e—\u003ci data-mce-fragment=\"1\"\u003eBookPage\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrom the (anonymous) author: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cem\u003eWhen I make a recipe, I’m looking for the intersection of simplicity and tastiness that is formulated from a mathematical algorithm too complicated for you to understand but that’s mostly based on subtraction. I still get intimidated when I see a long ingredient list. And if not intimidated, it makes me want to take a nap. That’s why most of the recipes in this book don’t have too many ingredients and it’s also why there is some ingredient repetition. If you learn how to do a few things well, it can help form a basis for you to try things on your own. 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She first fell in love with France and French food as a child; her parents spent their August vacations traversing the country in search of the best meals with Melissa and her sister in tow. Near to her heart, France is where Melissa's family learned to cook and eat. And as her own culinary identity blossomed, so too did her understanding of why French food is beloved by Americans. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNow, as one of the nation's favorite cookbook authors and food writers, Melissa updates classic French techniques and dishes to reflect how we cook, shop, and eat today. With recipes such as Salade Nicoise with Haricot Vert, Cornmeal and Harissa Soufflé, Scalloped Potato Gratin, Lamb Shank Cassoulet, Ratatouille Sheet-Pan Chicken, Campari Olive Oil Cake, and Apricot Tarte Tatin (to name a few), \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eDinner in French\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e will quickly become a go-to resource and endure as an indispensable classic.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cstrong\u003e“Melissa Clark’s contemporary eye is just what the chef ordered. 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Filled with reimagined favorites like Giant Molasses Spice Cookies and Hazelnut Sandwich Cookies; confections like Peppermint Bark, Smoked Almond and Cacao Nib Brittle, and Dark Chocolate–Hazelnut Fudge; and detailed instructions for gorgeous gingerbread houses, cookie place cards, and edible ornaments, this is a cookie book like no other. Because the recipes are easy to scale up or down, \u003c\/span\u003e\u003ci\u003eHoliday Cookies\u003c\/i\u003e\u003cspan\u003e is perfect for cookie exchanges, gift-giving, and just enjoying throughout the season. From a veteran baker and recipe developer, each cookie in this collection is guaranteed to be a stand-out, and destined to become your new Christmas classic.\u003c\/span\u003e\u003c\/p\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":40939939791043,"sku":"HOLIDAY-BOOK","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/BookCover_1a4df3fa-62b6-47c3-8139-5c4d5311e5dd.jpg?v=1773789606"},{"product_id":"madhur-jaffreys-instantly-indian-cookbook","title":"Instantly Indian Cookbook: Modern and Classic Recipes for the Instant Pot®","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003e“The only Instant Pot cookbook the world still needs ... Full of those timeless Indian recipes Jaffrey is known for ... The flavor to ease factor ratio in these recipes is undoubtedly high, and, as always, Jaffrey’s calm, nurturing voice guides you through each step.” \u003c\/b\u003e—Priya Krishna, \u003ci data-mce-fragment=\"1\"\u003eBon Appetit\u003c\/i\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/files\/Madhur_Jaffrey_Portrait_2_600x600.webp?v=1713806938\" alt=\"A woman stands in a kitchen, smiling at the camera. She's wearing a patterned blue jacket. Shelves behind her display various kitchen items and Gneiss Spice jars, alongside Indian cooking books like \" madhur jaffrey instantly indian cookbook: modern and classic recipes for the instant pot a cutting board with ingredients like lemon is on counter in front of her ready some delicious recipes. style=\"margin-bottom: 16px; float: none;\" data-mce-style=\"margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/files\/Madhur_Jaffrey_Portrait_2_600x600.webp?v=1713806938\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eMaster Indian cooking at home with more than seventy recipes from the multi-James Beard Award–winning author who is revered as the “queen of Indian cooking” (\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSaveur\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e). \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eHere she shares inviting, easy-to-follow recipes—some entirely new, others reworked classics—for preparing fantastic Indian food at home. While these dishes are quick and easy to prepare, they retain all the rich complexity for which Jaffrey’s food has always been known, making this the only Indian cookbook with recipes designed for the Instant Pot you’ll ever need.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRECIPES: \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eFrom classics like butter chicken and buttery dal to new sure-to-be-favorites like kale cooked in a Kashmiri style and Goan-style clams, these recipes capture the flavorful diversity of Indian cuisine.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eEASY-TO-FOLLOW:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e Written with the clarity and precision for which Jaffrey has always been known, these are flavor-forward recipes that make the most of the Instant Pot’s unique functionality.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eA DIFFERENT KIND OF COOKBOOK:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e Rather than simply adapting recipes for one-pot cooking, Jaffrey has selected the essential dishes best suited for preparing using the Instant Pot, and created some all-new delectable dishes that make the most of its strengths. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBEYOND THE INSTANT POT:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e Also included are thirteen bonus, no-special-pot needed recipes for the chutneys, salads, and relishes you need to complete any Indian meal. Think avocado-radish salad, fresh tomato chutney, and yogurt and apple raita.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSPICES AND SPECIAL INGREDIENTS: \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eJaffrey provides a list of pantry essentials, from asafetida to whole spices, as well as recipes for her own garam masala blend and more.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eTIPS:\u003c\/b\u003e J\u003cspan data-mce-fragment=\"1\"\u003eaffrey’s advice on the best way to make rice, cook meat and fish in your Instant Pot, and more, based on her own extensive testing.\u003c\/span\u003e\u003c\/p\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":40940063391939,"sku":"MADHUR-BOOK","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/InstantlyIndianSQ.jpg?v=1773790567"},{"product_id":"salt-fat-acid-heat-cookbook-samin-nosrat-james-beard","title":"Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat","description":"\u003ch3\u003e\u003cspan class=\"a-text-bold\" style=\"color: rgb(224, 74, 39);\"\u003eJames Beard Award Winner\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch2 data-start=\"109\" data-end=\"157\"\u003eThe cookbook that changed how we cook forever\u003c\/h2\u003e\n\u003cp data-start=\"159\" data-end=\"448\"\u003ePart science lesson, part storybook, part love letter to the home kitchen—\u003cem data-start=\"233\" data-end=\"256\"\u003eSalt, Fat, Acid, Heat\u003c\/em\u003e is more than a cookbook. It’s a manifesto for flavor, and our number one recommendation for anyone who wants to truly understand how to cook. Not just follow a recipe—but know \u003cem data-start=\"433\" data-end=\"438\"\u003ewhy\u003c\/em\u003e it works.\u003c\/p\u003e\n\u003cp data-start=\"450\" data-end=\"767\"\u003eWith warmth and clarity, Samin Nosrat breaks cooking down into its essential elements. Add Wendy MacNaughton's playful illustrations and infographics, and you’ve got a book that teaches \u003cem data-start=\"636\" data-end=\"641\"\u003eand\u003c\/em\u003e delights. It’s the kind of book you’ll read in bed, dog-ear, and spill sauce on—and that’s exactly how it’s meant to be used.\u003c\/p\u003e\n\u003ch4 data-start=\"769\" data-end=\"788\"\u003eWho it’s for\u003c\/h4\u003e\n\u003cp data-start=\"789\" data-end=\"977\"\u003eBeginner cooks ready to build a strong foundation, and experienced ones looking to sharpen their intuition. A must-gift for grads, newlyweds, and anyone ready to fall in love with cooking.\u003c\/p\u003e\n\u003ch4 data-start=\"979\" data-end=\"1000\"\u003eSpices to pair\u003c\/h4\u003e\n\u003cp data-start=\"1001\" data-end=\"1179\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1001\" data-end=\"1009\"\u003eSalt\u003c\/strong\u003e, of course—but also \u003cstrong data-start=\"1030\" data-end=\"1039\"\u003ecumin\u003c\/strong\u003e, \u003cstrong data-start=\"1041\" data-end=\"1053\"\u003ebay leaf\u003c\/strong\u003e, \u003cstrong data-start=\"1055\" data-end=\"1071\"\u003eblack pepper\u003c\/strong\u003e, \u003cstrong data-start=\"1073\" data-end=\"1086\"\u003ecoriander\u003c\/strong\u003e, \u003cstrong data-start=\"1088\" data-end=\"1100\"\u003eturmeric\u003c\/strong\u003e, and \u003cstrong data-start=\"1106\" data-end=\"1122\"\u003echili flakes\u003c\/strong\u003e. The real power, though, is in learning how to use them.\u003c\/p\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":40974713979075,"sku":"SALT-BOOK","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/SaltFatAcidHeatCoverSQ.jpg?v=1773790566"},{"product_id":"that-sounds-so-good-cookbook","title":"That Sounds Good: 100 Real-Life Recipes for Every Day of the Week by Carla Lalli","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRecipes to match every mood, situation, and vibe from the James Beard Award–winning author of \u003ci data-mce-fragment=\"1\"\u003eWhere Cooking Begins\u003c\/i\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci data-mce-fragment=\"1\"\u003eTIME OUT \u003c\/i\u003eAND \u003ci data-mce-fragment=\"1\"\u003eTASTE OF HOME\u003c\/i\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGreat food is an achievable part of every day, no matter how busy you are; the key is to have go-to recipes for every situation and for whatever you have on hand. The recipes in \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThat Sounds So Good \u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eare split between weekday and weekend cooking. When time is short, turn to quick stovetop suppers, one-pot meals, and dinner salads. And for the weekend, lean into lazy lunches, simmered stews, and hands-off roasts.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCarla’s dishes are as inviting and get-your-attention-good as ever. All the recipes—such as Fat Noodles with Pan-Roasted Mushrooms and Crushed Herb Sauce or Chicken Legs with Warm Spices—come with multiple ingredient swaps and suggestions, so you can make each\u2028one your own. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThat Sounds So Good \u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eshows Carla at her effortless best, and shows how you can be, too.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003eCarla Lalli Music is the author of the bestseller Where Cooking Begins and the host of Carla’s Cooking Show. Formerly the food director of Bon Appétit, she lives in Brooklyn with her family.\u003c\/span\u003e\u003c\/p\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":41031192641731,"sku":"GOOD-BOOK","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/SoundsGoodCOverSQ.jpg?v=1773790565"},{"product_id":"cookies-cookbook","title":"Cookies: The New Classics, A Baking Book by Jesse Szewczyk","description":"\u003ch2\u003e\n\u003cmeta charset=\"UTF-8\"\u003e \u003cb\u003e“Jesse is a master baker and has a sense of style and sophistication that is boldly evident in every recipe.”\u003c\/b\u003e\n\u003c\/h2\u003e\n\u003cp\u003e—Rick Martínez, James Beard Award–nominated recipe developer, host, and cookbook author\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/www.instagram.com\/reel\/C0hzdSwLcfe\/?utm_source=ig_web_copy_link\u0026amp;igsh=MzRlODBiNWFlZA==\"\u003e\u003cimg style=\"float: none;\" alt=\"An open copy of *Cookies: The New Classics, A Baking Book* by Gneiss Spice rests on a marble surface, displaying a page with an image of decorated cookies and accompanying text. A finger flips through the contemporary recipes, with a play button overlayed on the image.\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/files\/Cookies_flip_through_screen_shot_480x480.jpg?v=1733318930\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp data-end=\"598\" data-start=\"152\"\u003e\u003cstrong\u003eForget what you think you know about cookies.\u003c\/strong\u003e In this collection of 100 fresh recipes, Jesse Szewczyk reinvents nostalgic classics with inventive flavors and creative twists. Organized by flavor profile—chocolate, boozy, fruity, nutty, tart, spiced, smoky, and savory—\u003cem data-end=\"429\" data-start=\"420\"\u003eCookies\u003c\/em\u003e is a smart, stylish upgrade to your baking shelf. But despite its bold flavor choices, nothing here is fussy. These are cookies meant to be baked, shared, and devoured.\u003c\/p\u003e\n\u003cp data-end=\"958\" data-start=\"600\"\u003eInside, you’ll find chewy Blueberry Muffin Sugar Cookies, Smoked Butter \u0026amp; Chocolate Chunk Cookies, and Pretzels \u0026amp; Stout Cookie Bars—recipes that sound wild but bake up easy. Szewczyk brings the confidence of a professional test kitchen baker with the warmth of someone who just wants you to have a good time. Every cookie delivers on flavor, but also on joy.\u003c\/p\u003e\n\u003ch4 data-end=\"979\" data-start=\"960\"\u003eWho it’s for\u003c\/h4\u003e\n\u003cp data-end=\"1153\" data-start=\"980\"\u003eCreative bakers, cookie-swap pros, and anyone bored of the same three cookie recipes. Great for holiday gifting or stocking a freezer with treats you \u003cem data-end=\"1140\" data-start=\"1130\"\u003eactually\u003c\/em\u003e want to eat. \u003cem\u003e\u003cstrong\u003eGneiss Spice Staff Pick.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSneak Peak Recipe: FUDGY SMOKED PAPRIKA COOKIES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eIngredients: \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan style=\"font-size: 0.875rem;\"\u003e3 cups spooned and leveled all-purpose flour\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-size: 0.875rem;\"\u003e1\/2 cup natural cocoa powder\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-size: 0.875rem;\"\u003e1 tsp baking soda\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-size: 0.875rem;\"\u003e1 tsp baking powder\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-size: 0.875rem;\"\u003e1 tablespoon smoked paprika\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e1\/2 tsp kosher salt\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e2 sticks unsalted butter, melted and cooled slightly\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e1 2\/3 cup brown sugar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e1\/3 cup granulated\u003cspan style=\"font-size: 0.875rem;\"\u003e sugar\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e2 large eggs\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e1 tablespoon vanilla extract \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e8 ounces semisweet or bittersweet chocolate chunks\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e1) Preheat oven to 375 and set 2 racks at the upper-middle and lower middle. Line 3 baking sheets with parchment paper or baking mats.\u003c\/p\u003e\n\u003cp\u003e2) In a medium bowl, whisk together the flour, cocoa powder, baking soda, smoked paprika, and salt.\u003c\/p\u003e\n\u003cp\u003e3) In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined. Add the eggs and vanilla extract and whisk until smooth and glossy. Add the flour mixture and stir with a rubber spatula until a soft dough forms. Stir in the chopped chocolate with a rubber spatula. (If the dough is too thick to easily mix in the chocolate, free free to mix with your hands!)\u003c\/p\u003e\n\u003cp\u003e4) Using a large #16 cookie scoop or 1\/4-cup measure, portion out the dough and roll into large balls. The dough will be stick; don't worry if not perfect. Place balls at least 3 inches apart on prepared baking sheets.\u003c\/p\u003e\n\u003cp\u003e5) Bake 2 sheets at the same time, swapping the top sheet to the bottom rack and bottom to the top midway through baking, until the tops of the cookies are cracked and matte, about 12 to 14 minutes. *If reusing a baking sheet, allow it to cook 1 minutes before starting another batch. \u003c\/p\u003e\n\u003cp\u003e6) Immediately smack the baking sheets on the countertop as they come out of the oven to deflated the cookies slightly! Let cool completely on the baking sheets.\u003c\/p\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":41031350649027,"sku":"COOKIE-BOOK","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/CookiesCOverSQ.jpg?v=1773789606"},{"product_id":"cooking-at-home-cookbook-david-chang-james-beard","title":"Cooking At Home: Or, How I Learned to Stop Worrying About Recipes (And Love My Microwave) by David Chang","description":"\u003ch3\u003e\u003cspan style=\"color: rgb(224, 74, 39);\" class=\"a-text-bold\"\u003eJames Beard Award Nominee\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch2 data-start=\"135\" data-end=\"213\"\u003eReal-life home cooking from a Michelin-star chef who’s done with perfection...\u003c\/h2\u003e\n\u003cp data-start=\"215\" data-end=\"749\"\u003eA James Beard Award nominee, \u003cem data-start=\"244\" data-end=\"261\"\u003eCooking at Home\u003c\/em\u003e is David Chang’s refreshingly honest take on how professional chefs don’t actually cook at home—and how he had to re-learn everything when he started cooking for his family. Gone are the restaurant tricks, long ingredient lists, and piles of dirty dishes. Instead, this book offers deeply flavorful, often surprising, and always fast meals that prioritize flexibility over fuss. Recipes are more like guided improvisations—with templates for turning pantry basics into weeknight winners.\u003c\/p\u003e\n\u003cp data-start=\"751\" data-end=\"1162\"\u003eWritten in a conversational, no-recipes-needed style (with a lot of swearing and a little microwave magic), this book gives you permission to break rules. Chang explains how he adapts staples like ginger-scallion noodles, coconut curry chicken, or gochujang potatoes based on what’s on hand and what he’s in the mood for. Perfect for parents, kitchen minimalists, and anyone who’s tired of recipe perfectionism.\u003c\/p\u003e\n\u003ch4 data-start=\"1164\" data-end=\"1183\"\u003eWho it’s for\u003c\/h4\u003e\n\u003cp data-start=\"1184\" data-end=\"1360\"\u003eFans of Momofuku, Ugly Delicious, Sohla El-Waylly, and all who believe good food doesn’t need to be complicated. Great for confident cooks seeking inspiration—not instructions.\u003c\/p\u003e\n\u003ch4 data-start=\"1362\" data-end=\"1383\"\u003eSpices to pair\u003c\/h4\u003e\n\u003cp data-start=\"1384\" data-end=\"1539\"\u003eGochugaru, coriander, turmeric, ginger, cumin, black pepper, garlic granules, sesame seeds, red pepper flakes, MSG.\u003c\/p\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":41031709294787,"sku":"HOME-BOOK","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/CookingatHomeCoverSQ.jpg?v=1773790565"},{"product_id":"master-of-the-grill-cookbook","title":"Master of The Grill: Foolproof Recipes Plus Clever Tips \u0026 Fascinating Food Science","description":"\u003cp\u003eThe best recipes and tips as compiled by America's Test Kitchen! \u003c\/p\u003e\n\u003cp\u003ePart field guide to grilling and barbecuing and part cookbook,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eMaster of the Grill\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003efeatures a wide variety of kitchen-tested recipes for meat, poultry, seafood vegetables, pizza, and more. \u003cbr\u003e \u003cbr\u003eThese are the recipes everyone should know how to make--the juiciest burgers, barbecue chicken that's moist not tough, tender grill-smoked pork ribs, and the greatest steak (as well as potatoes to serve alongside). Regional specialties are included too--learn how to make Cowboy Steaks, Alabama BBQ Chicken, and Kansas City Sticky Ribs. Learn which type of grill is best for you, and know which tools you should use with them. Test-kitchen recommended brands will ensure you won't waste money on equipment or ingredients. Colorful photography throughout captures the beauty of the recipes and step-by-step shots guide you through everything you need to know.\u003cbr\u003e\u003c\/p\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":42161669931255,"sku":"GRILL-BOOK","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/files\/1_8c96e645-96a5-4a39-9616-70774b35af7d.jpg?v=1714307892"},{"product_id":"the-best-mexican-recipes","title":"Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach","description":"\u003cp\u003e\u003cstrong\u003eKitchen-tested recipes that bring the real flavors of Mexico home. \u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eLet America’s Test Kitchen be your guide to making deeply flavored Mexican dishes at home. Our first Mexican cookbook features foolproof appetizers, soups and stews, authentic egg dishes, tacos and tamales, burritos and enchiladas, and all manner of meat and seafood dishes. The Best Mexican Recipes includes a primer on Mexican home cooking with information on key ingredients (readily available at your supermarket) and innovative techniques that shave time off traditional preparation methods. Not only will you be able to cook amazingly flavorful Mexican food, but you’ll cook with confidence. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFamiliar favorites:\u003c\/strong\u003e Beef Enchiladas, Tamales, Grilled Fish Tacos, Classic Mexican Rice, Chicken Tortilla Soup, Stuffed Jalapenos, Chunky Guacamole, Fresh Margaritas. \u003cstrong\u003eAuthentic regional dishes:\u003c\/strong\u003e Queso Fundido, Chicken Mole Poblano, Ancho-Orange Pork Burritos, Yucatan-Style Barbecue Pork, Fish Veracruz, Oaxacan-Style Beef Brisket. \u003cstrong\u003ePopular street foods:\u003c\/strong\u003e Sopes, Gorditas, Panuchos, Mexican Street Corn, Molletes, Huaraches with Poblanos, Red Peppers, and Queso Fresco, and much more!\u003c\/p\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":42161676910839,"sku":"MEXICAN-BOOK","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/9781936493975.jpg?v=1773790277"},{"product_id":"the-ultimate-meal-prep-cookbook","title":"The Ultimate Meal-Prep Cookbook: One Grocery List. A Week of Meals. No Waste.","description":"\u003cp\u003eTurn meal prep aspirations into dinnertime reality: \u003cstrong\u003e1 short shopping list gets you 5 weeknight meals\u003c\/strong\u003e \u003cbr\u003e\u003cbr\u003eMeal prep no longer means filling your freezer with boring casseroles, dipping into the same pot of beans every day for a week, or spending all day Sunday cooking.\u003c\/p\u003e\n\u003cp\u003eInstead, use these smart meal plans to customize fast, fresh dinners that fit your ever-changing schedule. We've done the work of building 25 weekly plans that minimize shopping and kitchen time and guide you through prep-ahead options, make-ahead options, and ingredient substitutions. So now you can reap the benefits to make your life easier, your grocery bill lower, and your dinners better.\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eATK's meal plan strategies are easy to put into practice:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePrep your vegetables and grains for the week in a weekend \"power hour.\"\u003c\/li\u003e\n\u003cli\u003ePrep bulk pantry ingredients ahead in a \"pantry power hour\" so they're ready to go in a flash.\u003c\/li\u003e\n\u003cli\u003eCross-utilize fresh ingredients creatively to prevent food waste and dinner boredom.\u003c\/li\u003e\n\u003cli\u003eMake, store, and reheat full meals with no loss of flavor.\u003c\/li\u003e\n\u003cli\u003eDouble meals or meal components to freeze half for later.\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eLet's-get-real features streamline your cooking:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeekly grocery lists max out at a dozen items.\u003c\/li\u003e\n\u003cli\u003eActive cooking time for recipes maxes out at 45 minutes.\u003c\/li\u003e\n\u003cli\u003eLoads of pantry substitution suggestions let you adapt recipes according to what you have on hand.\u003c\/li\u003e\n\u003cli\u003eTo make planning even more flexible, we've added a chapter with 30 pantry meals that don't add anything to your weekly shopping list, making them perfect to prepare any night.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":42161686118647,"sku":"PREP-BOOK","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/files\/1_921ac91a-5a35-4a4a-a0e0-dfe5353040af.jpg?v=1714316300"},{"product_id":"mi-cocina-cookbook-rick-martinez-james-beard","title":"Mi Cocina: Recipes and Rapture from My Kitchen in Mexico by Rick Martinez","description":"\u003ch3\u003e\u003cspan style=\"color: rgb(224, 74, 39);\" class=\"a-text-bold\"\u003eJames Beard Award Nominee\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch2 data-start=\"0\" data-end=\"61\"\u003eA vibrant, soulful journey through the kitchens of México.\u003c\/h2\u003e\n\u003cp data-start=\"63\" data-end=\"422\"\u003eIn \u003cem data-start=\"66\" data-end=\"77\"\u003eMi Cocina\u003c\/em\u003e, Rick Martínez shares more than just recipes—he shares a deeply personal celebration of Mexican culture, identity, and flavor. Based on a transformative road trip across all 32 states of México, this cookbook is full of rich storytelling, striking photos, and over 100 recipes inspired by the people, regions, and meals that shaped his journey.\u003c\/p\u003e\n\u003cp data-start=\"424\" data-end=\"722\"\u003eFrom shrimp-filled tamales in Sinaloa to smoky albóndigas in chipotle sauce from Oaxaca, Martínez brings México’s culinary diversity to life with dishes that are both accessible and transportive. The flavors are bold, the ingredients rooted in tradition, and the stories told with love and honesty.\u003c\/p\u003e\n\u003cp data-start=\"724\" data-end=\"1046\"\u003eWhy we recommend it:\u003cbr data-start=\"744\" data-end=\"747\"\u003eThis is a cookbook that will change how you think about Mexican cuisine. It’s not just tacos and salsas—it’s heritage, technique, joy, and connection. Rick’s approachable tone and emotional depth make it a standout for both seasoned cooks and those just starting to explore regional Mexican cooking.\u003c\/p\u003e\n\u003ch3 data-start=\"1048\" data-end=\"1067\"\u003eWho’s it for?\u003c\/h3\u003e\n\u003cp data-start=\"1068\" data-end=\"1214\"\u003eFans of storytelling through food, lovers of regional Mexican cuisine, and anyone ready to bring smoky, spicy, herb-filled magic to their kitchen.\u003c\/p\u003e\n\u003ch3 data-start=\"1216\" data-end=\"1237\"\u003eSpice pairings:\u003c\/h3\u003e\n\u003cp data-start=\"1238\" data-end=\"1505\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eTry it with \u003cstrong data-start=\"1250\" data-end=\"1269\"\u003echipotle powder\u003c\/strong\u003e, \u003cstrong data-start=\"1271\" data-end=\"1309\"\u003eoregano (Mexican or Mediterranean)\u003c\/strong\u003e, \u003cstrong data-start=\"1311\" data-end=\"1320\"\u003ecumin\u003c\/strong\u003e, \u003cstrong data-start=\"1322\" data-end=\"1331\"\u003eclove\u003c\/strong\u003e, \u003cstrong data-start=\"1333\" data-end=\"1345\"\u003ecinnamon\u003c\/strong\u003e, \u003cstrong data-start=\"1347\" data-end=\"1358\"\u003eachiote\u003c\/strong\u003e, \u003cstrong data-start=\"1360\" data-end=\"1371\"\u003eepazote\u003c\/strong\u003e, or \u003cstrong data-start=\"1376\" data-end=\"1392\"\u003echile flakes\u003c\/strong\u003e. And don’t skip \u003cstrong data-start=\"1409\" data-end=\"1422\"\u003ecoriander\u003c\/strong\u003e, \u003cstrong data-start=\"1424\" data-end=\"1436\"\u003ebay leaf\u003c\/strong\u003e, and \u003cstrong data-start=\"1442\" data-end=\"1453\"\u003epaprika\u003c\/strong\u003e—they show up often in sauces, stews, and marinades.\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\u003c\/ul\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":43160853315831,"sku":"MICOCINA-BOOK","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/MiCocinaCoverSQ.jpg?v=1773790276"},{"product_id":"the-cook-you-want-to-be","title":"The Cook You Want to Be by Andy Baraghani","description":"\u003ch3\u003e\u003cstrong\u003e\u003cspan style=\"color: #e04a27;\"\u003eJames Beard Award Winner \u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch2 data-end=\"58\" data-start=\"0\"\u003eA cookbook for curious, confident, and bold home cooks.\u003c\/h2\u003e\n\u003cp data-end=\"395\" data-start=\"60\"\u003eWe’re especially excited to share \u003cem data-end=\"119\" data-start=\"94\"\u003eThe Cook You Want to Be\u003c\/em\u003e with Gneiss Spice customers—because Andy Baraghani gets it. He grinds spices by hand. He collects mortar \u0026amp; pestles. He skips the paper towels. His kitchen values? Same as ours. His recipes? Bright, balanced, and built around whole spices, citrus, herbs, and just enough heat.\u003c\/p\u003e\n\u003cp data-end=\"740\" data-start=\"397\"\u003eBaraghani’s debut cookbook is a James Beard Award winner, packed with more than 100 recipes that will push your cooking forward—but never overcomplicate it. You’ll learn how to coax max flavor from simple ingredients, how to build your own style in the kitchen, and why seasoning, texture, and restraint are the keys to confident home cooking.\u003c\/p\u003e\n\u003cp data-end=\"1075\" data-start=\"742\"\u003eWhy we recommend it:\u003cbr data-end=\"765\" data-start=\"762\"\u003eThis book is both practical and aspirational. The recipes are layered but never fussy, and they’ll expand your understanding of spice (toast it, bloom it, grind it fresh!). Plus, the essays make you feel like you’re learning from a wise friend who wants you to succeed—and doesn’t care if you skip the garnish.\u003c\/p\u003e\n\u003ch3 data-end=\"1096\" data-start=\"1077\"\u003eWho’s it for?\u003c\/h3\u003e\n\u003cp data-end=\"1238\" data-start=\"1097\"\u003eAnyone looking to break out of a cooking rut, spice nerds, mortar-and-pestle lovers, and fans of flavor-forward cooking with heart and story.\u003c\/p\u003e\n\u003ch3 data-end=\"1270\" data-start=\"1240\"\u003eSpices used in the book:\u003c\/h3\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"1485\" data-start=\"1271\"\u003eAleppo chile flakes, bird’s eye, cardamom, chaat masala, cinnamon, coriander, cumin, fennel, fenugreek, gochugaru, kashmiri, mustard seeds, paprika, red pepper flakes, sesame seeds, sumac, thyme, turmeric, za’atar.\u003c\/p\u003e\n\u003cdiv data-return-id=\"mobile-praise\" id=\"desktop-praise\"\u003e\u003ca id=\"praise\" name=\"#praise\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\u003c\/ul\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":43160875663607,"sku":"THECOOK-BOOK","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/CookyouwanttobecoverSQ.jpg?v=1773790277"},{"product_id":"i-dream-of-dinner-ali-slagle-james-beard-cookbook","title":"I Dream of Dinner (so You Don't Have To) by Ali Slagle","description":"\u003ch3\u003e\u003cspan style=\"color: rgb(224, 74, 39);\"\u003e James Beard Award Nominee\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch2 data-start=\"0\" data-end=\"43\"\u003eWeeknight cooking that \u003cem data-start=\"26\" data-end=\"36\"\u003eactually\u003c\/em\u003e works.\u003c\/h2\u003e\n\u003cp data-start=\"45\" data-end=\"461\"\u003eAli Slagle’s \u003cem data-start=\"58\" data-end=\"100\"\u003eI Dream of Dinner (so You Don’t Have To)\u003c\/em\u003e is a lifesaver for anyone who wants to cook more but doesn’t want the stress. With 150 flexible, flavor-packed recipes built around pantry staples, this book helps you turn “what’s in the fridge?” into dinner—without a grocery run. It’s full of clever swaps, short ingredient lists, and quick prep tips that make it ideal for busy weeknights (or lazy Sundays).\u003c\/p\u003e\n\u003cp data-start=\"463\" data-end=\"669\"\u003eWhy we love it: Ali’s tone is warm, practical, and encouraging—like a friend texting you a great idea at 5pm. Many recipes are naturally vegetarian, and none require fancy tools or hard-to-find ingredients.\u003c\/p\u003e\n\u003ch3 data-start=\"671\" data-end=\"690\"\u003eWho’s it for?\u003c\/h3\u003e\n\u003cp data-start=\"691\" data-end=\"792\"\u003eBusy home cooks, new apartment dwellers, and anyone looking to cook more creatively with less effort.\u003c\/p\u003e\n\u003ch3 data-start=\"794\" data-end=\"824\"\u003eSpices used in the book:\u003c\/h3\u003e\n\u003cp data-start=\"825\" data-end=\"969\" data-is-last-node=\"\" data-is-only-node=\"\"\u003echili powder, cinnamon sticks, cocoa, coriander, cumin, fennel, oregano, smoked paprika, red pepper flakes, sesame seeds, turmeric, and za’atar.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\u003c\/ul\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":43165532061943,"sku":"DREAM-BOOK","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/IdreamofdinnercoverSM.jpg?v=1773790275"},{"product_id":"korean-american-cookbook-eric-kim","title":"Korean American: Food That Tastes Like Home by Eric Kim","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9780593233498 isbn-related seemoreenable show opened\"\u003e\n\u003ch2 data-start=\"0\" data-end=\"64\"\u003eA tender, bold, and deeply personal Korean American cookbook.\u003c\/h2\u003e\n\u003cp data-start=\"66\" data-end=\"568\"\u003e\u003cem data-start=\"66\" data-end=\"83\"\u003eKorean American\u003c\/em\u003e by Eric Kim blends memoir and kitchen magic in a heartfelt celebration of identity, family, and flavor. Through more than 85 recipes—many rooted in tradition, others boldly reimagined—Eric invites readers into his life, sharing the dishes that shaped him, from classic kimchi jjigae to gochujang-buttered toast. Whether you're preparing a full Korean barbecue spread or just making dinner for one, this book speaks to the beauty of creating your own cultural connections through food.\u003c\/p\u003e\n\u003cp data-start=\"570\" data-end=\"780\"\u003eWhy we love this book: It’s part cookbook, part love letter—to Korean flavors, to American comforts, and to the power of cooking your story into every dish. Eric’s writing is funny, touching, and unforgettable.\u003c\/p\u003e\n\u003ch4 data-start=\"782\" data-end=\"802\"\u003eWho’s it for?\u003c\/h4\u003e\n\u003cp data-start=\"803\" data-end=\"922\"\u003eFans of heartfelt food writing, Korean cuisine newbies, and anyone building a bridge between heritage and home cooking.\u003c\/p\u003e\n\u003ch4 data-start=\"924\" data-end=\"965\"\u003eSpices to pair with this cookbook:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli data-start=\"966\" data-end=\"1519\"\u003e\n\u003cstrong data-start=\"966\" data-end=\"979\"\u003eGochugaru\u003c\/strong\u003e: Essential for heat and smoky depth\u003cbr data-start=\"1015\" data-end=\"1018\"\u003e\u003cstrong data-start=\"1018\" data-end=\"1044\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"966\" data-end=\"1519\"\u003e\n\u003cstrong data-start=\"1018\" data-end=\"1044\"\u003eSesame (black and tan)\u003c\/strong\u003e: Toasted, sprinkled, and stirred into everything\u003cbr data-start=\"1093\" data-end=\"1096\"\u003e\u003cstrong data-start=\"1096\" data-end=\"1116\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"966\" data-end=\"1519\"\u003e\n\u003cstrong data-start=\"1096\" data-end=\"1116\"\u003eSeaweed Sprinkle\u003c\/strong\u003e: For finishing bowls of rice, noodles, or potatoes\u003cbr data-start=\"1167\" data-end=\"1170\"\u003e\u003cstrong data-start=\"1170\" data-end=\"1203\" data-is-only-node=\"\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"966\" data-end=\"1519\"\u003e\n\u003cstrong data-start=\"1170\" data-end=\"1203\" data-is-only-node=\"\"\u003eBlack Pepper (freshly ground)\u003c\/strong\u003e: A foundational flavor in many of Eric’s dishes\u003cbr data-start=\"1251\" data-end=\"1254\"\u003e\u003cstrong data-start=\"1254\" data-end=\"1270\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"966\" data-end=\"1519\"\u003e\n\u003cstrong data-start=\"1254\" data-end=\"1270\"\u003eWhite Pepper\u003c\/strong\u003e: For subtle spice in soups and sides\u003cbr data-start=\"1307\" data-end=\"1310\"\u003e\u003cstrong data-start=\"1310\" data-end=\"1326\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"966\" data-end=\"1519\"\u003e\n\u003cstrong data-start=\"1310\" data-end=\"1326\"\u003eChili Flakes\u003c\/strong\u003e: To layer extra heat into fusion recipes\u003cbr data-start=\"1367\" data-end=\"1370\"\u003e\u003cstrong data-start=\"1370\" data-end=\"1387\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"966\" data-end=\"1519\"\u003e\n\u003cstrong data-start=\"1370\" data-end=\"1387\"\u003eGinger Powder\u003c\/strong\u003e: Handy for quick sauces and marinades when fresh isn’t available\u003cbr data-start=\"1452\" data-end=\"1455\"\u003e\u003cstrong data-start=\"1455\" data-end=\"1467\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"966\" data-end=\"1519\"\u003e\n\u003cstrong data-start=\"1455\" data-end=\"1467\"\u003eTurmeric\u003c\/strong\u003e: Adds warm color and earthiness to rice and pickles\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-listen-to-a-clip\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\u003c\/ul\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":43233036828919,"sku":"KOREAN-BOOK","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/koreanamerican.jpg?v=1773790220"},{"product_id":"eating-out-loud-bold-eastern-flavors-for-all-day-every-day","title":"Eating Out Loud  Bold Eastern Flavors for All Day, Every Day by Eden Grinshpan","description":"\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv style=\"text-align: start;\" id=\"seemore-0\" class=\"slot product-about 9780593135877 isbn-related seemoreenable show opened\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003ch2 data-end=\"53\" data-start=\"0\"\u003eA cookbook that floods your kitchen with sunlight.\u003c\/h2\u003e\n\u003cp data-end=\"494\" data-start=\"55\"\u003e\u003cem data-end=\"72\" data-start=\"55\"\u003eEating Out Loud\u003c\/em\u003e by Eden Grinshpan is a bold, joyful celebration of Middle Eastern flavors—with a twist. Inspired by her Israeli roots and global culinary experiences, Eden's recipes are full of vibrant colors, big textures, and punchy spices that make every dish feel alive. From crisp pita salads with summer fruit to sticky tahini-chocolate morning buns, her food invites you to get messy, eat with your hands, and go back for seconds.\u003c\/p\u003e\n\u003cp data-end=\"735\" data-start=\"496\"\u003eWhy we love this book: Eden’s cooking is deeply personal and refreshingly unfussy. Her playful voice comes through in every recipe, making this book approachable whether you're new to Middle Eastern flavors or already obsessed with tahini.\u003c\/p\u003e\n\u003ch4 data-end=\"757\" data-start=\"737\"\u003eWho’s it for?\u003c\/h4\u003e\n\u003cp data-end=\"893\" data-start=\"758\"\u003eFans of Ottolenghi-style flavors, adventurous weeknight cooks, and anyone who wants to bring more color and crunch to the dinner table.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"A person with long hair smiles at a dining table, holding a fork. The table is set with bowls of bold Eastern flavors from Gneiss Spice's \" eating out loud: bold eastern flavors for all day every and a pitcher of water with lemon slices. large abstract painting hangs on the wall behind them. style=\"float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/files\/Eden_Grinshpan_2_480x480.jpg?v=1714219621\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4 data-end=\"936\" data-start=\"895\"\u003eSpices to pair with this cookbook:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli data-end=\"1566\" data-start=\"937\"\u003e\n\u003cstrong data-end=\"946\" data-start=\"937\"\u003eSumac\u003c\/strong\u003e: Adds tangy brightness to salads and dips\u003cbr data-end=\"991\" data-start=\"988\"\u003e\u003cstrong data-end=\"1002\" data-start=\"991\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1566\" data-start=\"937\"\u003e\n\u003cstrong data-end=\"1002\" data-start=\"991\"\u003eZa’atar\u003c\/strong\u003e: A must-have for roasted veggies, breads, and labneh\u003cbr data-end=\"1058\" data-start=\"1055\"\u003e\u003cstrong data-end=\"1068\" data-start=\"1058\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1566\" data-start=\"937\"\u003e\n\u003cstrong data-end=\"1068\" data-start=\"1058\"\u003eDukkah\u003c\/strong\u003e: Crunchy, nutty, and herb-packed—Eden uses it often\u003cbr data-end=\"1123\" data-start=\"1120\"\u003e\u003cstrong data-is-only-node=\"\" data-end=\"1140\" data-start=\"1123\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1566\" data-start=\"937\"\u003e\n\u003cstrong data-is-only-node=\"\" data-end=\"1140\" data-start=\"1123\"\u003eAleppo Pepper\u003c\/strong\u003e: Mild heat with a fruity finish\u003cbr data-end=\"1175\" data-start=\"1172\"\u003e\u003cstrong data-end=\"1184\" data-start=\"1175\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1566\" data-start=\"937\"\u003e\n\u003cstrong data-end=\"1184\" data-start=\"1175\"\u003eCumin\u003c\/strong\u003e: Foundational spice in many of her savory dishes\u003cbr data-end=\"1236\" data-start=\"1233\"\u003e\u003cstrong data-end=\"1248\" data-start=\"1236\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1566\" data-start=\"937\"\u003e\n\u003cstrong data-end=\"1248\" data-start=\"1236\"\u003eTurmeric\u003c\/strong\u003e: Adds color and earthiness to rice and stews\u003c\/li\u003e\n\u003cli data-end=\"1566\" data-start=\"937\"\u003e\n\u003cstrong data-end=\"1384\" data-start=\"1371\"\u003eCoriander\u003c\/strong\u003e: Subtle citrusy depth for spice blends and rubs\u003c\/li\u003e\n\u003cli data-end=\"1566\" data-start=\"937\"\u003e\n\u003cstrong data-end=\"1464\" data-start=\"1435\"\u003ePaprika (smoked or sweet)\u003c\/strong\u003e: Layered into sauces and marinades\u003cbr data-end=\"1502\" data-start=\"1499\"\u003e\u003cstrong data-end=\"1519\" data-start=\"1502\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1566\" data-start=\"937\"\u003e\n\u003cstrong data-end=\"1519\" data-start=\"1502\"\u003eNigella Seeds\u003c\/strong\u003e: For finishing breads and adding oniony crunch\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"product-body clearfix\" id=\"left-rail-top\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\u003c\/div\u003e\n\u003cdiv data-return-id=\"mobile-praise\" id=\"desktop-praise\"\u003e\n\u003ca id=\"praise\" name=\"#praise\"\u003e\u003c\/a\u003e\n\u003cdiv style=\"text-align: start;\" id=\"seemore-2\" class=\"slot product-praise seemoreenable opened\"\u003e\n\u003cp class=\"clearfix\"\u003e\u003cimg alt='A person wearing a yellow sweater and gray pants is reclining on their back on a wooden floor, surrounded by open cookbooks and magazines filled with flavorful recipes and images from \"Eating Out Loud: Bold Eastern Flavors for All Day, Every Day\" by Gneiss Spice. A potted plant appears in the foreground.' style=\"float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/files\/Eden_and_Inside_Book_Layout_480x480.jpg?v=1714219649\"\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"right-rail\" id=\"right-rail-top\"\u003e\n\u003cdiv data-return-id=\"mobile-author-spotlights\" id=\"desktop-author-spotlights\"\u003e\n\u003ca id=\"author\" name=\"#author\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"slot product-author-info isbn-related 9780593135877 show\"\u003e\n\u003ch4 class=\"slot-header\"\u003e\u003cem\u003ePRAISE\u003c\/em\u003e\u003c\/h4\u003e\n\u003cp class=\"clearfix\"\u003e“\u003cem\u003eEating Out Loud\u003c\/em\u003e oozes Eden’s culinary perspective and overall hotness. From the Tahini Caesar to Lemony Mejadra with Extra, Extra-Fried Shallots, she brings new life to everyday dinner staples, making them unique to her experience and fresh to our senses.”\u003cstrong\u003e—Antoni Porowski, bestselling author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAntoni in the Kitchen\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e \u003cbr\u003e“Cooking a recipe from \u003cem\u003eEating Out Loud \u003c\/em\u003eis like flooding your kitchen with sunlight! The energy, warmth, and deliciousness this cookbook exudes is infectious and instantly puts me in a good mood. Eden’s food is seductive, unfussy, superfresh, and always flavor forward. Just like her! I’d happily bask in its glow from morning ’til night . . . and sop up every drop!”\u003cstrong\u003e—Gail Simmons, food expert, TV host, and author of\u003cem\u003e\u003cspan\u003e \u003c\/span\u003eBringing It Home\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e \u003cbr\u003e“This is the cookbook you won’t be able to put down, can cook out of every day, and comes from the heart and soul of the stunningly talented Eden Grinshpan. Deciphering the flavors and techniques of the Levant? Sure. Delicious recipes? Absolutely. And this book does more than that, taking inspiration from Eden’s childhood, where the kitchen was a safe place to express herself and passing that gift on to the readers and home cooks.”\u003cstrong\u003e—Andrew Zimmern, traveler, chef, writer, and teacher\u003cbr\u003e\u003c\/strong\u003e \u003cbr\u003e“I have always said that my next culinary adventure would be to dive into the foods of the Middle East. Learning a new cuisine can be intimidating, but what I love about this book is that Eden gives you the basics of typical ingredients, sauces, and flavor combinations to get you started and then turns them on their head to provide her own modern and fresh approach that leaves you wanting to explore every dish in the book.”\u003cstrong\u003e—Missy Robbins, chef and owner of Lilia Ristorante and Misi; cofounder of Grovehouse\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-listen-to-a-clip\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca id=\"alsoinseries\" name=\"#alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv data-return-id=\"mobile-praise\" id=\"desktop-praise\"\u003e\n\u003ca id=\"praise\" name=\"#praise\"\u003e\u003c\/a\u003e\n\u003cdiv id=\"seemore-2\" class=\"slot product-praise seemoreenable\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\u003c\/ul\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":43388650455287,"sku":"OUTLOUD-BOOK","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/files\/1_36b0a0e5-1d68-4346-97e1-c4fdf6270944.jpg?v=1714219590"},{"product_id":"dessert-person-cookbook-claire-saffitz","title":"Dessert Person: Recipes and Guidance for Baking with Confidence by Claire Saffitz","description":"\u003ch2 data-start=\"0\" data-end=\"85\"\u003e“There are no ‘just cooks’ out there, only bakers who haven't yet been converted.”\u003c\/h2\u003e\n\u003cp data-start=\"87\" data-end=\"385\"\u003e\u003cem data-start=\"87\" data-end=\"103\"\u003eDessert Person\u003c\/em\u003e by Claire Saffitz is the debut cookbook from the beloved \u003cem data-start=\"161\" data-end=\"174\"\u003eBon Appétit\u003c\/em\u003e video host and pastry chef, offering over 100 recipes with her signature blend of creativity, technical precision, and supportive problem-solving. This is a book for people who love dessert—or want to learn to.\u003c\/p\u003e\n\u003cp data-start=\"387\" data-end=\"759\"\u003eClaire’s recipes are both inspiring and practical, ranging from impressive showstoppers like Babkallah and Strawberry-Cornmeal Layer Cake to approachable crowd-pleasers like Malted Forever Brownies and Apple \u0026amp; Grape Crumble Pie. She guides you through common baking pitfalls with step-by-step photos and advice, helping turn even hesitant home cooks into confident bakers.\u003c\/p\u003e\n\u003cp data-start=\"761\" data-end=\"1017\"\u003eWhy we love this book: Claire’s clear teaching style makes advanced techniques feel doable, and her focus on process over perfection is empowering for both new and seasoned bakers. It’s not just about dessert—it’s about learning to enjoy the act of baking.\u003c\/p\u003e\n\u003ch4 data-start=\"1019\" data-end=\"1037\"\u003eWho’s it for?\u003c\/h4\u003e\n\u003cp data-start=\"1038\" data-end=\"1159\"\u003eBaking enthusiasts, YouTube fans, or anyone who wants to transform their \"just okay\" baking into something extraordinary.\u003c\/p\u003e\n\u003ch4 data-start=\"1161\" data-end=\"1200\"\u003eSpices to pair with this cookbook:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli data-start=\"1201\" data-end=\"1595\"\u003e\n\u003cstrong data-start=\"1201\" data-end=\"1213\"\u003eCinnamon\u003c\/strong\u003e: From pies to crumbles, this warm spice is essential.\u003cbr data-start=\"1267\" data-end=\"1270\"\u003e\u003cstrong data-start=\"1270\" data-end=\"1282\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1201\" data-end=\"1595\"\u003e\n\u003cstrong data-start=\"1270\" data-end=\"1282\"\u003eCardamom\u003c\/strong\u003e: Claire uses it in galettes and spiced cakes.\u003cbr data-start=\"1328\" data-end=\"1331\"\u003e\u003cstrong data-start=\"1331\" data-end=\"1341\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1201\" data-end=\"1595\"\u003e\n\u003cstrong data-start=\"1331\" data-end=\"1341\"\u003eNutmeg\u003c\/strong\u003e: A must-have for holiday baking and custards.\u003cbr data-start=\"1387\" data-end=\"1390\"\u003e\u003cstrong data-start=\"1390\" data-end=\"1400\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1201\" data-end=\"1595\"\u003e\n\u003cstrong data-start=\"1390\" data-end=\"1400\"\u003eGinger\u003c\/strong\u003e: Ground ginger brings brightness to cookies and loaves.\u003cbr data-start=\"1456\" data-end=\"1459\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1459\" data-end=\"1488\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1201\" data-end=\"1595\"\u003e\n\u003cstrong data-start=\"1459\" data-end=\"1488\"\u003eVanilla Powder or Extract\u003c\/strong\u003e: A base note for nearly every recipe.\u003cbr data-start=\"1526\" data-end=\"1529\"\u003e\u003cstrong data-start=\"1529\" data-end=\"1538\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1201\" data-end=\"1595\"\u003e\n\u003cstrong data-start=\"1529\" data-end=\"1538\"\u003eClove\u003c\/strong\u003e: Small amounts add complexity to fall and winter treats.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\u003c\/ul\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":43388662055159,"sku":"DESSERT-BOOK","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/dessetperson.jpg?v=1773790220"},{"product_id":"watermelon-and-red-birds","title":"Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations by Nicole Taylor","description":"\u003ch2 data-start=\"137\" data-end=\"190\"\u003eA joyful celebration of Juneteenth, through food\u003c\/h2\u003e\n\u003cp data-start=\"192\" data-end=\"656\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003e\u003cem data-start=\"192\" data-end=\"218\"\u003eSALE! We have four copies at a discount with slight fading on the spine. \u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"192\" data-end=\"656\"\u003e\u003cem data-start=\"192\" data-end=\"218\"\u003eWatermelon and Red Birds\u003c\/em\u003e by Nicole A. Taylor is the first cookbook dedicated entirely to Juneteenth—the holiday commemorating the emancipation of enslaved African Americans in the U.S. On June 19, 1865, freedom finally reached Galveston, Texas—more than two years after the Emancipation Proclamation. A year later, Black Texans gathered in celebration, laying the foundation for Juneteenth traditions centered around community, storytelling, and of course, food.\u003c\/p\u003e\n\u003cp data-start=\"658\" data-end=\"1118\"\u003eNicole A. Taylor, a James Beard Award–nominated food writer, brings deep reverence and creativity to this groundbreaking book. Through over 75 recipes and essays, she captures the spirit of Juneteenth with dishes that blend Southern roots, diasporic flavors, and modern flair. From “Afro Egg Cream” and “Peach Jam \u0026amp; Molasses Chicken Thighs” to “Cantaloupe \u0026amp; Feta Salad” and “Radish \u0026amp; Ginger Pound Cake,” each recipe invites you to gather, celebrate, and savor.\u003c\/p\u003e\n\u003cp data-start=\"1120\" data-end=\"1365\"\u003eThis cookbook is about more than what’s on the table—it’s about heritage, freedom, and joy. With vibrant photography and thoughtful reflections, \u003cem data-start=\"1265\" data-end=\"1291\"\u003eWatermelon and Red Birds\u003c\/em\u003e honors Black creativity and offers inspiration for Juneteenth and beyond.\u003c\/p\u003e\n\u003ch4 data-start=\"1367\" data-end=\"1387\"\u003eWho’s it for?\u003c\/h4\u003e\n\u003cp data-start=\"1388\" data-end=\"1551\"\u003eHome cooks who love cultural storytelling, anyone hosting a Juneteenth gathering, and those looking to explore modern Black American cuisine rooted in celebration.\u003c\/p\u003e\n\u003ch4 data-start=\"1553\" data-end=\"1598\"\u003e\u003cstrong data-start=\"1558\" data-end=\"1596\"\u003eSpices to pair with this cookbook:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli data-start=\"1599\" data-end=\"2026\"\u003e\n\u003cstrong data-start=\"1599\" data-end=\"1611\"\u003eCayenne:\u003c\/strong\u003e Adds heat to sauces, rubs, and dressings with Southern soul\u003cbr data-start=\"1671\" data-end=\"1674\"\u003e\u003cstrong data-start=\"1674\" data-end=\"1703\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1599\" data-end=\"2026\"\u003e\n\u003cstrong data-start=\"1674\" data-end=\"1703\"\u003ePaprika (Smoked \u0026amp; Sweet):\u003c\/strong\u003e For BBQ blends, rubs, and roasted dishes\u003cbr data-start=\"1744\" data-end=\"1747\"\u003e\u003cstrong data-start=\"1747\" data-end=\"1758\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1599\" data-end=\"2026\"\u003e\n\u003cstrong data-start=\"1747\" data-end=\"1758\"\u003eGinger:\u003c\/strong\u003e Ground or fresh, a key flavor in sweet and savory dishes\u003cbr data-start=\"1815\" data-end=\"1818\"\u003e\u003cstrong data-start=\"1818\" data-end=\"1836\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1599\" data-end=\"2026\"\u003e\n\u003cstrong data-start=\"1818\" data-end=\"1836\"\u003eMustard Seeds:\u003c\/strong\u003e A common base for pickles, slaws, and tangy dressings\u003cbr data-start=\"1890\" data-end=\"1893\"\u003e\u003cstrong data-start=\"1893\" data-end=\"1906\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1599\" data-end=\"2026\"\u003e\n\u003cstrong data-start=\"1893\" data-end=\"1906\"\u003eAllspice:\u003c\/strong\u003e Warm and complex—used in desserts and meat marinades\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1599\" data-end=\"2026\"\u003e\n\u003cstrong\u003eHibiscus:\u003c\/strong\u003e To make a sweet red drink\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\u003c\/ul\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":43504747643127,"sku":"WATER-BOOK","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/files\/1_0785e742-95fd-4df1-9a08-ee295d3fceec.jpg?v=1714317467"},{"product_id":"masala-cookbook-anita-jaisinghani-indian-recipes","title":"Masala: Recipes from India, the Land of Spices by Anita Jaisinghani","description":"\u003ch2 data-start=\"0\" data-end=\"55\"\u003eA love letter to spices, rooted in Ayurvedic wisdom.\u003c\/h2\u003e\n\u003cp data-start=\"57\" data-end=\"414\"\u003e\u003cem data-start=\"57\" data-end=\"65\"\u003eMasala\u003c\/em\u003e by Anita Jaisinghani is more than a cookbook—it’s a guide to understanding and respecting the complexity of Indian flavors. Drawing on her upbringing in Gujarat and years as chef-owner of Pondicheri in Houston, Anita blends personal stories, Ayurvedic principles, and practical technique into a vibrant, spice-forward celebration of Indian cooking.\u003c\/p\u003e\n\u003cp data-start=\"416\" data-end=\"736\"\u003eYou'll learn the \u003cem data-start=\"433\" data-end=\"438\"\u003ewhy\u003c\/em\u003e behind spice order, the \u003cem data-start=\"463\" data-end=\"468\"\u003ehow\u003c\/em\u003e of blooming flavors in hot oil, and the \u003cem data-start=\"509\" data-end=\"515\"\u003ewhen\u003c\/em\u003e of warming vs. cooling ingredients. With recipes for everything from fermented dosas and chutneys to slow-cooked curries and delicate desserts, \u003cem data-start=\"660\" data-end=\"668\"\u003eMasala\u003c\/em\u003e invites you to build intuition and confidence in your spice drawer.\u003c\/p\u003e\n\u003cp data-start=\"738\" data-end=\"1014\"\u003eWhy we recommend it:\u003cbr data-start=\"758\" data-end=\"761\"\u003eIf your spice rack is full but you’re unsure how to use it all, \u003cem data-start=\"825\" data-end=\"833\"\u003eMasala\u003c\/em\u003e will guide you. It’s especially valuable for anyone who wants to cook with intention, deepen their knowledge of Indian spices, and create food that’s as healing as it is delicious.\u003c\/p\u003e\n\u003ch3 data-start=\"1016\" data-end=\"1035\"\u003eWho’s it for?\u003c\/h3\u003e\n\u003cp data-start=\"1036\" data-end=\"1191\"\u003eSpice lovers ready to move from recipes to intuition, fans of Indian cuisine, and anyone curious about the connection between food, season, and well-being.\u003c\/p\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9781984860705 isbn-related seemoreenable show opened\" id=\"seemore-0\" style=\"text-align: start;\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003ePair with a custom \u003ca href=\"https:\/\/gneissspice.com\/products\/masala-spice-kit\"\u003e12-jar Indian Spice Ki\u003c\/a\u003et for the perfect gift! Or, purchase our \u003ca href=\"https:\/\/gneissspice.com\/products\/masala-dabba-24-indian-spice-kit\"\u003eMasala Dabba\u003c\/a\u003e which includes 24 spices use in Indian cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/files\/Masala_Kit_Packaging_crop_480x480.jpg?v=1713808464\" style=\"float: none;\" alt='A cardboard box featuring a botanical design lid opens to reveal 25 hexagonal glass jars filled with spices essential for Indian cuisine, neatly arranged in five rows. These jars exhibit a vibrant range of colors and textures, capturing the essence of Ayurveda, and are part of the \"Masala: Recipes from India, the Land of Spices\" collection by Anita Jaisinghani under the Gneiss Spice brand.'\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eMasala\u003c\/em\u003e will change the way you think about Indian cooking and the way you use spices in the kitchen.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eIn particular, \u003cem data-start=\"85\" data-end=\"93\"\u003eMasala\u003c\/em\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e will teach more ways to use\u003c\/strong\u003e ajwain, amchur, asafetida (hing), black cardamom, cardamom, cinnamon, clove, coriander, cumin, fennel, fenugreek, kala namak (black salt), kashmiri chile, kasoori methi (fenugreek leaf), mace, mustard, nutmeg, nigella (kalonji), black pepper, saffron, star anise, and turmeric.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"desktop-praise\" data-return-id=\"mobile-praise\"\u003e\u003c\/div\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\u003c\/ul\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":43504769958135,"sku":"MASALA-BOOK","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/Masala_Square_2.jpg?v=1773790219"},{"product_id":"my-america","title":"My America: Recipes from a Young Black Chef by Kwame Onwuachi","description":"\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWhat is American food? \u003c\/strong\u003eIn his first cookbook, Kwame Onwuachi, “the most important chef in America” (\u003cem data-mce-fragment=\"1\"\u003eSan Francisco Chronicle\u003c\/em\u003e) and the acclaimed author of \u003cem data-mce-fragment=\"1\"\u003eNotes from a Young Black Chef\u003c\/em\u003e, shares the dishes of his America, which show the true diversity of American food.\u003c\/p\u003e\n\u003cdiv id=\"mobile-about-the-book\" data-mce-fragment=\"1\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9780525659600 isbn-related seemoreenable show opened\" data-mce-fragment=\"1\"\u003e\n\u003cblockquote\u003e“A must-have for anyone who wants to be a better cook. Each recipe is an insight into Kwame’s family, travels, and time spent in some of the best kitchens in the world.” —David Chang\u003cbr\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003e\u003cspan style=\"box-sizing: border-box; margin: 0px; padding: 0px;\"\u003eFeaturing more than 125 recipes, \u003cem\u003eMy America\u003c\/em\u003e celebrates the food of the African Diaspora, as handed down through Onwuachi’s family history, which spans Nigeria to the Caribbean, the South to the Bronx, and beyond. From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of the patchwork that is American cuisine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe dedication of this book reads:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cblockquote\u003eI dedicate this book to my mother, Jewel Robinson, for gracing my hand with the spirit of our ancestors. When a dish tells a story it has as soul; you are not only cooking to achieve perfect seasoning, buy you are also cooking to share a memory and an anecdote. Thank you, Mom, for keeping our history alive.\u003cbr\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eThroughout the book, stories of Onwuachi’s travels are interwoven, illuminating the connections between food and place and food and culture. The result is a deeply personal tribute to the food of “a land that belongs to you and yours and to me and mine.\"\u003c\/p\u003e\n\u003cp\u003eHere is the recipe for Onwuachi's \u003cstrong\u003eHouse Spice\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eheaping 1\/4 cup kosher salt\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e3 T freshly ground black pepper\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e2 heaping T garlic granules\u003c\/li\u003e\n\u003cli\u003e2 T onion granules\u003c\/li\u003e\n\u003cli\u003e2 T Worcestershire powder\u003c\/li\u003e\n\u003cli\u003e1 T cayenne (you might want to use less if using our cayenne! It's hot!)\u003c\/li\u003e\n\u003cli\u003e1 T paprika\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003ePublished May 2022\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIf you'd like to celebrate African American cooking history more, try these favorites: \u003ca href=\"https:\/\/gneissspice.com\/products\/jubilee?\"\u003eJubilee\u003c\/a\u003e, \u003ca href=\"https:\/\/gneissspice.com\/products\/black-food\"\u003eBlack Food\u003c\/a\u003e, and \u003ca href=\"https:\/\/gneissspice.com\/products\/watermelon-and-red-birds\" title=\"https:\/\/gneissspice.com\/products\/watermelon-and-red-birds\"\u003eWatermelon and Red Birds\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\" data-mce-fragment=\"1\"\u003e\u003ca id=\"alsoinseries\" name=\"#alsoinseries\" data-mce-fragment=\"1\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\" data-mce-fragment=\"1\"\u003e\n\u003ca id=\"alsobyauthor\" name=\"#alsobyauthor\" data-mce-fragment=\"1\"\u003e\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\n\u003cdiv class=\"slot author-also-by 9780525659600 isbn-related show\" data-mce-fragment=\"1\"\u003e\n\u003cdiv data-work-author-list=\"2147067,2188453\" class=\"product-author-also-by\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\u003c\/ul\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":43504780443895,"sku":"AMERICA-BOOK","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/files\/6_44018979-081a-458f-8e67-805a97844ef5.jpg?v=1714310700"},{"product_id":"made-in-india","title":"Made in India: Recipes from an Indian Family Kitchen by Meera Sodha","description":"\u003ch2 data-start=\"127\" data-end=\"187\"\u003e“I want to cook everything in this book.” —Nigella Lawson\u003c\/h2\u003e\n\u003cp data-start=\"189\" data-end=\"481\"\u003e\u003cstrong data-start=\"189\" data-end=\"221\"\u003eMade In India by Meera Sodha\u003c\/strong\u003e is a vibrant celebration of real Indian home cooking—fresh, simple, and full of flavor. Forget heavy takeout-style dishes; these are the everyday meals Meera grew up eating, passed down through three generations and bursting with vegetables, spices, and soul.\u003c\/p\u003e\n\u003cp data-start=\"483\" data-end=\"775\"\u003eFrom chili paneer and beet samosas to perfect lamb curry and kulfi for dessert, the 130+ recipes are accessible, inviting, and packed with joy. With an emphasis on vegetables and straightforward techniques, this book is a brilliant introduction to Indian cooking for home cooks of all levels.\u003c\/p\u003e\n\u003ch4 data-start=\"777\" data-end=\"797\"\u003eWho’s it for?\u003c\/h4\u003e\n\u003cp data-start=\"798\" data-end=\"930\"\u003ePerfect for flavor-seekers, veggie lovers, and anyone curious to explore the rich world of Indian cooking without being overwhelmed.\u003c\/p\u003e\n\u003ch4 data-start=\"932\" data-end=\"971\"\u003eSpices used throughout the book:\u003c\/h4\u003e\n\u003cp data-start=\"972\" data-end=\"1510\"\u003eajwain, amchur, asafoetida, bay leaf, cardamom (ground), cardamom (pods), chili flakes, cinnamon (sticks), cinnamon (ground), chaat masala, clove (ground), cloves (whole), coriander (ground), coriander (seed), cumin (seed), cumin (ground), fennel (seed), fenugreek (seeds), garam masala, ginger (ground), \u003cem data-start=\"1277\" data-end=\"1293\"\u003ekashmiri chile\u003c\/em\u003e (used often, referred to as “red chile”), mustard (black seed), nigella, nutmeg (whole), pepper (black), peppercorns (black), rose petals, sesame seeds (tan), saffron, sea salt, star anise, turmeric, vanilla extract.\u003c\/p\u003e\n\u003cp data-start=\"1512\" data-end=\"1695\"\u003eOther pantry items mentioned: tamarind paste, Eno fruit salt, fresh curry leaves, kasoori methi, lime pickles, chana dal, paneer, and chickpea flour—though many are noted as optional.\u003c\/p\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":43648195494135,"sku":"MADE-INDIA-BOOK","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/MadeInIndiaCover.jpg?v=1773790145"},{"product_id":"dinner-in-one-cookbook-melissa-clark","title":"Dinner in One: Exceptional \u0026 Easy One-Pan Meals by Melissa Clark","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch2 data-start=\"82\" data-end=\"118\"\u003eOne pot. One pan. One happy cook.\u003c\/h2\u003e\n\u003cp data-start=\"120\" data-end=\"488\"\u003e\u003cstrong data-start=\"120\" data-end=\"154\"\u003eDinner in One by Melissa Clark\u003c\/strong\u003e is your new weeknight secret weapon. With 100 all-new, flavor-packed recipes that come together in a single pot, pan, sheet tray, or skillet, Melissa brings ease and inspiration to busy home kitchens. Organized by cooking vessel—from Dutch ovens to sheet pans to Instant Pots—this book proves that simple doesn’t have to mean boring.\u003c\/p\u003e\n\u003cp data-start=\"490\" data-end=\"642\"\u003eThink Miso-Glazed Salmon with Sugar Snap Peas, Spicy Gochujang Chicken Stew, and Easy Chocolate Fudge Torte—all with minimal cleanup and maximum flavor.\u003c\/p\u003e\n\u003ch4 data-start=\"644\" data-end=\"664\"\u003eWho’s it for?\u003c\/h4\u003e\n\u003cp data-start=\"665\" data-end=\"787\"\u003ePerfect for new cooks, tired parents, or anyone looking to simplify their weeknights without sacrificing taste or variety.\u003c\/p\u003e\n\u003ch4 data-start=\"789\" data-end=\"828\"\u003eSpices used throughout the book:\u003c\/h4\u003e\n\u003cp data-start=\"829\" data-end=\"1171\"\u003eallspice, Aleppo or urfa pepper flakes, bay leaf, black pepper (freshly ground), caraway, cardamom, cayenne, chili powder, cinnamon, coriander, cumin, fennel, garam masala, ginger, mustard, oregano, paprika, red pepper (chili) flakes, rosemary, sesame, smoked paprika, sumac, tarragon, thyme, turmeric, and za’atar—plus plenty of fresh herbs.\u003c\/p\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":43653675811063,"sku":"ONE-BOOK","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/DinnerinOneCoverSQ.jpg?v=1773790146"},{"product_id":"smitten-kitchen-keepers-deb-perelman","title":"Smitten Kitchen Keepers: New Classics for Your Forever Files by Deb Perelman","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cem\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eNEW YORK TIMES\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e BEST SELLER \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003e•\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e A \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eBON APPETIT\u003c\/span\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cem\u003e\u003cstrong\u003e BEST BOOK OF THE YEAR\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"a-text-bold\"\u003eThe long-awaited new book from the best-selling author and beloved food blogger Deb Perelman.\u003cspan data-mce-fragment=\"1\"\u003e In her third book, \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-text-italic\"\u003eSmitten Kitchen Keepers: New Classics for Your Forever Files\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Deb gives us 100 recipes (including a few favorites from her site) that aim to make shopping easier, preparation more practical and enjoyable, and food more reliably delicious for the home cook.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/files\/merlin_158560989_ed9a48e4-7786-4c73-9e7a-9124d0611472-articleLarge_480x480.jpg?v=1714311353\" alt=\"Amid a scene reminiscent of *Smitten Kitchen Keepers: New Classics for Your Forever Files*, a woman expertly shapes meatballs while the boy eagerly rubs his hands in anticipation. The girl stands beside a bowl of spinach, watching intently. Surrounded by essential recipes and ingredients from Gneiss Spice, this moment captures the joy of cooking together.\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cstrong\u003eWhy we love this book:\u003c\/strong\u003e it's a collection of essential recipes you'll want to prepare again and again. Deb is a mom of two young kids, so she understands making kid-friendly meals the come together quickly. She\u003c\/span\u003e\u003cspan\u003e is a self-taught cook with the tiny kitchen who obsessively tests her recipes to make sure that no bowls are wasted and that the results are always worth the effort.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e What's a keeper? \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\u003ea full-crunch cucumber salad you'll want to make over and over again for lunch\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003ea tomato and corn cobbler that tastes like summer sunshine\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003ean epic deep-dish broccoli cheddar quiche that even quiche skeptics love\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003ea slow-roasted chicken on a bed of unapologetically schmaltzy croutons\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003ea butterscotched apple crisp that will ruin you for all others\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eperfect spaghetti and meatballs, better than ever\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eDeb's ultimate pound cake, one to redeem all the sleepy ones you've eaten over the years\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThese are the fail-safe, satisfying recipes you’ll rely on for years to come—from Perelman’s forever files to yours.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePublished November, 2022.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":43653707202807,"sku":"SMITTEN-BOOK","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/files\/1_b718dbd7-693f-458d-8262-d871e42b79fe.jpg?v=1714311301"},{"product_id":"the-perfect-loaf-cookbook-maurizio-leo-james-beard","title":"The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets and More by Maurizio Leo","description":"\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan style=\"color: #e04a27;\"\u003eJames Beard Award Winner\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cem\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eNEW YORK TIMES \u003c\/span\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cstrong\u003e\u003cem\u003eBESTSELLER\u003c\/em\u003e\u003c\/strong\u003e • A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eFood52.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cem\u003eMaurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.\u003c\/em\u003e—Peter Reinhart, author of \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe Bread Baker’s Apprentice\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003eMaurizio Leo’s blog The Perfect Loaf is \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ethe\u003c\/span\u003e\u003cspan\u003e go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking debut cookbook that delves into the absolute fundamentals of sourdough—plus the tools and confidence to explore beyond.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cstrong\u003eWhy Gneiss Spice recommends this book:\u003c\/strong\u003e We learned how to make the perfect sourdough loaf from Leo's blog! If you're a science geek like Beth, you'll especially like the experimentation involved in making sourdough. Plus, there is a recipe for babka! \u003cbr\u003e \u003cbr\u003eRecipes cover flavorful, crowd-pleasing favorites:\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\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eEssential freeform loaves:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Simple Sourdough, Rosemary \u0026amp; Olive Oil, Extra-Sour Sourdough, Cranberry \u0026amp; Walnut, Demi Baguettes\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003ePan loaves:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Everyday Sandwich Bread, Naturally Leavened Brioche, German Whole Rye, Honey Whole Wheat Sandwich Bread\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003ePizza and flatbread:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Roman-Style Pan Pizza, Focaccia, Naan, Flour Tortillas, Pita\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cstrong\u003eBuns, rolls, and more\u003c\/strong\u003e:\u003c\/span\u003e\u003cspan\u003e Soft Dinner Rolls, Potato Buns, Ciabatta Rolls, English Muffins, Bagels\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eSweets:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Weekend Cinnamon Rolls, Italian Doughnuts, Summer Fruit Sourdough Crostata, Banana Bread, Cinnamon Babka \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eTo bake the recipes in this book, stock up on a good kosher sea salt,  black and tan sesame, poppy seeds, and lots of cinnamon for the cinnamon rolls and babka!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eBeginner bakers will have their hands held the entire way, with troubleshooting sections and numerous sidebars answering almost every question they may have—like how to store a sourdough starter long-term, how bakers’ percentages actually work, and a visual guide to common “bread fails” and how to remedy them. Seasoned bakers will relish deep dives into the science behind baking processes and expert information on how to build their “baker’s intuition” and level up by experimenting with hydration, ingredient ratios, freshly milled grains, and specialty flours. Whether you're new to bread baking or a pro, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Perfect Loaf\u003c\/span\u003e\u003cspan\u003e will be your indispensable guide in the kitchen.\u003c\/span\u003e\u003c\/p\u003e","brand":"Gneiss Spice","offers":[{"title":"Book Only","offer_id":49592641814775,"sku":"LOAF-BOOK","price":40.0,"currency_code":"USD","in_stock":true},{"title":"Add Bread Wrap","offer_id":49592641847543,"sku":"LOAF-BOOK-BW","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/PerfectLoafSQ.jpg?v=1773790146"},{"product_id":"whats-for-dessert-claire-saffitz","title":"What's For Dessert: Simple Recipes for Dessert People by Claire Saffitz","description":"\u003ch3\u003e\u003cspan style=\"color: rgb(224, 74, 39);\" class=\"a-text-bold\"\u003eJames Beard Award Nominee\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch2 data-start=\"172\" data-end=\"210\"\u003eSweet treats, no stand mixer needed\u003c\/h2\u003e\n\u003cp data-start=\"212\" data-end=\"634\"\u003e\u003cstrong data-start=\"212\" data-end=\"253\"\u003eWhat’s for Dessert? by Claire Saffitz\u003c\/strong\u003e is a love letter to all things sweet, from custards and cookies to cobblers and cakes. With 100 approachable recipes and no fancy equipment required, Claire delivers comforting, craveable desserts with her trademark warmth and no-nonsense guidance. Whether you're into molten lava cakes or whipped tres leches with hazelnuts, this book makes dessert feel joyful, not intimidating.\u003c\/p\u003e\n\u003ch4 data-start=\"636\" data-end=\"656\"\u003eWho’s it for?\u003c\/h4\u003e\n\u003cp data-start=\"657\" data-end=\"828\"\u003eAnyone who wants simple, impressive desserts without the fuss. Especially perfect for fans of \u003cem data-start=\"751\" data-end=\"767\"\u003eDessert Person\u003c\/em\u003e, Claire’s YouTube channel, or cozy night-in baking sessions.\u003c\/p\u003e\n\u003ch4 data-start=\"830\" data-end=\"871\"\u003eSpices to pair with this cookbook:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli data-start=\"872\" data-end=\"1329\"\u003e\n\u003cstrong data-start=\"872\" data-end=\"891\"\u003eCeylon Cinnamon\u003c\/strong\u003e: Bright and citrusy—ideal for custards, crumbles, and cinnamon-sugar everything\u003cbr data-start=\"971\" data-end=\"974\"\u003e\u003cstrong data-start=\"974\" data-end=\"1001\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"872\" data-end=\"1329\"\u003e\n\u003cstrong data-start=\"974\" data-end=\"1001\"\u003eNutmeg (Freshly Grated)\u003c\/strong\u003e: For creamy puddings, pies, and Claire’s nostalgic rice pudding\u003cbr data-start=\"1065\" data-end=\"1068\"\u003e\u003cstrong data-start=\"1068\" data-end=\"1080\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"872\" data-end=\"1329\"\u003e\n\u003cstrong data-start=\"1068\" data-end=\"1080\"\u003eCardamom\u003c\/strong\u003e: Warming and aromatic, it shines in cookies and spice cakes\u003cbr data-start=\"1140\" data-end=\"1143\"\u003e\u003cstrong data-start=\"1143\" data-end=\"1161\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"872\" data-end=\"1329\"\u003e\n\u003cstrong data-start=\"1143\" data-end=\"1161\"\u003eVanilla Powder\u003c\/strong\u003e: Add vanilla bean flavor to batters, creams, and frostings\u003cbr data-start=\"1239\" data-end=\"1242\"\u003e\u003cstrong data-start=\"1242\" data-end=\"1256\"\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"872\" data-end=\"1329\"\u003e\n\u003cstrong data-start=\"1242\" data-end=\"1256\"\u003eStar Anise\u003c\/strong\u003e: Add whole to infusions or ground into wintery desserts for subtle depth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\u003c\/ul\u003e","brand":"Gneiss Spice","offers":[{"title":"Default Title","offer_id":43653775360247,"sku":"WHATDESSERT-BOOK","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1030\/2399\/products\/WhatsDessetSQ.jpg?v=1773790087"},{"product_id":"ramen-101-recipe-cards","title":"Ramen 101: 28 Ramen Recipe Cards with Bases and Toppings","description":"\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9781607742883 isbn-related seemoreenable show opened\"\u003e\n\u003ch2 data-start=\"97\" data-end=\"124\"\u003eIt’s time to make ramen!\u003c\/h2\u003e\n\u003cp data-start=\"126\" data-end=\"431\"\u003e\u003cstrong data-start=\"126\" data-end=\"144\"\u003eThe Ramen Deck\u003c\/strong\u003e features 28 slurp-worthy recipes plus all the broths, toppings, and extras you need to build your own ramen masterpiece—including how to make noodles from scratch! Whether you’re after a rich tonkotsu, a veggie-packed miso, or a spicy sesame twist, just pick a card and start simmering.\u003c\/p\u003e\n\u003cp data-start=\"433\" data-end=\"651\"\u003eWhy we love it: The deck format makes it fun and flexible—great for beginners or ramen obsessives. 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