{"title":"Gift Picks","description":"","products":[{"product_id":"11-nothing-fancy-unfussy-food-for-having-people-over","title":"Nothing Fancy: Unfussy Food for Having People Over","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv itemprop=\"description\" class=\"mb-8 title-description\" data-hook=\"description\"\u003e\n\u003ch3 class=\"h3 mb-2\"\u003eDescription\u003c\/h3\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eBESTSELLER - It's not entertaining. It's having people over. The social media star,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eNew York Times\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003ecolumnist, and author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eDining In\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ehelps you nail dinner with unfussy food, unstuffy vibes, and the permission to be imperfect.\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv itemprop=\"description\" class=\"mb-8 title-description\" data-hook=\"description\"\u003e\n\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe New York Times Book Review\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e-\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe New Yorker\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e- NPR -\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Washington Post\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e-\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e-\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBuzzFeed\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e-\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Guardian\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e-\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFood Network\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e- A\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ePEOPLE\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e2019 FOOD FAVORITE\u003c\/div\u003e\n\u003cdiv itemprop=\"description\" class=\"mb-8 title-description\" data-hook=\"description\"\u003e\n\u003cbr\u003e \"\u003ci\u003eNothing Fancy\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003edelivers what those of hoping to up our dinner party game are looking for: It's utterly current and distinctly\u003cspan\u003e \u003c\/span\u003e\u003ci\u003edoable\u003c\/i\u003e.\"--\u003ci\u003eEater\u003c\/i\u003e\n\u003c\/div\u003e\n\u003cdiv itemprop=\"description\" class=\"mb-8 title-description\" data-hook=\"description\"\u003e\n\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends--either way and everywhere in between, having people over is supposed to be fun, not stressful. This abundant collection of all-new recipes--heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats--is for gatherings big and small, any day of the week.\u003c\/div\u003e\n\u003cdiv itemprop=\"description\" class=\"mb-8 title-description\" data-hook=\"description\"\u003e\n\u003cbr\u003e Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake) plus the tips, sass, and confidence to pull it all off. With\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eNothing Fancy\u003c\/i\u003e, any night of the week is worth celebrating.\u003c\/div\u003e\n\u003cdiv itemprop=\"description\" class=\"mb-8 title-description\" data-hook=\"description\"\u003e\n\u003cbr\u003e \u003cb\u003ePraise for\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003ci\u003e\u003cb\u003eNothing Fancy\u003c\/b\u003e\u003c\/i\u003e\n\u003c\/div\u003e\n\u003cdiv itemprop=\"description\" class=\"mb-8 title-description\" data-hook=\"description\"\u003e\n\u003ci\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/i\u003e \"\u003cem\u003e Nothing Fancy] is full of the sort of recipes that sound so go\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv itemprop=\"description\" class=\"mb-8 title-description\" data-hook=\"description\"\u003e\n\u003cem\u003eod, one contemplates switching off any and all phones, calling in sick, and cooking through the bulk of them.\"-\u003c\/em\u003e-Food52\u003c\/div\u003e\n\u003cdiv itemprop=\"description\" class=\"mb-8 title-description\" data-hook=\"description\"\u003e\n\u003cb\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e \u003cem\u003e\" Nothing Fancy] exemplifies that classic Roman approach to cooking: well-known ingredients rearranged in interesting and compelling ways for young home cooks who want food that looks (and photographs) as good as it tastes.\"--\u003c\/em\u003eGrub Street\u003c\/div\u003e\n\u003cdiv itemprop=\"description\" class=\"mb-8 title-description\" data-hook=\"description\"\u003e\n\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003cem\u003e \"The recipes will provide well for friendly dinner parties, while still being straightforward enough to cook quickly on a midweek evening after work.\"--\u003c\/em\u003eVogue\u003c\/div\u003e\n\u003cdiv itemprop=\"description\" class=\"mb-8 title-description\" data-hook=\"description\"\u003e\n\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003cem\u003e \"Roman's recipes are elegant but straightforward, impressive but actionable, with an emphasis on easy vegetables (like peppers with yuzu), homespun desserts (like blackberry and cornmeal cake), and show-stopping entrees (like lamb chops for the table).\"--\u003c\/em\u003eEsquire\u003c\/div\u003e\n\u003cdiv itemprop=\"description\" class=\"mb-8 title-description\" data-hook=\"description\"\u003e\u003c\/div\u003e\n\u003cdiv itemprop=\"description\" class=\"mb-8 title-description\" data-hook=\"description\"\u003e\u003c\/div\u003e\n\u003cdiv itemprop=\"description\" class=\"mb-8 title-description\" data-hook=\"description\"\u003e\u003c\/div\u003e\n\u003cdiv itemprop=\"description\" class=\"mb-8 title-description\" data-hook=\"description\"\u003e\u003cb\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv class=\"mb-8\"\u003e\n\u003ch3 class=\"h3\"\u003eProduct Details\u003c\/h3\u003e\n\u003cdiv\u003ePublisher: Clarkson Potter Publishers\u003c\/div\u003e\n\u003cdiv\u003ePublished Date: October 22, 2019\u003c\/div\u003e\n\u003cdiv\u003ePages: 320\u003c\/div\u003e\n\u003cdiv\u003eDimensions: 8.1 X 1.0 X 10.1 inches | 2.91 pounds\u003c\/div\u003e\n\u003cdiv\u003eISBN: 9780451497017\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Alison Roman","offers":[{"title":"Default Title","offer_id":33287465238663,"sku":"9780451497017","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0356\/3906\/6759\/products\/9780451497017-us.jpg?v=1584481128"},{"product_id":"dining-in","title":"Dining In","description":"\u003cdiv itemprop=\"description\" class=\"mb-8 title-description\" data-hook=\"description\"\u003e\n\u003cb\u003eDiscover the cookbook featuring \"drool-worthy yet decidedly unfussy food\" (\u003ci\u003eGoop\u003c\/i\u003e) that set today's trends and is fast becoming a modern classic.\u003c\/b\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cb\u003e\"This is not a cookbook. It's a treasure map.\"--Samin Nosrat, author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSan Francisco Chronicle\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e- NPR -\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eEpicurious\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e-\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eNewsday\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e- KCRW's\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eGood Food\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e-\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Fader\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e-\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eAmerican Express Essentials\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\nAlison Roman's Salted Butter and Chocolate Chunk Shortbread\u003cb\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003emade her Instagram-famous. But all of the recipes in\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eDining In\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ehave one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. They prove that casual doesn't have to mean boring, simple doesn't have to be uninspired, and that more steps or ingredients don't always translate to a better plate of food.\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\nVegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eDining In\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis\u003ci\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eall about building flavor and saving time. Alison's ingenuity seduces seasoned cooks, while her warm, edgy writing makes these recipes practical and approachable enough for the novice. With 125 recipes for effortlessly chic dishes that are full of quick-trick techniques (think slathering roast chicken in anchovy butter, roasting citrus to ramp up the flavor, and keeping boiled potatoes in the fridge for instant crispy smashed potatoes), she proves that dining in brings you just as much joy as eating out.\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cb\u003ePraise for\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eDining In\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\"Sorry, restaurants. Superstar Alison Roman has given us recipes so delicious, so meltdown-proof--and so fun to read--we're going to be cooking at home for a while. Quite possibly forever.\"\u003cb\u003e--Christine Muhlke, editor at large,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBon Appétit\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\"Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman's cookbook. It's filled with recipes that are both unique and approachable. Reading it, you'll find yourself thinking 'I would have never thought of making this but I want to make it right now.'\"\u003cb\u003e--\u003ci\u003eBuzzFeed\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\"\u003ci\u003eDining In\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis exactly how I want to cook: with bright, fresh flavors, minimal technique, and no pretense. This isn't just a bunch of great recipes, but a manifesto on how one original, opinionated home cook sees the world.\"\u003cb\u003e--Amanda Hesser, co-founder,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFood52\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv itemprop=\"description\" class=\"mb-8 title-description\" data-hook=\"description\"\u003e\u003cb\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv class=\"mb-8\"\u003e\n\u003ch3 class=\"h3\"\u003eProduct Details\u003c\/h3\u003e\n\u003cdiv\u003ePublisher: Clarkson Potter Publishers\u003c\/div\u003e\n\u003cdiv\u003ePublished Date: October 24, 2017\u003c\/div\u003e\n\u003cdiv\u003ePages: 304\u003c\/div\u003e\n\u003cdiv\u003eDimensions: 8.2 X 1.0 X 10.1 inches | 2.78 pounds\u003c\/div\u003e\n\u003cdiv\u003eLanguage: English\u003c\/div\u003e\n\u003cdiv\u003eType: Hardcover\u003c\/div\u003e\n\u003cdiv\u003eISBN: 9780451496997\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Alison Roman","offers":[{"title":"Default Title","offer_id":33873511874695,"sku":"9780451496997","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0356\/3906\/6759\/products\/diningin.jpg?v=1587503496"},{"product_id":"14-salt-fat-acid-heat-mastering-the-elements-of-good-cooking","title":"Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv itemprop=\"description\" class=\"mb-8 title-description\" data-hook=\"description\"\u003e\n\u003ch3 class=\"h3 mb-2\"\u003eDescription\u003c\/h3\u003e\n\u003cb\u003eNow a Netflix series!\u003c\/b\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eBestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards\u003c\/b\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cb\u003eNamed\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cb\u003eone of the Best Books of 2017 by: NPR, BuzzFeed,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eAtlantic\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003ci\u003eWashington Post\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eChicago Tribune\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eRachel Ray Every Day\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e, Vice Munchies, Elle.com,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eGlamour\u003c\/i\u003e, Eater,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eNewsday, Minneapolis Star Tribune\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Seattle Times\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eTampa Bay Times\u003c\/i\u003e, Tasting Table,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eModern Farmer\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ePublishers Weekly,\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eand more.\u003c\/b\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\nA visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared \"America's next great cooking teacher\" by Alice Waters.\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\nIn the tradition of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Joy of Cooking\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eHow to Cook Everything\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ecomes\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ewill teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\nEchoing Samin's own journey from culinary novice to award-winning chef,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSalt, Fat Acid, Heat\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eimmediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\nFeaturing 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ewill be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need.\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\nWith a foreword by Michael Pollan.\u003c\/div\u003e\n\u003cdiv itemprop=\"description\" class=\"mb-8 title-description\" data-hook=\"description\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"mb-8\"\u003e\n\u003ch3 class=\"h3\"\u003eProduct Details\u003c\/h3\u003e\n\u003cdiv\u003ePublisher: Simon \u0026amp; Schuster\u003c\/div\u003e\n\u003cdiv\u003ePublished Date: April 25, 2017\u003c\/div\u003e\n\u003cdiv\u003ePages: 480\u003c\/div\u003e\n\u003cdiv\u003eDimensions: 7.7 X 1.4 X 9.1 inches | 2.82 pounds\u003c\/div\u003e\n\u003cdiv\u003eLanguage: English\u003c\/div\u003e\n\u003cdiv\u003eType: Hardcover\u003c\/div\u003e\n\u003cdiv\u003eISBN: 9781476753836\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Samin Nosrat","offers":[{"title":"Default Title","offer_id":33883333820551,"sku":"9781476753836","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0356\/3906\/6759\/products\/9781476753836-us.jpg?v=1587568744"},{"product_id":"the-nomad-cocktail-book","title":"The Nomad Cocktail Book","description":"\u003cb\u003e\u003cb\u003eAn illustrated collection of nearly 300 cocktail recipes from the award-winning NoMad Bar, with locations in New York, Los Angeles, and Las Vegas.\u003c\/b\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eJAMES BEARD AWARD FINALIST\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eOriginally published as a separate book packaged inside \u003ci\u003eThe NoMad Cookbook\u003c\/i\u003e, this revised and stand-alone edition of \u003ci\u003eThe NoMad Cocktail Book\u003c\/i\u003e features more than 100 brand-new recipes (for a total of more than 300 recipes), a service manual explaining the art of drink-making according to the NoMad, and 30 new full-color cocktail illustrations (for a total of more than 80 color and black-and-white illustrations). Organized by type of beverage from aperitifs and classics to light, dark, and soft cocktails and syrups\/infusions, this comprehensive guide shares the secrets of bar director Leo Robitschek's award-winning cocktail program. The NoMad Bar celebrates classically focused cocktails, while delving into new arenas such as festive, large-format drinks and a selection of reserve cocktails crafted with rare spirits.\n","brand":"Leo Robitschek","offers":[{"title":"Default Title","offer_id":34757089362087,"sku":"9780399582691","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0356\/3906\/6759\/products\/9780399582691-us.jpg?v=1592367793"},{"product_id":"franklin-barbecue-collection-two-book-boxed-set","title":"Franklin Barbecue Collection [Two-Book Boxed Set]","description":"\u003cb\u003eFrom brisket to steak, here's everything you need to know about meat. This deluxe boxed set from the revered pitmaster and \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author behind Austin's Franklin Barbecue features exclusive paperback editions of his already iconic books: \u003ci\u003eFranklin Barbecue\u003c\/i\u003e and \u003ci\u003eFranklin Steak\u003c\/i\u003e.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eFrom America's foremost barbecue authority and bestselling author Aaron Franklin comes this collection of two essential books for anyone interested in cooking meat to perfection. Franklin and James Beard Award-winning coauthor Jordan Mackay unlock the secrets behind truly great barbecue and mind-blowing steak, sharing years' worth of hard-won knowledge. \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003ci\u003eFranklin Barbecue\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e \u003c\/b\u003e This bestselling book is the definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and, of course, cooking mind-blowing, ridiculously delicious barbecue. \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003ci\u003eFranklin Steak\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e \u003c\/b\u003e This indispensable guide is the be-all, end-all to cooking the perfect steak, buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel. 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Every week, Kristen features one such recipe and explains just what's so brilliant about it in the James Beard Award-nominated Genius Recipes column on Food52. Here, in this book, she compiles 100 of the most essential ones--nearly half of which have never been featured in the column--with tips, riffs, mini-recipes, and stunning photographs from James Ransom, to create a cooking canon that will stand the test of time. \u003cp\u003e\u003c\/p\u003e Once you try Michael Ruhlman's fried chicken or Yotam Ottolenghi and Sami Tamimi's hummus, you'll never want to go back to other versions. But there's also a surprising ginger juice you didn't realize you were missing and will want to put on everything--and a way to cook white chocolate that (finally) exposes its hidden glory. Some of these recipes you'll follow to a T, but others will be jumping-off points for you to experiment with and make your own. 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