{"title":"Cookbooks","description":"","products":[{"product_id":"whats-for-dessert","title":"What's For Dessert","description":"\u003cp\u003eClaire Saffitz returns with 100 recipes for all dessert people—whether you’re into impressive-yet-easy molten lava cakes, comforting rice pudding, or decadent chestnut brownies. In this all-new collection, Claire shares recipes for icebox cakes, pies, cobblers, custards, cookies and more, all crafted to be as streamlined as possible. (No stand mixer? No problem! You won’t need one.) To keep the recipes straightforward and simple, Claire makes sure each recipe is extra efficient, whether you’re making a Whipped Tres Leches Cake with Hazelnuts or Caramel Peanut Popcorn Bars. 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The book tells the story of how Dimayuga grew up in an immigrant family in northern California, trained in restaurant kitchens in New York City—learning to make everything from bistro fare to Asian-American cuisine—then returned to her roots, discovering in her family’s home cooking the same intense attention to detail and technique she’d found in fine dining. \u003c\/p\u003e\n\u003cp\u003eIn this book, Dimayuga puts a fresh spin on classics: adobo, perhaps the Filipino dish best known outside the Philippines, is traditionally built on a trinity of soy sauce, vinegar, and garlic—all pantry staples—but add coconut milk, vinegar, and oil, and it turns lush and silky; ribeye steaks bring extra richness to bistek, gilded with butter and a bright splash of lemon and orange juice. 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With imaginative recipes like Szechuan-pickled Watermelon, Shiso Quickles, DIY Sriracha, Elderflower Vinegar, and Rhubarb Water Kefir, as well as all the classics – including variations for Sauerkraut and Kimchi – this is an inspirational way to add flavor bombs to any dish.\u003c\/p\u003e\n\u003cp\u003eFerments preserve the natural levels of bacteria, vitamins, and enzymes in the ingredients, cleverly converting them into probiotics that are crucial to good gut health. 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Authors Hugh Amano and Sarah Becan present colorful, humorous, and easy-to-follow comics that fully illustrate the necessary steps and ingredients for delicious homemade ramen. Along the way, they share preparation shortcuts that make weeknight ramen a reality; provide meaty tidbits on Japanese culinary traditions; and feature words of wisdom, personal anecdotes, and cultural insights from eminent ramen figures such as chef Ivan Orkin and Ramen Adventures' Brian MacDuckston.\u003c\/p\u003e\n\u003cp\u003eRecipes include broths like Shio, Shoyu, Miso, and Tonkotsu, components such as Onsen Eggs, Chashu, and Menma, and offshoots like Mazemen, Tsukemen, and Yakisoba. 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Chili Crisp is a love letter to its namesake with a third-culture approach. I cannot wait to wear down my copy over the years!”—Kim Pham, cofounder of Omsom If you already love chili crisp, this book is for you. If you're new to it, this book is for you.\u003c\/p\u003e\n\u003cp\u003eWith more than 50 recipes, Chili Crisp is here for you, wherever you are on your spicy life journey. 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