{"title":"Americas","description":"\u003cp\u003eBrowse our Americas collection. Best Price.\u003c\/p\u003e","products":[{"product_id":"the-american-frugal-housewife-dedicated-to-those-who-are-not-ashamed-of-economy-mrs-child-lydia-mari","title":"The American Frugal Housewife: Dedicated to Those Who Are Not Ashamed of Economy (Mrs. Child [Lydia Maria])","description":"\u003cp\u003e\u003cspan\u003e130 pp. Original cloth-backed printed boards. 29th Edition. NY: Samuel S. \u0026amp; William Wood, 1844. Title page cites as 29th edition, while cover states 27th. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eStrong emphasis on thrift and self-reliance; offers suggestions for the frugal life in general, as well as for thrifty cooking. Rubbing to extremities, discoloration to covers \u0026amp; some interior faint dampstaining; front free endpaper lacking, rear free endpaper lacking lower 1\/4, thus good only, but a scarce and important work. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e(1)\u003c\/span\u003e\u003c\/p\u003e","brand":"Cellar Books - Providence","offers":[{"title":"Default Title","offer_id":43241644490823,"sku":"dsi1789730234712","price":142.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/the-american-frugal-housewife-dedicated-to-those-who-are-not-ashamed-of-economy-_1.jpg?v=1789730238"},{"product_id":"nopalito-a-mexican-kitchen-gonzalo-guzman-stacy-adimando","title":"Nopalito: A Mexican Kitchen (Gonzalo Guzmán, Stacy Adimando)","description":"\u003cspan\u003eThe true spirit, roots, and flavors of regional Mexican cooking—from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--come alive in this cookbook from Gonzalo Guzman, head chef at San Francisco restaurant Nopalito. Inspired by food straight from the sea and the land, Guzman transforms simple ingredients, such as masa and chiles, into bright and flavor-packed dishes. \u003c\/span\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":43241645867079,"sku":"dde1789730250942","price":23.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/nopalito-a-mexican-kitchen-gonzalo-guzman-stacy-adimando_1.jpg?v=1789730255"},{"product_id":"peppers-of-the-americas-the-remarkable-capsicums-that-forever-changed-flavor-maricel-e-presilla","title":"Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor (Maricel E. 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México: c. 1910.\u003c\/p\u003e\n\u003cp\u003eRare early 20th century illustrated Mexican cookbook. The author mixes recipes of the European haute cuisine with the more traditional Mexican dishes; some recipes include: sopa de totopos o tortillas delgadas, huevos en molito, pollo risueño, flan, yemitas acarameladas, tocinitos del clielo, mazapán, salsa española, etc. Alejandro Pardo was born in Spain and studied culinary arts in Europe at the Cordon Bleu in Paris and the Escuela de Artes y Oficios in Madrid.  Upon immigrating to Mexico City around 1912, he founded one of the first cooking academies in Mexico City, where he instructed the wives and daughters of the upper and middle classes in fine European cuisine. Owner's signature with date of 1912 to front free endpaper. An important early 20th c. Mexican cookbook, with emphasis on salsas and techniques. Recipes include asado de cabrito, pollitos mascota, gallina con arroz. sopa de pescado familiar, pastelitos de jeringa de chocolate, etc. About half the recipes are for pastries and sweets.\u003c\/p\u003e\n\u003cp\u003eAccording to Juli McLoone at U.T. San Antonio, \"\u003cem data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAlejandro Pardo was born in Spain and studied culinary arts in Europe at the Cordon Bleu in Paris and the Esquela de Artes y Oficios in Madrid.  Upon immigrating to Mexico City around 1912, he founded one of the first cooking academies in Mexico City, where he instructed the wives and daughters of the upper and middle classes in fine European cuisine...\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ePardo keeps his title’s implicit promise to provide \u003c\/span\u003eel verdadero práctico\u003cspan data-mce-fragment=\"1\"\u003e or “practical truth.”  Rather than providing hundred of recipes and variants, \u003c\/span\u003eEl Verdadero Práctico \u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eis organized into short chapters, with titles like “Mis 12 mejores sopas,” “Mis 12 salsas mejores,” “Mis 6 mejores sopas secas,” and so on.  The cookbook includes recipes suitable for everyday cooking and for more elaborate meals.  In the second part of the cookbook, Pardo includes a lists of courses suitable for dinner and supper, the order of service for each; instructions for properly setting a table, serving wine; and several suitable menus to serve a party of eight.\u003c\/em\u003e\" \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFair condition with rubbing to extremities, fraying to cloth at spine ends, contents shaken, some internal stains and occasional pencil marks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e(1)\u003c\/span\u003e\u003c\/p\u003e","brand":"Omnivore Books on Food","offers":[{"title":"Default Title","offer_id":43241668018247,"sku":"vxo1789730550463","price":155.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/mexican-pardo-alejandro-el-verdadero-practico-manual-para-las-familias_1.jpg?v=1789730556"},{"product_id":"oaxaca-al-gusto-an-infinite-gastronomy-diana-kennedy","title":"Oaxaca al Gusto: An Infinite Gastronomy (Diana Kennedy)","description":"\u003cp\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ccite\u003eOaxaca al Gusto\u003c\/cite\u003e\u003cspan\u003e, Kennedy takes us on an amazing journey into one of the most outstanding and colorful cuisines in the world. 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[New Orleans: Natalie Scott, 1929].\u003c\/p\u003e\n\u003cp\u003eNatalie Vivian Scott (1890-1957) was a decorated war hero, celebrated journalist, award-winning playwright, historic preservationist, and author of several books on New Orleans regional cuisine and Mexican cooking. The cover art is by New Orleans painter and graphic artist Olive Leonhardt. 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Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African \u003c\/span\u003e\u003ci\u003ezalook\u003c\/i\u003e\u003cspan\u003e dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWith more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, \u003c\/span\u003e\u003ci\u003eAfro-Vegan\u003c\/i\u003e\u003cspan\u003e takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. 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As the family cook in her own household, Prueitt understands the challenge of making daily home cooking healthy, delicious, and enticing for all—without wearing out the cook. 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Koreatowns around the country are synonymous with mealtime feasts and late-night chef hangouts, and Deuki Hong and Matt Rodbard show us why through stories, interviews, and over 100 delicious, super-approachable recipes.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIt's spicy, it's fermented, it's sweet and savory and loaded with umami: Korean cuisine is poised to break out in the U.S., but until now, the cookbooks have been focused on taking readers on an idealized Korean journey. \u003c\/span\u003e\u003ci\u003eKoreatown\u003c\/i\u003e\u003cspan\u003e, though, is all about what's real and happening right here: the foods of Korean American communities all over our country, from L.A. to New York City, from Atlanta to Chicago. 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Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes—like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes—indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. \u003ci\u003eSeven Fires \u003c\/i\u003eis a must for any griller ready to explore food's next frontier.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hachette","offers":[{"title":"Default Title","offer_id":43241707110471,"sku":"pjo1789731077267","price":29.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/seven-fires-grilling-the-argentine-way-francis-mallmann-signed_1.jpg?v=1789731081"},{"product_id":"gjelina-cooking-from-venice-california-travis-lett","title":"Gjelina: Cooking from Venice, California (Travis Lett)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eGjelina in Venice Beach is lauded by critics from London to New York to San Francisco. 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With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThrough stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, \u003ci\u003eCook Real Hawai‘i \u003c\/i\u003ewill bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.\u003c\/span\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":43241763962951,"sku":"ems1789732285590","price":21.35,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/cook-real-hawaii-sheldon-simeon-garrett-snyder-signed_1.jpg?v=1789732290"},{"product_id":"okra-a-savor-the-south-cookbook-virginia-willis","title":"Okra: A Savor the South Cookbook (Virginia Willis)","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePaperback Edition. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePassionate okra lovers crave this bright green, heat-loving vegetable, whether fried, grilled, steamed, roasted, boiled, broiled, pickled, raw, whole, sliced, or julienned. With \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eOkra\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Virginia Willis provides \"the key that unlocks the door of okra desire\" to okra addicts and newcomers to the pod alike.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTopping eight feet, with gorgeous butter-yellow flowers that ripen into the plant's signature seed-filled pods, okra has a long association with foodways in the American South. But as Willis shows, okra is also an important ingredient in cuisines across Africa, Asia, and Latin America. 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This food will draw everyone together—a family at the end of a working day, a book club, or a neighborhood potluck.  Throughout, Pati is an infectious cheerleader, sharing stores of the food, people, and places behind the recipes.\u003c\/span\u003e","brand":"Harper Collins","offers":[{"title":"Default Title","offer_id":43241768976455,"sku":"qlb1789732397564","price":22.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/mexican-today-new-and-rediscovered-recipes-for-contemporary-kitchens-pati-jinich_1.jpg?v=1789732402"},{"product_id":"table-with-a-view-the-history-and-recipes-of-nicks-cove-dena-grunt","title":"Table with a View: The History and Recipes of Nick's Cove (Dena Grunt)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNick’s Cove, perched alongside beautiful Tomales Bay, opened its doors in the 1930s and has been a Northern California destination ever since. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eTable with a View: The History and Recipes of Nick’s Cove\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e celebrates the historic restaurant, bar, and inn’s award-winning cuisine, which features fresh seafood, locally sourced meats, and seasonal produce from their on-site farm and garden, the Croft. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eInspired by the area’s serene natural beauty and abundant resources, the restaurant’s dishes reflect the perfect combination of comfort and refinement, embracing an elegant approach to hearty farm-to-table cuisine. 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Starting with a history of the city and its native plants and animals, Marcia Zoladz offers a rich and sumptuous tour of the culture, the people, and the foods they cook, dine on, love, and enjoy. \u003c\/span\u003e","brand":"NBN","offers":[{"title":"Default Title","offer_id":43241770385479,"sku":"klk1789732422992","price":30.66,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/rio-de-janeiro-a-food-biography-marcia-zoladz_1.jpg?v=1789732427"},{"product_id":"iwigara-american-indian-ethnobotanical-traditions-and-science-enrique-salmon","title":"Iwígara: American Indian Ethnobotanical Traditions and Science (Enrique Salmón)","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe belief that all life-forms are interconnected and share the same breath—known in the Rarámuri tribe as \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eiwígara\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e—has resulted in a treasury of knowledge about the natural world, passed down for millennia by native cultures. 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Cuban-American food writer Ana Sofia Pelaez and award-winning photographer Ellen Silverman traveled through Cuba, Miami and New York to document and learn about traditional Cuban cooking from a wide range of authentic sources.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCuban home cooks are fiercely protective of their secrets. Content with a private kind of renown, they demonstrate an elusive turn of hand that transforms simple recipes into bright and memorable meals that draw family and friends to their tables time and again. More than just a list of ingredients or series of steps, Cuban cooks' tricks and touches hide in plain sight, staying within families or being passed down in well-worn copies of old cookbooks largely unread outside of the Cuban community.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHere you'll find documented recipes for everything from iconic Cuban sandwiches to rich stews with Spanish accents and African ingredients, accompanied by details about historical context and insight into cultural nuances. More than a cookbook, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Cuban Table\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a celebration of Cuban cooking, culture and cuisine. 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Gerson uses unique ingredients to create exciting and fresh flavors like Red Prickly Pear Ice Cream, \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eOaxacan-style Lime Sorbet, Avocado-Chocolate Ice Cream, and Rice-Almond Ice Cream with Cinnamon. All recipes are created with the home cook in mind, and written in Fany's knowledgeable but accessible voice. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eMexican Ice Cream\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003efeatures vibrant location photography and captures the authentic Mexican heladerias that Gerson has been visiting for decades. 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You'll also find dishes based on local produce, as well as recipes inspired by local restaurants and institutions.\u003c\/span\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":43241989570631,"sku":"qjc1789732976470","price":7.77,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/a-little-taste-of-san-francisco-recipes-for-classic-dishes-stephanie-rosenbaum-k_1.jpg?v=1789732981"},{"product_id":"new-arrival-new-orleans-virginia-cooper-the-creole-kitchen-cook-book-famous-new-orleans-recipes","title":"(*NEW ARRIVAL*) (New Orleans) Virginia Cooper. The Creole Kitchen Cook Book: Famous New Orleans Recipes","description":"\u003cp\u003eIllus. with drawings and from photographs. Red cloth lettered in silver, jacket. Second Edition. San Antonio: Naylor, [1946].\u003c\/p\u003e\n\u003cp\u003eVirginia Cooper was a national authority on Creole dishes, and her book covers beverages, Creole candies, ice creams, fish, breads, batters, and much more. She writes about the history of the recipes, such as for Calas Tou Chaud, a famous New Orleans street food: \"\u003cem\u003eThis is one of the oldest in the City of New Orleans. The old Negro mammies of 1861 and after the War Between the States, sold on the streets of New Orleans Calas Tou Chaud piping hot from their iron sauce pans filled with hot lard. 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Global star chef and Peruvian sensation Virgilio Martínez curates, with a personal deep dive into each region’s food culture, culinary delicacies, and local ingredients. The result: 600 remarkable recipes that bring to life the vibrancy of Latin America and its myriad influences – indigenous, European, Asian and beyond.\u003c\/span\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":43242025812039,"sku":"cdm1789733867154","price":34.07,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/the-latin-american-cookbook-virgilio-martinez_1.jpg?v=1789733871"},{"product_id":"jamaican-cookery-recipes-from-old-jamaican-grandmothers-wenton-o-spence","title":"Jamaican Cookery: Recipes from Old Jamaican Grandmothers (Wenton O. Spence)","description":"\u003cp data-mce-fragment=\"1\"\u003e36 pp. Pictorial wrappers. Second Edition. 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