{"title":"Gain Kitchen Confidence","description":null,"products":[{"product_id":"the-kitchen-i-came-home-to","title":"The Kitchen I Came Home To","description":"\u003cp\u003eThe Kitchen I Came Home To: \u003cmeta charset=\"utf-8\"\u003eBig Flavors and Tall Tales from My Corner of Kentucky\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSara Bradley\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTwo-time Top Chef finalist Sara Bradley invites you to pull up a chair for a celebration that’s a little bit Sunday supper, a little bit Saturday night, with over 100 recipes packed with big flavor, moxie, and plenty of heart.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSara Bradley always knew the kind of food she wanted to cook. Growing up Jewish in Paducah with her mom and grandma's twists on Kentucky classics, Sara developed a deep love for exploring different cuisines while also staying rooted in the regional traditions that make the city what it is: not just the midwest, not just the south, but the middle of everywhere. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eSara's recipes don't use any fancy ingredients or tools and are based in easy-to-learn techniques she learned in her childhood and culinary school. Like how to know when heirloom stone-ground grits are done cooking (hint: use the roof of your mouth) and what it takes to make a steak that's perfectly charred on the outside and medium-rare on the inside (lots of butter). 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We’ve never been so collectively starved for moments of pause, and\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eEating at Home\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis a manifesto for taking pleasure in the act of cooking—and more than that, pleasure in the act of taking time to enjoy your food.\u003cbr\u003e\u003cbr\u003eThe key to actually cooking the stuff that’s in your fridge is cutting back on the decision fatigue. When you begin with a loaded pantry of ready-made components—what Trinity calls “component cooking”—you’re never more than a breezy assembly away from a full meal on the table, even on your busiest days.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eEating at Home\u003c\/i\u003e's 85 simple, healthful recipes embrace affordable, local produce, lean on approachable techniques without fuss or formality, and celebrate a multicultural culinary heritage through food. 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With warmth, affection, and a bit of swagger, Irani makes a compelling, delicious case for adding Indian food to your weekly rotation, providing you with clear instruction on how to build layers of flavor and texture, putting beloved favorites like bhel puri, vada pav, kathi rolls, and more within your grasp.\u003cbr\u003e\u003cbr\u003eIn the \u003ci\u003eNo. 1 Best Indian Cookbook in the World,\u003c\/i\u003e Irani takes you through the depths of this (liberally defined) subgenre of Indian cuisine that's filled with delicious snacks, flavorful sandwiches, and curries and chutneys galore. He covers classics like pakoras and chaats as well as stews from roadside cantinas and Chinese-Indian stir fries. Through more than 100 recipes, Irani shares his tips for making street food with minimal time and effort, like sweet, bright, and crunchy \u003cb\u003eCorn Bhel\u003c\/b\u003e and a \u003cb\u003eMumbai Toastie\u003c\/b\u003e, which provides one of the best uses you'll get out of white sandwich bread. From \u003cb\u003eDhansak\u003c\/b\u003e, the triple lentil stew his mom used to make, to the golden-crisp \u003cb\u003eDosa\u003c\/b\u003e that's now found itself in the lexicon of street food, these recipes are rooted in childhood memories, travels through India, and deeply conducted research on the cultures that have contributed to Indian cuisine. 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With 50 easy, flavor-packed recipes that go well beyond “spaghetti with meat sauce,” this book is your go-to for lazy nights at home, post-party cravings, and those “can’t be bothered” evenings when only a bowl of pasta will do.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFrom rich and silky classics like Carbonara or Tomato Vodka Spaghetti to fresh, quick-fix bowls that come together in minutes including Spring Vegetable Spaghetti or Spaghetti with Balsamic Butter, every recipe is bursting with flavor and personality – and beautifully photographed to make you instantly hungry.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eTwirl, slurp, and dig in.\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":67773900751170,"sku":"9781923503144","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1014\/3396\/6914\/files\/9781923503144.jpg?v=1792549456"},{"product_id":"what-to-cook-when-you-don-t-feel-like-cooking-make-it-fast","title":"What to Cook When You Don’t Feel Like Cooking: Make It Fast","description":"\u003cp\u003eWhat to Cook When You Don't Feel Like Cooking: Make It Fast\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCaroline Chambers\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eFollowing the breakout success of the \u003c\/b\u003e\u003ci\u003e\u003cb\u003eNew York Times\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e bestselling \u003c\/b\u003e\u003ci\u003e\u003cb\u003eWhat to Cook When You Don’t Feel Like Cooking\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, Substack star Caroline Chambers returns with a new cookbook offering 100 more recipes for busy people who love good food—and these can be made even faster! \u003c\/b\u003e\u003c\/em\u003e\u003cem\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eCaroline Chambers famously doesn’t feel like cooking—and she’s built a whole brand on that premise. Her superpowers are eliminating unnecessary steps; minimizing dirty dishes; and making dinnertime as simple, stress-free, and fun as possible. While plenty of obstacles stand between you and a delicious meal, being short on time is probably the biggest one.\u003cbr\u003eThis exciting follow-up cookbook is once again organized into three time-based chapters. You’ll find recipes for 100 dinners, all of which are complete meals and can be made with no more than 30 minutes hands-on time in the kitchen—and yes, that includes chopping, marinating, and all other prep! Delicious meals include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFlank Steak with Elote Salsa\u003c\/li\u003e\n\u003cli\u003eFish and Veggie Curry\u003c\/li\u003e\n\u003cli\u003eRotisserie-ish Chicken with Schmaltzy Lemon Dressing\u003c\/li\u003e\n\u003cli\u003eSmoky Black Beans\u003c\/li\u003e\n\u003cli\u003eFried Rice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eEvery quick and easy recipe features Caro’s signature swaps, riffs, tips, and shortcuts to empower you to make these recipes work for you—not the other way around! You’ll also find special treasures throughout the book, including anchor recipes you can spin into five different dishes so you can DIY your favorites.\u003cbr\u003e\u003cbr\u003ePlus, helpful back-of-book indexes allow you to search by both ingredient—useful when, say, you’ve got ground meat in the freezer—and occasion or mood—like when you cannot be bothered to chop a single thing. 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