{ "objects": [{ "title": "Appetites: A Cookbook", "creator": "Bourdain, Anthony;Woolever, Laurie", "date": "2016", "description": "Written with the no-holds-barred ethos of his beloved series, No Reservations and Parts Unknown, the celebrity chef and culinary explorer’s first cookbook in more than ten years—a collection of recipes for the home cook.\n\nAnthony Bourdain is a man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he’s cooking, it’s for family and friends.\n\nAppetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites—dishes that everyone should (at least in Mr. Bourdain’s opinion) know how to cook. Once the supposed \"bad boy\" of cooking, Mr. Bourdain has, in recent years, become the father of a little girl—a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have \"morphed into a psychotic, anally retentive, bad-tempered Ina Garten.\"\n\nThe result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.\n\nSource: Publisher", "subject": "salads; soups; sandwiches; appetizers; pasta; fish; seafood; poultry; meat; side dishes; main dishes; dessert; sauces; dressings", "location": "New York City, New York", "latitude": "40.77611", "longitude": "-73.96647", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item1" }, { "title": "Bake Club: 101 Must-Have Moves for Your Kitchen", "creator": "Tosi, Christina;Salzano, Shannon", "date": "2024", "description": "From the James-Beard Award-winning chef, New York Times best-selling author, host of Bake Squad, and founder of Milk Bar comes a collection of 100-plus unfussy, oh-so-good sweet and savory recipes inspired by the hit online community Bake Club. Recipes are a mix of the online bake club’s greatest hits as well as all-new future classics.\n\nNewbies and seasoned pros, ages ten through one hundred, rule-followers and adventure-seekers alike: Christina Tosi's Bake Club is open to everyone. Covering all corners of the baking universe—from English Muffins to Glazed Pumpkin Pie Bars, Gummy Bears to Crème Brulée—these are recipes designed to empower home bakers to have fun in the kitchen and to dispel all baking misconceptions: I don’t have enough time, I don’t have the right ingredients, I don’t have a standing mixer, and I’m a terrible baker. That means no fancy ingredients or equipment are required—and modifications are very much allowed!\n\nContains nostalgia-inducing recipes for baked goods of all sorts, such as:\nCinnamon Buns with Brown Sugar GooHomemade Pop RocksCheddar-Old Bay PopcornChocolate Peanut Butter Crunch PieApple Cider Donut Bundt CakeMint Chip Sammies\nDisarmingly doable yet show-stoppingly impressive, the 100-plus recipes that make up Bake Club are classic Tosi creations—simple, inviting, and eminently bakeable.\nSource: Publisher", "subject": "baking; desserts; snacks; confections; bread", "location": "New York City, New York", "latitude": "40.77611", "longitude": "-73.96647", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item2" }, { "title": "Bake Smart: Sweets and Secrets from My Oven to Yours", "creator": "Seneviratne, Samantha", "date": "2023", "description": "Critically acclaimed baking expert and media star Samantha Seneviratne dispels common baking myths and fears—and shares 100 of her favorite irresistible recipes.\n\nStar baker Samantha Seneviratne wants to tell you the baking secrets of industry pros: You can soften butter in a microwave in seconds, without melting it. Don’t bother sifting flour. No stand mixer? No problem—you can mix it by hand. Test the doneness of a cake without toothpicks (who actually has those?). Make a custard with a dump and stir method. Tempering schmempering.\n\nBreak free from common baking myths, fears, and unnecessarily fussy procedures, with Bake Smart, filled with Sam’s tips and warm reassurances plus 100 stunning, mouth-watering recipes that are surprisingly achievable for any home baker. Chapters are organized by main baking ingredient (Butter; Sugar; Eggs; Flour, Nuts & Cocoa; and Yeast), each starting with a quick intro to break down the fundamentals of baking, as well as core recipes—like Basic Custard, Any-Nut Frangipane, and Rough Puff Pastry—that are easy to master and return to again and again.\n\nAnd each chapter includes recipes for delicious, modern-yet-timeless sweets.\n\nSource: Publisher", "subject": "baking; desserts; snacks; confections; pastry", "location": "Brooklyn, New York", "latitude": "40.6782", "longitude": "-73.9442", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item3" }, { "title": "Breadsong: How Baking Changed our Lives", "creator": "Tate, Kitty;Tate, Al", "date": "2022", "description": "A cookbook full of heart that explores the redemptive power of baking. Featuring more than 80 recipes—including cinnamon buns, cheese swirls, and tahini brownies—Breadsong is a celebration of bread and baking, and an inspiring story of the life-saving power of discovering a passion.", "subject": "baking; bread; sourdough; desserts", "location": "Watlington, England", "latitude": "51.64518", "longitude": "1.00468", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item4" }, { "title": "Cherrybombe: The Cookbook", "creator": "Diamond, Kerry; Wu, Claudia", "date": "2017", "description": "Recipes & stories from 100 of the most creative and inspiring women in food today\n\nIt’s the first-ever cookbook from the team behind Cherry Bombe, the hit indie magazine about women and food, and the Radio Cherry Bombe podcast. Inside are 100+ recipes from some of the most interesting chefs, bakers, food stylists, pastry chefs, and creatives on the food scene today, including:\n \nMashama Bailey, chef of The Grey\nJeni Britton Bauer, founder of Jeni’s Splendid Ice Creams\nMelissa Clark, New York Times columnist and cookbook author\nAmanda Cohen, chef/owner of Dirt Candy\nAngela Dimayuga, executive chef of Mission Chinese Food\nMelissa & Emily Elsen, founders of Four & Twenty Blackbirds\nKarlie Kloss, supermodel and cookie entrepreneur \nJessica Koslow, chef/owner of Sqirl\nPadma Lakshmi, star of Top Chef\nElisabeth Prueitt, pastry chef and co-founder of Tartine and Tartine Manufactory \nChrissy Teigen, supermodel and bestselling cookbook author\nChristina Tosi, chef and founder of Milk Bar\nJoy Wilson, of Joy the Baker\nMolly Yeh, of my name is yeh\n \nThe Cherry Bombe team asked these women and others for their most meaningful recipes. The result is a beautifully styled and photographed collection that you will turn to again and again in the kitchen. \n\nSource: Publisher", "subject": "main dishes; desserts; side dishes; fish; seafood; vegetables; cocktails; salads; meat; poultry; pasta", "location": "Brooklyn, New York", "latitude": "40.6782", "longitude": "-73.9442", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item5" }, { "title": "Ottolenghi Comfort", "creator": "Ottolenghi, Yotam", "date": "2024", "description": "The New York Times bestselling author of Ottolenghi Flavor reimagines comfort food with over 100 global, personal recipes.\n\nYotam Ottolenghi—the beloved chef who has captured the hearts of homecooks looking for inspiration and great-tasting cooking—is back. In Ottolenghi Comfort, he brings his inspiring, flavor-forward cooking to comfort dishes.\n\nWith game-changing low-lift recipes as well as recipes to spend an afternoon on, Ottolenghi Comfort presents creative dishes that are comfortable to both cook and eat. In more than 100 recipes, Ottolenghi—and co-authors Helen Goh, Verena Lochmuller, and Tara Wigley—bring together childhood memories and travels around the world, celebrating food and friends and the connections they build together, ones to pass on from generation to generation.\n\nFor Ottolenghi, a bowl of pasta becomes Caramelized Onion Orecchiette with Hazelnuts & Crispy Sage, a warming soup is Cheesy Bread Soup with Savoy Cabbage & Cavolo Nero, and potatoes are transformed into Garlicky Aligot Potato with Leeks & Thyme. In Comfort, he tackles everything from crepes to hummus; lamb meatloaf to quick ramen; savory rugelah to chocolate mousse.\n\nThis is a book filled with meals that are easy and exciting, familiar and fresh, new and nostalgic, revelatory yet reassuring.\nSource: Publisher", "subject": "breakfast; soup; salads; pasta; bread; dessert; dips; spreads; pastry; Middle Eastern; rice; vegetables; side dishes; main dishes; appetizers; meat; poultry; fish", "location": "London, England", "latitude": "51.5072", "longitude": "0.1276", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item6" }, { "title": "Ottolenghi Test Kitchen: Extra Good Things", "creator": "Ottolenghi, Yotam; Murad, Noor; Ottolenghi Test Kitchen", "date": "2022", "description": "Flexible, flavour-packed dishes that all lend a little something 'extra' to your next meal.\n\nIt's harissa butter on a roasted mushroom, then tossed with steamed veg or stuffed into a baked potato. It's tamarind dressing on turmeric fried eggs, then drizzled over a steak the next day. Rounded off with a chapter on the 'one basics' of desserts for you to perfect and then adapt with your favourite flavour combinations, such as a basic mousse transformed into coffee mousse with tahini fudge.\n\nThis is cooking it forward, Ottolenghi style, filling your cupboards with adaptable homemade ingredients to add some oomph to every mealtime.", "subject": "sauces; condiments; pickles; dressings; desserts; salads; main dishes; appetizers; baking; vegetables; Middle Eastern; pasta; side dishes; poultry; fish; meat; ", "location": "London, England", "latitude": "51.5072", "longitude": "0.1276", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item7" }, { "title": "Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint", "creator": "Orkin, Ivan; Ying, Chris", "date": "2013", "description": "The end-all-be-all guide to ramen as told by the iconoclastic New Yorker whose unlikely life story led him to open Tokyo’s top ramen shop—featuring 44 recipes!\n\n“What Ivan Orkin does not know about noodles is not worth knowing.”—Anthony Bourdain\n\nWhile scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin's traditional Japanese take on ramen. Ivan Ramen chronicles Orkin's journey from dyed-in-the-wool New Yorker to the chef and owner of one of Japan's most-loved ramen restaurants, Ivan Ramen. His passion for ramen is contagious, his story fascinating, and his recipes to-die-for, including the complete, detailed recipe for his signature Shio Ramen, master recipes for the fundamental types of ramen, and some of his most popular ramen variations.\n\nLikely the only chef in the world with the knowledge and access to convey such a candid look at Japanese cuisine to a Western audience, Orkin is perfectly positioned to author what will be the ultimate English-language overview on ramen and all of its components. Ivan Ramen will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.\nSource: Publisher", "subject": "ramen; noodles; Asian; Japanese; side dishes; dessert", "location": "Tokyo, Japan", "latitude": "35.6764", "longitude": "139.65", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item8" }, { "title": "Izakaya: The Japanese Pub Cookbook", "creator": "Robinson, Mark", "date": "2012", "description": "Japanese pubs, called izakaya, are attracting growing attention in Japan and overseas. As a matter of fact, a recent article in The New York Times claimed that the izakaya is \"starting to shove the sushi bar off its pedestal.\" While Japan has many guidebooks and cookbooks, this is the first publication in English to delve into every aspect of a unique and vital cornerstone of Japanese food culture.\n\nA venue for socializing and an increasingly innovative culinary influence, the izakaya serves mouth-watering and inexpensive small-plate cooking, along with free-flowing drinks. Readers of this essential book will be guided through the different styles of establishments and recipes that make izakaya such relaxing and appealing destinations. At the same time, they will learn to cook many delicious standards and specialties, and discover how to \"design\" a meal as the evening progresses.\n\nEight Tokyo pubs are introduced, ranging from those that serve the traditional Japanese \"comfort foods\" such as yakitori (barbequed chicken), to those offering highly innovative creations. Some of them have long histories; some are more recent players on the scene. All are quite familiar to the author, who has chosen them for the variety they represent: from the most venerated downtown pub to the new-style standing bar with French-influenced menu. Mark Robinson includes knowledgeable text on the social and cultural etiquette of visiting izakaya, so the book can used as a guide to entering the potentially daunting world of the pub. Besides the 60 detailed recipes, he also offers descriptions of Japanese ingredients and spices, a guide to the wide varieties of sake and other alcoholic drinks that are served, \"how-to\" advice on menu ordering, and much more.\n\nFor the home chef, the hungry gourmet, the food professional, this is more than a cookbook. It is a unique peek at an important and exciting dining and cultural phenomenon.", "subject": "izakaya; Asian; Japanese; main dishes; side dishes; appetizers; fish; seafood; meat; poultry; pickles; condiments", "location": "Tokyo, Japan", "latitude": "35.6764", "longitude": "139.65", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item9" }, { "title": "Jamie at Home: Cook Your Way to the Good Life", "creator": "Oliver, Jamie", "date": "2010", "description": "Jamie Oliver presents this no-nonsense guide to simple cooking with great flavours all year round. He finds inspiration from his vegetable patch at home and includes 100 new recipes, plus some basic planting information and tips.", "subject": "main dishes; salads; vegetables; poultry; game meat; meat; fish; seafood; dessert; pizza; soups; cocktails; pasta; condiments; pastry", "location": "London, England", "latitude": "51.5072", "longitude": "0.1276", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item10" }, { "title": "Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond", "creator": "Ono, Tadashi", "date": "2013", "description": "A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. \n\nMove over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan.\n\nIn Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family.\n\nOno and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.\n\nSource: Publisher", "subject": "ramen; noodles; Asian; Japanese; street food; soups; meat; seafood; poultry; main dishes; appetizers", "location": "New York City, New York", "latitude": "40.77611", "longitude": "-73.96647", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item11" }, { "title": "Kitchen Heaven", "creator": "Ramsay, Gordon; Sargeant, Mark", "date": "2005", "description": "With over 100 brand new recipes-including some of the most accessible and delicious he has ever produced-Kitchen Heaven is a cookbook for everyone who loves food, from the complete novice to the more accomplished cook.\n\nAs well as meat, fish, and vegetarian dishes, there are recipes for soups, dressings, sauces, puddings, and \"Things on Toast\". With practical insights and fascinating anecdotes, it also provides for the first time, a glimpse of what really drives this professional footballer-turned world renowned chef, who induces not only sheer terror in all those who work with him, but also fierce loyalty. That number is about to include you. Let Gordon into your kitchen-and you'll soon be cooking like never before.", "subject": "main dishes; salads; vegetables; poultry; fish; pasta; soups; seafood; meat; desserts; dressings; sauces; condiments", "location": "London, England", "latitude": "51.5072", "longitude": "0.1276", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item12" }, { "title": "La Cucina: The Regional Cooking of Italy", "creator": "The Italian Academy of Cuisine", "date": "2009", "description": "Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes—many of which had never been documented before. This is the culmination of that research, an astounding feat—2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it’s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook’s library.", "subject": "appetizers; main dishes; side dishes; vegetables; salads; soups; pasta; pizza; poultry; fish; seafood; meat; games meat; desserts; sauces; Italian", "location": "Milan, Italy", "latitude": "45.4685", "longitude": "9.1824", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item13" }, { "title": "Anthony Bourdain's Les Halles Cookbook", "creator": "Bourdain, Anthony; Mereilles, Jose; Lajaunie, Philippe", "date": "2004", "description": "Before stunning the world with his bestselling Kitchen Confidential, and hit TV shows Parts Unknown and No Reservations, Anthony Bourdain spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matched Bourdain's style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, 20 years after its original publication, Bourdain's Les Halles Cookbook remains an audacious classic, full of his signature humor and charm.\n\nBourdain teaches you everything you need to know to prepare classic French bistro fare. While you're being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix and foie gras au pruneaux, you'll feel like he's in the kitchen beside you-firing off a few insults when you've scorched the sauce, and then patting you on the back for finally getting the steak tartare right.\n\nAs practical as it is entertaining, Anthony Bourdain's handsomely repackaged Les Halles Cookbook and new foreword from Gabrielle Hamilton make for a can't-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere.\n\nSource: Publisher", "subject": "French; soups; salads; main dishes; side dishes; desserts; appetizers; poultry; game meat; meat; fish; seafood; vegetables; offal; sauces; condiments", "location": "New York City, New York", "latitude": "40.77611", "longitude": "-73.96647", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item14" }, { "title": "Lucky Peach Presents 101 Easy Asian Recipes", "creator": "Meehan, Peter; The Editors of Lucky Peach", "date": "2015", "description": "Beholden to bold flavors and not strict authenticity, the editors of Lucky Peach present a compendium of 101 easy, Asian recipes that hit the sweet spot between craveworthy and stupid simple and are destined to become favorites. Your friends and lovers will marvel as you show off your culinary worldliness, whipping up meals with fish-sauce-splattered panache and all the soy-soaked, ginger-scalliony goodness you could ever want—all for dinner tonight. You'll never have a reason to order take-out again.\nSource: Publisher", "subject": "Asian; Japanese; Thai; Chinese; Korean; Philipino; Vietnamese; breakfast; main dishes; side dishes; appetizers; soups; vegetables; fish; seafood; meat; poultry; noodles; rice; pickles; sauces; condiments", "location": "New York City, New York", "latitude": "40.77611", "longitude": "-73.96647", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item15" }, { "title": "Mexico: The Cookbook", "creator": "Carrillo Arronte, Margarita", "date": "2014", "description": "Mexico: The Cookbook is the definitive bible of home-cooking from Mexico. With a culinary history dating back 9,000 years, Mexican food draws influences from Aztec and Mayan Indians and is renowned for its use of fresh aromatic ingredients, colorful presentations and bold food combinations. The book features more than 700 delicious and authentic recipes that can be easily recreated at home. From tamales, fajitas, and moles to cactus salad, blue crab soup, and melon seed juice, the recipes are a celebration of the fresh flavors and ingredients from a country whose cuisine is revered around the world. Organized by food type/style (Street Food, Starters, Drinks, Fish and Seafood, Meat and Poultry, Vegetables, Pulses and Rice, and Dessert), Mexico: The Cookbook also includes an extensive introduction to Mexican culinary history, ingredients, and techniques, while a Chef Menu section proffers inspirational recipes and menus by some of the world's most prominent Mexican chefs.", "subject": "Mexican; street food; snacks; salads; appetizers; main dishes; side dishes; desserts; sauce; bread; pastry; drinks; fish; seafood; meat; poultry; vegetables; soups; rice", "location": "Mexico City, Mexico", "latitude": "19.4326", "longitude": "-99.1332", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item16" }, { "title": "Mission Street Food: Recipes and Ideas From an Improbable Restaurant", "creator": "Myint, Anthony; Leibowitz, Karen Diane", "date": "2011", "description": "Mission Street Food is a restaurant. But it's also a charitable organization, a taco truck, a burger stand, and a clubhouse for inventive cooks tucked inside an unassuming Chinese take-out place. In all its various incarnations, it upends traditional restaurant conventions, in search of moral and culinary satisfaction.\n\nLike Mission Street Food itself, this book is more than one thing: it's a cookbook featuring step-by-step photography and sly commentary, but it's also the memoir of a madcap project that redefined the authors' marriage and a city's food scene. Along with stories and recipes, you'll find an idealistic business plan, a cheeky manifesto, and thoughtful essays on issues ranging from food pantries to fried chicken. Plus, a comic.\n\nUltimately, Mission Street Food: Recipes and Ideas from an Improbable Restaurant presents an iconoclastic vision of cooking and eating in twenty-first century America.", "subject": "meat; seafood; poultry; vegetables; sauces; dessert; fusion; main dishes; side dishes", "location": "San Francisco, California", "latitude": "37.7749", "longitude": "-122.4194", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item17" }, { "title": "More is More: Get Loose in the Kitchen", "creator": "Baz, Molly", "date": "2023", "description": "It’s time to crank up the heat and lose the measuring spoons because the secret to cooking is hiding in one simple motto: MORE IS MORE. In her bestselling debut cookbook, Cook This Book, Molly Baz taught the cooking essentials and put her love for mortadella and dill on blast. In More Is More, she’s teaching cooks how to level up their cooking, loosen up in front of that ripping hot pan, and seek deliciousness at all costs. (And yes, there will be more mortadella.) More Is More is a philosophy that encourages more risk-taking, better intuition, fewer exact measurements, and a “don’t stop ‘til it tastes delicious” mentality. \n\nThe recipes in More Is More are fit for any day of the week and for cooks of all skill levels. Each recipe will teach a technique or flavor combination that takes Molly’s maximalist, “leave no flavor on the cutting board” approach. So crank your ovens! Grab a fat pinch of salt! And if you’re going to use an ingredient, truly use it. Just one lonely clove of garlic? Not in this cookbook! \n\nStart your morning with a Crispy Rice Egg-in-a-Hole, throw together a Chicken Salad with Coconut Crunch for lunch, look forward to Drunken Cacio e Pepe for dinner, and save room for a fat slice of Ooey Gooey Carrot Cake for dessert. The Only Meatloaf that Matters will teach you the power of re-frying, while Miso-Braised Chicken and Leeks will ensure you never throw away the green tops of the leeks again. \n\nThroughout, you’ll encounter dozens of QR codes to step-by-step audio tutorials for a hands-free cook-along experience guided by Molly, plus recipe videos to help illuminate some of the trickier skills and recipes. \n\nWith intoxicatingly delicious recipes, vivid photographs, and Molly's one-of-a-kind playful guidance and whimsy, More Is More will inspire cooks to embrace a fearless mindset to level up their cooking—for life.\n\nSource: Publisher", "subject": "cocktails; drinks; breakfast; snacks; salad; meat; poultry; seafood; fish; vegetables; main dishes; side dishes; sandwiches; breakfast; dessert", "location": "Los Angeles, California", "latitude": "34.0549", "longitude": "-118.2426", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item18" }, { "title": "The Naked Chef", "creator": "Oliver, Jamie", "date": "1999", "description": "Naked Its not himits the food! Jamie Oliver, a.k.a. the Naked Chefis Englands #1 bestselling food sensation, a charismatic, streetwise culinary wonder boy whose personality is as fresh and unpretentious as his cooking. In this extraordinary cookbook, Jamie takes all of the trade secrets he has accumulated since he started cooking at age eight and distills them into a refreshingly simple style that really works for people who are passionate about food, but dont always have a lot of time, money, or space. Jamie has applied his strip it bare then make it work principle to all his mealsfrom salads to roasts, desserts to pastasand has created a foolproof repertoire of simple, feisty, and delicious recipes that combine bold flavours with fresh ingredients. With more than 120 fuss-free recipes, The Naked Chef, a sumptuous feast for the eyes as well as the stomach, is modern cooking at its best.", "subject": "soups; salads; dressings; pasta; fish; shellfish; meat; poultry; game meat; vegetables; main dishes; side dishes; bread; desserts; sauces; condiments; pickles; pizza", "location": "London, England", "latitude": "51.5072", "longitude": "0.1276", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item19" }, { "title": "The Naked Chef Takes Off", "creator": "Oliver, Jamie", "date": "2000", "description": "In The Naked Chef Takes Off, Oliver returns to offer readers more easy and delicious stripped-down recipes. Oliver features mouthwatering breakfasts, tapas, roasts, fish, and desserts. Each recipe is accompanied by Oliver's commentary, which will encourage and inspire cooks of all levels!", "subject": "breakfast; snacks; appetizers; salads; dressings; soups; pasta; fish; shellfish; meat; poultry; vegetables; main dishes; side dishes; bread; pizza; dessert; cocktails; drinks; sauces; condiments", "location": "London, England", "latitude": "51.5072", "longitude": "0.1276", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item20" }, { "title": "Nopi: The Cookbook", "creator": "Ottolenghi, Yotam; Scully, Ramael", "date": "2015", "description": "A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully.\n\nPandan leaves meet pomegranate seeds, star anise meets sumac, and miso meets molasses in this collection of 120 new recipes from Yotam Ottolenghi's restaurant.\n\nIn collaboration with Nopi's head chef Ramael Scully, Yotam's journey from the Middle East to the Far East is one of big and bold flavors, with surprising twists along the way.\n\nSource: Publisher", "subject": "appetizers; salads; side dishes; fish; seafood; meat; game meat; offal; poultry; main dishes; vegetables; brunch; breakfast; desserts; cocktails; condiments", "location": "London, England", "latitude": "51.5072", "longitude": "0.1276", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item21" }, { "title": "Ottolenghi: The Cookbook", "creator": "Ottolenghi, Yotam; Tamimi, Sami", "date": "2013", "description": "Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottoloenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.\n\nYotam Ottolenghi's four restaurants–each a patisserie, deli, restaurant, and bakery rolled into one– are among London's most popular culinary destinations. Now readers who can't travel to one of the pristine food shops can re-create its famous dishes at home with recipes like Harissa-Marinated Chicken with Red Grapefruit Salad, and Cauliflower and Cumin Fritters with Lime Yogurt. The recipes reflect the authors' upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce, a full chapter devoted to the \"mighty eggplant,\" and numerous fish and meat dishes, as well as Ottolenghi's famed cakes and breads, Ottolenghi invites readers into a world of inventive flavors and fresh, vibrant cooking.\n\nSource: Publisher", "subject": "vegetables; salads; soup; side dishes; meat; poultry; fish; shellfish; breads; pastry; desserts; sauces; condiments; preserves; Middle Eastern; Mediterranean", "location": "London, England", "latitude": "51.5072", "longitude": "0.1276", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item22" }, { "title": "Plenty: Vibrant Vegetable Recipes from London's Ottolenghi", "creator": "Ottolenghi, Yotam", "date": "2011", "description": "With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column.\n\nYotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary.\n\nFeaturing vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike.", "subject": "vegetables; salads; soups; pasta; side dishes; main dishes; vegetarian; Mediterranean; Middle Eastern", "location": "London, England", "latitude": "51.5072", "longitude": "0.1276", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item23" }, { "title": "Pok Pok: Food Stories from the Streets, Homes, and Roadside Restaurants of Thailand", "creator": "Ricker, Andy; Goode, J.J.", "date": "2013", "description": "A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants.\n\nAfter decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country's famed street food stateside. In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker's traditional take on Thai food soon drew the notice of the New York Times and Gourmet magazine, establishing him as a culinary star. Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home: that it's too spicy for the American palate or too difficult to source ingredients.\n\nRicker shares more than fifty of the most popular recipes from Thailand and his Pok Pok restaurants—ranging from Khao Soi Kai (Northern Thai curry noodle soup with chicken) to Som Tam Thai (Central Thai–style papaya salad) to Pok Pok’s now-classic (and obsessed-over) Fish-Sauce Wings. But Pok Pok is more than just a collection of favorite recipes: it is also a master course in Thai cooking from one of the most passionate and knowledgeable authorities on the subject. Clearly written, impeccably tested recipes teach you how to source ingredients; master fundamental Thai cooking techniques and skills; understand flavor profiles that are unique to Southeast Asian cuisine; and combine various dishes to create show-stopping, well-balanced meals for family and friends.\n\nFilled with thoughtful, colorful essays about Ricker’s travels and experiences, Pok Pok is not only a definitive resource for home cooks, but also a celebration of the rich history, vibrant culture, and unparalleled deliciousness of Thai food.\n\nSource: Publisher", "subject": "Thai; Asian; rice; salads; condiments; sauces; desserts; street food; main dishes; side dishes; noodles; soups; meat; poultry; seafood; fish", "location": "Portland, Oregon", "latitude": "45.5152", "longitude": "-122.6784", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item24" }, { "title": "Polpo: A Venetian Cookbook (Of Sorts)", "creator": "Norman, Russell", "date": "2012", "description": "Tucked away in a backstreet of London's edgy Soho district, POLPO is one of the hottest restaurants in town. Critics and food aficionados have been flocking to this understated bàcaro where Russell Norman serves up dishes from the back streets of Venice. A far cry from the tourist-trap eateries of the famous floating city, this kind of cooking is unfussy, innovative and exuberantly delicious.\n\nThe 140 recipes in the book include caprese stacks; zucchini shoestring fries; asparagus with Parmesan and anchovy butter; butternut risotto; arancini, rabbit cacciatore; warm duck salad with wet walnuts and beets; crispy baby pizzas with prosciutto and rocket; scallops with lemon and peppermint; mackerel tartare; linguine with clams; whole sea bream; warm octopus salad; soft-shell crab in Parmesan batter with fennel salad; walnut and honey semifreddo; tiramisù; fizzy bellinis and glasses of bright orange spritz.\n\nWith luminescent photography by Jenny Zarins, which captures the unfrequented corners, the bustling bàcari and the sublime waterways of Venice, POLPO is a dazzling tribute to Italy's greatest hidden cuisine.\n\nSource: Publisher", "subject": "game meat; Italian; cocktails; desserts; seafood; fish; meat; poultry; snacks; offal; vegetables; soup; pasta; pizza; salads; bread; main dishes; side dishes; appetizers", "location": "Venice, Italy", "latitude": "45.4404", "longitude": "12.316", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item25" }, { "title": "Ottolenghi Test Kitchen: Shelf Love", "creator": "Murad, Noor; Ottolenghi, Yotam", "date": "2021", "description": "From the New York Times bestselling author and his superteam of chefs, this is Ottolenghi, unplugged: 86 irresistible recipes for relaxed, flexible home cooking that will bring the love to every shelf in your pantry, fridge, and freezer.\n\nLed by Yotam Ottolenghi and Noor Murad, the revered team of chefs at the Ottolenghi Test Kitchen gives everyday home cooks the accessible yet innovative Middle Eastern-inspired recipes they need to put dinner on the table with less stress and less fuss. With fit-for-real-life chapters like \"The Freezer Is Your Friend,\" \"That One Shelf in the Back of Your Pantry,\" and \"Who Does the Dishes?\" (a.k.a. One-Pot Meals), Shelf Love teaches readers how to flex with fewer ingredients, get creative with their pantry staples, and add playful twists to familiar classics.\n\nAll the signature Ottolenghi touches fans love are here--big flavors, veggie-forward appeal, diverse influences--but are distilled to maximize ease and creative versatility. These dishes pack all the punch and edge you expect from Ottolenghi, using what you've got to hand--that last can of chickpeas or bag of frozen peas--without extra trips to the grocery store. Humble ingredients and crowd-pleasing recipes abound, including All-the-Herbs Dumplings with Caramelized Onions, Mac and Cheese with Za'atar Pesto, Cacio e Pepe Chickpeas, and Crispy Spaghetti and Chicken.\n\nWith accessible recipe features like MIYO (Make It Your Own) that encourage ingredient swaps and a whimsical, lighthearted spirit, the fresh voices of the Ottolenghi Test Kitchen will deliver kitchen confidence and joyful inspiration to new and old fans alike.\n\nSource: Publisher", "subject": "sauces; condiments; pickles; dressings; desserts; salads; main dishes; appetizers; baking; vegetables; Middle Eastern; pasta; side dishes; poultry; fish; meat; ", "location": "London, England", "latitude": "51.5072", "longitude": "0.1276", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item26" }, { "title": "Japanese Cooking: A Simple Art", "creator": "Tsuji, Shizuo; Tsuji, Yoshiki", "date": "2021", "description": "When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.\n\nTwenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients and textures have been fused into dishes from a wide variety of other cuisines. What hasn’t changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words—and the dishes they help produce—are as fresh today as when they were first written.\n\nThe 25th Anniversary edition celebrates Tsuji’s classic work. Building on M. F. K. Fisher’s eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author’s son and Tsuji Culinary Institute Director, Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.\n\nSource: Publisher", "subject": "Japanese; Asian; soups; sushi; noodles; rice; desserts; fish; seafood; sauces; poultry; meat; dressings; pickles; main dishes; side dishes; appetizers; vegetables; salad", "location": "Osaka, Japan", "latitude": "34.6937", "longitude": "135.5023", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item27" }, { "title": "Smoke and Pickles: Recipes and Stories from a New Southern Kitchen", "creator": "Lee, Edward", "date": "2013", "description": "Chef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes--filled with pickling, fermenting, frying, curing, and smoking--that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South. Dishes like Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; Braised Beef Kalbi with Soft Grits and Scallions; and Miso-Smothered Chicken all share a place on his table. Born with the storytelling gene of a true Southerner, Lee fills his debut cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef, plus more than 130 exceptional recipes for food with Korean roots and Southern soul.\n\nSource: Publisher", "subject": "Southern; Korean; fusion; pickles; snacks; main dishes; side dishes; appetizers; meat; poultry; salad; soup; game meat; condiments; sauces; fish; seafood; vegetables; cocktails; dessert", "location": "Louisville, Kentucky", "latitude": "38.2469", "longitude": "-85.7664", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item28" }, { "title": "The Book of St John", "creator": "Henderson, Fergus; Gulliver, Trevor", "date": "2019", "description": "The Book of St John is too witty to be a manifesto, but it is a sturdy invocation of the need for comfort, generosity and ritual at the table. And it is a gurglingly delightful compendium of - quite simply - delicious ideas and stories' Nigella Lawson\n\n'An unutterable joy from the team behind one of the most influential and important restaurants in Britain ... This is much more than a book of recipes, though (glorious as they are). It’s also about the importance of the table, of feasting, of friendship, of the white cloth napkin on your knee. And it sings of simple but wonderful pleasures: a bacon sandwich and a glass of cider, a doughnut and a glass of champagne.’\nDiana Henry, The Telegraph\n\n'The Book of St. JOHN, part food gospel, part memoir, part recipe book.' ...\n\nSource: Publisher", "subject": "offal; pickles; dressings; condiments; preserves; sauces; breakfast; lunch; main dishes; desserts; appetizers; salads; side dishes; meat; poultry; fish; seafood; cocktails", "location": "London, England", "latitude": "51.5072", "longitude": "0.1276", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item29" }, { "title": "Sunday Suppers: Recipes + Gatherings", "creator": "Mordechai, Karen", "date": "2014", "description": "Rediscover the art of cooking and eating communally with a beautiful, simple collection of meals for friends and family.\n \nWith her dinner series Sunday Suppers, Karen Mordechai celebrates the magic of gathering, bringing together friends and strangers to connect over the acts of cooking and sharing meals. For those who yearn to connect around the table, Karen’s simple, seasonally driven recipes, evocative photography, and understated styling form a road map to creating community in their own kitchens and in offbeat locations. This collection of gatherings will inspire a sense of adventure and community for both the novice and experienced cook alike.\n\nSource: Publisher", "subject": "breakfast; brunch; lunch; snacks; drinks; cocktails; soups; salads; main dishes; side dishes; meat; poultry; vegetables; preserves; sauces; condiments; pickles; menus", "location": "Brooklyn, New York", "latitude": "40.6782", "longitude": "-73.9442", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item30" }, { "title": "Sweet Enough", "creator": "Roman, Alison", "date": "2023", "description": "Casual, effortless, chic: These are not words you’d use to describe most desserts. But before Alison Roman made recipes so perfect that they go by one name—The Cookie, The Pasta, The Lemon Cake—she was a restaurant pastry chef who spent most of her time learning to make things the hard way. She studied flavor, technique, and precision, then distilled her knowledge to pare it all down to create dessert recipes that feel special and approachable, impressive and doable. In Sweet Enough, Alison has written the book for people who think they don’t have the time or skill to pull off dessert. Here, the desserts you want to make right away, you can make right away. \n\nAlison shows you how to make simple yet sublime sweets with her trademark casualness, like how to make jam in the oven, then turn that jam into a dessert—swirled into ice cream or folded into easy one-bowl cake batter. (Opening a jar of jam is more than fine, too.) She waxes poetic on the virtues of frozen fruit and teaches you the best way to throw your own Sundae Party. There are effortless cakes that take just minutes to get into a pan. And there are new, instant classics with a signature Alison twist, like Salted Lemon Pie, Raspberries and Sour Cream, Toasted Rice Pudding, or a Caramelized Maple Tart. Requiring little more than your own two hands and a few mixing bowls, the recipes are geared towards those without fancy equipment or specialty ingredients.\n\nWhether you’re a dedicated baker or, better yet, someone who doesn’t think they are a baker, Sweet Enough lets you finish any dinner, any party, or any car ride to a dinner party with a little something wonderful and sweet.\n\nSource: Publisher", "subject": "desserts; baking; pastry; breakfast; snacks", "location": "New York City, New York", "latitude": "40.77611", "longitude": "-73.96647", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item31" }, { "title": "Tartine Bread", "creator": "Robertson, Chad", "date": "2010", "description": "This is the bread bible for the home baker or professional bread-maker. It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner with Elizabeth Prueitt of San Francisco's Tartine Bakery.\n\nOnly a handful of bakers have learned the bread science techniques Robertson has developed. To him, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is.\n\nBread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.\n\nSource: Publisher", "subject": "baking; bread; sourdough; sandwiches; soup; preserves; dressings; pizza; desserts; pastry; sauce; salad; condiments; pickles; fish; seafood", "location": "San Francisco, California", "latitude": "37.7749", "longitude": "-122.4194", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item32" }, { "title": "Food52: A New Way to Dinner", "creator": "Hesser, Amanda; Stubbs, Merrill", "date": "2016", "description": "A smart, inspiring cookbook showing how to plan, shop, and cook for dinners (and lunches and desserts) all through the week. The secret? Cooking ahead. \n\nAmanda Hesser and Merrill Stubbs, founders of the online kitchen and home destination Food52, pull off home-cooked dinners with their families with stunning regularity. But they don't cook every night. \n\nStarting with flexible base dishes made on the weekend, Amanda and Merrill mix, match, and riff to create new dinners, lunches, and even desserts throughout the week. Blistered tomatoes are first served as a side, then become sauce for spaghetti with corn. Tuna, poached in olive oil on a Sunday, gets paired with braised peppers and romesco for a fiery dinner, with spicy mayo for a hearty sandwich, and with zucchini and couscous for a pack-and-go salad. \n\nAmanda and Merrill’s seasonal plans give you everything you need to set yourself up well for the week, with grocery lists and cooking timelines. They also share clever tips and tricks for more confident cooking, showing how elements can work across menus and seasons to fit your mood or market, and how to be scrappy with whatever’s left in the fridge. These building blocks form A New Way to Dinner, the key to smarter, happier cooking that leaves you with endless possibilities for the week ahead.\n\nSource: Publisher", "subject": "main dishes; side dishes; menus; salads; soups; vegetables; desserts; meat; poultry; dressings; pasta; drinks; fish; pickles; cocktails; condiments", "location": "New York City, New York", "latitude": "40.77611", "longitude": "-73.96647", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item33" }, { "title": "Huckleberry: Stories, Secrets, and Recipes from our Kitchen", "creator": "Natha, Zoe; Loeb, Josh; Almerinda, Laurel", "date": "2014", "description": "Every once in a while, a cookbook comes along that simply knocks me out. Their book is filled with wonderful tips about life and baking but what inspires me most is that I want to make every single recipe in this book! – Ina Garten\n\n\"Everything in generosity\" is the motto of Zoe Nathan, the big-hearted baker behind Santa Monica's favorite neighborhood bakery and breakfast spot, Huckleberry Bakery & Café. This irresistible cookbook collects more than 115 recipes and more than 150 color photographs, including how-to sequences for mastering basics such as flaky dough and lining a cake pan. Huckleberry's recipes span from sweet (rustic cakes, muffins, and scones) to savory (hot cereals, biscuits, and quiche). True to the healthful spirit of Los Angeles, these recipes feature whole-grain flours, sesame and flax seeds, fresh fruits and vegetables, natural sugars, and gluten-free and vegan options—and they always lead with deliciousness. For bakers and all-day brunchers, Huckleberry will become the cookbook to reach for whenever the craving for big flavor strikes.\n\nSource: Publisher", "subject": "breakfast; brunch; baking; lunch; bread; sandwiches; pastry; drinks", "location": "Santa Monica, California", "latitude": "34.0119", "longitude": "-118.4916", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item34" }, { "title": "Mastering the Art of French Cooking: Volume 1", "creator": "Child, Julia; Beck, Simone; Bertholle, Louisette", "date": "1961", "description": "This is the classic cookbook, in its entirety--all 524 recipes.\n\"Anyone can cook in the French manner anywhere,\" wrote Mesdames Beck, Bertholle, and Child, \"with the right instruction.\" And here is \"the\" book that, for more than forty years, has been teaching Americans how.\n\"Mastering the Art of French Cooking\" is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas.\n\nSource: Publisher", "subject": "French; soups; sauces; main dishes; side dishes; appetizers; meat; fish; shellfish; poultry; offal; vegetables; salads; desserts", "location": "Paris, France", "latitude": "48.8575", "longitude": "2.3514", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item35" }, { "title": "Mastering the Art of French Cooking: Volume 2", "creator": "Child, Julia; Beck, Simone; Bertholle, Louisette", "date": "1970", "description": "The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic step-by-step French recipes for home cooks.\n\nWorking from the principle that “mastering any art is a continuing process,” Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery.\n\nThey have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France.\n\nFrom French bread to salted goose, from peasant ragoûts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking .", "subject": "French; soups; sauces; main dishes; side dishes; appetizers; meat; fish; shellfish; poultry; offal; vegetables; salads; desserts; baking; bread", "location": "Paris, France", "latitude": "48.8575", "longitude": "2.3514", "format": "image/jpeg", "reference_url": "https://mulberry175.github.io/cookbookcollection/item.html?id=item36" } ] }