{"title":"Food \u0026 Drink Select","description":"\u003cp\u003eA curated selection of essential titles on food, drink, and culinary culture—from celebrated cookbooks and kitchen memoirs to explorations of wine, spirits, and the stories behind what we eat.\u003c\/p\u003e\n\n\u003cp\u003eThese works celebrate food as culture, craft, and connection—spanning recipe-driven cookbooks, narrative food writing, culinary biography, and the rich traditions of drink. Whether you're a home cook, a curious eater, or a devoted reader of food literature, this selection offers something to savour.\u003c\/p\u003e","products":[{"product_id":"on-masa-techniques-recipes-and-reflections-on-a-timeless-staple-jorge-gaviria","title":"On Masa by Jorge Gaviria","description":"\u003cp data-start=\"274\" data-end=\"772\"\u003eMasa is the heart of Mexican cooking—ancient, elemental, alive. In this award-winning guide, Jorge Gaviria teaches how to transform heirloom corn into fresh masa and the endless dishes it inspires. With history, reflection, and over fifty recipes, he brings together third-generation tortiller's and visionary chefs to honor a living tradition. From tamales to masa waffles, each recipe reveals a deeper story: how a single grain can carry culture, memory, and the promise of nourishment forward.\u003c\/p\u003e\n\u003cp data-end=\"753\" data-start=\"572\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eWHY WE PICKED IT\u003c\/strong\u003e\u003cbr\u003eBecause it restores maize to its sacred and culinary roots. Gaviria’s deep respect for tradition turns every tortilla into a story of heritage and renewal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003cbr\u003e• Author: Jorge Gaviria\u003cbr\u003e• Publisher: Chronicle Books\u003cbr\u003e• Format: Hardcover\u003cbr\u003e\u003c\/p\u003e","brand":"Cedar Leaf Books","offers":[{"title":"Default Title","offer_id":44840144896044,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0697\/2234\/1420\/files\/1_30a0693f-3f7b-4f92-a4fc-63c3424dbc41.jpg?v=1760114888"},{"product_id":"on-meat-modern-recipes-for-the-home-kitchen","title":"On Meat: Modern Recipes for the Home Kitchen","description":"\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003eJeremy Fox's \u003cem\u003eOn Meat\u003c\/em\u003e is a thoughtful cookbook exploring how to cook meat with respect, creativity, and sustainability. From sourcing to preparation, Fox presents modern recipes that honor the animal while showcasing vegetables as equal partners on the plate. The book becomes both practical guide and philosophical statement about conscious consumption, showing that eating meat can be ethical when done with intention and care.\u003c\/div\u003e\n\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003e\n\u003cstrong\u003eWHY WE PICKED IT:\u003c\/strong\u003e Because Fox understands that cooking meat well means respecting where it came from. This cookbook reminds us that eating animals is a responsibility, not a right, and that the best meat dishes celebrate quality over quantity, making every bite count.\u003c\/div\u003e\n\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003e\n\u003cstrong\u003eDETAILS:\u003c\/strong\u003e • Author: Jeremy Fox • Publisher: Phaidon Press • Format: Hardcover\u003c\/div\u003e","brand":"Cedar Leaf Books","offers":[{"title":"Default Title","offer_id":44859652571180,"sku":null,"price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0697\/2234\/1420\/files\/Screenshot2025-10-15at17.49.12.png?v=1760564958"},{"product_id":"on-vegetables-modern-recipes-for-the-home-kitchen","title":"On Vegetables: Modern Recipes for the Home Kitchen","description":"\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003eJeremy Fox's \u003cem\u003eOn Vegetables\u003c\/em\u003e is a groundbreaking cookbook that elevates vegetables from side dish to star, presenting modern recipes that showcase produce at its best. Through innovative techniques and unexpected flavor combinations, Fox reveals how to make vegetables exciting, satisfying, and central to the meal. The cookbook becomes both practical guide and manifesto for vegetable-forward cooking that doesn't feel like sacrifice.\u003c\/div\u003e\n\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003e\n\u003cstrong\u003eWHY WE PICKED IT:\u003c\/strong\u003e Because Fox understands that vegetables don't need to pretend to be meat, they just need to be cooked well. This cookbook proves that plant-based eating can be thrilling, not virtuous, when you treat vegetables with the respect they deserve.\u003c\/div\u003e\n\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003e\n\u003cstrong\u003eDETAILS:\u003c\/strong\u003e • Author: Jeremy Fox • Publisher: Phaidon Press • Format: Hardcover \u003c\/div\u003e","brand":"Cedar Leaf Books","offers":[{"title":"Default Title","offer_id":44859652702252,"sku":null,"price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0697\/2234\/1420\/files\/Screenshot2025-10-15at17.58.07.png?v=1760565501"},{"product_id":"dessert-person-recipes-and-guidance-for-baking-with-confidence-a-baking-book","title":"Dessert Person: Recipes and Guidance","description":"\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003eClaire Saffitz's \u003cem\u003eDessert Person\u003c\/em\u003e is a comprehensive baking book featuring over 100 recipes with detailed guidance for home bakers of all skill levels. Through clear instructions, troubleshooting tips, and Saffitz's approachable style, the book demystifies everything from simple cookies to elaborate layer cakes. More than a recipe collection, it becomes a baking education that builds confidence and encourages experimentation.\u003c\/div\u003e\n\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003e\n\u003cstrong\u003eWHY WE PICKED IT:\u003c\/strong\u003e Because Saffitz treats home bakers like intelligent adults who want to understand why techniques work, not just follow instructions blindly. This book reminds us that baking is both science and art, and that confidence comes from understanding, not just repetition.\u003c\/div\u003e\n\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003e\n\u003cstrong\u003eDETAILS:\u003c\/strong\u003e • Author: Claire Saffitz • Publisher: Clarkson Potter Publishers • Format: Hardcover \u003c\/div\u003e","brand":"Cedar Leaf Books","offers":[{"title":"Default Title","offer_id":44882804899884,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0697\/2234\/1420\/files\/Screenshot2025-10-23at15.50.34.png?v=1761249059"},{"product_id":"salt-fat-acid-heat-mastering-the-elements-of-good-cooking","title":"Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking","description":"\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003eSamin Nosrat's \u003cem\u003eSalt, Fat, Acid, Heat\u003c\/em\u003e is a revolutionary cookbook teaching the four fundamental elements that make food delicious. Through clear explanations, illustrations, and recipes, Nosrat empowers cooks to understand why techniques work rather than just following instructions. The book becomes both culinary education and confidence builder, proving that great cooking is about mastering principles, not memorizing recipes.\u003c\/div\u003e\n\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003e\n\u003cstrong\u003eWHY WE PICKED IT:\u003c\/strong\u003e Because Nosrat teaches cooking like a great teacher—breaking complex skills into understandable principles. This cookbook reminds us that once you understand the fundamentals, you can cook anything, and that confidence comes from knowledge, not recipes.\u003c\/div\u003e\n\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003e\n\u003cstrong\u003eDETAILS:\u003c\/strong\u003e • Author: Samin Nosrat • Publisher: Simon \u0026amp; Schuster • Format: Hardcover \u003c\/div\u003e","brand":"Cedar Leaf Books","offers":[{"title":"Default Title","offer_id":44882807488556,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0697\/2234\/1420\/files\/Screenshot2025-10-23at17.54.09.png?v=1761256470"},{"product_id":"wine-pairing-for-the-people-the-communion-of-wine-food-and-culture-from-africa-and-beyond-a-certified-sommelier-on-pairing-wines-with-diverse-cuisines","title":"Wine Pairing for the People","description":"\u003cp\u003eA first-of-its-kind guide to pairing wine with foods from Africa and beyond, including a tour of wine regions across the globe and a foreword by Stephen Satterfield, from renowned Certified Sommelier Cha McCoy.\u003c\/p\u003e\n\u003cp\u003eThe wine world often says food and wine that grow together, go together, and that spicy, tangy, salty, and sweet flavors are a challenge to pair. But what about foods from regions where wine grapes aren’t prevalent? What about global cuisines—many of which are outside of Europe—that celebrate heat and tang? Don’t these traditional foods deserve the perfect wine pairing? Cha McCoy, Certified Sommelier and owner of The Communion wine boutique, knows that good foods and wines go together and that the cuisines of Africa, Asia, and the Americas are just as worthy of great pours.\u003c\/p\u003e\n\u003cp\u003eIn this first-of-its-kind guidebook, Cha McCoy pairs wines with foods from Africa, Asia, and beyond, blending practical information with a side of aspirational armchair travel. Cha shares her journey of learning and connecting with deep culinary traditions and regional cuisines around the world, diving in by continent and then by region or country, from Africa to the Caribbean, from Latin America to the United States of America, and Asia, and exploring their winemaking regions.\u003c\/p\u003e\n\u003cp\u003eThroughout, you’ll see pairing lists and menus to easily find wines to savor with whatever food you’re craving, whether it’s Moroccan Tagine, Jamaican Jerk Chicken, Mexican Elote, Shrimp Po’ Boy, Peach Cobbler, or Pad Thai. Plus, you’ll find 25 recipes for global fare from renowned chefs and mixologists that represent the heritage of each destination, with food accompanied by suggested wine pairing, to complete the meal.\u003c\/p\u003e\n\u003cp\u003eWhether you’re curious about what to eat on your next trip abroad, want to try out a local restaurant, or are looking to explore a new cuisine to cook at home, Wine Pairing for the People will not only guide you on what to eat but how to best highlight the flavor of your meals with successful pairings. Complete with a foreword by Stephen Satterfield, and stunning photographs, maps, and illustrations throughout, this groundbreaking book boldly declares: Wine is for everyone.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eDETAILS:\u003c\/strong\u003e\u003cspan\u003e • Author: Cha McCoy • Publisher: Harvest Publications • Format: Hardcover • ISBN: 9780063329676 • Ships direct from distributor in 3–7 business days\u003c\/span\u003e\u003c\/p\u003e","brand":"Cedar Leaf Books","offers":[{"title":"Default Title","offer_id":45396110245932,"sku":"9780063329676","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0697\/2234\/1420\/files\/9780063329676.jpg?v=1773945742"},{"product_id":"the-gastronomical-me","title":"The Gastronomical Me","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIn 1929, a newly married M.F.K. Fisher said goodbye to a milquetoast American culinary upbringing and sailed with her husband to Dijon, where she tasted real French cooking for the first time. \u003c\/span\u003e\u003ci\u003eThe Gastronomical Me\u003c\/i\u003e\u003cspan\u003e is a chronicle of her passionate embrace of a whole new way of eating, drinking, and celebrating the senses. As she recounts memorable meals shared with an assortment of eccentric and fascinating characters, set \u003cmeta charset=\"utf-8\"\u003eagainst a backdrop of mounting pre-war tensions, we witness the formation not only of her taste but of her character and her prodigious talent.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003e\n\u003cstrong\u003eDETAILS\u003c\/strong\u003e • Author: M.F.K. Fisher • Publisher: North Point Press • Format: Paperback\u003c\/div\u003e","brand":"Cedar Leaf Books","offers":[{"title":"Default Title","offer_id":45502122721324,"sku":null,"price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0697\/2234\/1420\/files\/71RfWbuV88L._AC_UF1000_1000_QL80.jpg?v=1777584786"},{"product_id":"japanese-cooking-a-simple-art","title":"Japanese Cooking: A Simple Art","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe 25th Anniversary Edition introduces a new generation to the classic \"bible\" of Japanese cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eW\u003cmeta charset=\"utf-8\"\u003ehen it was first published, \u003ci\u003eJapanese Cooking\u003c\/i\u003e A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTwenty-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 \u003ci\u003eJapanese Cooking\u003c\/i\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 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.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003e\n\u003cstrong\u003eDETAILS\u003c\/strong\u003e • Author: Shizuo Tsuji • Publisher: Kodansha International • Format: Hardcover\u003c\/div\u003e","brand":"Cedar Leaf Books","offers":[{"title":"Default Title","offer_id":45502164467756,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0697\/2234\/1420\/files\/813S0dUkXJL._UF1000_1000_QL80.jpg?v=1777588244"},{"product_id":"first-american-cookbook-a-facsimile-of-american-cookery-1796","title":"First American Cookbook: A Facsimile of American Cookery, 1796","description":"\u003cp\u003eThis facsimile of the first American-written cookbook published in the United States is not only a first in cookbook literature, but a historic document. It reveals the rich variety of food Colonial Americans enjoyed, their tastes, cooking and eating habits, even their colourful language.Author Amelia Simmons worked as a domestic in Colonial America and gathered her cookery expertise from firsthand experience. Her book points out the best ways of judging the quality of meats, poultry, fish, vegetables, etc., and presents the best methods of preparing and cooking them. In choosing fish, poultry, and other meats, the author wisely advises, \"\"their smell denotes their goodness.\"\" Her sound suggestions for choosing the freshest and most tender onions, potatoes, parsnips, carrots, asparagus, lettuce, cabbage, beans, and other vegetables are as timely today as they were nearly 200 years ago.Here are the first uniquely American recipes using corn meal - Indian pudding, \"\"Johnny cake,\"\" and Indian slapjacks - as well as the first recipes for pumpkin pudding, winter squash pudding, and for brewing spruce beer. The words \"\"cookie\"\" and \"\"slaw\"\" made their first published appearance in this book. You'll also find the first recommended use of pearlash (the forerunner of baking powder) to lighten dough, as well as recommendations for seasoning stuffing and roasting beef, mutton, veal, and lamb - even how to dress a turtle.Along with authentic recipes for colonial favourites, a Glossary includes definitions of antiquated cooking terms: pannikin, wallop, frumenty, emptins, and more. And Mary Tolford Wilson's informative Introductory Essay provides the culinary historical background needed to appreciate this important book fully.Anyone who uses and collects cookbooks will want to have The First American Cookbook. Cultural historians, Americana buffs, and gourmets will find this rare edition filled with interesting recipes and rich in early American flavor.\u003c\/p\u003e\n\u003cp\u003eWHY WE PICKED IT\u003cbr\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eAmelia Simmons’s 1796 \u003cem\u003eAmerican Cookery is a\u003c\/em\u003e foundational document of early U.S. food history, preserving original recipes, language, and kitchen assumptions in a compact edition for cooks, collectors, and readers interested in how American taste was first\u003c\/span\u003e\u003cspan\u003e written down.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003e\n\u003cstrong\u003eDETAILS\u003c\/strong\u003e • Author: Amelia Simmons • Publisher: Dover Publications • Format: Paperback\u003c\/div\u003e","brand":"Cedar Leaf Books","offers":[{"title":"Default Title","offer_id":45534109892652,"sku":"9780486247106","price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0697\/2234\/1420\/files\/9780486247106.jpg?v=1778516820"},{"product_id":"the-cooking-gene-a-journey-through-african-american-culinary-history-in-the-old-south-a-james-beard-award-winner","title":"The Cooking Gene by Michael W. Twitty","description":"\u003cp\u003eA renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom.\u003c\/p\u003e\n\u003cp\u003eSouthern food is integral to the American culinary tradition, yet the question of who \"owns\" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.\u003c\/p\u003e\n\u003cp\u003eFrom the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia.\u003c\/p\u003e\n\u003cp\u003eAs he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.\u003c\/p\u003e\n\u003cp\u003eIllustrations by Stephen Crotts\u003c\/p\u003e\n\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003e\n\u003cstrong\u003eDETAILS\u003c\/strong\u003e • Author: Michael W. Twitty • Publisher: Amistad Press • Format: Paperback\u003c\/div\u003e","brand":"Cedar Leaf Books","offers":[{"title":"Default Title","offer_id":45534110744620,"sku":"9780062379276","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0697\/2234\/1420\/files\/9780062379276.jpg?v=1778516870"},{"product_id":"the-savoy-cocktail-book-facsimile-of-the-1930-edition-printed-in-full-color","title":"The Savoy Cocktail Book: Facsimile of the 1930 Edition","description":"\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003eIn 1930, the Savoy Hotel published \u003cem\u003eThe Savoy Cocktail Book\u003c\/em\u003e, a now-legendary compilation of 750 recipes assembled by Harry Craddock of the American Bar, with Art Deco illustrations by Gilbert Rumbold. This 2023 reprint is a full-color facsimile of the original edition, reproduced from the source pages rather than reset via optical character recognition, so it keeps the look and texture of the first printing.\u003c\/div\u003e\n\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003e\u003cstrong\u003eWHY WE PICKED IT\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003eThe book is primarily cocktails, but it’s also a snapshot of bar culture between wars: sours and slings, fizzes and flips, punches and juleps, plus a handful of nonalcoholic drinks. There’s also a substantial section on wines, with notes that move through Bordeaux, Burgundy, and Champagne alongside Rhine wines, port, and sherry. For collectors and working bartenders alike, it’s a reference that still feels alive on the page.\u003c\/div\u003e\n\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\" data-sentry-component=\"P\" data-sentry-source-file=\"p.tsx\"\u003e\n\u003cstrong\u003eDETAILS\u003c\/strong\u003e • Author: Harry Craddock • Publisher: Martino Fine Books • Format: Hardcover\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Cedar Leaf Books","offers":[{"title":"Default Title","offer_id":45534111858732,"sku":"9781684228515","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0697\/2234\/1420\/files\/9781684228515.jpg?v=1778516934"},{"product_id":"champagne-boxed-book-map-set-the-essential-guide-to-the-wines-producers-and-terroirs-of-the-iconic-region","title":"Champagne [Boxed Book \u0026 Map Set]","description":"\u003cp\u003eJAMES BEARD AWARD WINNER • A rare and indispensable resource that beautifully documents the Champagne region, this luxurious boxed set includes a pullout tray with a complete set of seven vintage vineyard maps by Louis Larmat.\u003c\/p\u003e\n\u003cp\u003eFrom Peter Liem, the lauded expert behind the top-rated online resource ChampagneGuide, comes this groundbreaking guide to the modern wines of Champagne—a region that in recent years has undergone one of the most dramatic transformations in the wine-growing world. With extensive grower and vintner profiles, as well as a fascinating look at Champagne’s history and lore, Champagne explores this legendary wine as never before.\u003c\/p\u003e\n\u003cp\u003eWINNER OF THE ANDRÉ SIMON DRINK BOOK AWARD AND THE IACP COOKBOOK AWARD\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003cspan\u003eDETAILS\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e • Author: Peter Liem • Publisher: Ten Speed Press • Format: Hardcover\u003c\/span\u003e\u003c\/p\u003e","brand":"Cedar Leaf Books","offers":[{"title":"Default Title","offer_id":45694858625068,"sku":"9781607748427","price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0697\/2234\/1420\/files\/9781607748427.jpg?v=1782158340"}],"url":"https:\/\/cedarleafbooks.com\/collections\/food-drink-select.oembed","provider":"Cedar Leaf Books","version":"1.0","type":"link"}