Nestled behind a leafy courtyard in San Francisco's Mission District, with the warm glow of lanterns illuminating well-worn wood counters, Rintaro is a beautiful escape; familiar and unexpected, bold and restrained. And its food is straightforwardly delicious: dashimaki tamago, juicy and piping hot; pork gyoza, each dumpling held together by a web of crispy batter; udon with hand-rolled noodles and a hot-spring egg; and a towering melon parfait with bright melon jellies that all but burst in your mouth. This is food that tastes both like Japan and California - not fusion food - but the food that you'd expect if the Bay Area were a region of Japan.&nbsp;&nbsp; &nbsp; Rintaro, the debut cookbook from this groundbreaking restaurant, translates the experience of a Tokyo izakaya to the home kitchen. Beautiful and idiosyncratic, Rintaro is both a master class in making homemade udon noodles, and plumbs the depths of true comfort in food, with recipes like its curry rice. With over 70 recipes showcasing inspiration and detailed instruction in equal measure, Rintaro is a book for anyone who loves Japanese food, from the curious novice to expats craving the tastes of home. It is a book that blends careful mastery with the pure delight of making the tastiest food, it encourages you to find the beauty in your own terroir and the heart in your own cooking.&nbsp;

Rintaro: Japanese Food from an Izakaya in California

Cookbooks, Food & Wine

Brackett, Sylvan Mishima

Regional & International

Hardie Grant North America

In Sohn-mat, which translates to "hand taste" and refers to intuitive cooking, Chef Monica Lee showcases recipes for soon tofu, the iconic Korean soup made with soft tofu, from her beloved LA Koreatown restaurant Beverly Soon Tofu. Sohn-mat is a master class in how to make this exceptional tofu soup at home, as well recipes for all of the other dishes you need to complete the meal, from banchan, to kimchi, to large-format dishes like bibimbap. Beyond its loyal customers, Beverly Soon Tofu was highly acclaimed. The restaurant was written about by Jonathan Gold and Ruth Reichl, and profiled by Anthony Bourdain in Parts Unknown. Blending the technical expertise of a chef with the practical know-how of a home cook, Sohn-mat offers what no other Korean book on the market does: a level of sophistication that is still geared toward the home kitchen. Sohn-mat is for fans of Beverly Soon Tofu and those interested in learning about Korean food and cultivating their own intuitive cooking skills.

Sohn-mat: Recipes and Flavors of Korean Home Cooking

Lee, Monica

Nguyen, Tien

Main Courses & Side Dishes

Fruit is by its nature ephemeral, making preserving it something of a necessity. Most often this leads to jams and jellies, but what about the less expected outcomes of fruit preserving, ones that create a dynamic interplay of sweet and spicy, or sweet or bright? Preserved: Fruit offers a new template for fruit preserving with recipes for the Mexican chile sauce Chamoy, to drape over ripe mangoes; pickled green strawberries adding a pop of bright acidity to cheese plates; and a pomegranate molasses to drizzle over grilled meats. For those inclined towards uncomplicated sweetness, there is the classic brandy soaked Tutti Frutti to spoon over ice cream (or bake into a cake), and the delicately fragranced cherry and rose petal jam.&nbsp; &nbsp; Packed with history, kitchen inspiration, and unabashedly delicious recipes--all gorgeously photographed--Preserved: Fruit is your guide to new culinary adventures.

Preserved: Fruit

MARTIN, RICHARD

Goldstein, Darra

Burns, Cortney

Canning & Preserving

Preserved: Vegetables&nbsp;brings the magic of pickles, ferments,&nbsp;and chutneys&nbsp;from all around the world to your home pantry. Following&nbsp;Condiments,&nbsp;Fruit,&nbsp;and&nbsp;Drinks, Preserved: Vegetables&nbsp;is the fourth in a series of six short books devoted to food preservation. &nbsp; Utilizing&nbsp;salt preservation, fermentation, vinegar curing, and other techniques that span the history of food preservation,&nbsp;Preserved: Vegetables&nbsp;adds depth and dimension to any modern larder with recipes like&nbsp;Green Tomato Marmalade, Ajvar, the Balkan charred pepper paste, and&nbsp;Misozuke, for Japanese style miso-cured vegetables.&nbsp; &nbsp; The authors, Darra Goldstein, Cortney Burns, and Richard Martin, all lend stellar credentials and as a trio bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history to the pages of&nbsp;Preserved.&nbsp; &nbsp; This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.

Preserved: Vegetables: 25 Recipes

Condiments have been at the heart of food preservation for most of human history. In fact, the word itself originally referred to any substance that prevented food from spoiling. But condiments have outgrown these utilitarian beginnings, and now hold the power to transform the humblest of dishes into something revelatory. Imagine adding a fiery and aromatic zhug to cool yogurt to make the ultimate saucy accompaniment to grilled meats, or a vibrant ruby-red horseradish to serve alongside tinned fish at your next picnic. Faced with end of season tomatoes, why not make your own ketchup? A little less sweet, and with a lot more tang, this version is bound to replace whatever bottle you have in your fridge. &nbsp; Elevating the unsung culinary heroes to star status with stories, history, and showcasing recipes for delicious sauces, spreads, relishes, and chutneys, Preserved: Condiments brings a world of flavors to your kitchen and depth, spice, and interest to your cooking.

Preserved: Condiments

Sugarcane&nbsp;is a visually delicious collection that offers extraordinary flavor combinations&nbsp;with recipes that are as striking to behold as they are delicious to eat.&nbsp;Drawing on her mixed-race upbringing and bolstered by her years of professional recipe developing, Arlyn Osborne pairs classic Filipino flavors with Western techniques. &#8203; Recipes for Ube Milk Crinkles, Kumquat Curd Bars, and Pandan Coconut Cream Pie will introduce readers to a new world of ingredients, like star fruit, rambutan, and calamansi. Sunset cookies with their ombre pattern and mix of mango, passion fruit, and guava, will surprise and delight guests. Essays about the history of the Philippines and the effects of colonialism add further dimension and relevance to this book. Photographed by Linda Xiao, the mouth-watering imagery will transport you to an island paradise.&nbsp; &nbsp;

Sugarcane: Sweet Recipes from My Half-Filipino Kitchen

Osborne, Arlyn

Baking

Into the Weeds: How to Garden Like a Forager

Crafts, Hobbies & Home

Wong, Tama Matsuoka

Gardening & Landscape Design

Bethlehem is a celebration of Palestinian food and culture from one of the area's most dynamic chefs and a portrait of one of the most storied cities in the world. Fadi Kattan celebrates the hidden parts of Bethlehem, conjuring the colors and smells of its market and spice shops and introducing the local farmers and artisans with whom he passionately pursues the perfect ingredients and shares his love of culinary experimentation. Fadi's inspiration comes from these food artisans, often elderly women, who grow the grapes, mill the wheat, make the olive oil, and most importantly, pass down the generational food knowledge. His loving profiles of these people are accompanied by his own recipes, some passed down, some of his own improvisation. Cheese stuffed grape leaves, slow roasted lamb seasoned with fenugreek and cardamom, labaneh with nigella seeds, and braised chard with tahinia are some of the bright and bold flavors readers will discover in Bethlehem. Amidst growing chaos and strife, these stories, recipes, and the legacy of this ancient city, Bethlehem, endure. &nbsp;

Bethlehem: A Celebration of Palestinian Food

Kattan, Fadi

Cooking Methods

Organized by season, Slow Drinks demonstrates how to make drinks that tell a story of botany, history, culture, and terroir, while honoring beverage traditions both old and new. Each season will highlight eight new ingredients with recipes that build on a basics chapter and teach readers how to interchangeably use master recipes to make their own meads, country wines, beers, sodas, tinctures, shrubs, and more. Beautifully photographed by the author's wife, Katie Childs, and illustrated by Molly Reader, Slow Drinks will be the definitive botanist's guide to mixology that can live in your basket on a foraging trip, or on the coffee table as a conversation piece. This book is for bartenders, do-it-yourselfers, foodies, homesteaders, homebrewers, food activists, and anyone looking to dive into the world of botanical drink making.

Slow Drinks

Childs, Danny

"A new world of over-the-top glamour and bling awaits home bakers and industry pros alike who wish to build on their knowledge of Indian flavors and traditions with&nbsp;Desi Bakes. Author Hetal Vasavada has wowed her followers all over the world with vibrant, colorful sweets that meld traditional Indian flavors with Western baking techniques.&nbsp; &nbsp; Hetal's newest book brings decorating inspiration, and recipe adjustments for gluten-free, egg-free, and vegan treats to an audience looking to create eye-catching&nbsp;mithai,&nbsp;sweets, shared on special occasions, and explore&nbsp;traditional Indian holidays through a new lens. Think&nbsp;Saffron Madeleines,&nbsp;Chai Masala Marshmallows, and&nbsp;Malai Kulfi Cream Puffs.&nbsp;Learn what to bring to a friend's Diwali celebration, how to use leftover besan ki burfi in Muddy Buddies or Crispy Rice Treats, and how to mirror beautiful Indian textiles with icing on cookies. &nbsp; From cookies, to cakes, to puddings, frozen desserts, and even drinks,&nbsp;Desi Bakes&nbsp;brings vivid color and spice to all the sweet moments in life."

Desi Bakes: 85 Recipes Bringing the Best of Indian Flavors to Western-Style Desserts

Vasavada, Hetal

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Books by Hardie Grant North America