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The Book of Tea is a classic essay that relates chado or teaism, to cultural and aesthetic aspects of Japanese society. Intended for a western audience, the book emphasizes the teaching properties of tea and the important lessons it taught the Japanese, specifically simplicity.

Written by Okakura Kakuzo and published in 1906.


The New Rules of Coffee is a comprehensive, illustrated guide to the essentials of coffee-making and consuming both at home and in cafes. Filled with facts, tips, stories, and more, The New Rules of Coffee has something for coffee lovers of any level.

Written by Jordan Michelman and Zachary Carlsen, founders and editors of Sprudge.

For most of us, the peanut operates more as a childhood snack or a condiment in the kitchen rather than as the centerpiece of a meal. But the reason for Steven Satterfield’s attraction to the legume becomes apparent through recipes like Peanut Pasta with Broccoli & Peanut Breadcrumbs and Roasted Delicata Squash with Peanut-Sesame-Squash-Seed Dukkah.
One of the world's most vaunted ingredients, prosciutto di Parma is also a surprisingly versatile kitchen staple. In this edition, chef Sara Jenkins teaches us how to use this delicious ham in dishes that travel far beyond Italy's borders, from tacos to grits and more.
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