Peter Krass

A pocket guide to the wisdom of business and commerce includes tip lists from business greats such as P. T. Barnum and Andrew Grove, Lee Iacocca's "8 Little Commandments," Bill Gates on information technology, and much, much more. 20,000 ad/promo. $40,000 ad/promo.

Light Hardcover (1 lb or less)

Rules of Success from More Than 50 Business Legends

Pearls from The LITTLE BOOK OF BUSINESS WISDOM "The man who starts out simply with the idea of getting rich won't succeed; you must have a larger ambition."-JOHN D. ROCKEFELLER "Think about the customer, not the competition: Competitors represent your industry's past, as, over the years, collective habits become ingrained. Customers are your future, representing new opportunities, ideas, and avenues for growth."-MICHAEL S. DELL "You've got to be out in front of crowds, repeating yourself over and over again, never changing your message no matter how much it bores you." -JACK WELCH "Always break orders to save owners. There never was a great character who did not sometimes smash the routine regulations and make new ones for himself." -ANDREW CARNEGIE "Don't speak up at a meeting until you have something meaningful to contribute. Talking to attract attention may call attention to your blank spots." -JO FOXWORTH "Make 'em feel guilty when they do nothing. One thing I can't stand is people who don't act on a situation. I'd rather that people make mistakes than sit around and not do something."-DAVE THOMAS

The Little Book of Business Wisdom

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J. Kenji López-Alt

#1 New York Times Bestseller • #1 Washington Post Bestseller • Winner of the 2023 James Beard Award for Single Subject Cookbooks • One of Time's 10 Most Anticipated Cookbooks of 2022

One of NPR's Books We Love in 2022 • A Bon Appétit, Tasting Table, Vice, Here & Now, Publishers Weekly, and Inside Hook Best Cookbook of 2022

From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok.

J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok.

Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics―the mechanics of a stir-fry, and how to get smoky wok hei at home―you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes.

Featuring more than 200 recipes―including simple no-cook sides―explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.

Full color photographs throughout

Oversized Hardcover (4 to 6 lbs)

Recipes and Techniques

#1 New York Times Bestseller • #1 Washington Post Bestseller • One of Time's 10 Most Anticipated Cookbooks of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok. J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.

The Wok

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Susan Branch

Hardcover (1 to 2 lbs)

Notes from a Vineyard Kitchen

With an emphasis on simple preparation and fresh foods, Susan Branch has created the perfect combination of illustration and prose and a celebration of food sure to become a classic of homespun delights. Susan Branch wrote the book completely written by hand and illustrated it with charming and beautiful color watercolors. Ribbon marker.

Cristi Perez

@cristi99961

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Peter Krass

The Little Book of Business Wisdom

J. Kenji López-Alt

The Wok

Susan Branch

Heart of the Home

Sacha Cohen

Paint Effects MASTERCLASS

Keith Cohen

Orwashers Artisan Bread

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