{"title":"Books + Zines","description":"","products":[{"product_id":"famous-for-my-dinner-parties-zine","title":"Famous for My Dinner Parties Zine","description":"","brand":"Wares","offers":[{"title":"Default Title","offer_id":47686261473538,"sku":null,"price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/2956\/1090\/files\/IMG_4085.heic?v=1784172877"},{"product_id":"nothing-fancy","title":"Nothing Fancy","description":"Just as Martha Stewart introduced a generation to entertaining nearly forty years ago, so now Alison Roman reinvents the dinner party as a relaxed gathering for our current culture where dining out is increasingly expensive and everyone is craving downtime connecting with friends. In Nothing Fancy, Alison brings her signature laid-back, approachable style and visually stunning recipes that are high on wow factors and low on effort to dishes designed to be enjoyed with others, whether for an impromptu Tuesday dinner with a neighbor or a Saturday-night hang with the gang. From a special plate of lamb chops \"for the table\" to a who-doesn't-love-a-baked-potato bar to Overnight Foccacia Tonight, each of these 150 recipes is brand new and signature Alison.\nAuthor - Short: Roman, Alison\nPages (actual): 320\nIllustrations (TI Sheet): 100 4C Photos.","brand":"Wares","offers":[{"title":"Default Title","offer_id":47780760846594,"sku":"9780451497017","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/2956\/1090\/files\/db3072d7c60bacbd83c64088ec27f39002e8d27b6b1b4da613c55f09a6ff6ea8.jpg?v=1778893329"},{"product_id":"sweet-enough","title":"Sweet Enough","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. \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. \nAuthor - Short: Roman, Alison\nPages (actual): 304\nIllustrations (TI Sheet): 100 4C Photographs","brand":"Wares","offers":[{"title":"Default Title","offer_id":47780760879362,"sku":"9781984826398","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/2956\/1090\/files\/e2dfc63a127aefa4fba92d7955d6954e38c8508f2517db2ba6efea9afa519996.jpg?v=1778893331"},{"product_id":"dining-in","title":"DINING IN","description":"The beloved former senior food editor of Bon Appétit, Alison Roman is known as much for her keeper recipes as her quirky style and natural beauty. She helped turn around BA from sleepy to slick, making it a trendsetting and much talked about magazine with recipes that people clipped and actually used. In her debut cookbook, she \"reunites the band,\" collaborating with the photography and design team that relaunched BA.\n        Unfussy like the content in her \"Fast Easy Fresh\" column, and full of quickie techniques (think: roasted citrus, keeping boiled potatoes in your fridge), Roman's recipes are setting today's trends and are poised to be classics: vegetable-forward with quality ingredients that look good enough to Instagram, punctuated by standout flavors like hot honey browned butter, preserved lemon, za'atar, garlicky walnuts. Her warm, edgy writing makes the 125 recipes in Dining In intriguing enough to seduce seasoned cooks, but simple enough for the novice.","brand":"Wares","offers":[{"title":"Default Title","offer_id":47780760912130,"sku":"9780451496997","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/2956\/1090\/files\/0a3f69005da84196d71fe95fa19942f4065705a9bde4b317d5ad5e214284c0ce.jpg?v=1778893333"},{"product_id":"how-to-live-with-objects","title":"How To Live With Objects","description":"In the modern home, it matters less whether your interior is perfectly appointed, and more whether it's personal, comfortable, and filled with the objects you love. Through inspiring home tours and practical advice on how and what to collect, Monica Khemsurov and Jill Singer take you on an educational and highly visual journey through the questions at the core of their design philosophy:\nWhat makes an object worth having? Why should we collect objects, and how do they impact our lives? \nHow to Live with Objects guides collectors, design lovers, and novices alike towards a more sophisticated and skilled mindset in acquiring and living with objects. Khemsurov and Singer offer a detailed primer on how to maximize the thoughtfulness of your space, regardless of your size limitations or style preferences.\n\nAuthor - Short: Khemsurov, Monica\nPages (actual): 320\nIllustrations (TI Sheet): 350 4C Photographs","brand":"Wares","offers":[{"title":"Default Title","offer_id":47780761010434,"sku":"9780593235041","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/2956\/1090\/files\/46b7f748dc43eaa0f6ab182257f64596733ff45c626a303b879fd672f38d448f.jpg?v=1778893335"},{"product_id":"having-people-over","title":"Having People Over","description":"In a world that often feels disconnected and transactional, there's nothing more radically hospitable than welcoming people into your space, your table, and your life.\n\nIn this accessible, inviting book on hosting and entertaining, author, CEO, and internet big sister Chelsea Fagan guides readers on creating moments worth staying in for. From designing the right space, to crafting a menu that won’t keep you in the kitchen all night, to revitalizing the lost art of cultivating grown-up communities, this book will make you the perfect host at every budget. Having People Over includes guides for:   \n\n  • Curating a space optimized for entertaining, so people can drop by without it sending you into a tailspin.  \n  • A brief history of the cocktail hour—and its imagined future—including recipes with and without spirits.   \n  • The 101 tutorial for all things dinner parties: inviting guests, setting the table, planning a menu, creating a mood board, and actually enjoying the evening yourself.  \n  • Facilitating a (platonic) adult sleepover—and why you definitely should!\n  • How to be good guest wherever you go, from when to show up, to what to bring, to what absolutely not to do. \n\nWith chic, stylized photography and charming, illustrative line drawings throughout—providing everything from sample tablescapes to charcuterie board maps—and plenty of actual recipes for your next gathering, Having People Over will transform your relationship to entertaining, one apéritif at a time.","brand":"Wares","offers":[{"title":"Default Title","offer_id":47780761043202,"sku":"9780593836866","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/2956\/1090\/files\/e75815148cefda2ae4cc418e376a08c93edf459ab1f3cf9c2dbfb81350f842ab.png?v=1778893337"},{"product_id":"the-french-chef-cookbook","title":"The French Chef Cookbook","description":"By 1963, Julia Child had already achieved widespread recognition as the best-selling author of Mastering the Art of French Cooking, but it wasn’t until her television debut with The French Chef that she became the superstar we know and love today. Over the course of ten seasons, millions of Americans learned not only how to cook, but how to embrace food. The series completely changed the way that we eat today, and it earned Julia a Peabody Award in 1965 and an Emmy Award in 1966.\n     From that success came The French Chef Cookbook, Julia’s first solo cookbook, written with all the wit, wisdom, and joie de vivre for which she is rightly remembered. Organized by episode—”Dinner in a Pot,” “Caramel Desserts,” “Beef Gets Stewed Two Ways”—the book, like the television show on which it is based, is a complete French culinary education, packed with more than 300 delectable recipes—including timeless classics like Cassoulet, Vichyssoise, Coq a","brand":"Wares","offers":[{"title":"Default Title","offer_id":47780761075970,"sku":"9780593537473","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/2956\/1090\/files\/6326b98626f30d39f292b7df65c0891587d205daff6a90c656623651f8686a18.jpg?v=1778893338"},{"product_id":"table-for-two","title":"Table for Two","description":"Whether it’s your Mum, your best friend, or your significant other, sweep the person you love off their feet with failsafe recipes for show-off meals for two.\nTable for Two is food writer Bre Graham’s first cookbook, showcasing recipes to cook for the people you love. Food to make your heart beat faster, crunchy things, things to risk looking silly eating like spaghetti twirled straight from your fork onto your white t-shirt. The two most romantic meals of all: are breakfast fry-ups and Sunday roasts, which mirror the pace of love as \"everything all at once\" and \"something that takes too long to arrive\". Things that look beautiful, super quick to whip up things, alcohol-infused everything.","brand":"Wares","offers":[{"title":"Default Title","offer_id":47780761141506,"sku":"9780744069594","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/2956\/1090\/files\/2643a86b4cc409e25168cde8260622d3f3cf4eb19a89c27bdd643dcda3dc7b66.jpg?v=1778893341"},{"product_id":"cook-this-book","title":"Cook This Book","description":"If you seek out, celebrate, and obsess over good food but lack the skills and confidence necessary to make it at home, you've just won a ticket to a life filled with supreme deliciousness. Cook This Book is a new kind of foundational cookbook from Molly Baz, who's here to teach you absolutely everything she knows and equip you with the tools to become a better, more efficient cook. \n\nMolly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavor with little effort and a side of education, including dishes like Pastrami Roast Chicken with Schmaltzy Onions and Dill, Chorizo and Chickpea Carbonara, and of course, her signature Cae Sal. But this is not your average cookbook. More than a collection of recipes, Cook This Book teaches you the invaluable superpower of improvisation though visually compelling lessons on such topics as the importance of salt and how to balance flavor, giving you all the too","brand":"Wares","offers":[{"title":"Default Title","offer_id":47780761174274,"sku":"9780593138274","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/2956\/1090\/files\/b7c4c38bdfee5b5edc162b48b2cbdf1d6254eebe9ca8693fe9fde47d25425b38.jpg?v=1778893344"},{"product_id":"steak-house","title":"Steak House","description":"In Steak House, Eric Wareheim takes you on a road trip across the country, exploring what these local institutions mean in an age of cookie-cutter restaurants. Join him at New York classics like Peter Luger's, local stalwarts like North Carolina's Beef 'N Bottle, and over-the-top iterations like Bern’s in Florida.  \n\nFrom these journeys Eric has collected 45 of the best, most decadent recipes, which are accompanied by glorious images of the food, the restaurants, and most importantly the people behind them. Discover why the martini is THE drink to order and why Mexico should be a stop on your next steak house road trip. Hear about Jerome Williams, the bartender and server at Beef 'N Bottle who made Eric start this steak house journey in the first place. When you're ready to make the steak house standards at home, you'll have options like the Prime Rib, Parker House Rolls, and Thick and Thin Onion Rings or go for newer additions like Pollo Asado and The Crown of Pork. \n\nWith every visit, Eric uncovers regional character and shows you why a steak house's hospitality remains unmatched. Steak House transports you to a night of revelry and good fun, whether dining in or out.","brand":"Wares","offers":[{"title":"Default Title","offer_id":47780761239810,"sku":"9781984862297","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/2956\/1090\/files\/2a95a3bcb5fdac0ca19fd7803522d98df531635e16d72618ff8ca33dec6c8766.jpg?v=1778893345"}],"url":"https:\/\/wareswareswares.com\/collections\/books-zines.oembed","provider":"Wares","version":"1.0","type":"link"}