iced coffee more

Ocean-Inspired Octopus Design: Inspired by the beauty of marine life, this Blue Ringed Octopus Glass features sculpted tentacles that gracefully wrap around the glass. Detailed blue ring accents create a striking ocean-themed look that stands out on any table or bar. Intricate Handcrafted Details: Crafted from borosilicate glass, this octopus drinking glass showcases textured tentacles and vibrant decorative elements fused into the design. The artistic craftsmanship brings depth, character, and visual appeal to every piece. Unique Drinking Experience: Designed to combine functionality with artistic style, this ocean-inspired glass offers a comfortable grip and eye-catching appearance. Ideal for serving cocktails, iced coffee, juice, water, wine, and other favorite beverages. Decorative Coastal Accent: More than everyday drinkware, this octopus glass serves as a distinctive decorative piece for coastal homes, beach-inspired spaces, home bars, kitchens, and nautical-themed collections. Adds a touch of ocean charm wherever displayed. Thoughtful Gift For Ocean Lovers: A unique gift choice for marine life enthusiasts, beach house owners, collectors, and anyone who appreciates creative glass art. Suitable for birthdays, holidays, housewarming celebrations, and special occasions.

“Arielle changed the way that I think about flavor, and in these pages, she will do the same for you” (René Redzepi, chef of Noma). A 2025 JAMES BEARD AWARD NOMINEE NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BLOOMBERG • DELISH • KCRW/NPR GOOD FOOD • LOS ANGELES TIME • NEW YORK TIMES • SAVEUR • SCIENCE NEWS • TIMES UNION • WASHINGTON POST • ROBB REPORT An irreverent, accessible, essential guide to the food science of flavor and how to use it in your own kitchen, from the flavor scientist-confidante of some of the world’s best chefs, Arielle Johnson, with more than 75 recipes—plus a foreword by René Redzepi. Meet Arielle Johnson—she’s a flavor scientist (she loves flavor so much, she got a Ph.D. in the subject). She spends most of her time helping chefs better understand what’s going on beneath the hood of flavor and make delicious new foods. Now, with Flavorama, she shares this invaluable knowledge with home cooks everywhere. Mixing equal parts fun and braininess, Arielle dives into how chemistry, sensation, and craft unite to create flavor, distilling what flavor really is (molecules!) and how to get it to work for you (spotting patterns, breaking rules) in an easy-to-digest handbook for creative cooking. You don’t need a lab or a professional kitchen—or even a background in science—to get something out of the science of flavor. With Flavorama, you’ll be able to easily finesse flavor while cooking to give any dish a little oomph, master creative ingredient swaps, use a recipe or technique to improvise something new, or boldly replicate a flavor. Out of basil for pesto? Pivot and use mint, shiso, or tarragon—all are members of the same “herbal-aromatic” flavor family—for a new-but-somehow-familiar herb sauce. Or add a drizzle of olive oil and a sprinkling of flaky salt to chocolate ice cream— a simple hack for deliciously complex flavor. Included are 99 recipes so you can hit the ground running with your new science-of-flavor knowledge: An Algorithm for a Minimalist but Excellent Dressing for Lettuce Umami-Boosted Cacio e Pepe Chilled Soba Noodles with Grapefruit The Meatiest Slow-Cooked Meat Panela-Coconut Iced Coffee Pineapple Caramel Sauce Burnt Scallion Butter Under-appreciated–Spice Pumpkin Pie Cook with the creativity, confidence, and flexibility of a world-class chef and learn powerful cooking techniques to unlock the flavor potential of your ingredients, create your own dishes, make your own bitters, ferment your own miso, and much, much more. Charming illustrations and diagrams drawn by Arielle herself accompany this indispensable guidebook to flavor town.

“Arielle changed the way that I think about flavor, and in these pages, she will do the same for you” (René Redzepi, chef of Noma). A 2025 JAMES BEARD AWARD NOMINEE NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BLOOMBERG DELISH KCRW/NPR GOOD FOOD LOS ANGELES TIME NEW YORK TIMES SAVEUR SCIENCE NEWS TIMES UNION WASHINGTON POST ROBB REPORT An irreverent, accessible, essential guide to the food science of flavor and how to use it in your own kitchen, from the flavor scientist-confidante of some of the world’s best chefs, Arielle Johnson, with more than 75 recipes—plus a foreword by René Redzepi. Meet Arielle Johnson—she’s a flavor scientist (she loves flavor so much, she got a Ph.D. in the subject). She spends most of her time helping chefs better understand what’s going on beneath the hood of flavor and make delicious new foods. Now, with Flavorama, she shares this invaluable knowledge with home cooks everywhere. Mixing equal parts fun and braininess, Arielle dives into how chemistry, sensation, and craft unite to create flavor, distilling what flavor really is (molecules!) and how to get it to work for you (spotting patterns, breaking rules) in an easy-to-digest handbook for creative cooking. You don’t need a lab or a professional kitchen—or even a background in science—to get something out of the science of flavor. With Flavorama, you’ll be able to easily finesse flavor while cooking to give any dish a little oomph, master creative ingredient swaps, use a recipe or technique to improvise something new, or boldly replicate a flavor. Out of basil for pesto? Pivot and use mint, shiso, or tarragon—all are members of the same “herbal-aromatic” flavor family—for a new-but-somehow-familiar herb sauce. Or add a drizzle of olive oil and a sprinkling of flaky salt to chocolate ice cream— a simple hack for deliciously complex flavor. Included are 99 recipes so you can hit the ground running with your new science-of-flavor knowledge: An Algorithm for a Minimalist but Excellent Dressing for Lettuce Umami-Boosted Cacio e Pepe Chilled Soba Noodles with Grapefruit The Meatiest Slow-Cooked Meat Panela-Coconut Iced Coffee Pineapple Caramel Sauce Burnt Scallion Butter Under-appreciated–Spice Pumpkin Pie Cook with the creativity, confidence, and flexibility of a world-class chef and learn powerful cooking techniques to unlock the flavor potential of your ingredients, create your own dishes, make your own bitters, ferment your own miso, and much, much more. Charming illustrations and diagrams drawn by Arielle herself accompany this indispensable guidebook to flavor town.

【Ocean-Inspired Octopus Design】: Inspired by the beauty of marine life, this Blue Ringed Octopus Glass features sculpted tentacles that gracefully wrap around the glass. Detailed blue ring accents create a striking ocean-themed look that stands out on any table or bar. 【Intricate Handcrafted Details】: Crafted from borosilicate glass, this octopus drinking glass showcases textured tentacles and vibrant decorative elements fused into the design. The artistic craftsmanship brings depth, character, and visual appeal to every piece. 【Unique Drinking Experience】: Designed to combine functionality with artistic style, this ocean-inspired glass offers a comfortable grip and eye-catching appearance. Ideal for serving cocktails, iced coffee, juice, water, wine, and other favorite beverages. 【Decorative Coastal Accent】: More than everyday drinkware, this octopus glass serves as a distinctive decorative piece for coastal homes, beach-inspired spaces, home bars, kitchens, and nautical-themed collections. Adds a touch of ocean charm wherever displayed. 【Thoughtful Gift For Ocean Lovers】: A unique gift choice for marine life enthusiasts, beach house owners, collectors, and anyone who appreciates creative glass art. Suitable for birthdays, holidays, housewarming celebrations, and special occasions.

A 2022 BEST BOOK OF THE YEAR for THE TIMES, SUNDAY TIMES, DAILY TELEGRAPH, RED, GOOD HOUSEKEEPING AND CRITIC 'The kind of rare story you want to nosedive into on a hot hungover weekend and slurp down like iced coffee - cold, sweet and quenching . . . a summer read to devour with suncream and spilt rosé - and then lend to your mum or your daughter' The Times 'At the Table is a hugely intelligent, emotionally astute novel about family dynamics, and Claire Powell is an incredible new talent' Marian Keyes 'An assured, exquisitely drawn novel that fans of Sorrow And Bliss will adore' Sarra Manning, Red magazine To Nicole and Jamie Maguire, their parents seem the ideal couple - a suburban double act, happily married for more than thirty years. So when Linda and Gerry announce that they've decided to separate, the news sends shockwaves through the siblings' lives, forcing them to confront their own expectations and desires. Hardworking - and hard-drinking - Nicole pursues the ex she unceremoniously dumped six years ago, while people-pleasing Jamie fears he's sleepwalking into a marriage he doesn't actually want. But as the siblings grapple with the pressures of thirtysomething life, their parents struggle to protect the fragile façade of their own relationship, and the secrets they've both been keeping. Set in 2018, Claire Powell's beautifully observed debut novel follows each member of the Maguire family over a tumultuous year of lunches, dinners and drinks, as old conflicts arise and relationships are re-evaluated. A gripping yet tender depiction of family dynamics, love and disillusionment, At the Table is about what it means to grow up - both as an individual, and as a family. 'Painfully funny, acutely well-observed, powerfully resonant in its humanity and emotional accuracy. I missed this book whenever I wasn't reading it' Luke Kennard 'A brilliant, coruscating depiction of dysfunctional family life. SO astute, on so many levels. I loved it' Hannah Beckerman

A 2022 BEST BOOK OF THE YEAR for THE TIMES, SUNDAY TIMES, DAILY TELEGRAPH, RED, GOOD HOUSEKEEPING AND CRITIC 'The kind of rare story you want to nosedive into on a hot hungover weekend and slurp down like iced coffee - cold, sweet and quenching . . . a summer read to devour with suncream and spilt rosé - and then lend to your mum or your daughter' The Times 'At the Table is a hugely intelligent, emotionally astute novel about family dynamics, and Claire Powell is an incredible new talent' Marian Keyes 'An assured, exquisitely drawn novel that fans of Sorrow And Bliss will adore' Sarra Manning, Red magazine To Nicole and Jamie Maguire, their parents seem the ideal couple - a suburban double act, happily married for more than thirty years. So when Linda and Gerry announce that they've decided to separate, the news sends shockwaves through the siblings' lives, forcing them to confront their own expectations and desires. Hardworking - and hard-drinking - Nicole pursues the ex she unceremoniously dumped six years ago, while people-pleasing Jamie fears he's sleepwalking into a marriage he doesn't actually want. But as the siblings grapple with the pressures of thirtysomething life, their parents struggle to protect the fragile façade of their own relationship, and the secrets they've both been keeping. Set in 2018, Claire Powell's beautifully observed debut novel follows each member of the Maguire family over a tumultuous year of lunches, dinners and drinks, as old conflicts arise and relationships are re-evaluated. A gripping yet tender depiction of family dynamics, love and disillusionment, At the Table is about what it means to grow up - both as an individual, and as a family. 'Painfully funny, acutely well-observed, powerfully resonant in its humanity and emotional accuracy. I missed this book whenever I wasn't reading it' Luke Kennard 'A brilliant, coruscating depiction of dysfunctional family life. SO astute, on so many levels. I loved it' Hannah Beckerman

A 2022 BEST BOOK OF THE YEAR for THE TIMES, SUNDAY TIMES, DAILY TELEGRAPH, RED, GOOD HOUSEKEEPING AND CRITIC 'The kind of rare story you want to nosedive into on a hot hungover weekend and slurp down like iced coffee - cold, sweet and quenching . . . a summer read to devour with suncream and spilt rosé - and then lend to your mum or your daughter' The Times 'At the Table is a hugely intelligent, emotionally astute novel about family dynamics, and Claire Powell is an incredible new talent' Marian Keyes 'An assured, exquisitely drawn novel that fans of Sorrow And Bliss will adore' Sarra Manning, Red magazine To Nicole and Jamie Maguire, their parents seem the ideal couple - a suburban double act, happily married for more than thirty years. So when Linda and Gerry announce that they've decided to separate, the news sends shockwaves through the siblings' lives, forcing them to confront their own expectations and desires. Hardworking - and hard-drinking - Nicole pursues the ex she unceremoniously dumped six years ago, while people-pleasing Jamie fears he's sleepwalking into a marriage he doesn't actually want. But as the siblings grapple with the pressures of thirtysomething life, their parents struggle to protect the fragile façade of their own relationship, and the secrets they've both been keeping. Set in 2018, Claire Powell's beautifully observed debut novel follows each member of the Maguire family over a tumultuous year of lunches, dinners and drinks, as old conflicts arise and relationships are re-evaluated. A gripping yet tender depiction of family dynamics, love and disillusionment, At the Table is about what it means to grow up - both as an individual, and as a family. 'Painfully funny, acutely well-observed, powerfully resonant in its humanity and emotional accuracy. I missed this book whenever I wasn't reading it' Luke Kennard 'A brilliant, coruscating depiction of dysfunctional family life. SO astute, on so many levels. I loved it' Hannah Beckerman

An IndieNext Pick! A Best Book of 2022 in Harper's Bazaar, Daily Mail, Glamour, and Thrillist! Most Anticipated of 2022 in The Millions, Ms. Magazine, LitHub A young, mixed-race vampire must find a way to balance her deep-seated desire to live amongst humans with her incessant hunger in this stunning coming-of-age vampire debut from a writer-to-watch. Lydia is hungry. She's always wanted to try Japanese food. Sashimi, ramen, onigiri with sour plum stuffed inside - the food her Japanese father liked to eat. And then there is bubble tea and iced-coffee, ice cream and cake, and foraged herbs and plants, and the vegetables grown by the other young artists at the London studio space she is secretly squatting in. But, Lydia can't eat any of these things. Her body doesn't work like those of other people. The only thing she can digest is blood, and it turns out that sourcing fresh pigs' blood in London - where she is living away from her vampire mother for the first time in a search for identity - is much more difficult than she'd anticipated. Then there are the humans - the other artists at the studio space, the people at the gallery she interns at in the vibrant London art scene, the strange men that follow her after dark, and Ben, a boyish, goofy-grinned artist she is developing feelings for. Lydia knows that they are her natural prey, but she can't bring herself to feed on them. In her windowless studio, where she paints and studies the work of other artists, binge-watches Buffy the Vampire Slayer and videos of people eating food on YouTube and Instagram, Lydia considers her place in the world. She has many of the things humans wish for - perpetual youth, near-invulnerability, immortality - but she is miserable; she is lonely; and she is hungry - always hungry. As Lydia develops as a woman and an artist, she will learn that she must reconcile the conflicts within her - between her demon and human sides, her mixed ethnic heritage, and her relationship with food, and, in turn, humans - if she is to find a way to exist in the world and finally find a sense of belonging. Before any of this, however, she must eat. "Absolutely brilliant - tragic, a funny, eccentric and so perfectly suited to this particularly weird time. Claire Kohda takes the vampire trope and makes it her own in a way that feels fresh and original. Serious issues of race, disability, misogyny, body image, sexual abuse are handled with subtlety, insight, and a lightness of touch. The spell this novel casts is so complete I feel utterly, and happily, bitten." - Ruth Ozeki, Booker-shortlisted author of A Tale for the Time Being

An IndieNext Pick! A Best Book of 2022 in Harper's Bazaar, Daily Mail, Glamour, and Thrillist! Most Anticipated of 2022 in The Millions, Ms. Magazine, LitHub A young, mixed-race vampire must find a way to balance her deep-seated desire to live amongst humans with her incessant hunger in this stunning coming-of-age vampire debut from a writer-to-watch. Lydia is hungry. She's always wanted to try Japanese food. Sashimi, ramen, onigiri with sour plum stuffed inside - the food her Japanese father liked to eat. And then there is bubble tea and iced-coffee, ice cream and cake, and foraged herbs and plants, and the vegetables grown by the other young artists at the London studio space she is secretly squatting in. But, Lydia can't eat any of these things. Her body doesn't work like those of other people. The only thing she can digest is blood, and it turns out that sourcing fresh pigs' blood in London - where she is living away from her vampire mother for the first time in a search for identity - is much more difficult than she'd anticipated. Then there are the humans - the other artists at the studio space, the people at the gallery she interns at in the vibrant London art scene, the strange men that follow her after dark, and Ben, a boyish, goofy-grinned artist she is developing feelings for. Lydia knows that they are her natural prey, but she can't bring herself to feed on them. In her windowless studio, where she paints and studies the work of other artists, binge-watches Buffy the Vampire Slayer and videos of people eating food on YouTube and Instagram, Lydia considers her place in the world. She has many of the things humans wish for - perpetual youth, near-invulnerability, immortality - but she is miserable; she is lonely; and she is hungry - always hungry. As Lydia develops as a woman and an artist, she will learn that she must reconcile the conflicts within her - between her demon and human sides, her mixed ethnic heritage, and her relationship with food, and, in turn, humans - if she is to find a way to exist in the world and finally find a sense of belonging. Before any of this, however, she must eat. "Absolutely brilliant - tragic, a funny, eccentric and so perfectly suited to this particularly weird time. Claire Kohda takes the vampire trope and makes it her own in a way that feels fresh and original. Serious issues of race, disability, misogyny, body image, sexual abuse are handled with subtlety, insight, and a lightness of touch. The spell this novel casts is so complete I feel utterly, and happily, bitten." - Ruth Ozeki, Booker-shortlisted author of A Tale for the Time Being