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Blenheim Forge - Stainless Clad Blue Super - 125mm Petty - Fumed-Oak Handle

WSS4

$295.00

Brand: Blenheim Forge
Made in: London, United Kingdom
Line: Stainless Clad
Profile: Petty
Edge Length: 127mm
Blade Height: 36mm
Edge Steel: Super Blue
Steel Type: Carbon
Construction: Awase/Clad, San Mai
Cladding: Soft Stainless
Finish: Kurouchi, Forced Patina
Bevel: Double
Bevel Symmetry: 50:50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Fumed-oak Handle
Ferrule/Bolster Material: Brass
Spine Length: 140mm
Thickness of Spine at Handle: 2.8mm
Thickness ½ way: 2.1mm
Thickness ~1cm from Tip: 1.7mm
Handle Length: 113mm
Total Length: 252mm
Weight: 115g
Saya/Guard: Sold Separately

Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.

Care advisement: This blade has a carbon core and care must be taken to avoid rust along the edge steel. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time helping increase stain resistance slightly. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as soft woods and plastics.

Blenheim Forge - Stainless Clad Blue Super - 125mm Petty - Fumed-Oak Handle

Rooted Kitchen

$35.00

Rooted Kitchen

Seasonal Recipes, Stories, and Ways to Connect with the Natural World

Author: Ashley Rodriguez

Deepen your relationship with the natural world through more than 80 delightfully inventive recipes featuring seasonal ingredients, plus thoughtful essays, tips, and basic techniques for foraging, preserving, and cooking over an open fire.

At a time when we urgently need to connect with the Earth, Rooted Kitchen offers a fresh way to appreciate nature and the treasures it provides. The cookbook is organized seasonally, which makes it easy to find recipes for your neighborhood foraging or farmers' market haul, such as a comforting Nettle Orecchiette with Sausage and Mint in spring (and how to use the leaves to make a nutritious and soothing cup of tea on chilly mornings); Nectarine Salad with Cucumber, Fennel, Feta and Herbs in summer; and Fire-Roasted Pumpkin Fondue with Chanterelles in fall.

You’ll also find tips for harvesting ingredients from mushrooms to nettles to edible flowers, along with preserving, basic foraging techniques, and mindfulness activities. Seasonal ingredients are spotlighted so you can make the most of whatever nature is available nearby. It can be as simple as pairing salmon with the distinct flavor of spruce tips snipped from a tree or plucking lilac blossoms and making Rhubarb-Lilac Jam to dollop on a pavlova. From small urban backyards to nearby parks to forests and beyond, when we become more connected to the outdoors through our food, it also sparks a deeper connection to ourselves.

Hardcover | Clarkson Potter/Ten Speed | 272 pages

Nixology

$19.95

Nixology

Low-to-no Alcohol Cocktails

Author: Elouise Anders, illustrated by Claudia Frittitta

60 classic cocktails remixed with low-to-no alcohol.

For anyone looking to drink less, to leave alcohol permanently on the shelf, or to wake up a little less hung over on Sunday, shake and stir up your next party with Nixology.

With classics like the Martini, Negroni, and Cosmo, and new creations like a Springtime Fizz, Sparkling Melon Sangria, and Juniper & Tonic, Nixology is full of recipes that are full of flavor instead alcohol. Whip up single cocktails, batches to share, or low-ABV drinks for a tiny buzz.

Whether it’s a sunny afternoon, a dinner with friends, a big bash, or a quiet night in, Nixology has the perfect drink to sip.

Hardcover | Rizzoli | 152 pages

Forage. Gather. Feast.

$28.00

Forage. Gather. Feast.

100+ Recipes from West Coast Forests, Shores, and Urban Spaces

Author: Maria Finn

Celebrate the pleasure of the wilderness (or even your backyard) with this approachable forage-to-kitchen cookbook featuring 110 recipes using foragable foods—from seaweed love to mushroom lust and everything in between.

Identify foragable foods in your own backyard to create simple, rustic recipes from the bounty of the coast, forest, and urban spaces up and down the West Coast.

Featuring more than 100 recipes and chock-full of lush photography, this cookbook shows you what to do with the delicious foodstuffs you can dig, snip, or catch anywhere from Alaska to Northern California, then put it all together in homecooked meals best shared with friends and gorgeous sunset views or cooked in the wild over a campfire.

Recipes include:

Morels, Asparagus, Fava Beans, and Fiddlehead Ferns with Burrata
Black Truffle Pot de Crème with Preserved Sakura Cherry Blossoms
Fire-Roasted Butter Clams with Seaweed Gremolata
Spruce Tip and Juniper Berry Sockeye Salmon Gravlax
Chilled Huckleberries with Campfire Caramel and Seaweed Salt

Reimagine your cooking and unlock new flavors from the abundance that surrounds us.

Hardcover | Sasquatch Book | 304 pages

A-Gong's Table

$28.00

A-Gong's Table

Vegan Recipes from a Taiwanese Home (A Chez Jorge Cookbook)

Author: George Lee

A rendering of food through the memories of family and of home: over ninety plant-based recipes from George Lee, the creator of Chez Jorge, with Laurent Hsia's images of Taiwan.

George Lee grew up with his A-Gong (grandfather) in the quiet refuge of Tamsui, Taiwan. He took part in the myriad Taiwanese food traditions his A-Gong nurtured, until he was seventeen, when his A-Gong passed. In observation of the death, he and his family undertook a set of Buddhist funeral customs and abstained from eating meat. For a hundred days, they ate at the monastery and the nuns there taught him to cook.

Years later, he revisits the lessons and pieces them into the story of his family’s cooking. Some recipes he shares here are directly from childhood: Han-tsî-bê, an everyday breakfast congee floating with fist-sized chunks of golden sweet potatoes, or the quintessential preserve Tshài-póo, crunchy strips of sun-dried daikon radish that salt the air for a few days in January. Others tread the boundaries between old and new: such as Sòo-lóo-pn̄g, a meatless rendition of the hand-cut pork bits his mom braised in soy sauce and ladled over rice.

While writing this book, George wandered all over Taiwan with his friend Laurent Hsia, who took photos along the way. Together, they sought out the foods and places tied to their memories growing up. Like the grandpa who slung a bag of apples along the zebra crossing to exit the morning market, or the old couple on the bus in black and white, sitting side by side and peering forward, the two found themselves . . . always afoot, traveling. A-Gong’s Table follows the rhythm of their footsteps: a pulse that takes you quietly through the book and through Taiwan, from morning to night.

Paperback | Clarkson Potter/Ten Speed | 272 pages