Benriner - 64mm Edge Replacement - Medium Tooth

$9.00

Replacement Medium Tooth Blade for all 64mm Benriner Mandoline.

Benriner - 64mm Edge Replacement - Medium Tooth

Benriner - 64mm Edge Replacement - Rough Tooth

UBFYW-117

$7.50

Replacement Rough Tooth Blade for all 64mm Benriner Mandoline.

Benriner - 64mm Edge Replacement - Rough Tooth

Benriner - 95mm Edge Replacement - Fine Tooth

UBFYW-122

$12.50

Replacement Fine Tooth Blade for all 95mm Benriner Mandoline.

Benriner - 95mm Edge Replacement - Fine Tooth

Benriner - 95mm Edge Replacement - Medium Tooth

UBFYW-123

$8.00

Replacement Medium Tooth Blade for all 95mm Benriner Mandoline.

Benriner - 95mm Edge Replacement - Medium Tooth

Benriner - 95mm Edge Replacement - Rough Tooth

UBFYW-124

$8.00

Replacement Rough Tooth Blade for all 95mm Benriner Mandoline.

Benriner - 95mm Edge Replacement - Rough Tooth

Benriner - Classic Mandolin - Green

UBFYW-011

$45.00

Total Length: 320mm
Maximum Food Width Size: 65mm
Weight: 270g

Includes 3 cross cutting blades.

This can be used in place of a knife to cut things into thin slices. There is an adjustable depth to the cuts so you can choose the thickness of your product. There is a protective hand cover to hold the food with during use. There are three blades that can be installed to dual cut the product into thin matchsticks. Please be careful when using this product.

Benriner - Classic Mandoline

UBFYW-010

$45.00

Total Length: 320mm
Maximum Food Width Size: 64mm
Weight: 315g

Includes 3 cross cutting blades.

This can be used in place of a knife to cut things into thin slices. There is an adjustable depth to the cuts so you can choose the thickness of your product. There is a protective hand cover to hold the food with during use. There are three blades that can be installed to dual cut the product into thin matchsticks. Please be careful when using this product.

Benriner - Mandoline Slicer - Pro 120mm Jumbo - No. 120

$100.00

Black Food

$40.00

Black Food

Stories, Art, and Recipes from Across the African Diaspora.

by Bryant Terry
Published by 4 Color Books.
Cover: Hardcover
Pages: 320

About the Book

About Black Food

A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry.

In this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork.

As much a joyful celebration of Black culture as a cookbook, Black Food explores the interweaving of food, experience, and community through original poetry and essays, including “Jollofing with Toni Morrison” by Sarah Ladipo Manyika, “Queer Intelligence” by Zoe Adjonyoh, “The Spiritual Ecology of Black Food” by Leah Penniman, and “Foodsteps in Motion” by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Okra & Shrimp Purloo from BJ Dennis, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant.

With arresting artwork and innovative design, Black Food is a visual and spiritual feast that will satisfy any soul.

About the Author

Bryant Terry is an NAACP Image Award winner and a James Beard Award-winning chef and educator and the author of Afro-Vegan and Vegetable Kingdom. He is renowned for his activism and efforts to create a healthy, equitable, and sustainable food system. He is currently the chef-in-residence at the Museum of the African Diaspora in San Francisco, where he creates programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. His work has been featured in the New York Times and Washington Post and on CBS This Morning and on NPR’s All Things Considered. San Francisco magazine included Bryant among the 11 Smartest People in the Bay Area Food Scene and Fast Company named him one of 9 People Who Are Changing the Future of Food.

Bludso's BBQ Cook Book

$30.00

Bludso's BBQ Cook Book

A Family Affair in Smoke and Soul

by Kevin Bludso, Noah Galuten, Eric Wolfinger and Demetrius Smith.
Published by Ten Speed Press.
Cover: Hardcover
Pages: 288

About the Book

This is low and slow Texas BBQ done right: a family affair in smoke and soul, told through 75 recipes and stories from the founder of famous Los Angeles–based Bludso’s BBQ.

Kevin Bludso was born and raised in Compton, California, by a Black Panther–supporting mother and a police officer father. To stay out of trouble, he spent his summers in Corsicana, Texas, where he was schooled on the art of barbecue and worked long, hot hours on the pits at his granny’s legendary BBQ stand. In 2008, Kevin opened his own Bludso’s BBQ, a small walk-up stand in the heart of Compton that has led to multiple locations in California, Texas, and even Australia.

In this honest and engaging cookbook, Kevin teaches you everything you need to know about BBQ: from choosing, seasoning, and cleaning your pit to selecting your brisket, ribs, and sausages, plus all the rubs and sauces you could need. Kevin also shares seventy-five delicious recipes for main meats such as BBQ Lamb Leg, Spicy Curried Oxtails, Buffalo Rib Tips, Blackened Catfish, and Grilled Mojo Shrimp; sides such as Creole Cabbage, Pinto Beans, and Down Home Mac & Cheese; and even desserts such as Mom’s Banana Pudding, Buttermilk Pie, and Kevin’s famous Hennessy on the Rocks, along with mouthwatering photographs to accompany them. But Bludso’s BBQ Cookbook is also a story about Kevin’s family and community. It’s a love letter to the often misunderstood city of Compton, and the story of how Kevin has fed and supported his own community while teaching everyone the art of barbecue.

This is more than a cookbook; it’s Kevin’s incredibly personal story of family, food, and how following your passion sometimes leads you back home.

Bress 'N' Nyam

1682686043

$30.00

Bress 'N' Nyam

Gullah Geechee Recipes from a Sixth-Generation Farmer

by Matthew Raiford and Amy Paige Condon

Published by Countryman Press.

Cover: Hardcover

Pages: 240

Carpathia: Food from the Heart of Romania

$35.00

Carpathia

Food from the Heart of Romania

Author: Irina Georgescu

From the publisher:

The first book to celebrate the culturally diverse and delicious cuisine of Romania. A true fusion of East and West, where traditional recipes are given a truly modern twist.

Romania is a true cultural melting pot, its character rooted in many traditions from Greek, Turkish, and Slavic in the south and east, to Austrian, Hungarian, and Saxon in the north and west.

Carpathia, the first book from food writer Irina Georgescu, aims to introduce readers to Romania’s unique, bold and delicious cuisine. Bringing the country to life with stunning photography and recipes, it will take the reader on a culinary journey to the very heart of the Balkans, exploring Romania’s history, traditions, and food, one mouth-watering recipe at a time.

From chargrilled eggplants, polenta fritters, and butter bean hummus, to tangy bor?, stuffed breads, and Viennese-style layer cakes, this book is a true celebration of a country that’s never afraid to mix things up!

Hardcover | Interlink Books | 224 pages

Carpathia: Food from the Heart of Romania

Cocktail Codex: Fundamentals, Formulas, Evolutions

$40.00

Cocktail Codex

Fundamentals, Formulas, Evolutions [A Cocktail Recipe Book]

Authors: Alex Day, Nick Fauchald, and David Kaplan

From the publisher:

From the authors of the bestselling and genre-defining cocktail book Death & Co, Cocktail Codex is a comprehensive primer on the craft of mixing drinks that employs the authors’ unique “root cocktails” approach to give drink-makers of every level the tools to understand, execute, and improvise both classic and original cocktails.

“There are only six cocktails.” So say Alex Day, Nick Fauchald, and David Kaplan, the visionaries behind the seminal craft cocktail bar Death & Co. In Cocktail Codex, these experts reveal for the first time their surprisingly simple approach to mastering cocktails: the “root recipes,” six easily identifiable (and memorizable!) templates that encompass all cocktails: the old-fashioned, martini, daiquiri, sidecar, whisky highball, and flip. Once you understand the hows and whys of each “family,” you’ll understand why some cocktails work and others don’t, when to shake and when to stir, what you can omit and what you can substitute when you’re missing ingredients, why you like the drinks you do, and what sorts of drinks you should turn to—or invent—if you want to try something new.

Hardcover | Penguin Random House | 224 pages

Cocktail Codex: Fundamentals, Formulas, Evolutions

Coconut & Sambal

1526603519

$35.00

Coconut & Sambal

Recipes From My Indonesian Kitchen

by Lara Lee
Published by Bloomsbury Publishing
Cover: Hardcover
Pages: 288

About

Be transported to the bountiful islands of Indonesia by this collection of fragrant, colorful and mouth-watering recipes.

"Tells the story of the food, both through memories and evocative explanations, as it introduces us to the flavours and feel of the Indonesian kitchen, and explains not only how to cook the food, but how to eat it. It’s impossible to read it without being both inspired and very hungry!"―Nigella Lawson

"Start with Lara’s fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake." ―Yotam Ottolenghi

Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal.

Lara Lee uses simple techniques and easily accessible ingredients throughout Coconut and Sambal, interweaving the recipes with beguiling tales of island life and gorgeous travel photography that shines a light on the magnificent, little-known cuisine of Indonesia.

What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes.

Colombiana

0063019434

$32.50

Colombiana

A Rediscovery of Recipes and Rituals from the Soul of Colombia

by Mariana Velásquez
Published by Harper Wave
Cover: Hardcover
Pages: 320

About

To Mariana Velásquez, a native of Bogotá, the diverse mix of heritages, cultures, and regions that comprise Colombian food can be summed up in one simple concept: More is more. No matter what rung of society, Colombians feed their guests well, and leave them feeling nourished in body and soul.

In Colombiana, the award-winning recipe developer and food stylist draws on the rich culinary traditions of her native land and puts her own modern twist on dishes beloved by generations of Colombians. Here are recipes for classics such as arepas and empanadas, as well as “Colombian-ish” recipes like Lomito de Cerdo al Tamarindo y Menta (Tamarind Pork Tenderloin with Mint), Gazpacho de Papaya y Camarón Tostado (Spicy Papaya and Charred Shrimp Gazpacho), and Cuchuco de Trigo con Pollito y Limón (Lemony Bulgur Farmer’s Chicken Soup).

In addition to offering a unique perspective on Colombian food, Mariana shares the vibrant style of Colombian tablescapes and entertaining. For her, the best meals are never simply about the food on the table—they are an alchemy of atmosphere, drinks, and simple snacks and sweets that complete the experience and make it memorable.

Rich with culture and stories as well as one-of-a-kind recipes and stunning photography, Colombiana is a gastronomic excursion that reminds us of the power of food to keep tradition alive.

Cook This Book: Techniques That Teach and Recipes to Repeat

$32.50

Cook This Book

Techniques That Teach and Recipes to Repeat

Author: Molly Baz

From the publisher:

A thoroughly modern guide to becoming a smarter, faster, more creative cook from Molly Baz, featuring fun, flavorful recipes anyone can make.

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.

Molly 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 tools necessary to make food taste great every time. Throughout, you'll encounter dozens of QR codes, accessed through the camera app on your smartphone, that link to short technique-driven videos hosted by Molly to help illuminate some of the trickier skills.

As Molly says, "Cooking is really fun, I swear. You simply need to set yourself up for success to truly enjoy it." Cook This Book will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only Molly could inspire.

Clarkson Potter/Ten Speed | Harcover | 304 pages

Cook This Book: Techniques That Teach and Recipes to Repeat

Cooking at Home

$35.00

Cooking at Home

Or How I Learned to Stop Worrying about Recipes (and Love my Microwave).

by David Chang and Priya Krishna

The globally renowned chef of Momofuku, star of Netflix's Ugly Delicious, and bestselling author of Eat a Peach now shares the kitchen hacks and culinary tricks he uses as a new home cook for a growing family--and shows the rest of us how to make the most of our cooking skills.

Being a chef can make you the absolute worst kind of home cook. Either you're too fussy when dinner just needs to be on the table (without an hour of dishes to do afterwards), or, like Momofuku chef David Chang, you just never cook at home--your apartment is a place to sleep. But now, with a young family to feed, David finds himself having to retrain every instinct in his kitchen. With a decidedly non-restaurant pantry and no-frills equipment, he now has the same goals as every other mortal home cook: to make something as delicious as possible, in the least amount of time possible, with as little mess as possible.

And what David learned is to never cook like a chef. Don't look at recipes. Choose frozen peas over fresh. Put the microwave to use--a lot. And go ahead, make the sauce for pasta cacio e pepe in a blender, no matter what that cool chef says. This is a book of delicious recipes that maximize flavor while minimizing effort and culinary orthodoxy. Rather than outlining formal recipes, David talks through how he tackles a dish step by step, starting with a basic template and then turning to endless variations. You might start with chicken thighs cooked with onion and garlic, but from there you can make coconut chicken curry or gochujang chicken and potatoes. You'll get a lazier version of Momofuku's ginger-scallion noodles, but then see how David riffs on it with a pesto-ish ginger-basil sauce.

This cookbook is David's guide to unlocking culinary dark arts of shortcuts and hacks, brought to you by a chef who's made a career of doing everything the hard way...and is as tired of doing it as you are of hearing about it.

Clarkson Potter | Hardcover | 400 pages

Death & Co. Welcome Home

$40.00

Death & Co. Welcome Home

A Cocktail Recipe Book

by Alex Day, Nick Fauchald, David Kaplan, Devon Tarby and Tyson Buhler

From the publisher:

From America's most influential cocktail bar, a playbook for home bartenders who want to take their drinks to the next level, featuring hundreds of the signature recipes that keep Death & Co top of class.

In this stunning new offering from the authors of the bestselling Death & Co and James Beard Book of the Year Cocktail Codex, you'll find everything you need to make and serve impressive drinks at home. It begins with a boot camp of sorts, where you follow the same steps a new Death & Co bartender would, learning how to select ingredients, develop your palate, understand what makes a great cocktail work, mix drinks accurately, create a cocktail menu, and much more.

More than 400 recipes anchor the book, including classics, low-ABV drinks, non-alcoholic cocktails, and hundreds of the signature creations the Death & Co teams in New York, Denver, and Los Angeles have developed over the past seven years, including the Telegraph and Buko Gimlet. The Cocktails at Home section teaches you how to scale up recipes for larger gatherings, fill your freezer with ready-to-pour mixtures, and throw a party where you can actually spend more time with your guests than prepping drinks.

And when you're ready to create your own recipes, the Death & Co crew pulls back the curtain on their cocktail development program, with plenty of strategies and the opportunity to mix and taste along with the staff. Featuring hundreds of photographs and illustrations, this comprehensive, visually arresting manual is destined to break new ground in home bars across the world.

Ten Speed Press | Hardcover | 320 pages

Dessert Person

$35.00

Dessert Person

Recipes and Guidance for Baking with Confidence.

by Claire Saffitz.

Published by Clarkson Potter.

Cover: Hardcover

Pages: 368

Escali - Arti Digital Glass Scale - Frost White (15Lbs)

157FW

$45.00

Capacity: 15 lb (7,000 g)

Units: oz, lb:oz, g, fl oz, ml

Features:

Touch controls
Easy to clean glass platform
Measures dry and liquid ingredients

Escali - Arti Digital Glass Scale - Frost White (15Lbs)

Escali - Deep Fry / Candy Thermometer - Paddle Style

AHC4

$20.00

The Escali AHC4 Candy and Deep Fry Thermometer is the perfect tool to help you make great tasting candy, confections or deep-fried foods the whole family will enjoy. The classic time-tested paddle design features a hands-free vessel clip for safe measuring and temperature references for making different types of candy printed directly on the temperature scale.

Confectionary Temperature Zones
The paddle’s face includes temperature indications for cooking candy to the perfect consistency; including thread, soft ball, firm ball, hard ball, soft crack and hard crack markings.

Protective Probe Guard
The stainless steel metal paddle protects the temperature probe from false readings against the cooking container and accidental breaks.

Hands-free Vessel Clip
A stainless steel clip holds the thermometer in a pot for continuous hands free measurements.

Heat Resistant Handle
The heat resistant handle makes it easy to move the thermometer through the cooking process.

Easy to Read Measurements
The temperature column is easy to read and features both Fahrenheit and Celsius measurements.

Temperature Range: 60° to 400°F / 20° to 200°C

Dimensions: 12.75 x 2 x 0.75 in

Durable Stainless Steel