Kitchen + Dining

For easy preparation of fresh, pure whipped cream. Ready in just a few seconds and can be kept in the refrigerator for up to 10 days. Stainless steel bottle, easy push bottom design, 2-year warranty (from ISI). Uses 1 iSi cream charger.

Capacity: 1/2 Pint

Color: White + Stainless Steel

For easy preparation of fresh, pure whipped cream. Ready in just a few seconds and can be kept in the refrigerator for up to 10 days. Stainless steel bottle, Easy push-button design, 2-year warranty (from ISI). Uses 1 iSi cream charger.

Capacity: 1 Pint

Color: Black + Stainless Steel

The all-purpose tool for the Professional kitchen. For the preparation of light and fluffy Espumas, finger food, warm and cold sauces and whipped soups, as well as whipped cream and desserts. For cold and hot preparations. Stainless steel bottle and head -designed for professional use. Head with protective silicone grip and fixed stainless steel valve for easy dispensing, even with hot preparations. Heat-resistant silicone gasket with removal tab for quick and hygienic cleaning. Keep warm in bain-marie up to 75°C/165°F.

Includes: stainless steel straight tip, tulip tip, straight tip with teeth, cleaning brush, ergonomic charger holder with non-slip silicone grip, and heat resistant silicone grip at neck. Dishwasher-safe, NSF-certified, 2 year warranty (from ISI) 1.0 Quart capacity. Uses 2 iSi cream chargers.

Includes 10 Pack of ISI Chargers

Capacity: 1 Quart

Color: Stainless Steel

Islas

A Celebration of Tropical Cooking

Author: Von Diaz

An intimate reflection on tropical island cooking's bold flavors and big stories, with 125 recipes, from celebrated food writer Von Diaz. 

The islands spanning the Indian, Atlantic, and Pacific Oceans are remarkable places, sharing dozens of ingredients and cooking techniques, including marinating, pickling and fermentation, braising and stewing, frying, grilling and smoking, and steaming and in-ground roasting. Bold flavors drip from the edges of each dish with tastes that represent stories of resistance, persistence, and wisdom passed down from generation to generation.

This narrative cookbook by writer, documentary producer, and author Von Diaz travels across oceans and nations to uplift the shared ancestral cooking techniques of these islands in more than 125 recipes, including intimate profiles of the historical context of each technique, stories from islanders, and step-by-step guides for recreating them at home.

Recipes include:

• Coco Bread from Jamaica
• Arroz con Jueyes (Stewed Crab Rice) from Puerto Rico
• Masikita (Papaya-Marinated Beef Skewers) from Madagascar
• Bebek Betutu (Roasted Duck in Banana Leaf) from Indonesia 
• Lechon Kawali (Crispy Fried Pork Belly) from the Philippines

Bright citrus and vinegars, verdant herbs, slow-cooked and smoky grilled meats, fresh seafood, aromatic rice, and earthy root vegetables: These flavors, found in the meals and recipes across these island nations pair remarkably well together, despite distance and cultural differences. The ingredients and deep-rooted cooking techniques in each of these recipes typify the harmonious, synchronous spirit found in each culture's unique cuisines. Even amid environmental chaos and food insecurity, islanders cook in ways that are soul nourishing and flavorful.

Islas is about preserving the wisdom, values, and resilience of the people who live in some of the most volatile, vulnerable places on this planet. Each recipe, an archive of strategies for persistence, creativity, and ingenuity, provides a path for cooking delicious food. But above all, these stories and recipes acknowledge that cooking delicious food for others is always a selfless act.

AN AUTHENTIC DEEP DIVE INTO UNDERREPRESENTED FOODWAYS: Amid environmental chaos and food insecurity, and with limited ingredients, islanders cook in ways that are soul nourishing and emphasize flavor. This book expertly and authentically presents the diverse recipes and techniques of the islands of the Indian, Atlantic, and Pacific Oceans. 

DETAILED RECIPES AND FULL-COLOR PHOTOGRAPHS: Each of the techniques and recipes are paired with lots of how-tos and step-by-step guides, including key historical and scientific background to help you master these delicious recipes—from quick pickles to soups, stews, and barbecues—at home. 

EXPERT AUTHOR AND A LEADING VOICE: Von Diaz is a celebrated author and seasoned food researcher who has dedicated her life to bringing forth unique food stories and the people behind them. 

Perfect for:

• Anyone interested in learning more about AAPI cooking and cuisine
• A great hostess gift or self-purchase for those who enjoy entertaining and exploring food cultures around the world
• An educational and practical resource for sustainable cooking enthusiasts 
• Special occasion, holiday, or birthday present for foodies and cookbook collectors 
• Those who enjoy Salt, Fat, Acid, Heat; Coconut & Sambal; Cook Real Hawai'i; and Ottolenghi cookbooks

 

Hardcover | Chronicle Books | 304 pages

Italian American

Red Sauce Classics and New Essentials

Author: Angie Rito, Scott Tacinelli

From the publisher:

Clarkson Potter | Hardcover | 320 pages

Jacques Pépin Cooking My Way

Recipes and Techniques for Economical Cooking

Author: Jacques Pépin

Master chef Jacques Pépin shares his expert insights on cooking economically at home—how to save money, time, and effort—in Jacques Pépin Cooking My Way, with over 150 recipes.

All great chefs know not to waste ingredients, time, or effort—and for master chef Jacques Pépin, this means thinking efficiently about cooking, even at home. In Jacques Pépin Cooking My Way, the legendary cooking teacher offers expert insights on cooking economically at home, with techniques that save money, time, and cleanup effort, without sacrificing taste.

Shop for ingredients seasonally when they’re the most affordable, flavorful, and full of nutrition. Don’t overlook inexpensive cuts of meat and poultry. Use up as much of your ingredients up as possible, like saving your meat and vegetable trimmings for a stock, soup, or eventually, a sauce. Transform leftovers into an entirely new, pleasurable meal.

With more than 150 recipes, along with an illustrated menu for each season, Jacques Pépin Cooking My Way equips you with everything you need to cook the way Jacques Pépin does. Recipes include:

• Garlicky Romaine with Croutons
• Grits and Cheese Soufflé
• Black-Eyed Peas and Kale Ragout
• Skillet Butternut Squash
• Zucchini-Tomato Gratin
• Baked Salmon with Pesto Butter
• Clam Fritters
• Scaloppine of Turkey Breast in Mushroom Cream Sauce
• Strawberries with Sour Cream and Brown Sugar

This beautifully revised, updated, and completely repackaged edition of Pépin Economique is an instant classic and a necessity for any home cook looking to make high-quality dishes with minimal time, effort, and money, now with full-color photographs and Jacques’ celebrated paintings.

Hardcover | Harvest | 288 Pages

Jang

The Soul of Korean Cooking

Author: Mingoo Kang with Joshua David Stein and Nadia Cho 

In the first book on the subject in English, South Korea’s best chef shows readers how to cook with jangs—the sauces that are the essential building blocks of all Korean cuisine. In the 60 home-cook-friendly dishes, he demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. * Named a Best New Cookbook of Spring 2024 by Eater and Epicurious

Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs—gochujang, doenjang, or ganjang—is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavor from their environment and slowly blossoming into intensely flavored jangs. Few understand these ingredients better than chef Mingoo Kang, who has dedicated his Seoul restaurant to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs’ history and methods into 60 accessible recipes to bring the sauces to life. Dishes like Fish Dumplings and Gang-Doenjang Bibimbap showcase the sauces’ traditional Korean roots, while Western-inspired recipes like Doenjang Crème Brulee and Ssamjang Cacio e Pepe reinvent favorite meals. Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one of the culinary world’s best-hidden secrets.  

 

Hardcover | Artisan | 216 pages

Japan

The Cookbook

by Nancy Singleton Hachisu

From the publisher:

Japan, The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.

Nancy Singleton Hachisu lives on a farm in Japan with her family, and is a James Beard Award-nominated author of two cookbooks: Japanese Farm Food and Preserving the Japanese Way. Her work has appeared in Food & Wine, Saveur, The Art of Eating, and Lucky Peach. A native Californian, she has resided in Japan for thirty years, and is widely respected as an authority on Japanese cooking, both in Japan and the United States.

Phaidon Press | Hardcover | 464 pages

From the author of global bestseller Japan: The Cookbook, more than 250 delicious, healthy vegetarian Japanese recipes for home cooks

In this collection of new recipes, Nancy Singleton Hachisu, the most authoritative voice in Japanese home cooking today, showcases Japanese vegetarian dishes, bringing the exquisite flavors of the nation’s elegant cuisine to those who follow a plant-based diet or want to lower the amount of fish and meat they eat.

Recipes are divided by cooking style – dressed, vinegared, deep-fried, simmered, steamed, stir-fried, grilled, pickled, and sweet – alongside which Hachisu shares her expert knowledge of the ingredients, culture, and traditions of this unique culinary style.

 

Hardcover | Phaidon | 368 pages

 

Japanese Cooking

A Simple Art

Author: Shizuo Tsuji

 

From the publisher:

When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.

Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients and textures have been fused into dishes from a wide variety of other cuisines. What hasn’t changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words—and the dishes they help produce—are as fresh today as when they were first written.

The 25th Anniversary edition celebrates Tsuji’s classic work. Building on M. F. K. Fisher’s eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author’s son and Tsuji Culinary Institute Director, Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.

 

Japanese Farm Food

Author: Nancy Singleton Hachisu

From the publisher:

Japanese Farm Food offers a unique window into life on a Japanese farm through the simple, clear-flavored recipes cooked from family crops and other local, organic products. The multitude of vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets, and ceramic bowls filled with beautiful, simple dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm. With a focus on fresh and thoughtfully sourced ingredients, the recipes in Japanese Farm Food are perfect for fans of farmers' markets, and for home cooks looking for accessible Japanese dishes. Personal stories about family and farm life complete this incredible volume.

American born and raised, Nancy Singleton Hachisu lives with her husband and teenage sons on a rural Japanese farm, where they prepare these 165 bright, seasonal dishes. The recipes are organized logically with the intention of reassuring you how easy it is to cook Japanese food. Not just a book about Japanese food, Japanese Farm Food is a book about love, life on the farm, and community. Covering everything from pickles and soups to noodles, rice, and dipping sauces, with a special emphasis on vegetables, Hachisu demystifies the rural Japanese kitchen, laying bare the essential ingredients, equipment, and techniques needed for Japanese home cooking.

Andrews McMeel Publishing | Paperback | 400 pages

Japanese Home Cooking

Simple Meals, Authentic Flavors

by Sonoko Sakai and Rick Poon

From the publisher:

The essential guide to Japanese home cooking—the ingredients, techniques, and over 100 recipes—for seasoned cooks and beginners who are craving authentic Japanese flavors.

Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry.

From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.

 

Roost Books | Hardcover | 304

Chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan.

Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation, and no special equipment—they're simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan. Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy.

 

Paperback | Clarkson Potter/Ten Speed | 160 pages

 

Japanese Kitchen Knives

Essential Techniques and Recipes

By Hiromitsu Nozaki and Kate Klippensteen
Photographs by Yasuo Konishi
Published by Kodansha International
Cover: Hardcover
Pages: 160

About the Book

Internationally renowned chef Hiromitsu Nozaki shares his expertise and insights in a book that will help anyone who owns a Japanese knife to maximize its performance.

In Japanese Kitchen Knives, Nozaki teaches the reader how to use usuba, deba and yanagiba, the three main traditional Japanese knives. He explains many essential techniques, such as the importance of understanding blade angle and point of force, and illustrates these lessons by working with ingredients familiar to western readers, like carrots and rainbow trout. Color photos and Nozaki’s commentary further clarify the process, and the pictures are taken from the chef’s perspective for easier understanding (most other books take photos from the reverse perspective). Each technique is accompanied by recipes that require its use, and all recipes are very simple, using easy-to-acquire ingredients. Other sections include a look at artisanal Japanese knife — making and information on sharpening, storing and identifying the variety of Japanese knives. Specialty knives are shown on location, from the unique unagi eel knife in an unagi specialty restaurant to the colossal tuna filleting knife in Tsukiji fish market.

Japanese Soul Cooking

Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook]

Authors: Tadashi Ono and Harris Salat

 

A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. 

Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan.

In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family.

Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.

 

Hardcover | Ten Speed Press | 247 pages

 

Jerusalem

A Cookbook

by Yotam Ottolenghi and Sami Tammi

From the publisher:

This is the first true entry-level bread-baking cookbook, from Josey Baker (that’s his real name!), a former science teacher turned San Francisco baking sensation. Josey Baker Bread combines step-by-step lessons with more than 100 photographs, offering easy-to-follow guidance for aspiring bakers. Recipes start with the basic formula for making bread—requiring little more than flour, water, time, and a pan—and build in depth and detail as the user progresses to more complex loaves, including Josey’s cult favorite Dark Mountain Rye. With chapters dedicated to pizza, pocketbreads, and treats, Josey’s playful, encouraging tone makes for a fun read full of great advice for bakers of all levels.

 

Hardcover | Chronicle | 244 pages

 

Joy of Cooking

2019 Edition Fully Revised and Updated

by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker and Megan Scott. 

Published by Scribner

Cover: Hardcover

Number of pages: 1200

Jubilee

Recipes from Two Centuries of African American Cooking

Author: Toni Tipton-Martin

From the publisher:

Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book

Cocktails from Two Centuries of African American Cookbooks

Author: Toni Tipton-Martin

Discover the fascinating history of Black mixology and its enduring influence on American cocktail culture through 70 rediscovered, modernized, or celebrated recipes, by the James Beard Award–winning author of Jubilee.

Juke Joints, Jazz Clubs, and Juice spotlights the creativity, hospitality, and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in two centuries’ worth of Black cookbooks. From traditional tipples, such as the Absinthe Frappe or the Clover Leaf Cocktail, to new favorites, like the Jerk-Spiced Bloody Mary and the Gin and Juice 3.0, Toni Tipton-Martin shares a variety of recipes that shine a light on her influences, including underheralded early-twentieth-century icons, like Tom Bullock, Julian Anderson, and Atholene Peyton, and modern superstars, such as Snoop Dogg and T-Pain.

Drawing on her expertise, research in historic cookbooks, and personal collection of texts and letters, Toni Tipton-Martin shows how these drinks have evolved over time and shares the stories of how Black mixology came to be—a culmination of generations of practice, skill, intelligence, and taste.

Hardcover | Clarkson Potter/Ten Speed | 256 Pages

Brand: K Sabatier
Made in: Thiers - France
Line: Auvergne
Profile: Paring
Edge Length: 87mm
Blade Height: 20mm
Edge Steel: Z50C13
Steel Type: Stainless
Construction: Mono-Steel
Cladding: N/A
Finish: Matte
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrrous
Handle Shape: Western
Handle Material: Corol Wood
Ferrule/Bolster Material: Stainless
Total Length: 192mm
Spine Length: 87mm
Thickness of Spine at Handle: 2.0mm
Thickness ½ way: 1.5mm
Thickness ~1cm from Tip: 0.7mm
Handle Length: 100mm
Weight: 62g
Saya/Guard: Sold Separately

About Auvergne Knives: The knives are forged in a single mass of stainless steel. The steel Z50C13, Rockwell 54-56 HRC, is tempered, ground and polished to produce a high-quality tool, great cutting power, cutting hardness and balance. Coral handles (Pressed Wood from Spain) are manually set and mounted on the tang using three rivets. 

Please Note: These pictures and measurements are examples. Your specific product may differ slightly in appearance and measurements.