Sharp: The Definitive Guide to Knives, Knife Care, and Cutting Techniques, with Recipes from Great Chefs

$27.50

Author: Josh Donald with Molly Gore

From the publisher:

Sharp is a knife skills class in book form and an introduction to the best knives you can buy from all over the world. From a premier knife purveyor and go-to knives expert, this comprehensive guide details the elements of buying and caring for good knives, including sharpening and knife skills. Step-by-step instructions and photography cover a range of techniques with 15 recipes from great chefs—including Stuart Brioza of State Bird Provisions and Melissa Perello of Frances—which feature all the cuts that mark an accomplished cook. Sharply packaged with a textured cover, a foil spine, and more than 150 striking photographs of knifemakers, coveted knives, and beautiful food, this is the cookbook, handbook, and visual journey for anyone wanting to hone their skills in the kitchen.

Chronicle | Hardcover | 256 pages

Sharp: The Definitive Guide to Knives, Knife Care, and Cutting Techniques, with Recipes from Great Chefs

Death & Co. (Cocktails)

1607745259

$40.00

Death & Co.

Modern Classic Cocktails

by Alex Day and Nick Fauchald.
Published by Ten Speed Press.
Cover: Hardcover
Pages: 320

Robata: Japanese Home Grilling

$35.00

Robata

Japanese Home Grilling

Author: Silla Bjerrum

Robata means 'fireside cooking', taking its name from the charcoal grill commonly used in Japan to cook skewers of fish, shellfish, meal and seasonal vegetables, which has a unique impact on flavour. This beautifully-illustrated book introduces you to the art of this Japanese cuisine and teaches you how to cook this way in your own home, whether cooking on an authentic robata grill, your own barbecue or your oven grill. Choose from classic yakitori (chicken cooked on skewers), traditional Japanese fish robata dishes such as Miso Black Cod or a wonderful selection of vegetarian robata dishes. Then choose from the incredible selection of traditional side dishes, pickles and salads to accompany your robata, in this comprehensive cookbook of Japanese slow grilling recipes.

Quarto | Hardcover | 224 pages

I Dream of Dinner

$30.00

I Dream of Dinner (so You Don't Have To)

Low-Effort, High-Reward Recipes: A Cookbook

by Ali Slagle
Published by Clarkson Potter.
Cover: Hardcover
Pages: 400

About the Book

150 fast and flexible recipes to use what you have and make what you want, from New York Times contributor Ali Slagle

With minimal ingredients and maximum joy in mind, Ali Slagle’s no-nonsense, completely delicious recipes are ideal for dinner tonight—and every single night. Like she does with her instantly beloved recipes in the New York Times, Ali combines readily available, inexpensive ingredients in clever, uncomplicated ways for meals that spark everyday magic. Maybe it’s Fish & Chips Tacos tonight, a bowl of Olive Oil-Braised Chickpeas tomorrow, and Farro Carbonara forever and ever. All come together with fewer than eight ingredients and forty-five minutes, using one or two pots and pans. Half the recipes are plant-based, too.

Organized by main ingredients like eggs, noodles, beans, and chicken, chapters include quick tricks for riffable cooking methods and flavor combinations so that dinner bends to your life, not the other way around (no meal-planning required!). Whether in need of comfort and calm, fire and fun—directions to cling to, or the inspiration to wing it—I Dream of Dinner (so You Don’t Have To) is the only phone-a-friend you need. That’s because Ali, a home cook turned recipe developer, guides with a reassuring calm, puckish curiosity, and desire for everyone, everywhere, to make great food—and fast. (Phew!)

Morihei - Hisamoto - Nigiri Thread Shears - 105mm

AADCA-010-105

$45.00

Brand:
Made In:
Line:
Hand Orientation: Right
Steel Type:
Edge Length: 35mmn
Total Length: 105mm
Handle Length: 70mm
Blade Thickness: 2.5mm
Weight: 23g
Sheath/Cover:

Morihei - Hisamoto - Nigiri Thread Shears - 105mm

Nopalito

0399578285

$30.00

Nopalito

A Mexican Kitchen

by Gonzalo Guzman and Stacy Adimando

A collection of 100 recipes for anyone who wants to cook traditional Mexican food in all its surprising freshness and variety, ranging from the simplest dishes to more complex ones, and including both the classic and the lesser-known regional gems of this cuisine.

Nopalito provides a snapshot of regional Mexican cuisine from the perspective of Gonzalo Guzman, head chef at San Francisco's popular restaurant of the same name. With recipes for 100 traditional Mexican dishes (but through a California lens) from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--including many recipes from the author's hometown of Veracruz--this beautifully photographed cookbook brings the warmth of Mexican cooking into the kitchens of home cooks. The book includes fundamental techniques of Mexican cuisine, insights into Mexican food and culture, and favorite recipes from Nopalito.

Ten Speed Press | Hardcover | 241

The Art of Simple Food

$35.00

The Art of Simple Food

Recipes, Flavor, and Inspiration from the New Kitchen Garden

by Alice Waters, Patricia Curtan, Kelsie Kerr and Fritz Streiff.
Published by Clarkson Potter.
Cover: Hardcover
Pages: 448

Drinking French

1607749297

$28.00

Drinking French

The Iconic Cocktails, Apéritifs, and Café Traditions of France, with 160 Recipes

by David Lebovitz
Published by Ten Speed Press.
Cover: Hardcover
Pages: 304

Butchering Poultry, Rabbit, Lamb, Goat, and Pork

9781612121826

$29.95

Butchering Poultry, Rabbit, Lamb, Goat, and Pork

The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

By Adam Danforth

From the publisher:

Slaughter and butcher your own animals safely and humanely with this award-winning guide. Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging. Enjoy the delicious satisfaction that comes with butchering your own meat.

Published by Workman

Cover: Paperback

Number of pages: 456

Butchering Poultry, Rabbit, Lamb, Goat, and Pork

Japanese Home Cooking

161180616X

$40.00

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

Morihei - Hisamoto - Nigiri Thread Shears - 120mm

AADCA-010-120

$50.00

Total Length: 120mm
Total Width: 30mm
Height: 12mm
Blade Length: 40mm
Weight: 28g

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

Morihei - Hisamoto - Nigiri Thread Shears - 120mm

Polpo

1608199096

$50.00

Polpo

A Venetian Cookbook (Of Sorts)

by Russell Norman
Published by Bloomsbury USA
Cover: Hardcover
Pages: 320

About

Tucked away in London's edgy Soho district, Polpo is one of the most irrepressibly buzzing restaurants in town. Critics and food aficionados have been flocking to this understated bacaro where Russell Norman serves up small dishes-think tapas-from the back streets of Venice. A far cry from the tourist-trap eateries of the famous floating city, this kind of cooking is unfussy, innovative, and exuberantly delicious. The 120 recipes in this book range from salads and snacks to small main courses, drinks, and desserts, including asparagus with Parmesan and anchovy butter; warm duck salad with beets and walnuts; crispy baby pizzas with zucchini, mint and chilli; scallops with lemon and peppermint; soft-shell crab in Parmesan batter with fennel; fizzy bellinis and glasses of bright orange spritz; panacotta with poached rhubarb; and warm autumn fruits with amaretto cream.

The recipes are accompanied by luminescent photography within a dazzling design, including a distinctive stripped-away spine to reveal colorful Japanese stitching--a feature that also allows the book to lie open flat on a chef's workstation. Polpo captures the unfrequented corners, bustling bacari, and sublime waterways of Venice as they've never been seen before.

Flour + Water

$35.00

Flour + Water

Pasta

From the publisher:

Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta—from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy’s pasta traditions, flour + water includes fifty seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water’s dough room, anyone can learn to make amazing pasta at home.

by Thomas Mcnaughton with Paolo Lucchesi
Published by Ten Speed Press
Cover: Hardcover
Pages: 261

Vietnamese Home Cooking

$35.00

Vietnamese Home Cooking: Family Style Recipes

Author: Charles Phan

From the publisher

In his eagerly awaited first cookbook, award-winning chef Charles Phan introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients.

Now people can enjoy the bold, spicy, fresh flavors of Vietnamese food at home with this authoritative reference from celebrated chef Charles Phan. Organized around the major techniques--frying, steaming, braising, and stir-frying--Vietnamese Cooking includes 125 recipes such as Gulf Shrimp and Baby Bok Choy Stir-Fry, Crispy Stuffed Quail with Glass Noodles, and Green Papaya Salad, plus master recipes for stocks and sauces, a photo ID guide to ingredients, and a chapter on Vietnamese street food. Infused with the author's stories and experience, from his early days as a refugee to his current culinary success, Vietnamese Cooking is a personal and accessible guide to authentic Vietnamese cuisine.

Artisan | Hardcover | 222 Pages

Salt, Fat, Acid, Heat

1476753830

$37.50

Salt, Fat, Acid, Heat

Mastering the Elements of Good Cooking

by Samin Nosrat and Wendy MacNaughton (Illustrator).

Published by Simon and Schuster

Cover: Hardcover

Number of pages: 480

The New Rules Of Cheese

$15.00

The New Rules of Cheese

A Freewheeling and Informative Guide

Author: Anne Saxelby

From the publisher:

A fun and quirky guide to the essential rules for enjoying cheese, including tips on selecting and tasting different varieties, serving and pairing cheeses, as well as a brief history on cheese and a rundown of how cheeses are made.

This richly illustrated book from a lauded cheesemonger--perfect for all cheese fans, from newcomers to experts--teaches you how to make a stylish cheese platter, repurpose nibs and bits of leftover cheese into something delicious, and expand your cheese palate and taste cheeses properly. Alongside the history and fundamentals of cheese-making, you'll even learn why cheese is actually good for you (and doesn't make you fat!), find enlightenment on the great dairy debate--pasteurized versus not pasteurized--and improve your cheese vocabulary with a handy lexicon chart.

Clarkson Potter/Ten Speed | Hardcover | 160 pages

Bestia

0399580905

$35.00

Bestia

Italian Recipes Created in the Hearth of LA.

by Ori Menashe & Genevieve Gergis w/ Lesley Suter
Published by Ten Speed Press.
Cover: Hardcover
Pages: 327

The Hunter Chef Cook Book

978-0735236943

$30.00

The Hunter Chef Cook Book

Hunt, Fish, and Forage in Over 100 Recipes

by Michael Hunter
Published by Penguin Canada
Cover: Hardcover
Pages: 304

About the Book

Well-known hunter and respected wild-game chef, Michael Hunter, grew up in the great outdoors. Inspired by the endless bounty of the land, hunting, fishing, foraging, and cooking is a way of life for Hunter.

Celebrating the resources of the wild, The Hunter Chef Cookbook features a collection of over 100 recipes and butchery guides, and stunning food and landscape photography. The book includes recipes for cooking big game, from moose and bison, to white tail deer and wild boar. Common small game features include wild turkey, duck, wild goose, ruffed grouse, as well as rabbit and squirrel. Fresh-water and salt-water fish recipes feature pickerel, wild salmon, rainbow trout, prawns, scallops, and more. A seasoned forager, Hunter offers an array of savoury and sweet recipes, incorporating wild ingredients, everything from mushrooms and leeks to sumac and berries.

About the Author

MICHAEL HUNTER is a Canadian-born professionally trained chef, co-owner of Antler Kitchen & Bar, a hunter, forager, husband, and father. Michael began cooking at the early age of thirteen and fell in love with food and the restaurant industry. Growing up on a horse farm, Michael has a natural connection to nature. An honours graduate of the Humber College Apprenticeship Chef Program obtaining his Red Seal, he has worked for some of Canada’s top chefs and kitchens. In 2015, Michael and Jody Shaprio opened the restaurant Antler Kitchen & Bar to great acclaim. Since then, Hunter has been invited to cook at culinary festivals around the world including the United States, United Arab Emirates, Australia, Russia, and Brazil. He lives in Toronto, Canada.

Jerusalem

1607743949

$35.00

Jerusalem

A Cookbook

by Yotam Ottolenghi and Sami Tammi

From the publisher:

A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011.

In Jerusalem, Yotam Ottolenghi reteams with his friend (and co-owner of his restaurants), Sami Tamimi, to explore the vibrant cuisine of their home city--with its diverse Muslim, Jewish, Arab, Christian, and Armenian communities. Both men were born in Jerusalem in the same year--Tamimi on the Arab east side and Ottolenghi in the Jewish west. This cookbook offers recipes from their unique cross-cultural perspectives including Charred Baby Okra with Tomato and Preserved Lemon, Braised Lamb Meatballs with Sour Cherries, and Clementine and Almond Cake. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; Jerusalem is his most personal, original, and beautiful cookbook yet.

Ten Speed Press | Hardcover | 320

Seven Fires

$40.00

Seven Fires

Grilling the Argentine Way

by Francis Mallmann and Peter Kaminsky
Published by Artisan.
Cover: Hardcover
Pages: 278

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