New!

or lovers of Italian design and style. The most popular machine to make fresh home-made pasta. With the Atlas 150 Design, you can easily make lasagna, fettuccine, tagliolini, and 12 other pasta shapes thanks to the wide range of accessories. You can choose from the chrome or copper steel versions or any of the 6 anodized aluminum colors. The smallest details of each part are designed to enhance its elegance, ensure product durability and simplicity. 

We have chosen aluminum to guarantee a top quality, colored product that is also food safe. An important feature, which makes the Atlas 150 Design the only fully anodized machine that can be used in contact with food.

• 100% made & assembled in Italy
• Food safe anodized aluminum
• Atlas 150- produces pasta sheets with a max width of 150mm (6")

For lovers of Italian design and style. The most popular machine to make fresh home-made pasta. With the Atlas 150 Classic, you can easily make lasagna, fettuccine, tagliolini, and 12 other pasta shapes thanks to the wide range of accessories. This machine is made with high quality chrome steel. 

The smallest details of each part are designed to enhance it's elegance, ensure product durability and simplicity. 

• 100% made & assembled in Italy
• Food safe chrome steel
• Atlas Classic has a handle and clamp made of chrome steel & ABS
• Atlas 150- produces pasta sheets with a max width of 150mm (6")

Material: 18-8 Stainless Steel
Producing Area: Sanjo, Niigata, Japan
Diameter: 2-2.5mm
Length: 240mm - 360mm

Pack of 20 skweres

Brand: Pellegrino Cutlery
Made in: Philadelphia, Pennsylvania - USA
Smith: Steve Pellegrino
Sharpener: Steve Pellegrino
Line: Mono-Steel Satin
Profile: Brisket/Bread
Edge Length: 305mm
Blade Height: 52.5mm
Edge Steel: AEB-L
Steel Type: Stainless
Construction: Zenko (mono-steel)
Cladding: N/A, Mono-Steel
Finish: Satin
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Custom Western
Handle Material: Black and White Ebony
Ferrule/Bolster Material: N/A
Spine Length: 310mm
Thickness of Spine at Handle: 2.7mm
Thickness ½ way: 2.6mm
Thickness ~1cm from Tip: 2.4mm
Handle Length: 123mm
Total Length: 445mm
Weight: 301g
Saya/Guard: Custom Fit Saya

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

Brand: Hitohira ひとひら 
Made in: Japan
Line: Futana
Profile: Gyuto
Edge Length:
Blade Height:
Edge Steel: Super Aogami (Super Blue)
Steel Type: Carbon
Construction: Awase (clad), San Mai
Cladding: Soft Stainless
Finish: Kurouchi
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous 
Handle Shape: Octagonal
Handle Material: Jindai Elm
Ferrule/Bolster Material: Ebony
Spine Length:
Thickness of Spine at Handle:
Thickness ½ way:
Thickness ~1cm from Tip:
Handle Length:
Total Length:
Weight:
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 is fully carbon and care must be taken to avoid rust. 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.

From the origins of agriculture to contemporary debates over culinary authenticity, Ways of Eating introduces readers to world food history and food anthropology. Through engaging stories and historical deep dives, Benjamin A. Wurgaft and Merry I. White offer new ways to understand food in relation to its natural and cultural histories and the social rules that shape our meals.

Wurgaft and White use vivid storytelling to bring food practices to life, weaving stories of Panamanian coffee growers, medieval women beer makers, and Japanese knife forgers. From the Venetian spice trade to the Columbian Exchange, from Roman garum to Vietnamese nớc chấm, Ways of Eating provides an absorbing account of world food history and anthropology. Migration, politics, and the dynamics of group identity all shape what we eat, and we can learn to trace these social forces from the plate to the kitchen, the factory, and the field.

Hardcover |  ‎University of California Press | 256 pages

From the chef and owner of Agi’s Counter in Brooklyn comes 100 classic Hungarian and Jewish recipes reinvented for a new generation.

Growing up a second-generation Hungarian Jew meant Jeremy Salamon spent a lot of time with family, gathered around a good meal. Jeremy honored both his grandmothers, Agi and Arlene, in 2021 by opening up his restaurant Agi’s Counter in Brooklyn where he carries on the culture, flavors, and recipes from his heritage. He’s reimagined those traditions with an eye towards seasonality, market-driven ingredients, and a touch of American influence, plus the technical expertise of a career spent in some of New York’s best kitchens.

In Second Generation, traditional Hungarian classics like Meggyleves, a Sour Cherry Soup, are updated with a twenty-first-century point of view. Agi’s Counter staples like the Tuna Melt, Caraway Caesar Salad, and the Chilled Buttermilk Borscht bring your favorite diner counter straight to your kitchen. And Jeremy’s reinventions like Nokedli Cacio e Pepe and Körözött-Stuffed Squash Blossoms reimagine Hungarian flavors for the forward-thinking cook.

Second Generation covers not just main and side dishes, but desserts, drinks, noshes, pantry staples, and remedies—the secret recipes to reach for in times of need. With tips from a professional chef curated for the home cook, these recipes are streamlined and accessible for all levels of expertise in the kitchen. This book is made for anyone, whether you hold Eastern-European flavors near or are looking to expand your weekly rotation. Second Generation is a testament to a grandmother’s wisdom, cooking from the heart, and sharing it with the next generation.

Hardcover | Harvest | 240 pages

This book presents to an American audience the cuisine of Liguria—the Italian Riviera—full of dishes that are inventive, inherently seasonal, waste-conscious, plant-forward, and geared toward the home cook.

Italian cuisine never goes out of style. Yet while many are familiar with various regional cuisines of Italy, one of its most gastronomically rich regions has been largely overlooked: Liguria, home of focaccia, pesto, and the Cinque Terre.

Award-winning author and food writer Laurel Evans has been immersed in the cuisine of Liguria for 15 years, ever since her Italian boyfriend (now husband, and the photographer for this book) brought her to his family’s hillside villa in Moneglia on the Mediterranean coast. There, Evans immersed herself in kitchens, restaurants, and markets, building relationships with the chefs, shopkeepers, producers, and nonne who drive the local cuisine. This book showcases all that she discovered: a cuisine that is beautiful but humble, plant-based and waste-conscious at its core, with a particular spirit and history that she unravels for readers new to the region.

From the ultimate pesto, to the definitive focaccia recipe coaxed out of local bakers, to recipes for lesser-known Ligurian specialties like Cappon Magro, Liguria: The Cookbook offers readers a personal journey into the heart of the cuisine of this timeless yet ever-evolving region.

Hardcover | Rizzoli | 224 pages

Bring the bold, spicy, beautiful world of Southern Thai cooking to your kitchen through 100 recipes and stories from the James Beard Award–winning chef and celebrated ambassador of Thai food in the U.S.

Growing up in the tropical region of Southern Thailand, Nok Suntaranon helped her mother make the fresh curry pastes she would sell at their local market. But decades later she returned home and saw that the food had become sweeter and watered down, victim to shortcuts and appealing to tourists. So, her life mission became clear: to find and preserve the old flavors of Thai food and to show home cooks how delicious and intricately flavored Thai cooking is.

Kalaya's Southern Thai Kitchen is organized so home cooks can master this food with confidence and ease. With suggested recipe pairings featured on each recipe, traditional and modern recipe names, and beginner materials such as the Sauce and Paste or the Foundations of Southern Thai food chapters—Nok is there with you every step of the way in mastering Thai cooking at home.

Nok dispels the stereotypes that Thai food is hard to make, or that it is synonymous with cheap takeout. From fragrant lemongrass and pungent shrimp paste to simple curry pastes, this is the fiery, refined cuisine of her homeland. Through over 100 recipes, you'll find new favorites such as Som Tom (Papaya Salad with Tamarind Paste and Dry Chili), Gaeng Ghai (Southern Style Chicken Curry), Nua Yang (Grilled Beef with Thai Chili Dipping Sauce), and Khao Niew Ma Muang (Mango Sticky Rice). With easy-to-follow visuals, beginner-friendly tips, and stunning on-location photography, Kalaya's Southern Thai Kitchen allows cooks of all experience to bring a piece of Thailand into their homes and kitchens.

Hardcover | Clarkson Potter/Ten Speed | 272 pages

A collection of more than 100 of the best, most emblematic recipes of German and Austrian home cooks, from the author of Classic German Baking.

To many, German food is humble comfort food, the kind of food that may not win a beauty award, but more than makes up for it with its power to soothe, nourish and cheer. In Classic German Cooking, Luisa Weiss—who was born in Berlin to an Italian mother and American father, and married into a family with roots in Saxony—has collected and mastered the essential everyday recipes of Germany and Austria. 

Classic German Cooking features traditional and time-honored recipes that are beloved in homes across the region, such as Rinderrouladen (Braised Beef Rolls), Quarkauflauf (Fresh Cheese Soufflé), Hühnerfrikassee (Chicken Fricassee) and authentic Viennese Gulasch or Alpine Germknödel (Plum Butter-Stuffed Steamed Dumplings). Cozy Apfelküchle (Apple Fritters) bring warmth to an afternoon snack, while tangy Spargelsalat (White Asparagus Salad) signals the sweet start of Spring.

Luisa gives history and context to the cooking of Germany and its influences worldwide. Sprinkled with both personal stories and historical insights, Classic German Cooking will leave you with a well-rounded understanding of the cuisine and its lasting influence.

Hardcover | Ten Speed Press | 272 pages

Anyone can learn to cook outside over a fire with this dazzling guide to setting up an outdoor kitchen, featuring practical tips and 80 recipes from the award-winning chef of Hartwood in Tulum, Mexico.
Chef Eric Werner cooks nearly every dish served at Hartwood over wood fire, without gas or electricity, and when he's not at the restaurant, he's making delicious meals for his family, grilled in his own backyard outdoor kitchen. In this book, Werner shares the secrets to and recipes for simple, unrestricted, foolproof outdoor cooking in a way that reimagines the way you cook at home.

Whether you already have a grill or have never cooked outdoors before, The Outdoor Kitchen provides all the tools and inspiration you need. Featuring step-by-step blueprints for constructing your own outdoor kitchen plus variations and modifications for store-bought grills, this handbook shows you how to build a high heat quickly and achieve a perfect sear.

The recipes range from grilled meats, fish, and vegetables to marinades, quick pickles, cocktails, and desserts, including:

• Grilled Lamb Chops and Burnt Cherries
• Rib Eye for One with Onion Jam
• Salmon and Almond-Tarragon Salsa Verde
• Grilled & Pickled Zucchini
• Grilled Romaine with Smoked Fish Dressing
• Burnt Strawberry Ice Cream

Whether you're cooking for yourself or your family on a weeknight or entertaining guests on the weekend, all the recipes are straightforward, with just a few ingredients and simple methods, for dishes that emphasize fresh flavor and the magic of wood-fired cooking.

Hardcover | Ten Speed Press | 256 pages

The definitive book on Japan’s national drink, this visually stunning celebration of the culture, craft, and history of sake pairs perfectly with the growing boom in its consumption across the globe.

Sake is more than just a beverage—it is an art form deeply embedded in the fabric of Japanese heritage. Expertly researched and written by one of the few women to be awarded the prestigious Master of Sake Tasting qualification, this sumptuous, wide-ranging volume features lavishly illustrated chapters that explore the beverage’s role in Japanese history and tradition; its production, key ingredients, and sourcing; aroma and taste profiles; and pairing it with food.

Filled with beautiful full-page photographs, this book showcases the rituals and customs of sake drinking and profiles prominent rice farmers and brewers. It illustrates the different varieties of rice and the fundamental production processes from rice-polishing to aging. Readers will learn about sake tasting; various types of drinking vessels; and the fundamental flavors and styles of Japanese cuisine. Breathtaking in its sweep and allure, this uniquely comprehensive book invites enthusiasts and connoisseurs alike to immerse themselves in the history, culture, and craftsmanship behind every glass of Japan’s famed rice wine.

Hardcover | Prestel | 304 pages

A bold, fresh new approach to Japanese cooking: 120-plus globally influenced recipes—from the author of Japanese Home Cooking

In this dazzling and wholly original cookbook, culinary authority Sonoko Sakai redefines what Japanese cooking can be. Wafu (literally “Japanese style”) food is fusion at its best, combining flavors, ingredients, and techniques from around the globe with a distinctly Japanese personality.

Wafu Cooking is a collection of recipes that captures the cultural exchange between Japan and the rest of the world in dishes that have come to Japan from abroad and been “wafu-ed” to suit local tastes, and in Japanese dishes that are reimagined through an American lens. From Dashi Cheese Grits with Honey Miso Butter, Collard Greens and Cabbage Miso Soup with Crispy Bacon, and Fish and Lotus Chips, to Caesar Salad with Aonori Croutons and Bonito Flakes, Shio Koji Marinated Roast Chicken, and Miso Apple Pie, these are recipes that reflect—and celebrate—the multinational, interconnected way in which we all eat today. Sakai also introduces the essential building blocks of Japanese cuisine—dashi, miso, and soy sauce—that can be used to give any dish a wafu twist.

A book that reflects as much the author’s own journey—a life spent in New York, Los Angeles, Mexico, and elsewhere—as it does the foods of Japan, Wafu Cooking is an utterly unique, thoroughly modern cookbook.

Hardcover | Knopf | 352 pages

Brand: Fog Linen
Line: Kitchen Cloth
Material: 100% Linen
Color: Solid Brown / "Beige Grise"
Length: 25.5"
Width: 17.5"

Our hardest-working kitchen staple, and an all-time customer favorite. These cloths are with us from start-to-finish on all cooking tasks—drying dishes, lining a basket, keeping kettles warm, covering dough to rise, and cleaning up spills. Durable, long-lasting, and complete with a nifty cotton loop for an easy hang-dry. They'll grow softer and more absorbent with every wash.

Care: Machine wash gentle, dry cool or line-dry.

Brand: Fog Linen
Line: Kitchen Cloth
Material: 100% Linen
Color: Solid "Bluette"
Length: 25.5"
Width: 17.5"

Our hardest-working kitchen staple, and an all-time customer favorite. These cloths are with us from start-to-finish on all cooking tasks—drying dishes, lining a basket, keeping kettles warm, covering dough to rise, and cleaning up spills. Durable, long-lasting, and complete with a nifty cotton loop for an easy hang-dry. They'll grow softer and more absorbent with every wash.

Care: Machine wash gentle, dry cool or line-dry.

Brand: Fog Linen
Line: Kitchen Cloth
Material: 100% Linen
Color: Navy + Natural Check
Length: 25.5"
Width: 17.5"

Our hardest-working kitchen staple, and an all-time customer favorite. These cloths are with us from start-to-finish on all cooking tasks—drying dishes, lining a basket, keeping kettles warm, covering dough to rise, and cleaning up spills. Durable, long-lasting, and complete with a nifty cotton loop for an easy hang-dry. They'll grow softer and more absorbent with every wash.

Care: Machine wash gentle, dry cool or line-dry.

Brand: Fog Linen
Line: Kitchen Cloth
Material: 100% Linen
Color: Blue + White Check
Length: 25.5"
Width: 17.5"

Our hardest-working kitchen staple, and an all-time customer favorite. These cloths are with us from start-to-finish on all cooking tasks—drying dishes, lining a basket, keeping kettles warm, covering dough to rise, and cleaning up spills. Durable, long-lasting, and complete with a nifty cotton loop for an easy hang-dry. They'll grow softer and more absorbent with every wash.

Care: Machine wash gentle, dry cool or line-dry.

Brand: Fog Linen
Line: Kitchen Cloth
Material: 100% Linen
Color: Pink + Grey Check
Length: 25.5"
Width: 17.5"

Our hardest-working kitchen staple, and an all-time customer favorite. These cloths are with us from start-to-finish on all cooking tasks—drying dishes, lining a basket, keeping kettles warm, covering dough to rise, and cleaning up spills. Durable, long-lasting, and complete with a nifty cotton loop for an easy hang-dry. They'll grow softer and more absorbent with every wash.

Care: Machine wash gentle, dry cool or line-dry.

Brand: Fog Linen
Line: Kitchen Cloth
Material: 100% Linen
Color: Herringbone
Length: 25.5"
Width: 17.5"

Our hardest-working kitchen staple, and an all-time customer favorite. These cloths are with us from start-to-finish on all cooking tasks—drying dishes, lining a basket, keeping kettles warm, covering dough to rise, and cleaning up spills. Durable, long-lasting, and complete with a nifty cotton loop for an easy hang-dry. They'll grow softer and more absorbent with every wash.

Care: Machine wash gentle, dry cool or line-dry.

Brand: Fog Linen
Line: Kitchen Cloth
Material: 100% Linen
Color: Yellow + Tan Stripe
Length: 25.5"
Width: 17.5"

Our hardest-working kitchen staple, and an all-time customer favorite. These cloths are with us from start-to-finish on all cooking tasks—drying dishes, lining a basket, keeping kettles warm, covering dough to rise, and cleaning up spills. Durable, long-lasting, and complete with a nifty cotton loop for an easy hang-dry. They'll grow softer and more absorbent with every wash.

Care: Machine wash gentle, dry cool or line-dry.

Brand: Hitohira ひとひら
Made in: Echizen, Fukui - Japan
Line: Echizen NB
Profile: Nakiri
Edge Length: 163mm
Blade Height: 54mm
Edge Steel: Shirogami #2 (White #2)
Steel Type: Carbon
Construction: Awase (clad)
Cladding: Soft Iron (Damascus)
Finish: Kurouchi/Damascus
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Walnut
Ferrule/Bolster Material: Ziricote
Spine Length: 180mm
Thickness of Spine at Handle: 4.3mm
Thickness ½ way: 2mm
Thickness ~1cm from Tip: 1.2mm
Handle Length: 127mm
Total Length: 307mm
Weight: 140g
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 is fully carbon and care must be taken to avoid rust. 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.