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The Wok

0393541215

$50.00

The Wok

Recipes & Techniques

From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok.

J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok.

Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes.

Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.

Hardcover | W. W. Norton & Company | 672 Pages

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

The Way of the Cocktail

0593135377

$32.00

The Way of the Cocktail

Japanese Traditions, Techniques, and Recipes

by Julia Momosé & Emma Janzen
Published by Clarkson Potter
Cover: Hardcover
Pages: 336

The Cook You Want To Be

1984858564

$35.00

The Cook You Want To Be

Everyday Recipes to Impress

by Andy Baraghani

One of Bon Appétit's favorite talents shows you how to define and develop your individual cooking style—and become the cook you want to be—in 120 recipes.

Andy Baraghani learned to cook professionally in such vaunted restaurants as Chez Panisse and Estela, but his love for flavor began with the comforting home dishes of his Iranian parents' immigrant household. Blending the home cooking of his upbringing and his professional training, Baraghani evolved into a culinary influencer by asking himself, "What kind of cook do I want to be?" In answering that question for himself—the cook who can balance flavors and the cook who makes a perfect salad, for example—he became known for trying new techniques, working with easy-to-find but underused ingredients, and creating unexpected combinations.

As the talent behind many of Bon Appetit's viral recipes—favorites like Cauliflower Bolognese, Tahini Ranch, and Ramen Noodles with Miso Pesto—Baraghani creates wow-factor flavors, delivers beautiful and satisfying meals with minimal fuss, and recasts well-known dishes in utterly delicious ways. Among his debut cookbook's 120 recipes for new surefire hits, such as Roasted Beets with Mint and Sesame, Spicy Basil Shrimp with Caramelized Lime, and Pomegranate-Glazed Chicken Legs with Buttery Almonds, home cooks will find dozens of dishes to refresh and expand their weekly repertoire. In essays throughout the book, Baraghani shares convictions (why everyone must make his beloved Persian egg dish, kuku sabzi) and key lessons (the importance of salting fish before cooking it).

Showcasing more than 120 sumptuous photographs and 120 recipes for snacks, eggs, salads, vegetables, grains and legumes, pasta, fish, meat, and desserts, this cookbook is a trove of transformative techniques and recipes that will guide all to become the kind of cook that they want to be.

Hardcover | Lorena Jones Books | 336 pages

Mi Cocina

0593138708

$35.00

Mi Cocina

Recipes and Rapture from My Kitchen in Mexico

by Rick Martínez

From the publisher:

An enticing, regional, and stunning exploration of Mexican cuisine from beloved food writer and host of the Babish Culinary Universe show “Pruébalo” on YouTube and Food52’s “Sweet Heat” series, Rick Martínez.

In his first, much-anticipated cookbook, New York Times contributor, Food52 columnist, and former Bon Appétit food editor Rick Martínez introduces home cooks to the diverse culinary treasures of Mexico. In Mi Cocina, Rick travels to each of the seven regions in Mexico to explore 100 unique dishes, the recipe for each accompanied by stunning on-site photography.

In this beautifully personal tribute, Rick expresses Mexico’s regionality through dishes like Oaxaca’s Mole Coloradito (made with pasilla chiles, dried fruits, nuts, seeds, plantain, and bittersweet chocolate) and Tacos de Capeados (cornmeal-battered fried fish tacos with papaya and tomatillo) from coastal Baja. His recipes are based on his favorite home-tested version of each dish, veering from tradition when inspired—like in the Tlayuda con Tasajo in which a flank steak is marinated with miso paste before being grilled and added to a large tostada topped with refried beans and queso Oaxaca. Rick always keeps availability of ingredients in mind and provides substitutions and replacements when needed.

Readers will discover essays in each chapter on topics like the migration and culinary influence of people from the Middle East and China to Mexico, and Rick’s experiences of finding welcomeness, support, and a feeling of belonging in his new home in Mazatlán. The collective result is touching, transportive, and delicious.

Published by Clarkson Potter
Cover: Hardcover
Pages: 304

Hitohira - Imojiya KT - VG10 - Damascus - Petty - 120mm - Western Handle

AAA-255-03-BA120

$125.00

Brand: Hitohira ひとひら (一片)
Producing Area: Seki, Gifu - Japan
Profile: Petty
Size: 120mm
Steel Type: Stainless Steel
Hand Orientation: Ambidextrous
Steel: VG-10, Stainless Damascus Clad
Handle: Micarta Western
Total Length: 228mm
Edge Length: 120mm
Spine Length: 125mm
Blade Height: 25mm
Thickness of Spine at Handle: 1.8mm
Thickness of Spine Half Way: 1.7mm
Thickness of Spine ~1cm from Tip: 1.0mm
Handle Length: 104mm
Weight: 82g
Saya/Guard: Purchased Separately

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

Hitohira - Imojiya KT - VG10 - Damascus - Petty - 120mm - Western Handle

Belo Inox - Flatware - Artico Place Setting - 5 Piece - Matte

$35.00

Brand: Belo Inox
Line: Artico
Made In: Portugal
Finish: Matte
Material: Stainless Steel

Desert Fork:
Total Length: 180mm
Handle Length: 115mm
Head Length: 65mm
Head Width: 25mm
Weight: 42g

Desert Spoon:
Total Length: 180mm
Handle Length: 115mm
Head Length: 65mm
Head Width: 38mm
Weight: 48g

Table Fork:
Total Length: 206mm
Handle Length: 130mm
Head Length: 75mm
Head Width: 27mm
Weight: 61g

Table Knife:
Total Length: 227mm
Handle Length: 120mm
Blade Length: 85mm
Blade Height: 18mm
Weight: 86g

Table Spoon:
Total Length: 205mm
Handle Length: 130mm
Head Length: 75mm
Head Width: 40mm
Weight: 71g

Belo Inox - Flatware - Artico Place Setting - 5 Piece - Matte

Yoshida - Megane Folding Scissors

WDDGA-P

$6.00

Total Length: 197mm
Handle Length: 45mm
Blade Length: 25mm
Max Opening: 52mm
Weight: 17g
Steel Type: Stainless

Coutellerie Chambriard - Le Thiers - Grand Gourmet - 6" Chef Knife - Juniper Handle

$200.00

Brand: Coutellerie Chambriard
Profile: Chef
Steel Type: Swedish 14C28N stainless
Hand Orientation: Ambidextrous
Handle: Western Juniper
Total Length: 275mm
Edge Length: 160mm
Spine Length: 155mm
Blade Height: 39.2mm
Thickness at Spine: 3mm
Thickness ½ way: 2.5mm
Thickness ~1cm from Tip: 1mm
Handle Length: 120mm
Weight: 148g
Saya/Guard: Brown Leather Sheath

Please Note: These pictures and measurements are examples. Individual knives may differ slightly in appearance and measurements.

Coutellerie Chambriard - Le Thiers - Grand Gourmet - 6" Chef Knife - Juniper Handle

Knife Engineering

$39.95

Knife Engineering

Steel, Heat Treating, and Geometry

Author: Dr. Larrin Thomas

How to make the highest performing knives. A book for knife enthusiasts, knifemakers, and bladesmiths. Not a how-to on knifemaking or bladesmithing but an in-depth exploration of the effects of different steels, metallurgy, heat treatments, and edge geometries on knife performance. This book provides ratings for toughness, edge retention, and corrosion resistance for all of the popular knife steels. Micrographs of over 50 steels. Specific recommended heat treatments for each steel. And answers to questions like: 1) Does a thinner or thicker edge last longer? 2) What heat treatment leads to the best performance? 3) Are there performance benefits to forging blades? 4) Should I use stainless or carbon steel? All of these questions and more are answered by a metallurgist who grew up around the knife industry. Note: The book now has conversions to Celsius throughout after feedback from Global readers.

Softcover | Published Independently | 445 pages

Tsuboman - Atoma Diamond Plate - #1200 - Replacement Plate

LNEYD-020-1200

$63.00

Intended to replace the upper surface of the Atom Diamond Sharpening Stone - #1200.

With use, diamond sharpening stone becomes worn and finer. When the diamond surface is worn to such an extent that it no longer serves its purpose, the top plate can be replaced with a replacement diamond plate that is glued to the aluminum base.

The back of the plate has a double-sided adhesive which makes it quick and easy to replace. The plate is made of 1mm thick stainless steel. Along with the base and adhesive tape, the plate measures 1.5mm. Be precise and pay close attention when applying the replacement plate to the aluminum base, it is important that the replacement plate is sitting flat and straight on the base.

We do not recommend using the replacement plate without the aluminum base.

Tsuboman - Atoma Diamond Plate - #1200 - Replacement Plate

Tsuboman - Atoma Diamond Plate - #600 - Replacement Plate

LNEYD-020-600

$65.00

Intended to replace the upper surface of the Atom Diamond Sharpening Stone - #600.

With use, diamond sharpening stone becomes worn and finer. When the diamond surface is worn to such an extent that it no longer serves its purpose, the top plate can be replaced with a replacement diamond plate that is glued to the aluminum base.

The back of the plate has a double-sided adhesive which makes it quick and easy to replace. The plate is made of 1mm thick stainless steel. Along with the base and adhesive tape, the plate measures 1.5mm. Be precise and pay close attention when applying the replacement plate to the aluminum base, it is important that the replacement plate is sitting flat and straight on the base.

We do not recommend using the replacement plate without the aluminum base.

Tsuboman - Atoma Diamond Plate - #600 - Replacement Plate

Tsuboman - Atoma Diamond Plate - #400 - Replacement Plate

LNEYD-020-400

$67.00

Intended to replace the upper surface of the Atom Diamond Sharpening Stone - #400.

With use, diamond sharpening stone becomes worn and finer. When the diamond surface is worn to such an extent that it no longer serves its purpose, the top plate can be replaced with a replacement diamond plate that is glued to the aluminum base.

The back of the plate has a double-sided adhesive which makes it quick and easy to replace. The plate is made of 1mm thick stainless steel. Along with the base and adhesive tape, the plate measures 1.5mm. Be precise and pay close attention when applying the replacement plate to the aluminum base, it is important that the replacement plate is sitting flat and straight on the base.

We do not recommend using the replacement plate without the aluminum base.

Tsuboman - Atoma Diamond Plate - #400 - Replacement Plate

Tsuboman - Atoma Diamond Plate - #140 - Replacement Plate

LNEYD-020-140

$70.00

Intended to replace the upper surface of the Atom Diamond Sharpening Stone - #140.

With use, diamond sharpening stone becomes worn and finer. When the diamond surface is worn to such an extent that it no longer serves its purpose, the top plate can be replaced with a replacement diamond plate that is glued to the aluminum base.

The back of the plate has a double-sided adhesive which makes it quick and easy to replace. The plate is made of 1mm thick stainless steel. Along with the base and adhesive tape, the plate measures 1.5mm. Be precise and pay close attention when applying the replacement plate to the aluminum base, it is important that the replacement plate is sitting flat and straight on the base.

We do not recommend using the replacement plate without the aluminum base.

Tsuboman - Atoma Diamond Plate - #140 - Replacement Plate

Sakai Kikumori - Ginsan - 165mm Kamagata Usuba - Ho Wood Handle - Saya

$250.00

Brand: Sakai Kikumori 堺菊守
Line: Ginsan 銀三
Profile: Kamagata Usuba
Edge Steel: Ginsanko (Silver #3)
Steel Type: Stainless
Cladding: Stainless
Bevel: Single
Hand Orientation: Right Handed
Handle: Ho Wood Wa
Total Length: 314mm
Edge Length: 165mm
Spine Length: 180mm
Blade Height: 42mm
Thickness at Spine: 3.1mm
Thickness ½ way: 2.9mm
Thickness ~1cm from Tip: 1.5mm
Handle Length: 133mm
Weight: 157g

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

Sakai Kikumori - Ginsan - 165mm Kamagata Usuba - Ho Wood Handle - Saya

My America: Recipes from a Young Black Chef

978-0525659600

$35.00

My America

Recipes from a Young Black Chef

by Kwame Onwuachi and Joshua David Stein.

From the publisher:

What is American food? In his first cookbook, Kwame Onwuachi (“the most important chef in America” —San Francisco Chronicle), the acclaimed author of Notes from a Young Black Chef, shares the dishes of his America; dishes that show the true diversity of American food.

“A must-have for anyone who wants to be a better cook. Each recipe is an insight into Kwame’s family, travels, and time spent in some of the best kitchens in the world.”

— David Chang

Featuring more than 125 recipes, My America is a celebration of the food of the African Diaspora, as handed down through Onwuachi’s own family history, spanning Nigeria to the Caribbean, the South to the Bronx, and beyond. From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of the patchwork that is American cuisine.

Interwoven throughout the book are stories of Onwuachi’s travels, illuminating the connections between food and place, and food and culture. The result is a deeply personal tribute to the food of “a land that belongs to you and yours and to me and mine.”

Knopf | Hardcover | 304 pages

My America: Recipes from a Young Black Chef

K Sabatier - Fish Butcher - Stainless - Serrated Scale Cutter - 21" - Western Handle

$125.00

Brand: K Sabatier
Made in: Thiers - France
Line: Authentique
Profile: Serrated Fish Butcher
Edge Length: 524mm
Blade Height: 34mm
Edge Steel: Z50C13
Steel Type: Stainless
Construction: Mono-Steel
Cladding: N/A
Finish: Matte
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Western
Handle Material: Overmolded Plastic
Ferrule/Bolster Material: N/A
Total Length: 715mm
Spine Length: 564mm
Thickness of Spine at Handle: 2.4mm
Thickness ½ way: 2.3mm
Thickness ~1cm from Tip: 0.5mm
Handle Length: 148mm
Weight: 396g
Saya/Guard: Sold Separately

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

K Sabatier - Fish Butcher - Stainless - Serrated Scale Cutter - 21" - Western Handle

K Sabatier - Vintage Nogent - 11" Chef - Black Wood

311

$215.00

Brand: K Sabatier
Line: Vintage Nogent
Profile: Chef
Edge Length: 280mm
Steel Type: Carbon
Bevel: Double Bevel
Bevel Symmetry: 50:50
Hand Orientation: Ambidextrous
Handle: Stabilized Wood
Total Length: 407mm
Spine Length: 282mm
Blade Height: 60mm
Thickness at Spine: 4.8mm
Thickness ½ way: 2.2mm
Thickness ~1 cm from Tip: 1.0mm
Handle Length: 125mm
Weight: 260g

NOGENT

About this Antique Knives: These knives were manufactured by the Fifth or the Sixth generation of French knife makers around 1950 to 1960. Grinding was done by hand in the traditional method. Carbon Steel Old brand on the blade (Sabatier K Garanti - Acier Fondu)

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

K Sabatier - Vintage Nogent - 11" Chef - Black Wood

K Sabatier - Authentique - Stainless - Salmon Slicer - 12" - Western Handle

1110SA3OLPOA

$95.00

Brand: K Sabatier
Made in: Thiers - France
Line: Authentique
Profile: Salmon Slicer
Edge Length: 295mm
Blade Height: 28mm
Edge Steel: Z50C13
Steel Type: Stainless
Construction: Mono-Steel
Cladding: N/A
Finish: Matte
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Western
Handle Material: POM
Ferrule/Bolster Material: Stainless
Total Length: 415mm
Spine Length: 293mm
Thickness of Spine at Handle: 2.2mm
Thickness ½ way: 1.3mm
Thickness ~1cm from Tip: 0.7mm
Handle Length: 115mm
Weight: 137g
Saya/Guard: Sold Separately

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

K Sabatier - Authentique - Stainless - Salmon Slicer - 12" - Western Handle

K Sabatier - Old Butcher - 7.5" - Saigner Butcher - Rosewood Handle

ANCSAIGN18

$65.00

Brand: K Sabatier
Made in: Thiers - France
Line: Saigner Butcher
Profile: Butcher
Edge Length: 193mm
Blade Height: 39mm
Edge Steel: Z50C13
Steel Type: Stainless
Construction: Mono-Steel
Cladding: N/A
Finish: Matte
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Western (Old Butcher)
Handle Material: Rosewood
Ferrule/Bolster Material: N/A
Total Length: 323mm
Spine Length: 194mm
Thickness of Spine at Handle: 2.1mm
Thickness ½ way: 1.9mm
Thickness ~1cm from Tip: 0.4mm
Handle Length: 130mm
Weight: 130g
Saya/Guard: Sold Separately

About these Antique Knives: These knives were manufactured by the Fifth or the Sixth generation of Sabatier makers around 1950 to 1960. Grinding was done by hand in the traditional method.

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

K Sabatier - Old Butcher - 7.5" - Saigner Butcher - Rosewood Handle

K Sabatier - Old Butcher - 6.5" - Saigner Butcher - Rosewood Handle

$55.00

Brand: K Sabatier
Made in: Thiers - France
Line: Saigner Butcher
Profile: Butcher
Edge Length: 165mm
Blade Height: 27mm
Edge Steel: Z50C13
Steel Type: Stainless
Construction: Mono-Steel
Cladding: N/A
Finish: Matte
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Western (Old Butcher)
Handle Material: Rosewood
Ferrule/Bolster Material: N/A
Total Length: 295mm
Spine Length: 167mm
Thickness of Spine at Handle: 1.9mm
Thickness ½ way: 1.7mm
Thickness ~1cm from Tip: 0.3mm
Handle Length: 129mm
Weight: 107g
Saya/Guard: Sold Separately

About these Antique Knives: These knives were manufactured by the Fifth or the Sixth generation of Sabatier makers around 1950 to 1960. Grinding was done by hand in the traditional method.

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