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New Native Kitchen

Celebrating Modern Recipes of the American Indian

Author: Freddie Bitsoie and James O. Fraioli

From the publisher:

Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian

From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country.

Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine.

Abrams | Hardcover | 288 pages

Author: Ben Mervis

From the publisher:

Discover over 550 much-loved recipes celebrating the rich traditions of regional and seasonal British cooking

In The British Cookbook, author and food historian Ben Mervis takes readers on a mouth-watering culinary tour across England, Wales, Scotland, and Northern Ireland, revealing a cuisine as diverse as the landscape from which it originates.

Part cookbook, part cultural history, this deeply researched collection of 550 authentic recipes encompasses home-cooked classics, such as Shepherd's Pie, Welsh Rarebit, Scottish Crumpets, and Victoria Sponge; lesser-known and regional recipes, such as Bonfire Night Black Peas and Dublin Bay Prawns; dishes deeply steeped in British history, such as Haggis and Devils on Horseback; and iconic dishes with roots outside of the United Kingdom, such as Chicken Tikka Masala, Curry Goat, and Sesame Prawn Toast.

The recipes are fascinating to read and easy to follow, with lively descriptions of each dish's origins; clear, user-friendly instructions; and helpful notes on unique ingredients and techniques. Stunning photographs of food and local scenery complete this exciting ode to British cuisine.

Phaidon | Hardcover | 464 pages

Author: José Pizarro

From the publisher:

A collection of over 80 best-loved recipes from the heart of chef José Pizarro's Spanish family home.

In The Spanish Home Kitchen, José Pizarro travels back to his mother’s house to draw inspiration from the flavours he grew up with, and shares over 80 of his favourite recipes, gathered from all over Spain.

José Pizarro grew up in central-western Spain, in the tiny village of Talaván. His family had been farmers for generations and he spent his childhood on his parent’s farm, helping his father produce vegetables, dairy products and different meats. Life in this small village centred on dinner, with great recipes passed from generation to generation through his grandmother, to his mother, and now him.

Recipes include: Shoulder of Iberico Pork in Rich Tomato Sauce with Zesty Couscous; Migas with Fried Egg, Chorizo and Bacon; Seared Squid with Caramelised Fennel and Onions and Lemon and Parsley Dressing; Cherries in Aguardiente Syrup with Pistachio Ice Cream.

From nostalgic childhood favourites that his mother fed the family, to more modern recipes with his Spanish twist, there’s a recipe here for everyone.

Hardie Grant Books | Hardcover | 240 pages

The Japanese Art of the Cocktail

by Masahiro Urushido and Michael Anstendig
Published by Harvest
Cover: Hardcover
Pages: 288

About 

The first cocktail book from the award-winning mixologist Masahiro Urushido of Katana Kitten in New York City, on the craft of Japanese cocktail making

Katana Kitten, one of the world’s most prominent and acclaimed Japanese-American cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. It recently earned the #10 spot on The World’s 50 Best Bars list, making it the Best Bar in the U.S. Before Katana Kitten, Urushido honed his craft over several years behind the bar of award-winning eatery Saxon+Parole. In The Japanese Art of the Cocktail, Urushido shares his immense knowledge of Japanese cocktails with eighty recipes that best exemplify Japan’s contribution to the cocktail scene, both from his own bar and from Japanese mixologists worldwide. Urushido delves into what exactly constitutes the Japanese approach to cocktails, and demystifies the techniques that have been handed down over generations, all captured in stunning photography.

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

Brand: Kimura Glass

Line: Petal Whisky

Glass Type: Soda Glass

Height: 45mm

Diameter: 45mm

Glass Thickness: 1mm

Weight: 58g

These heavy duty versions are a thicker gauge than Netherton's "standard" gauge. Good for broiling steaks or holding closer to the heat source. 

Brand: Fog Linen
Line: Daily Apron
Material: 100% Linen
Color: Ochre
Body Length: 32"
Chest Width: 10"
Waist Width: 33"
Tie Length: 32"
Neck Strap Length: 20"
Pocket Width: 6"
Pocket Height: 7"
Number of Pockets: 1

A little shorter than our full apron, the daily also provides full coverage with its classic bib style. Functional and long-lasting, one handy pocket is placed in front for tools, utensils, and, of course, tired hands. This is our thicker weight linen.

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

Brand: Hitohira ひとひら (一片) 
Line: Futana
Profile: Bunka
Edge Steel: Super Blue
Steel Type: Stainless-Clad Carbon
Cladding: Soft Stainless
Bevel Type: Double Bevel
Bevel Symmetry: 50:50
Hand Orientation: Ambidextrous 
Handle: Octagonal Cherry Octagonal with Ebony Ferrule 
Total Length: 322mm
Edge Length: 175mm 
Spine Length:  187mm
Blade Height: 43mm
Spine Thickness: 1.8mm
Handle Length: 135mm
Weight: 157g 
Saya: Purchase Separately.

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

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

Total Length: 234mm
Total Width: 60mm
Total Height: 11mm
Weight: 43g

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

Brand: Hitohira ひとひら (一片) 
Line: Hiragana WS
Producing Area: Seki, Gifu - Japan 
Profile: Sujihiki
Edge Length: 212mm
Edge Steel: AUS-8
Steel Type: Stainless 
Cladding: Stainless 
Bevel: Double Bevel
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle: Pakka & Pakka Ferrule Octagonal 
Total Length: 347mm
Spine Length: 222mm
Blade Height: 32mm
Thickness at Handle: 1.9mm
Thickness ½ way: 1.6mm
Thickness at Tip: 0.5mm
Handle Length: 125mm 
Weight: 105g
Saya/Guard: Purchase Separately

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

Brand: K Sabatier
Made in: Thiers - France
Line: Authentique - 1834
Profile: Slicer
Edge Length: 244mm
Blade Height: 31mm
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: 364mm
Spine Length: 242mm
Thickness of Spine at Handle: 2.8mm
Thickness ½ way: 2.3mmn
Thickness ~1cm from Tip: 0.7mmn
Handle Length: 117mm
Weight: 170g
Saya/Guard: Leather Sheath

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

Total Length: 210mm
Total Height: 10mm
Total Width:75mm
Weight: 540g
Grit: #1200

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

Oaxaca authors Bricia Lopez and Javier Cabral are back with the first major cookbook about how to create asada—Mexican-style grilled meat—at home

In millions of backyards across Southern California, an asada means a gathering of family, friends, great music, cold drinks, good times, and community—all centered around the primal allure of juicy, smoky grilled meat with flavors and spices traditional to Mexico. The smell of asada is a cloud of joy that lingers in the streets of Los Angeles. With Asada: The Art of Mexican-Style Grilling, Mexican food authorities and the authors of Oaxaca, Bricia Lopez and Javier Cabral, are back with more than 100 recipes that show you how to prepare the right dishes and drinks for your next carne asada gathering. Asada will both guide you in crafting mouthwatering food and inspire the right laidback atmosphere.

Everyone says they love a spicy margarita and asada tacos, but very few understand the culture that informs these flavors. Divided into the eight crucial elements of any carne asada: botanas (appetizers), carnes (meats), mariscos (seafood), side dishes and vegetables, salsas, aguas frescas, cocktails, and dessert, Asada walks you through every step. From Lopez’s secret “michelada marinade” to game-changing salsas that will elevate any grilled meat, this cookbook is the ultimate guide to making and beginning to understand the magic of asada.

Hardcover | Abrams Books | 272 pages