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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

RONA - Linea Umana - 23oz Wine Glass

$35.00

Brand: Kimura Glass
Line: Umana
Glass Type: Lead-Free Crystal
Total Height: 230mm
Total Width: 117mm
Base Diameter: 89.5mm
Stem Thickness: 5mm
Cup Height: 85mm
Cup Diameter: 117mm
Glass Thickness: 0.8mm
Weight: 148g

Fog Linen - Linen Kitchen Cloth - Gray/White Check

LKC001-GYCK

$16.00

Brand: Fog Linen
Line: Kitchen Cloth
Material: 100% Linen
Color: Jesse is a Grey/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.

Fog Linen - Linen Kitchen Cloth - Gray/White Check

Cooking at Home

$35.00

Cooking at Home

Or How I Learned to Stop Worrying about Recipes (and Love my Microwave).

by David Chang and Priya Krishna

The globally renowned chef of Momofuku, star of Netflix's Ugly Delicious, and bestselling author of Eat a Peach now shares the kitchen hacks and culinary tricks he uses as a new home cook for a growing family--and shows the rest of us how to make the most of our cooking skills.

Being a chef can make you the absolute worst kind of home cook. Either you're too fussy when dinner just needs to be on the table (without an hour of dishes to do afterwards), or, like Momofuku chef David Chang, you just never cook at home--your apartment is a place to sleep. But now, with a young family to feed, David finds himself having to retrain every instinct in his kitchen. With a decidedly non-restaurant pantry and no-frills equipment, he now has the same goals as every other mortal home cook: to make something as delicious as possible, in the least amount of time possible, with as little mess as possible.

And what David learned is to never cook like a chef. Don't look at recipes. Choose frozen peas over fresh. Put the microwave to use--a lot. And go ahead, make the sauce for pasta cacio e pepe in a blender, no matter what that cool chef says. This is a book of delicious recipes that maximize flavor while minimizing effort and culinary orthodoxy. Rather than outlining formal recipes, David talks through how he tackles a dish step by step, starting with a basic template and then turning to endless variations. You might start with chicken thighs cooked with onion and garlic, but from there you can make coconut chicken curry or gochujang chicken and potatoes. You'll get a lazier version of Momofuku's ginger-scallion noodles, but then see how David riffs on it with a pesto-ish ginger-basil sauce.

This cookbook is David's guide to unlocking culinary dark arts of shortcuts and hacks, brought to you by a chef who's made a career of doing everything the hard way...and is as tired of doing it as you are of hearing about it.

Clarkson Potter | Hardcover | 400 pages

Hitohira - Imojiya TH - VG10- Damascus - Petty - 150mm - Wa Handle

AAA-265R-01-BA150

$160.00

Brand: Hitohira ひとひら (一片)
Made In: Echizen, Japan
Line: Imojiya TH
Profile: Petty
Edge Length: 141mm
Blade Height: 30mm
Edge Steel: VG-10
Steel Type: Stainless
Cladding: Damascus Stainless
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle: Red Pakka Wa
Total Length: 274mm
Spine Length: 158mm
Thickness of Spine at Handle: 1.9mm
Thickness ½ way: 1.5mm
Thickness ~1cm from Tip: 0.8mm
Handle Length: 115mm
Weight: 83g
Saya/Guard: Purchased Separately

Hitohira - Imojiya TH - VG10- Damascus - Petty - 150mm - Wa Handle

Kanaya - 200mm Table Cleaning Brush - Horsehair/Polyester

131119

$20.00

Kanaya - 200mm Table Cleaning Brush - Horsehair/Polyester

Kanaya - Kitchen Tawashi Brush - Palm

MTFYU-125

$15.00

K Sabatier - Old Butcher - 8.5" Butcher - Rosewood Handle

$85.00

Brand: K Sabatier
Made in: Thiers - France
Line: Old Butcher
Profile: Butcher
Edge Length: 223mm
Blade Height: 41mm
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: 357mm
Spine Length: 222mm
Thickness of Spine at Handle: 2mm
Thickness ½ way: 1.7mm
Thickness ~1cm from Tip: 1mm
Handle Length: 137mm
Weight: 156g
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 - 8.5" Butcher - Rosewood Handle

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

$70.00

Brand: K Sabatier
Made in: Thiers - France
Line: Old Butcher
Profile: Butcher
Edge Length:
Blade Height:
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:
Spine Length:
Thickness of Spine at Handle:
Thickness ½ way:
Thickness ~1cm from Tip:
Handle Length:
Weight:
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" Butcher - Rosewood Handle

Hitohira - Ho Wood Saya - 150mm Petty

DAFFA-30P150C

$19.00

Measurements are for the inside of the Saya, these measurements should be larger than your knives measurements.

Total Internal Length: 165mm

Total External Length: 200mm

Height at Opening: 36mm

Width of Opening at Spine: 3mm

Width of Opening at Edge: 2.5mm

*These Measurements were taken from one sample, there might be slight variations in each one*

K Sabatier - Authentique - Carbon - 8" Slicer - Western Handle

$80.00

Brand: K Sabatier
Made in: Thiers - France
Line: Authentique - Carbon
Profile: Slicer
Edge Length: 195mm
Blade Height: 26mm
Edge Steel: XC75
Steel Type: Carbon Steel
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: Carbon Steel
Total Length: 309mm
Spine Length: 193mm
Thickness of Spine at Handle: 2.2mm
Thickness ½ way: 1.3mm
Thickness ~1cm from Tip: 0.2mm
Handle Length: 107mm
Weight: 131mm
Saya/Guard: Sold Separately

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

K Sabatier - Authentique - Carbon - 8" Slicer - Western Handle

An Invitation to Indian Cooking

$40.00

An Invitation to Indian Cooking

50th Anniversary Edition: A Cookbook

Author: Madhur Jaffrey

The “queen of Indian cooking" (Saveur), Madhur Jaffrey helped introduce generations of American home cooks to the foods of the subcontinent. In An Invitation to Indian Cooking—widely considered one of the best cookbooks of all time and enshrined in the James Beard Foundation’s Cookbook Hall of Fame—Jaffrey gives readers a sweeping survey of the rich culinary traditions of her home.

Living in London and homesick, she was prompted to re-create the dishes of her Delhi childhood. Jaffrey taught herself the art of Indian cuisine and, in this groundbreaking book, she shares those lessons with us all. Featuring more than 160 recipes, the book covers everything from appetizers, soups, vegetables, and meats to fish, chutneys, breads, desserts, and more.

An instant classic upon publication, An Invitation to Indian Cooking teaches home cooks perfect renditions of dishes such as Mulligatawny Soup, Whole Wheat Samosas, and Chicken Biryani, alongside Green Beans with Mustard, Khitcherie Unda (scrambled eggs, Indian style), and Nargisi Kofta (large meatballs stuffed with hard-boiled eggs). From recipes for formal occasions to the making of everyday staples such as dals, pickles, and relishes, Jaffrey’s “invitation” has proved irresistible for generations of American home cooks.

Beautifully redesigned—and featuring a new foreword by the author and a new introduction by superfan, Yotam Ottolenghi—this anniversary edition celebrates An Invitation to Indian Cooking’s half a century as the go-to text on Indian cooking.

Hardcover | Knopf | 352 pages

The Palestinian Table

9780714874968

$39.95

The Palestinian Table

Authentic Palestinan Recipes

Author: Reem Kassis

Authentic modern Middle Eastern home cooking – 150 delicious, easy-to-follow recipes inspired by three generations of family tradition.

While interest in Middle Eastern cuisines has blossomed, the nuances and subtleties of Palestinian food are still relatively unexplored. In The Palestinian Table, Reem Kassis weaves a tapestry of personal anecdotes, local traditions, and historical context, sharing with home cooks her collection of nearly 150 delicious, easy-to-follow recipes that range from simple breakfasts and quick-to-prepare salads to celebratory dishes fit for a feast - giving rare insight into the heart of the Palestinian family kitchen.

Hardcover | Phaidon | 256 pages

Salt Smoke Time

9780062427106

$35.00

Salt Smoke Time

Homesteading and Heritage Techniques for the Modern Kitchen

Author: Will Horowitz, Marisa Dobson, Julie Horowitz

Executive chef and owner of New York City’s highly acclaimed Ducks Eatery and Harry & Ida’s, Will Horowitz is also an avid forager, fisherman, and naturalist. In Salt Smoke Time, he explores ideas of self-reliance, sustainability, and seasonality, illuminating our connection to the natural world and the importance of preserving American stories and food traditions.

Drawing from the recipes and methods handed down by our ancestors, Horowitz teaches today’s home cooks a variety of invaluable techniques, including curing & brining, cold smoking, canning, pickling, and dehydration. He provides an in-depth understanding of milk products, fishing, trapping seafood, hunting, butchering meat, cooking whole animals, foraging, and harvesting, and even offers tips on wild medicine.

Horowitz takes traditional foods that have been enjoyed for generations and turns them into fresh new dishes. With Salt Smoke Time, you’ll learn how to make his signature Jerky and a host of other sensational recipes, including Smoked Tomato and Black Cardamom Jam, Fermented Corn on the Cob with Duck Liver Butter, North Fork Clam Bake, Preserved Duck Breast & Mussels with Blood Orange, and Will’s Smoked Beef Brisket.

Complete with step-by-step line drawings inspired by vintage Boy Scout and Field Guides and illustrated with beautiful rustic photos, Salt Smoke Time is both a nostalgic study of our roots, and a handy guide for rediscovering self-reliance and independence in our contemporary lives.

Hardcover | William Morrow Cookbooks | 320 pages

Ruffage

$35.00

Ruffage

A Practical Guide to Vegetables

Author: Abra Berens

Ruffage: A Practical Guide to Vegetables is not your typical cookbook—it is a how-to-cook book of a variety of vegetables. Author Abra Berens—chef, farmer, Midwesterner—shares a collection of techniques that result in new flavors, textures, and ways to enjoy all the vegetables you want to eat. From confit to caramelized and everything in between—braised, blistered, roasted and raw—the cooking methods covered here make this cookbook a go-to reference.

Abra Berens is a chef, writer, and cofounder of Bare Knuckle Farm. She lives in Galien, Michigan.

Hardcover | Chronicle | 464 pages

Smithey Ironware - Cast Iron - No. 12 Flat Top Griddle

Smith-CI-Flat12

$150.00

From Smithey:

Smithey's No. 12 Flat top griddle is your new everyday essential. Not only will this become your daily use griddle, but it is also sized perfectly to fit on top of your No. 12 skillet highlighting its use as a custom fit lid. Featuring Smithey's signature polished cook surface, the No. 12 Flat Top is naturally non-stick and free of chemical coatings. Designed and made in the USA, each piece is Engineered to maintain even and consistent heat. This flat top will become your go to for everything from pancakes to pizzas. Use it well.

Diameter (top): 12”

Depth: .33”

Handle to Handle: 18”

Weight: +-7 lbs

Smithey Ironware - Cast Iron - No. 12 Flat Top Griddle

Masa: Techniques, Recipes, and Reflections on a Timeless Staple

$35.00

Masa

Techniques, Recipes, and Reflections on a Timeless Staple

Author: Jorge Gaviria, Graydon Herriott

From the publisher:

MASA is your guide to making authentic, high-quality masa from scratch and cooking with it in your home kitchen.

It's time to learn the way to a perfect taco, and it all starts with the masa. Like sourdough before it, craft masa is on the brink of a global culinary movement. Jorge Gaviria's company, Masienda, has become a proxy message board at the center of the swelling masa conversation and with this cookbook he completes the story of how to create this special building block from scratch.

Brimming with history, replicable techniques, and reflections from masa authorities, including third-generation tortillerxs and acclaimed chefs, MASA reveals the beauty and longstanding traditions behind this elemental staple. In addition to teaching how to make masa from dried corn kernel to fully realized dish, this book also shows cooks how to use masa in 50 base recipes for tortillas, pozole, tamales, and more, empowering chefs of any level to think creatively and adapt recipes confidently for their own use.

In addition, ten well-known chefs offer inventive recipes-such as tamal gnocchi, masa waffles, and shrimp and masa grits-to inspire new ways of relating to this timeless, dynamic food.

TORTILLAS ARE EVERYWHERE: For years now, tortillas, the most common masa application, have outpaced the consumption of hamburger buns in the United States, and their companion condiment, salsa, has outsold ketchup as the nation's leading condiment.

ENDLESS DINNER INSPIRATION: This book features a wide range of recipes from the traditional basics—Tortillas, Pupusas, and Arepas—to the inventive, like Blue Masa Sourdough Bread, Tamal Gnocchi, and Shrimp and Masa Grits.

THE MASTER ON MASA: Jorge Gaviria is the founder of Masienda, a resource and supplier of high-quality masa and masa products. Jorge Gaviria wrote MASA after successfully working through tens of thousands of inquiries from home cooks on everything from the best equipment to ideal cooking temperatures to how to prevent a tortilla from falling apart during reheating.

Chronicle | Hardcover | 272 pages

Masa: Techniques, Recipes, and Reflections on a Timeless Staple

First Generation: Recipes from My Taiwanese-American Home

$32.50

Author: Frankie Gaw

From the publisher:

In this stunning exploration of identity through food, the blogger behind Little Fat Boy presents 80 recipes that defined his childhood as a first-generation Taiwanese American growing up in the Midwest.

In First Generation, Frankie Gaw of Little Fat Boy presents a tribute to Taiwanese home cooking. With dishes passed down from generations of family, Frankie introduces a deeply personal and essential collection of recipes inspired by his multicultural experience, melding the flavors of suburban America with the ingredients and techniques his parents grew up with.

In his debut cookbook, Frankie will teach you to master bao, dumplings, scallion pancakes, and so much more through stunning visuals and intimate storytelling about discovering identity and belonging through cooking. Recipes such as Lap Cheong Corn Dogs, Honey-Mustard Glazed Taiwanese Popcorn Chicken, Stir-Fried Rice Cakes with Bolognese, Cincinnati Chili with Hand Pulled Noodles, Bao Egg and Soy Glazed Bacon Sandwich, and Lionshead Big Mac exemplify the stunning creations born out of growing up with feet in two worlds.

Through step-by-step photography and detailed hand-drawn illustrations, Frankie offers readers not just the essentials but endless creative new flavor combinations for the fundamentals of Taiwanese home cooking.

Clarkson Potter/Ten Speed | Hardcover | 224 pages

First Generation: Recipes from My Taiwanese-American Home

K Sabatier - Auvergne - Stainless - 5 1/2" Boning Knife - Western Handle

AUV-2208

$85.00

Brand: K Sabatier
Made in: Thiers - France
Line: Auvergne
Profile: Boning
Edge Length: 151mm
Blade Height: 24mm
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: Corol Wood
Ferrule/Bolster Material: Stainless
Total Length: 265mm
Spine Length: 149mm
Thickness of Spine at Handle: 1.6mm
Thickness ½ way: 1.0mm
Thickness ~1cm from Tip: 0.3mm
Handle Length: 109mm
Weight: 108g
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.

K Sabatier - Auvergne - Stainless - 5 1/2" Boning Knife - Western Handle

Mosquito Supper Club

1579658474

$35.00

Mosquito Supper Club

Cajun Recipes from a Disappearing Bayou

Author: Melissa M. Martin

From the publisher:

For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice—or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie—comes Mosquito Supper Club.

Named after her restaurant in New Orleans, chef Melissa M. Martin’s debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field’s worth of land to the Gulf of Mexico. Too soon, Martin’s hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people.

Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient—from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we’ve only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent.

Artisan | Hardcover | 368 pages