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Set of four wine glasses with tall stems. Fine bowls with straight sides which curve towards a flat base.

• Made from lead-free crystalline glass for clarity and strength.
• Dishwasher safe (LSA recommends a low temperature cycle and a mild detergent)

Design and technology combine to complement and simulate handmade processes resulting in stemware featuring cold-cut and fire-polished rims, with finely drawn stems, produced from environmentally friendly lead-free crystalline glass. The quality of the glass guarantees a high level of flex and durability, brilliance and clarity.

Set of four beer glasses with large bowls and fine stems. Made from lead-free crystalline glass for clarity and strength.

Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book

Cocktails from Two Centuries of African American Cookbooks

Author: Toni Tipton-Martin

Discover the fascinating history of Black mixology and its enduring influence on American cocktail culture through 70 rediscovered, modernized, or celebrated recipes, by the James Beard Award–winning author of Jubilee.

Juke Joints, Jazz Clubs, and Juice spotlights the creativity, hospitality, and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in two centuries’ worth of Black cookbooks. From traditional tipples, such as the Absinthe Frappe or the Clover Leaf Cocktail, to new favorites, like the Jerk-Spiced Bloody Mary and the Gin and Juice 3.0, Toni Tipton-Martin shares a variety of recipes that shine a light on her influences, including underheralded early-twentieth-century icons, like Tom Bullock, Julian Anderson, and Atholene Peyton, and modern superstars, such as Snoop Dogg and T-Pain.

Drawing on her expertise, research in historic cookbooks, and personal collection of texts and letters, Toni Tipton-Martin shows how these drinks have evolved over time and shares the stories of how Black mixology came to be—a culmination of generations of practice, skill, intelligence, and taste.

Hardcover | Clarkson Potter/Ten Speed | 256 Pages

An essential update of the perennial bestseller.

Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.

Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience “became a fascination that transformed into a quest” to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. “My Polish grandma made kielbasa every Christmas and Easter,” he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.

Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.

Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.

Hardcover | W.W. Nortan & Company | 320 pages

Hardcover | Clarkson Potter/Ten Speed | 288 pages

Hardcover | Clarkson Potter/Ten Speed | 224 pages

On Food and Cooking

Author: Harold McGee

A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.

For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.

On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.

Among the major themes addressed throughout the new edition are:

• Traditional and modern methods of food production and their influences on food quality
• The great diversity of methods by which people in different places and times have prepared the same ingredients
• Tips for selecting the best ingredients and preparing them successfully
• The particular substances that give foods their flavors, and that give us pleasure
• Our evolving knowledge of the health benefits and risks of foods

On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Harold McGee is a world-renowned authority on the science of food and cooking. He studied science and literature at Caltech and Yale, and has written two prize-winning books, On Food and Cooking and The Curious Cook, as well as many articles and reviews. He has been named food writer of the year by Bon Appétit magazine and to the Time 100, an annual list of the world’s most influential people. He lives in San Francisco.

Hardcover | Scribner | 896 pages

Brand: Hitohira ひとひら (一片)
Made in:  Seki-Gifu/ Japan
Line: FJ
Profile: Kiritsuke Gyuto
Edge Length: 200mm
Blade Height: 45mm
Edge Steel: VG-10
Steel Type: Stainless
Grind: Convex
Construction: Mono-Steel
Finish: Migaki
Bevel: Double
Bevel Symmetry: 70/30
Hand Orientation: Right Handed/Ambidextrous
Handle Shape: Octagonal
Handle Material: Magnolia
Ferrule/Bolster Material: Black Buffalo Horn
Total Length: 348mm
Spine Length: 216mm
Thickness of Spine at Handle: 1.7mm
Thickness ½ way: 1.5mm
Thickness ~1cm from Tip: 0.8mm
Handle Length: 134mm
Weight: 115g
Saya/Guard: Purchased Separately 
 
Please Note: These pictures and measurements are examples. Individual knives may differ slightly in appearance and measurements.

First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world. Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to choosing and storing meats and fowl; and three parts techniques and recipes for roasting, cooking, barbecuing, preserving, and processing meats and getting the most out of leftovers. With this thought-provoking and practical guide, meat eaters can knowledgeably buy and prepare meat for better health and better living, while supporting the environment, vibrant local economies, and respectful treatment of animals.

• Already a sensation in the United Kingdom, this groundbreaking treatise on choosing and preparing meat is now available in the United States for the first time.

• Includes more than 100 recipes and more than 200 full-color photographs.

• Thoughtfully Americanized, with complete information about assorted cuts (including illustrations), production standards, and sources for buying and learning about meats in the United States.

• British edition has sold 150,000 copies.

Hardcover | Clarkson Potter/Ten Speed | 544 pages

100 recipes for everyday eating with built-in wow factor, from the Ottolenghi protégé and co-author of Ottolenghi Flavor shaking up the food world.

MEZCLA means mix, blend, or fusion in Spanish, and in her first solo cookbook, Ixta Belfrage—loved for her inventive ingredient combinations—shares her favorite mezcla of flavors. Helpfully divided into quick recipes (for when you need something great on the table, fast) and longer recipes (for when you have time to slow down and savor the process), here are one hundred bold, impactful recipes inspired by Italy, Brazil, Mexico, and beyond.

There are quick, flavorful recipes such as Giant Cheese on Toast with Honey and Urfa Butter, Piri Piri Tofu with Crispy Orzo, and Chicken with Pineapple and 'Nduja, as well as dishes to spend more time over: Chiles Rellenos with Salsa Roja Risotto, Sticky Coconut Rice Cake with Turmeric Tomatoes and Shrimp Lasagna with Habanero Oil.

Creative, colorful, and always delicious, this is food for every day and every occasion.
 

Hardcover | Clarkson Potter/Ten Speed | 288 pages

Brand: Netherton Foundry
Made In: Shropshire, England
Line: Spun Iron
Materials: Iron
Outer Diameter: 780mm
Inner Diameter: 860mm
Thickness: 2mm
Height: 60mm
Handle Length: Prospector Handles
Pan Weight: 9.8kg

From Smithey:

Inspired by American blacksmith design of the 18^th and 19^th century, the carbon steel farmhouse oval roaster is designed in collaboration with renowned Charleston artisan and blacksmith Robert Thomas. Hand-forged and limited in quantity, each oval roaster is visually unique while sharing fundamental design elements including hand hammered handles with a texture designed for easy gripping and a beautiful pre-seasoned interior finish. With performance that rivals cast iron at a lighter weight these roasters are both functional and beautiful workhorses for your kitchen. Perfect for roast chicken and vegetables, grilled fish, baked gratins and much more.  

Length: 13.5”

Width (top): 9.5”

Depth: +/-1.75”

Total length: 16.5"

Weight: +/-4.5 lbs

Author: Benedetta Jasmine Guetta

From the publisher:

Cooking alla Giudia is the ultimate tribute to the wonderfully rich, yet still largely unknown, culinary heritage of the Jews of Italy. From Roman deep-fried artichokes (carciofi alla giudia) to Venetian sarde in saor (sweet-and-sour sardines), Apulian orecchiette pasta, and Sicilian caponata, some of Italy’s best-known dishes are Jewish in origin. But little is known about the Jewish people in Italy and their culinary traditions. It was the Jews, for example, who taught Italians to eat the eggplant, and thus helped inspire the classic eggplant parmigiana and many other local specialties. With a collection of kosher recipes from all regions of Italy, including plenty of vegan, vegetarian, and gluten-free options, author Benedetta Jasmine Guetta is on a mission to tell the story of how the Jews changed Italian food, to preserve these recipes, and to share with home cooks the extraordinary dishes prepared in the Jewish communities of Italy. Highlighted throughout the book are menus with regional Italian specialties, along with short, useful guides to the Italian cities with Jewish history. The book will show how to integrate the recipes into your everyday meals and holiday traditions as well.

Workman | Hardcover | 352 pages

Joy of Cooking

2019 Edition Fully Revised and Updated

by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker and Megan Scott. 

Published by Scribner

Cover: Hardcover

Number of pages: 1200

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: 450mm
Spine Length: 300mm
Thickness of Spine at Handle: 2.4mm
Thickness ½ way: 3.9mm
Thickness ~1cm from Tip: 3.4mm
Handle Length: 150mm
Weight: 290g
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.

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

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

Brand: Kanehide 兼秀
Line: Bessaku
Profile: Honesuki Maru
Steel Type: Semi-Stainless
Bevel: Asymmetric Double Bevel 
Bevel Symmetry: 10:90
Handle: Wood
Hand Orientation: Left Handed
Total Length: 257mm
Edge Length: 145mm
Spine Length: 147mm
Blade Height: 29mm
Handle Length: 111mm
Thickness of Spine at Handle: 2.2mm
Thickness of Spine Half Way: 2.1mm
Thickness of Spine ~1cm from Tip: 1.2mm
Weight: 115g
Saya: Purchase Separately.

Please Note: These pictures and measurements are examples. Individual knives may differ slightly in appearance and measurements. The multicolor lacquer finish found on this knife is meant purely for the protection of the blade during shipping and handling, and will need to be removed before use.