In stock

Hardcover | Chronicle | 224 pages

Kyokuha

The original NSK Kogyo diamond stone series, Kyokuha are built for ease of use and compatibility with a wide variety of steels from carbon, stainless, powder, even tool steel. It has a large selection of grits to fit almost every user's needs. These are the softest of the NSK series and probably easiest to learn sharpening and polishing. 

Recommended for beginners and seasoned users, or those who simply prefer softer stones.

Brand: NSK Kogyo Ltd.
Grit Range: #3000
Length: 200mm
Width: 75mm
Height: 26.5mm
Weight: 740g

Brand: Ryusen  株式会社 龍泉刃物
Made in: Echizen, Japan
Line: Botenunryu KAI
Profile: Gyuto
Edge Length: 239mm
Blade Height: 49.3mm
Edge Steel: VG10
Steel Type: Stainless
Construction: Awase (clad), San Mai
Cladding: Soft Stainless
Finish: Damascus (sekiso)
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Quince and blue dyed maple spacer
Ferrule/Bolster Material: Buffalo horn
Spine Length: 257mm
Thickness of Spine at Handle: 3.4mm
Thickness ½ way: 1.4mm
Thickness ~1cm from Tip: .3mm 
Handle Length: 136mm
Total Length: 394mm
Weight: 165g
Saya/Guard: Sold separately

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

Oboro Knife

The newest NSK series, Oboro Knife was designed specifically for kitchen knives, and are very effective on a wide variety of steels for a wide variety of services. The abrasives in Oboro Knife tend to cut deeper and faster than other NSK lines, thus they are the most ideal series for full-blade servicing such as thinning, repairing, and reprofiling. Ideal for seasoned to advanced users.

Oboro Knife grits: 200, 400, 800, 2000, 4000, 6000

Brand: NSK Kogyo Ltd.
Thickness: 3.5mm
Length: 200mm
Width: 75mm
Height: 26.5mm
Weight: 740g
Grit Range: #6000

Kyokuha

The original NSK Kogyo diamond stone series, Kyokuha are built for ease of use and compatibility with a wide variety of steels from carbon, stainless, powder, even tool steel. It has a large selection of grits to fit almost every user's needs. These are the softest of the NSK series and probably easiest to learn sharpening and polishing.

Recommended for beginners and seasoned users, or those who simply prefer softer stones.

Brand: NSK Kogyo Ltd.
Grit Range: #400
Length: 200mm
Width: 75mm
Height: 26.5mm
Weight: 740g

Set of four large 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)

The long-awaited, best-selling cookbook from Mely Martínez, The Mexican Home Kitchen, compiles the traditional home-style dishes enjoyed every day in Mexican households, with influences from states like Tamaulipas, Nuevo León, Veracruz, Puebla, Estado de México, and Yucatán.

*As featured in The New York Times, New York Magazine, People Magazine, The Smithsonian Magazine, Eater, Epicurious, Chowhound, The Kitchn, Prevention, and Taste of Home*

Illustrated with stunning photography, this book includes recipes for stews, soups, and side dishes, along with famous dishes like mole, enchiladas, picadillo, and milanesa, and is rounded out with delicious salsas, drinks, and desserts.

For Mely Martínez, Mexican cooking has always been about family, community, and tradition. Born and raised in Tampico, Mely started helping in the kitchen at a very young age, since she was the oldest daughter of eight children, and spent summers at her grandmother’s farm in the state of Veracruz, where part of the daily activities included helping grind the corn to make masa.

Mely started her popular blog, Mexico in My Kitchen, to share the recipes and memories of her home so that her son can someday recreate and share these dishes with his own family. In the meantime, it has become the go-to source for those looking for authentic home-style Mexican cooking.

Recreate these favorite comfort foods using inexpensive, easy-to-find ingredients:

• Caldo de Pollo (Mexican chicken soup)
• Tacos de Bistec (steak tacos)
• Carnitas (tender, crispy pork)
• Albondigas (Mexican meatballs)
• Tamales (both savory and sweet)
• Enchiladas (both red and green sauces)
• Mole Poblano (one of the most classic and popular moles)
• Nopales (recipes made with cactus paddles)
• Empanadas (beef and cheese filled)
• Chiles Rellenos (stuffed and fried poblano peppers)
• Pozole (both red and green versions)
• Camarones en Chipotle (deviled shrimp)
• Salsa Taquera (salsa for tacos)
• Pastel de Tres Leches (a luscious and moist cake that’s a Mexican favorite)
• Buñuelos (crispy dough fritters coated in sugar)
• Aguas Frescas (horchata, hibiscus, and tamarind flavors)
• and much more!

Complete with easy-to-follow instructions, beautiful images, and stories from Mexico, along with recipes for making corn and flour tortillas and tips for stocking your pantry, The Mexican Home Kitchen will have you enjoying this delicious cooking right in your own home.
 

Hardcover | Rock Point | 192 pages

While bok choy is now a staple on Western grocery store shelves, other Asian vegetables remain unknown--even though they're delicious, nutritious, and easy to grow in northern climates. Caroline, Stâephanie, and Patricia Ho-Yi Wang, three sisters of Cantonese descent, have made it their mission to introduce gardeners, cooks, and vegetable lovers of all flavours to wider sources of sustenance. Organized around fifteen Asian vegetables that are presented according to the rhythm of the seasons, this lush, full-colour book offers advice on growing and harvesting organic crops intended for both weekend and commercial gardeners, along with a host of ideas to preserve and prepare them, including forty or so recipes, some of which have been developed by renowned chefs. The Wang sisters complement the book's practical advice by offering thoughts on Asian vegetables from a cultural point of view and sharing the importance of these foods within their own family, members of whom left China to immigrate to Madagascar before settling in Quâebec. Asian Vegetables is a generous and gorgeous tribute to good food, to the land, and the importance of strong roots.

Hardcover | Ambrosia | 352 pages

An exciting and unexpected collection of 100 recipes that re-examines Chinese American food

Jon Kung grew up as a "third-culture" kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social media—not just as a means of creative expression, but as a way to teach and inspire.

Over time, Jon discovered that expressing himself through food not only reflected his complicated identities, it affirmed them. From dumplings to the most decadent curried mac and cheese, Jon inspires millions through his creative recipes and content.

In Kung Food, he breaks the boundaries of flavors in chapters such as:

• Snacky Snacks, Bites, and Cravings (Sesame Shrimp Toast, Vegan Fried Chicken Sandwich)
• Noodles & Dumplings (Ginger Scallion Noodles, Buffalo Chicken Rangoon, Lamb Curry Dumplings)
• Rice & Congee (“Clay Pot” Rice Tahdig, Mushroom Fried Rice)
• Stir Fries (Szechuan Paneer, Faygo Orange Chicken)
• Kung Foo Means “with Effort” (Hong Kong Chicken and Waffles, Dan Dan Lasagna)

Through stunning, playful, and high-energy photos and Jon’s wit and humility, he brings forward a collection of recipes that blend cultural traditions, ingredients, and flavors with his ultimate goal of redefining what Chinese American food can be.

Hardcover | Clarkson Potter/Ten Speed | 288 pages

An acclaimed food writer and cook celebrates the many cuisines found in Lagos, Nigeria's biggest city, with 75 recipes that mirror her own powerful journey of self-discovery.

The city of Lagos, Nigeria, is a key part of a larger conversation about West African cuisine and its influences throughout the world. My Everyday Lagos consists of 75 dishes that are all served in recipe developer and food stylist Yewande Komolafe's fast-paced, ever-changing home city of Lagos. These recipes reflect the regional cooking of the country and reveal two complementary qualities of Nigerian cuisine—its singularity and accessibility. Along the way, through informative essays that place ingredients in historical context, Yewande explains how in a country where dozens of ethnic groups interact, a cuisine has developed that transcends tribal boundaries.

Yewande's personal narrative is woven throughout the book and cautions against being burdened by notions of authenticity. To those in the African diaspora, this book highlights food that may have been adapted and integrated into the cuisines of the places they live. The bukas of London, Houston, Atlanta, Chicago, Toronto, and Newark all have their unique vision of Nigeria and are reflected in their food. The recipes, including classics like Jollof Rice, Puff Puff, and Groundnut Stew, are a starting point for the home cook, allowing them to trust the ingredients and achieve the variety of textures and flavors Nigerian food is known for. Beautiful photographs of the city and its people invite readers into the energy and pulse of Lagos, while the food photography entices them to make each and every dish in the book.

This stunning cookbook is Yewande Komolafe's in-depth exploration of a cuisine as well as the definitive book on Lagos cuisine that reveals the nuances of regions and peoples, diaspora and return—but also tells her own story of gathering the scattered pieces of herself through understanding her home country and food.

Hardcover | Clarkson Potter/Ten Speed | 288 pages

Provisions

The Roots of Caribbean Cooking

Author: Michelle Rousseau, Suzanne Rousseau

A lush, modern vegetarian cookbook celebrating the bold flavors and unique ingredients of the Caribbean

In Provisions, Michelle and Suzanne Rousseau share 150 recipes that pay homage to the meals and market produce that have been farmed, sold, and prepared by Caribbean people -- particularly the women -- for centuries. Caribbean food is often thought of as rustic and unrefined, but these vibrant vegetarian dishes will change the way we think about this diverse, exciting, and nourishing cuisine. The pages are spiced with the sisters' fond food memories and fascinating glimpses of the islands' histories, bringing the region's culinary past together with creative recipes that represent the best of Caribbean food today.

With a modern twist on traditional island ingredients and flavors, Provisions reinvents classic dishes and presents innovative new favorites, like Ripe Plantain Gratin, Ackee Tacos with Island Guacamole, Haitian Riz Djon Djon Risotto, Oven-Roasted Pumpkin Flatbread, and Caramelized Fennel and Grilled Green Guava with Mint. Stunning full-color photographs showcase the variety of these dishes: hearty stews, easy one-pot meals, crunchy salads, flavorful pickles, preserves, and hot sauces, sumptuous desserts, cocktails, and more. At once elegant, authoritative, and accessible, Suzanne and Michelle's recipes and stories invite you to bring fresh Caribbean flavors to your table.

Hardcover | Hachette Books | 320 pages

Hardcover | Hardie Grant | 240 pages

This new classic of American country cooking proves that the food of Deep Run, North Carolina—Vivian's home—is as rich as any culinary tradition in the world. Organized by ingredient with dishes suited to every skill level, from beginners to confident cooks, Deep Run Roots features time-honored simple preparations alongside extraordinary meals from her acclaimed restaurant Chef and the Farmer. Home cooks will find photographs for every single recipe, alongside a storytelling voice that "will keep your soul fed for weeks" (Garden and Gun).

In 2006, Vivian opened Chef and the Farmer and put the nearby town of Kinston on the culinary map. But in a town paralyzed by recession, she couldn't hop on every new culinary trend. Instead, she focused on rural development: If you grew it, she'd buy it. Inundated by local sweet potatoes, blueberries, shrimp, pork, and beans, Vivian learned to cook the way generations of Southerners before her had, relying on resourcefulness, creativity, and the traditional ways of preserving food.

Deep Run Roots is the result of years of effort to discover the riches of Eastern North Carolina. Like The Fannie Farmer Cookbook, The Art of Simple Food, and The Taste of Country Cooking before it, this is landmark work of American food writing.

Recipes include family favorites like

• Blueberry BBQ Chicken
• Creamed Collard-Stuffed Potatoes
• Fried Yams with Five-Spice Maple Bacon Candy
• Chicken and Rice
• Country-Style Pork Ribs in Red Curry-Braised Watermelon
• And show-stopping desserts like Warm Banana Pudding, Peaches and Cream Cake, and Pecan-Chewy Pie.

You'll also find 200 more quick breakfasts, weeknight dinners, holiday centerpieces, seasonal preserves, and traditional preparations for all kinds of cooks.

Hardcover | Little, Brown and Company | 576 pages

Paperback | Bloomsbury USA | 304 pages

Hardcover | Harvest | 320 pages

Senegal

Modern Senegalese Recipes From the Source to the Bowl

Hardcover | Lake Isle Press | 320 pages

Hardcover | Clarkson Potter/Ten Speed | 352 pages

Brand: Ryusen Hamono  株式会社 龍泉刃物
Made in:  Echizen, Fukui
Line: SOURYURIN
Profile: Sujihiki
Edge Length: 255mm
Blade Height: 36mm
Edge Steel: VG-10W
Steel Type: Stainless
Grind: Double Bevel
Construction: Awase/Clad, San-Mai
Cladding: Soft Stainless Damascus
Finish: Tsuchime Damascus
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Hybrid
Handle Material: Polyurethane Resin
Ferrule/Bolster Material: Stainless Steel
Total Length: 402mm
Spine Length: 270mm
Thickness of Spine at Handle: 1.8mm
Thickness ½ way: 1.8mm
Thickness ~1cm from Tip: 0.9mm
Handle Length: 127mm
Weight: 204g
Saya/Guard: Sold Separately

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

Care Advisement: Stainless
This blade is stainless steel. While it is resistant to stains and corrosion, “stain-less” does not mean “stain-proof.” Care must still be taken to keep the blade dry when not in use. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. 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 softer woods and plastic.

Saya Pin Included with each Saya

Brand: Edro

Made In: Cumberland, Maine, USA

Material: Poplar

Profile: Saber Yanagiba

Total Length: 370mm

Internal Length: 340mm

Total Width: 51mm

Internal Width at Opening: 38mm

Weight: 58g

Saya Pin Included with each Saya

Brand: Edro

Made In: Cumberland, Maine, USA

Material: Poplar

Profile: Saber Yanagiba

Total Length: 345mm

Internal Length: 315mm

Total Width: 51mm

Internal Width at Opening: 38mm

Weight: 61g

Chef Tee's Caribbean Kitchen

Vibrant recipes that bring the joy of island cooking to your home

Author: Chef Tee

Bring the joy of Caribbean cooking to your kitchen and discover 80 varied and exciting recipes, from street food grills to one-pot stews, salads, and rum-based cocktails.

Caribbean cuisine offers a world of flavor from Jamaica to Trinidad and Tobago and everything in between, all the islands have their own unique dishes and cooking styles. In this sunshine-filled book you’ll find recipes for mouth-watering hot sauces, spice rubs, fragrant marinades, and cool chutneys as well as vibrant salads, wood grills, and slowly simmered braises. Food is often eaten on the go from beach shacks or street vendors, who cook up fresh bites every day. Satisfying curries are always on the menu and are traditionally served with rice or Indian-style roti breads for wiping your plate clean, and vegetable sides. Meat is a big feature, often marinated, and fresh fish is readily available, particularly on the smaller islands, but there are plenty of vegetarian and vegan dishes to enjoy too. And let’s not forget the rum-based cocktails! Celebrate the fresh and vibrant colors and tastes of the Caribbean in your own kitchen with delicious and easy recipes, filled with lip-smacking flavor, guaranteed to transport you to paradise.

Hardcover | Ryland Peters & Small | 192