Sale-able

Brand: Windmuhlenmesser
Profile: Buckel Baby!
Steel Type: Stainless
Bevel: Double Bevel
Bevel Symmetry: 50:50
Hand Orientation: Ambidextrous
Handle: Cherry Wood
Total Length: 220mm
Edge Length: 115mm
Spine Length: 115mm
Blade Height: 20mm
Thickness at Spine: 1.3mm
Thickness ½ way: 1.3mm
Thickness ~1 cm from Tip: 1.3mm
Handle Length: 105mm
Weight: 35g

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

Brand: Sakai Kikumori  堺菊守
Line: Nihonko 日本鋼
Profile: Honesuki Kaku
Edge Steel: SK Carbon
Steel Type: Carbon
Cladding: Soft Iron
Bevel: Double
Bevel Symmetry: 90/10
Hand Orientation: Right Handed
Handle: Pakka Western
Total Length: 265mm
Edge Length: 145mm
Spine Length: 147mm
Blade Height: 37mm
Thickness at Spine: 2.6mm
Thickness ½ way: 2.3mm
Thickness ~1cm from Tip: 1.1mm 
Handle Length: 115mm
Weight: 163g

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

Care Advisement: Carbon Steel
This blade is carbon steel and care must be taken to avoid rust. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time helping increase stain resistance slightly. 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 soft woods and plastics.

Hardcover | Harper Celebrate | 304 pages

Hardcover | Voracious | 288 pages

The tip is round and not sharp, but instead, you can move the box at hand to use it, which is convenient for pushing in soft ingredients.

Brand: Tiger Crown
Material: Stainless Steel
Made in: Japan
Diameter: 2.8mm
Skewer Length: 198mm
Weight: 56g

The Bartender's Manifesto

How to Think, Drink, and Create Cocktails Like a Pro

by Toby Maloney, Emma Janzen and Bartenders of The Violet Hour
Published by Clarkson Potter
Cover: Hardcover
Pages: 320

About

Offering a foundational approach to cocktails, this manual from a James Beard Award-winning trailblazer will have you understanding and creating original drinks like a seasoned barkeep.

Take a raucous romp through the essential stages of fashioning cocktails and learn the hows and whys of bartending with acclaimed mixologist Toby Maloney and the team from The Violet Hour. When the pioneering cocktail bar opened in Chicago in 2007, it set a high standard with an innovative training program that teaches not just how to replicate classic cocktail recipes flawlessly, but how to embrace ingenuity, make smart decisions, and create original, inspired recipes from rote. Like cooks who can peer into their pantry and whip up dinner on the fly, no recipe needed, those who follow the methods in The Bartender's Manifesto will have the technical foundation and confidence to take their cocktail skills to the next level and fabricate a drink from any ingredients at hand.
 
First, dive deep into the mechanics of creating cocktails with the right balance, texture, aroma, and temperature. From there, Toby goes well beyond the fine-tuned mechanics of the craft, covering how to kickstart the creative process and bring professional-level complexity and sophistication to drinks. Additional essays offer insider intel on how to offer top-notch hospitality (at the bar and at home), find comfort in the everyday rituals of the craft, and spark surprise and curiosity in the process. With detailed insights into The Violet Hour’s greatest recipes, expert tips from bar alumni, and helpful step-by-step illustrations and photographs, readers will come away with a deeper understanding of what makes the bar’s training program so legendary, plus the superpower of creating imaginative cocktails that reflect their personal style and creativity.

Japan

The Cookbook

by Nancy Singleton Hachisu

From the publisher:

Japan, The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.

Nancy Singleton Hachisu lives on a farm in Japan with her family, and is a James Beard Award-nominated author of two cookbooks: Japanese Farm Food and Preserving the Japanese Way. Her work has appeared in Food & Wine, Saveur, The Art of Eating, and Lucky Peach. A native Californian, she has resided in Japan for thirty years, and is widely respected as an authority on Japanese cooking, both in Japan and the United States.

Phaidon Press | Hardcover | 464 pages

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

Brand: Sakai Kikumori  堺菊守
Line: Nihonko 日本鋼
Profile: Honesuki-Maru
Edge Steel: SK Carbon
Steel Type: Carbon
Cladding: Soft Iron
Bevel: Double
Bevel Symmetry: 90/10
Hand Orientation: Right Handed
Handle: Pakka Western
Total Length: 270mm
Edge Length: 145mm
Spine Length: 145mm
Blade Height: 27mm
Thickness at Spine: 2.7mm
Thickness ½ way: 2.4mm
Thickness ~1cm from Tip: 1.3mm 
Handle Length: 115mm
Weight: 171g

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

Brand: Sakai Kikumori 堺菊守
Line: Nihonko 日本鋼
Profile: Gyuto
Edge Steel: SK Carbon
Steel Type: Carbon
Cladding: Soft Iron
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrious
Handle: Pakka Western
Total Length: 370mm
Edge Length: 240mm
Spine Length: 245mm
Blade Height: 50mm
Thickness at Spine: 2.1mm
Thickness ½ way: 2mm
Thickness ~1cm from Tip: 0.9mm 
Handle Length: 120mm
Weight: 217g

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

Care advisement: This blade is fully carbon and care must be taken to avoid rust. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time helping increase stain resistance slightly. 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 soft woods and plastics.

From the founder of the acclaimed Rancho Gordo bean company, an authoritative guide to 50 bean varieties and how to cook with them, featuring 100 classic and modern recipes.

Learn how easy it is to cook beans from scratch with the king of beans. Rancho Gordo beans, the legumes with a cult following and Bean Club waiting list more than 20,000 names long, brought attention to heirloom bean varieties through chefs like Thomas Keller and Marcella Hazan.

Founder and owner Steve Sando, with twenty-five years' experience in growing, sourcing, and cooking with beans, is the perfect home cook to present classic recipes as well as new combinations for all kinds of eaters. With more than 100 recipes, there are vegan and vegetarian dishes like Fennel, Potato, and White Bean Soup with Saffron and Pizza Beans as well as full-on meat-lovers' meals like Napa Valley Cassoulet, Southwestern Chile con Carne, and Clay-Baked Pacific Cod Gratin with Onions and White Beans.

The Bean Book includes instructions for cooking beans using multiple methods, then transforming those cooked beans into satisfying dips, soups, salads, mains, sides, and desserts. There is nobody better than the man behind Rancho Gordo to share recipes, tips, and historical background in a beautifully photographed, comprehensive collection, sure to be a classic.

Hardcover | Clarkson Potter/Ten Speed | 288 pages

“When you have good ingredients, you don’t have to worry about cooking. They do the work for you.” – Lucia, 85

Inspired by the hugely popular YouTube channel of the same name, Pasta Grannies is a wonderful collection of time-perfected Italian recipes from the people who have spent a lifetime cooking for love, not a living: Italian grandmothers.

Featuring over 70 easy and accessible recipes from all over Italy, you will be transported into the very heart of the Italian home to learn how to make great-tasting Italian food. Pasta styles range from pici – a type of hand-rolled spaghetti that is simple to make – to lumachelle della duchessa – tiny, ridged, cinnamon-scented tubes that take patience and dexterity.

More than just a compendium of dishes, Pasta Grannies tells the extraordinary stories of these ordinary women and shows you that with the right know how, truly authentic Italian cooking is simple, beautiful and entirely achievable.

Hardcover | Hardie Grant | 256 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

Brand: K Sabatier
Made in: Thiers - France
Line: Auvergne
Profile: Chef
Edge Length: 159mm
Blade Height: 44mm
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: 283mm
Spine Length: 157mm
Thickness of Spine at Handle: 2.4mm
Thickness ½ way: 1.7mm
Thickness ~1cm from Tip: 0.2mm
Handle Length: 118mm
Weight: 177g
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.

An Everlasting Meal

Cooking with Economy and Grace

Author: Tamar Adler

In An Everlasting Meal, Tamar Adler has written a book that “reads less like a cookbook than like a recipe for a delicious life” (New York magazine).

In this meditation on cooking and eating, Tamar Adler weaves philosophy and instruction into approachable lessons on feeding ourselves well. An Everlasting Meal demonstrates the implicit frugality in cooking. In essays on forgotten skills such as boiling, suggestions for what to do when cooking seems like a chore, and strategies for preparing, storing, and transforming ingredients for a week’s worth of satisfying, delicious meals, Tamar reminds us of the practical pleasures of eating. She explains what cooks in the world’s great kitchens know: that the best meals rely on the ends of the meals that came before them. With that in mind, she shows how we often throw away the bones, skins, and peels we need to make our food both more affordable and better. She also reminds readers that almost all kitchen mistakes can be remedied. Summoning respectable meals from the humblest ingredients, Tamar breathes life into the belief that we can start cooking from wherever we are, with whatever we have.

An empowering, indispensable work, An Everlasting Meal is an elegant testimony to the value of cooking.

Paperback | Scribner | 272 pages