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Ama finds inspiration from regional Mexican cuisine and beyond with influences from the American South, Germany, Poland, and Morocco to help you bring more diverse and delicious flavors into your kitchen.

Bring big and bold Tex-Mex flavor to the table: Tex-Mex is a delicious, irreverent cuisine that combines the deep traditions of Texan and Mexican cooking. Think meaty stews, breakfast tacos, tres leches cake, crunchy salads, slow-cooked meats, and fresh cocktails—home cooks will learn how to make them all.

• Features over 100 recipes from San Antonio native and Los Angeles chef and restauranteur Josef Centeno
• Organized into chapters by type of food—including breakfast, vegetables, main courses, desserts, and a super nacho party—so it's easy to find your go-to recipe for any occasion
• Presented in a colorful package with more than 100 food and atmospheric photos that are bright, mouthwatering, and truly inspiring.

Ama offers a collection of recipes that represents down-home cooking and grilling at its most inspiring. Fans of Taqueria, Tartine, and American Sfoglino will also enjoy the cultural delights found in this Tex-Mex cookbook.

Appetizing recipes featured in Ama include Huevos Rancheros, Carne Guisada, Ama's Guacamole, Blueberry Cobbler, and so many more.

This cookbook is a hands-on winner for anyone who loves big flavors, casual parties, and firing up the grill.

Josef Centeno is the chef-owner of the Centeno Group, which includes the award-winning restaurants Bäco Mercat, Bar Amá, and more. He is the co-author of the cookbook Bäco. Betty Hallock is a journalist, food writer, and former deputy food editor of the Los Angeles Times. She is the co-author of Bäco. Ren Fuller is a Los Angeles–based food and lifestyle photographer.

 

Hardcover | Chronicle | 272 pages

 

Six California Kitchens is the quintessential California cookbook, with farm-to-table recipes and stories from Sally Schmitt, the pioneering female chef and original founder of the French Laundry.

Sally Schmitt opened The French Laundry in Yountville in 1978 and designed her menus around local, seasonal ingredients—a novel concept at the time.

In this soon-to-be-classic cookbook, Sally Schmitt takes us through the six kitchens where she learned to cook, honed her skills, and spent her working life. Six California Kitchens weaves her remarkable story with 115 recipes that distill the ethos of Northern California cooking into simple, delicious dishes, plus evocative imagery, historic ephemera, and cooking wisdom.

With gorgeous food and sense-of-place photography, this is a masterful, story-rich cookbook for home and aspiring chefs who cook locally and seasonally, food historians, fans of wine country, and anyone who wants to bring the spirit of Northern California home with them.

CALIFORNIA CONNECTION: This is a California cookbook from a native Californian chef, who founded one of the most well-known and revered restaurants in California (and in the world). The book was written, photographed, and designed by members of Sally’s family

PERSON OF NOTE: Sally Schmitt was the great unsung hero of California cuisine, a pioneer of the farm-to-table movement, and original founder of the French Laundry restaurant in Napa Valley. This book celebrates a respected, reputable chef and shares a collection of her best recipes from a lifetime of cooking.
 

Hardcover | Chronicle | 352 pages

 

Among the staple foods most welcomed on southern tables--and on tables around the world--rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes, it is crunchingly crispy; in others, soothingly smooth; in still others, somewhere right in between. Commingled or paired with other foods, rice is indispensable to the foodways of the South.

As Twitty's fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian, soul food, Low Country, and Gulf Coast kitchens, as well as in the kitchens of cooks from around the world who are now at home in the South. Exploring rice's culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes--everything from Savannah Rice Waffles to Ghanaian Crab Stew. As Twitty gratefully sums up, "Rice connects me to every other person, southern and global, who is nourished by rice's traditions and customs."

 

Hardcover | University of North Carolina Press | 120 pages

 

Brand: Netherton Foundry
Made In: Shropshire, England
Line: Copper
Materials: Copper & Tin Lining
Outer Diameter: 255mm
Inner Diameter: 200mm
Thickness: 2mm
Height: 45mm
Handle Length: 240mm
Pan Weight: 1077g

Brand: Netherton Foundry
Made In: Shropshire, England
Line: Spun Iron
Materials: Iron Handle
Outer Diameter:  195mm
Inner Diameter:  250mm
Thickness: 2mm
Height:  45mm
Handle Length:  240mm
Pan Weight: 1158g
Lid Diameter: 245mm
Lid Thickness: 1.1mm
Lid Weight: 583g

Brand: Hitohira ひとひら (一片)
Smith: Kikuchiyo 菊千代
Sharpener: Rikichi 利吉
Made in: Sakai, Japan
Line: Silver #3
Profile: Yanagiba
Edge Length: 290mm
Blade Height: 35mm
Edge Steel: Ginsanko (Silver #3)
Steel Type: Stainless
Grind: Single Bevel
Construction: Ni-Mai
Cladding: Soft Stainless
Finish: Migaki
Bevel: Single Bevel
Bevel Symmetry: 100/0
Hand Orientation: Right Handed
Handle Shape: Octagonal
Handle Material: Magnolia
Ferrule/Bolster Material: Black Horn
Total Length: 445mm
Spine Length: 310mm
Thickness of Spine at Handle: 4mm
Thickness ½ way: 3.1mm
Thickness ~1cm from Tip: 1.5mm
Handle Length: 142mm
Weight: 200g
Saya/Guard: Saya

Brand: Nigara Hamono
Material: Snakewood, Blonde Horn
Length: 144.1mm
Dimensions at Top: 21mm x 18mm
Dimensions at Bottom: 25mm x 21mm
Weight: 66g

Brand: Sakai Kikumori 堺菊守
Smith:  Tanaka 田中
Profile: Saber Yanagiba
Edge Steel: White #2 (Shirogami)
Steel Type: Carbon 
Cladding: Soft Iron
Bevel: Single
Hand Orientation: Right
Handle: Ebony Wa
Total Length: 414mm
Edge Length: 260mm
Spine Length: 275mm
Blade Height:37mm
Thickness at Spine: 4.2mm
Thickness ½ way: 3.3mm
Thickness ~1cm from Tip: 2.6mm
Handle Length: 138mm
Weight: 207g
Saya/Guard: Purchased Separately 

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.

Brand: Fontenille Pataud
Made In: Thiers, France
Line: Le Capuchadou
Locking System: Lever Lock
Blade Steel: 14C28N
Steel Type: Stainless
Handle Material: Blonde Cow Horn
Total Length Open: 212mm
Total Length Closed: 120mm
Blade Length: 92mm
Handle Length: 120mm
Spine Thickness: 2.8mm
Weight: 130g

Netherton Foundry is a family business, designing and making quality and traditional cookware from materials sources in Shropshire and it's neighboring counties.

Copper pans are highly heat conductive which means it will heat up and cool down almost instantly, with no hot spots. Copper pans will last for many years when cared for.

This copper pan is suitable for all types of hobs and ovens. Copper is a pure, simple metal which is easy to look after and very recyclable. Food safe tin is hand applied to protect the pan and prevent flavor tainting.

Brand: Netherton Foundry
Line: Copper
Materials: Copper and Tin Lining
Total diameter: 11"
Total Height: 2.25"
Internal diameter: 9"
Internal Height: 2.25"
Weight: 4.4lb (with lid)

Temperature: Do not leave your pan on the hob unattended for too long; if you boil it fry the lining will melt (232C/450F). If you place your pan in an over, it is best not to go above 180C/356F

Wear: The biggest causes of rapid wear are metal spoons and whisks, so please use wooden or silicon utensils.

Cleaning: After use leave your pan to soak in soapy water to loosen any stuck on food. Use a non-abrasive sponge or cloth and warm, soapy water to clean your copper pan. Rinse and dry thoroughly. Do not use an aggressive scourer or you will rapidly wear through the lining. Never put copper pans in the dishwasher.

Care: Over time a greenish patina may develop on the copper surface. This is perfectly fine on your pan's surface is not going to touch the food. If you want to remove this, the pan can be polished using a copper clearer and a soft cloth, then rinsed with water and dried thoroughly. This should keep the copper looking shiny.

Netherton Foundry copper pans are lined with tin. These linings may discolor over time. This isn't a problem. Your copper pan may need to be re-tinned at some point over its lifetime. This is only needed if you start to see copper showing through the lining.

Please note: These pictures and measurements are examples. Individual pots and pans may differ slightly in appearance and measurements due to their handmade nature.

Brand: Sakai Kikumori 堺菊守
Made in: Sakai, Osaka - Japan
Line: Tomoshibi
Profile: Deba
Edge Length: 204mm
Blade Height: 60mm
Edge Steel: Shirogami #2/White #2
Steel Type: Carbon
Construction: Awase N-Mai
Cladding: Soft Iron
Finish: Migaki/Standard
Bevel: Single
Bevel Symmetry: 0:100
Hand Orientation: Right
Handle Shape: Oval
Handle Material: Magnolia/Ho Wood
Ferrule/Bolster: Black Buffalo Horn Ferrule
Total Length: 355mm
Spine Length: 215mm
Thickness of Spine at Handle: 7.8mm
Thickness ½ way: 6.4mm
Thickness ~1cm from Tip: 3mm
Handle Length: 140mm
Weight: 375g
Saya/Guard: Purchased Separately

Please note: These pictures and measurements are examples. Individual knives 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.

Netherton Foundry is a family business, designing and making quality and traditional cookware from materials sourced in Shropshire and it's neighboring counties.

Copper pans are highly heat conductive which means it will heat up and cool down almost instantly, with no hot spots. Copper pans will last for many years when cared for.

This copper pan is suitable for all types of hobs and ovens. Copper is a pure, simple metal which is easy to look after and very recyclable. Food safe tin is hand applied to protect the pan and prevent flavor tainting.

Brand: Netherton Foundry
Line: Copper
Materials: Copper and Tin Lining
Total diameter: 7.25"
Total Height: 4.5"
Internal diameter: 6.25"
Internal Height: 4"
Weight: 1.2lb

Temperature: Do not leave your pan on the hob unattended for too long; if you boil it fry the lining will melt (232C/450F). If you place your pan in an over, it is best not to go above 180C/356F

Wear: The biggest causes of rapid wear are metal spoons and whisks, so please use wooden or silicon utensils.

Cleaning: After use leave your pan to soak in soapy water to loosen any stuck on food. Use a non-abrasive sponge or cloth and warm, soapy water to clean your copper pan. Rinse and dry thoroughly. Do not use an aggressive scourer or you will rapidly wear through the lining. Never put copper pans in the dishwasher.

Care: Over time a greenish patina may develop on the copper surface. This is perfectly fine on your pan's surface is not going to touch the food. If you want to remove this, the pan can be polished using a copper clearer and a soft cloth, then rinsed with water and dried thoroughly. This should keep the copper looking shiny.

Netherton Foundry copper pans are lined with tin. These linings may discolor over time. This isn't a problem. Your copper pan may need to be re-tinned at some point over its lifetime. This is only needed if you start to see copper showing through the lining.

Please note: These pictures and measurements are examples. Individual pots and pans may differ slightly in appearance and measurements due to their handmade nature.

Brand: Hitohira ひとひら (一片)
Smith: Tanaka Uchihamono 田中打刃物
Sharpener: Manzō 万造
Made in: Sakai, Osaka - Japan
Line: Tanaka x Manzo
Profile: Yanagiba
Edge Length: 294mm
Blade Height: 35.2mm
Edge Steel: Yasugi White #2/Shirogami #2
Steel Type: Carbon
Cladding: Soft Iron
Bevel: Single
Bevel Symmetry: 0/100
Hand Orientation: Right-handed
Handle: Octagonal Ebony with Buffalo Horn
Total Length: 454mm
Spine Length: 304mm
Thickness of Spine at Handle: 4.2mm
Thickness ½ way: 3.4mm
Thickness ~1cm from Tip: 1.3mm
Handle Length: 144mm
Weight: 256mm
Saya/Guard: Included

Total Length Open: 130mm
Total Length Closed: 70mm
Blade Length: 55mm
Handle Length: 70mm
Spine Thickness: 1.5mm
Weight: 26g

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

Brand: Neptunia
Style: Dorry (Boat)
Made In: Lesmont - France
Handle Material: Pistachio Wood
Blade Steel: Stainless 12C27
Edge Length: 63mm
Blade Height: 18.5mm
Total Length Open: 165mm
Total Length Closed: 99mm
Handle Length: 99mm
Spine Thickness: 2.2mm
Weight: 68g

Dorry knife is a folding knife with the shape of the handle and the rear base reflect the shape of the famous Doris banks of Newfoundland, iconic boats fishing for cod.

The blade shape is cut like knives sailors who used to break the tip to avoid injury.

With a good spring and a good edge, it is an original and effective knife.

Brand: K Sabatier
Made in: Thiers - France
Line: Auvergne
Profile: Slicer
Edge Length: 257mm
Blade Height: 29mm
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: 380mm
Spine Length: 257mm
Thickness of Spine at Handle: 1.9mm
Thickness ½ way: 1.4mm
Thickness ~1cm from Tip: 0.1mm
Handle Length: 122mm
Weight: 172g
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.

Atelier Crenn

Metamorphosis of Taste

by Dominique Crenn and Karen Leibowitz
Published by Harvest
Cover: Hardcover
Pages: 376

About 

The debut cookbook from the first female chef in America to earn two Michelin stars

Atelier Crenn is the debut cookbook of Dominique Crenn, the first female chef in America to be awarded two Michelin stars—and arguably the greatest female chef in the country. This gorgeous book traces Crenn’s rise from her childhood in France to her unprecedented success with her own restaurant, Atelier Crenn, in San Francisco. Crenn’s food is centered around organic, sustainable ingredients with an unusual, inventive, and always stunning presentation. To put it simply, Crenn’s dishes are works of art. Her recipes reflect her poetic nature with evocative names like “A Walk in the Forest,” “Birth,” and “The Sea.” Even the dishes that sound familiar, like Fish and Chips, or Broccoli and Beef Tartare, challenge the expected with their surprising components and her signature creative plating. This impressive and beautiful cookbook by a chef who is often the only woman to be mentioned in the same breath with other culinary giants is bound to captivate the food world.

Myers + Chang at Home

Recipes from the Beloved Boston Eatery

by Joanne Chang and Karen Akunowicz
Published by Harvest
Cover: Hardcover
Pages: 320

About 

From beloved chef and author Joanne Chang, the first cookbook from her acclaimed Boston restaurant, Myers+Chang

Award-winning and beloved chef Joanne Chang of Boston’s Flour bakery may be best known for her sticky buns, but that’s far from the limit of her talents. When Chang married acclaimed restaurateur Christopher Myers, she would make him Taiwanese food for dinner at home every night. The couple soon realized no one was serving food like this in Boston, in a cool but comfortable restaurant environment. Myers+Chang was born and has turned into one of Boston’s most popular restaurants, and will be celebrating its tenth anniversary in 2017, just in time for publication of this long-awaited cookbook. These recipes, all bursting with flavor, are meant to be shared, and anyone can make them at home—try Dan Dan Noodle Salad, Triple Pork Mushu Stir-fry, or Grilled Corn with Spicy Sriracha Butter. This is food people crave and will want to make again and again. Paired with the couple's favorite recipes, the photography perfectly captures the spirit of the restaurant, making this book a keepsake for devoted fans.

Brand: Goyon Chazeau
Made In: Thiers - France
Line: Le Thiers
Profile: Bread
Edge Length: 187mm
Steel Type: Stainless 
Bevel: Double Bevel
Bevel Symmetry: 50:50
Hand Orientation: Ambidextrous
Handle: Buffalo Horn
Total Length: 305mm
Spine Length: 187mm
Blade Height: 22mm
Thickness: 1.8mm
Handle Length: 115mm
Weight: 123g

Includes a Wooden Box.

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

Watermelon and Red Birds

A Cookbook for Juneteenth and Black Celebrations

by Nicole A. Taylor

Published by Simon & Schuster

Cover: Hardcover

Number of pages: 288