Total Length: 210mm
Total Height: 10mm
Total Width:75mm
Weight: 540g
Grit: #1200
Please Note: These pictures and measurements are examples. Your specific product may differ slightly in appearance and measurements.
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Brand: lionSTEEL
Line: SR11A
Made In: Maniago - Italy
Style: Folding
Profile: Drop Point
Grind: Flat w/ Edge Bevel
Blade Steel: Sleipner
Steel Type: Carbon
Blade Length: 90mm
Blade Height: 32mm
Blade Thickness: 4.3mm
Blade Construction: Mono-Steel
Frame Construction: SOLID Aluminium
Opening Mechanism: Flipper
Locking Mechanism: Monolithic Frame Lock w/ Rotoblock
Washers/Pivot System: IKBS Ball Bearings
Bolster: N/A
Pommel: Tungsten Carbide Glass Breaker
Spacer/Spring: N/A
Handle/Scale Material: Ergal Aluminum
Handle Color: Orange
Blade Finish/Color: Mil Spec
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Right-Handed Lock
Handle Length: 120mm
Total Length Open: 215mm
Total Length Closed: 120mm
Overall Thickness: 14.5mm
Weight: 149g
Sheath/Clip: Reversible Pocket Clip
Lanyard Hole: Yes
Recipes from the American South
Author: Michael W. Twitty
A home cook’s guide to one of America’s most diverse – and delicious – cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty
‘Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if you’re lucky, gets passed down with snapping string beans at the table and chewing cane on the back porch.’ – Michael W. Twitty
In the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, ‘No one state or area can give you the breadth of the Southern story or fully set the Southern table.’ To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region’s most beloved dishes.
Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes and lesser-known specialties: Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig’s Ears Pastry.
A masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region’s “multicultural gumbo” of influences from immigrants from across the globe. Vibrant food photography adds further color to the fascinating narrative.
Expansive, authoritative, and beautifully designed, Recipes from the American South is a classic cookbook in the making.
Hardcover | Phaidon | 432 pages
Mediterranea
Author: Anastasia Miari
Mediterranea is a delicious deep-dive into the kitchens of the Med's most qualified cooks: its grandmothers.
A colorful, sensory journey through the coastal region, this book is a celebration of one of the best food cultures of the world, packed with beautiful location photography to boot – think stunning pasta dishes from Sicily, classic desserts from the Côte d'Azur, Croatia's best fish dishes, fresh and vibrant Turkish salads and Greece's best vegetable-rich one pots, all served with the fascinating back stories of the grandmothers who have perfected these age-old recipes, and pearls of wisdom that only come with a life well lived.
As visually engaging as it is mesmerising and heart-warming, Mediterranea is a true portrait of an incredible food culture, and the matriarchs that have shaped it.
Hardcover | Quadrille | 256 pages
Caribe
Author: Keshia Sakarah
An incredible journey through the social and culinary history of the Caribbean, with recipes from every nation.
Caribe is the first cookbook to explore Caribbean food culture of the entire region: Antigua and Barbuda, Bahamas, Barbados, Cuba, Dominica, Dominican Republic, Grenada, Petite Martinique and the Carriacou, Guyana, Haiti, Jamaica, Puerto Rico, Saint Kitts and Nevis, Saint Lucia, Saint Vincent and the Grenadines, The French Caribbean, The Dutch West Indies and Trinidad and Tobago. Through years-long research including collaborations with historians and extensive travel to the islands, food writer and chef Keshia Sakarah explores the complicated and varied stories of each nation through its beloved dishes, addressing difficult truths while at the same time creating a joyful collection of the most celebrated recipes in the region to pay homage to those who created them, from Haitian Independence – Soup Joumou and Dominican Saltfish Accra Fritters, to Guyanese Pepperpot and Montserratian Fish Broth, passed on through generations.
Including stunning location photography, essays and recipes for breakfast, lunch, dinner and everything in between, Caribe is the ultimate tome of Caribbean cooking.
Hardcover | Quadrille | 320 pages
Umai
Author: Millie Tsukagoshi Lagares
Umai is an introduction to the comfort and serenity of Japan; it is an exploration and celebration of a culture deeply rooted in food.
With over 80 delicious dishes that evoke the country’s rich heritage, Umai covers easy lunches, family favorites and classics designed for sharing, as well as simple and sweet desserts. Woven between the recipes are passages that will transport you to the enticing eateries of Japan. Venture to a traditional izakaya for classic small plates and recreate this at home, warm your soul at a no-frills hole-in-the-wall teishokuya or delve into unmissable delicacies at a local Japanese bakery – there’s plenty to guide you through what to expect on your journey.
Take this as your invitation to enter the Japanese home kitchen and gain a local’s perspective on a cuisine that is known and loved around the world.
Hardcover | Quadrille | 240 pages
The Spanish Pantry
Author: José Pizarro
Every chef has their staple ingredients, and in The Spanish Pantry, award-winning chef José Pizarro invites you into his home kitchen to share his.
With a few key Spanish ingredients, you too can create an authentic, fuss-free meal, whether it’s a weeknight dinner or a feast for entertaining friends. José takes inspiration from the whole of Spain, featuring ‘greatest hits’-type recipes – paella, tortilla, croquetas, classic stews, desserts and more. From ingenious ways to use tomatoes, peppers, garlic and olive oil to the more typically Spanish ingredients, such as Manchego, chorizo and jamon, these recipes follow José's signature style – short on ingredients yet punchy on taste.
Chapters are set out in 12 ingredient-based sections, as follows: Onions, Tomatoes, Peppers, Chorizo, Manchego, Almonds, Lemons, Rice, Chickpeas, Beans, Jamón and Saffron.
This stylish cookbook is filled with modern recipes and beautiful location photography from Spain and is an essential addition to your cookbook collection. Never before has Spanish food been so accessible or delicious.
Hardcover | Quadrille | 256 pages