From Smithey: Use this stainless steel chainmail scrubber to clean those stubborn food remnants from your cast iron pan. Just swirl lightly over the surface of your skillet. It's like a permanent dish rag.
Specs:
Brand: Soma Metalwork
Smith: Kiran Chapman
Sharpener: Kiran Chapman
Made in: North Yarmouth, ME
Profile: Kiritsuke Gyuto
Edge Length: 198mm
Blade Height: 60mm
Edge Steel: AEB-L
Steel Type: Stainless
Grind: Wide Bevel
Construction: Mono-Steel
Finish: Kurouchi
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Blackwood/Bocote
Total Length: 335mm
Spine Length: 210m
Thickness of Spine at Handle: 4.6mm
Thickness ½ way: 3.2mm
Thickness ~1cm from Tip: 0.3mm
Handle Length: 125mm
Weight: 233g
Saya/Guard: Purchased Separately
Handmade in Maine by Soma Metalwork.
The Silver Palate Cookbook is the beloved classic that brings a new passion for food and entertaining into American homes. Its 350 flawlessly seasoned, stand-out dishes make every occasion special, and its recipes, featuring vibrant, pure ingredients, are a pleasure to cook. Brimming with kitchen wisdom, cooking tips, information about domestic and imported ingredients, menus, quotes, and lore, this timeless book feels as fresh and exciting as the day it was first published. Every reader will fall in love with cooking all over again.
This twenty-fifth anniversary edition is enriched with full-color photographs throughout.
Paperback | Workman | 452 pages
In Bitter Honey, seasoned chef Letitia Clark invites us into her home on one of the most beautiful islands in the Mediterranean Sea – Sardinia.
The recipes in this book do not take long to make, but you can taste the ethos behind every one of them – one which invites you to slow down, and nourish yourself with fresh food, friends and family.
The importance of eating well is even more pronounced here on this forgotten island. Try your hand at Roasted eggplant with honey, mint, garlic and salted honey, or a salad of Pecorino with walnuts and honey, followed by Malloreddus (the shell-shaped pasta from the region) with sausage and tomato.
Each recipe and the story behind it will transport you to the glittering, turquoise waters and laid-back lifestyle of this Italian paradise. With beautiful design, photography, full color illustrations and joyful anecdotes throughout, Bitter Honey is a holiday, a cookbook and a window onto a covetable lifestyle in the sun – all rolled into one.
Hardcover | Quadrille | 256 pages
In this all-new cookbook from Fabrizia Lanza, one of the world’s greatest food cultures is distilled in 75 recipes for the home cook, plus a loving tribute to its ingredients, passions, influences, and history
Tucked away on an estate in the countryside south of Palermo is the Anna Tasca Lanza Cooking School, a unique center dedicated to preserving and sharing the great food culture of Sicily. The spirit of the school, now run by Fabrizia Lanza, the founder’s daughter and scion of a renowned family of winemakers that goes back generations, is what makes Lanza’s The Food of Sicily such a singular cookbook—not just a collection of recipes and techniques, but a vibrant and beautifully photographed profile of the land, the people, the history, and so much more.
On every page, in every recipe and note, the author captures the distinct taste of Sicily. How the simplest antipasti, brightly seasoned with nothing but lemon or vinegar, open the appetite—like a classic Octopus Salad or dish of Sautéed Black Olives. The little fried somethings—like an arancine or panelle—are easy, welcome, and nourishing. The Fresh Cavatelli, Pasta with Eggplant and Tomatoes, Bucatini with Sardines and Wild Fennel, and the eye-opening Anelletti Timballo explain why Sicilians are the biggest pasta eaters in the world. Festive meat dishes—such as Lamb-Stuffed Pastry, an Easter staple, or Grilled Sausage with Bay Leaves and Onions—are festive because the moment it’s holiday time, Sicilians everywhere head outside and fire up their grills. And for a people known for their passion for sweets, some famous Sicilian treats—Watermelon Pudding, Lemon Granita, Rolled Fig Cookies, and the pinnacle of desserts, the elaborate Sicilian Cake with Ricotta Cream and Marzipan. Along the way, the author delves into everything from cheese, couscous, and olives to Amaro and the importance of bitterness.
Visitors to Sicily often sense it to be a place unlike anywhere else—lost in time and a little bit secretive. The Food of Sicily opens a bright window on it, celebrating this wonderful food culture while honoring everything that makes it special.
Hardcover | Artisan | 320 pages
Brand: Soma
Profile: Scoop
Made In: North Yarmouth, Maine, USA
Material: Stainless Steel
Total Length: 210mm
Handle Length: 170mm
Spoon Length: 40mm
Spoon Depth: 11mm
Weight: 68g
Handmade in Maine by Soma Metalwork.
Brand: Nigara 二唐刃物鍛造所
Line: SPG Strix
Made in: Aomori, Japan
Smith: Nigara Homono
Profile: Gyuto
Edge Length: 197mm
Blade Height: 51mm
Edge Steel: SPG STRIX
Steel Type: Stainless
Construction: Awase (clad)
Cladding: Soft Stainless
Finish: Damascus (Sekiso)
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Ebony
Ferrule/Bolster Material: Buffalo Horn
Spine Length: 211mm
Thickness of Spine at Handle: 2.1mm
Thickness ½ way: 2.1mm
Thickness ~1cm from Tip: .8mm
Handle Length: 135mm
Total Length: 345mm
Weight: 172g
Saya/Guard: Sold Separately
Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.
