Matfer Bourgeat - Hand Held Cherry Stoner

This set includes 4 round stainless steel cutters:

Height: 1.75"
Diameters: 1.5", 2.5", 3.5", and 4.5"

New York Times bestselling author Diane Kochilas’s latest cookbook, with 150 recipes, explores all of the greatest dishes from Greece’s most-visited city.

Everyone’s favorite Greek chef, Diane Kochilas, is back with a cookbook dedicated to exploring the food of Athens. Diane has lived in Athens for thirty years and has been witness to the enormous social and culinary changes all around her. To navigate the city’s gastronomic scene today is to discover a city overflowing with new creative energy in its kitchens and myriad of international ingredients in its markets. These new global influences on the Athenian table live side by side with Greece’s great gastronomic traditions. Souvlaki, hand pies, and the classic pasta casserole pastitsio are included here along with Athenian “fancy” dishes like Noua, a classic Athenian pot roast, and Chicken Milanese, combining chicken, rice, and a velvety cream sauce. Giving readers a taste of the ways in which the culinary traditions of other countries are shaping the way Athens eats today, Diane offers a recipe for a French-influenced cross between a croissant and spanakopita, shares an Italian twist on a Greek classic with Shrimp Saganaki Risotto, updates a Greek bean dish with a Grec-Mex twist on gigantes, and much more. As with all of Diane’s other books, the recipes in Athens are home-cook friendly. So, bring a taste of today’s Athenian table to your home with Athens: Food, Stories, Love.

Hardcover | St. Martin's Griffin | 400 pages

Something from Nothing is Alison Roman’s latest book featuring over 100 deceptively simple, casually stylish, impossibly delicious recipes that make the most of your pantry.

In Something from Nothing, bestselling author Alison Roman gives you a collection of simple, smart, timeless recipes that rely on a home cook’s best kept secret: a well-stocked pantry. Making the most of your shelf-stable bottles, bags, jars and cans, Alison shows you how to cook as she does–loosely, intuitively, and with maximum flavor. With each recipe you’ll fall deeper in love with the magic of pantry cooking by using flavorful, hardworking ingredients, leaving you to ask, “How did something so wonderful come from basically nothing?”. In this book, you’ll find warm, opinionated writing coupled with classic recipes, both with signature Alison flair, such as:  

• Snacks and Things to Start with: Herbed Artichoke Dip; Spanish Tortilla & Friends; and Labne with Caramelized Harissa
• Soups & Stews: Kimchi-Tomato Soup with Rice & a Soft Egg; Golden Mushroom Soup with Orzo & a Pat of Butter; and Ginger & Greens Noodle Soup
• Vegetables & How to Make Them Taste Even Better: Forever-Roasted Squash with Browned Butter Dates; Wine-Braised Romano Beans with Anchovy; and Spiced, Butter-Roasted Carrots with Walnuts
• Pasta & Noodles: Saucy Roasted Eggplant Pasta; Bolognese with Fennel; and Carbonara for Two
• Beans & Grains: Crispy Baked Beans with Mushrooms & Parmesan; Buttered Polenta with Fresh Corn; Caramelized Beans with Tomato & Cabbage
• Meats & Fishes: Crushed-Olive Chicken with Turmeric; Steak Like Tartare; Crispy Fish with Dill & Fried Capers

Whether you’re feeding yourself on a busy weeknight or hosting a last-minute dinner party, this book has just what you need. For easy, straightforward recipes that still impress, Something from Nothing has you covered, showing you how to turn every bag of beans, tin of anchovies and jar of olives into a meal worth celebrating.

Hardcover | Clarkson Potter | 320 pages

From a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western.

IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND LIBRARY JOURNAL

In Aloha Kitchen, Alana Kysar takes you into the homes, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawaiʻi’s multiethnic culture and food history. In Aloha Kitchen, she shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.

Hardcover | Ten Speed Press | 240 pages